Lahori Chicken Curry With Whole Spices And Turnips Recipes

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SIMPLE LAHORI CHICKEN CURRY



Simple Lahori Chicken Curry image

From Indian Home Cooking, by Suvir Seran and Stephanie Lyness. This recipe always comes out great "This chicken curry is a staple for Lahoris and a great introduction to chicken curries for the novice Indian cook. Serve it with rice and a Raita."

Provided by dbreslau

Categories     Curries

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned
3/4 teaspoon turmeric
3/4 teaspoon cayenne pepper
salt
1 1/2 medium onions, roughly diced
5 garlic cloves
fresh ginger, peeled and cut in half crosswise
3 tablespoons canola oil
cinnamon stick
12 green cardamom pods
9 whole cloves
9 black peppercorns
2 large tomatoes, chopped
2 tablespoons tomato paste
1/4 cup plain yogurt, whisked until smooth
1 cup water
1/2 cup fresh cilantro, chopped
1 lemon, juice of

Steps:

  • Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
  • Finely mince the onions, garlic, and ginger in a food processor and set aside.
  • Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
  • Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
  • Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
  • Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

Nutrition Facts : Calories 801.5, Fat 58.8, SaturatedFat 14.7, Cholesterol 215.9, Sodium 291.1, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 53

LAHORI CHICKEN CURRY चिकन लाहोरी SPICY CHICKEN CURRY



Lahori Chicken Curry चिकन लाहोरी Spicy Chicken Curry image

For all of you Chicken lovers patiently waiting for my next recipe, here's a special one, a recipe I learnt ages ago in the US.

Provided by Ranveer Brar

Categories     Main course

Time 30m

Yield 2

Number Of Ingredients 1

Chicken

Steps:

  • In a bowl add chicken pieces with skin, salt and mix it properly then keep aside for further use.
  • In a kadai heat oil then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion and saute until light brown.
  • Now add the marinated chicken and saute until light golden brown then add ghee, ginger-garlic paste, coriander powder, degi red chilli powder, turmeric powder and saute for a minute then add some water.
  • Now cover and cook the chicken at least 70% then add the tomato puree saute for a minute then again cover and cook until the oil starts coming out.
  • Remove the lid, stir it once and add curd saute for a minute then again cover and cook until the oil starts separating out.
  • Remove the lid and mix everything properly then serve hot in a serving bowl and garnish with ginger julienned, green chilli julienned, coriander leaves.

CHICKEN CURRY WITH WHOLE SPICES



Chicken Curry With Whole Spices image

A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite.

Provided by Brian Holley

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

3 lbs skinless chicken, and jointed
4 tablespoons oil
1 teaspoon cumin seed
1 medium onion, chopped
1/2 inch fresh ginger, grated
3 garlic cloves, chopped
3 dried red chilies
2 cinnamon sticks, broken up
2 black cardamom pods, split open
4 whole cloves
12 allspice berries
1/2 teaspoon ground turmeric
2 teaspoons paprika
5 ounces water
2 tomatoes, chopped
2 fresh green chilies, whole
2 tablespoons ground almonds
2 tablespoons coriander leaves, chopped

Steps:

  • Heat the oil in a pan and fry the cumin seeds till they start to pop.
  • Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
  • Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
  • Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
  • Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
  • Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
  • Stir in the coriander leaves and serve.

Nutrition Facts : Calories 756.2, Fat 27.9, SaturatedFat 5.4, Cholesterol 289.4, Sodium 263.2, Carbohydrate 13.2, Fiber 3.5, Sugar 6.3, Protein 108.6

LAHORI CHICKEN CURRY WITH WHOLE SPICES AND TURNIPS



LAHORI CHICKEN CURRY WITH WHOLE SPICES AND TURNIPS image

Categories     Chicken

Yield 6 servings

Number Of Ingredients 22

1 4-LB chicken, cut into 8 pieces, skinned
2 whole chicken legs, cut into drumsticks and thighs, skinned
3 medium turnips, peeled, quartered
1 1/4 TSPs salt, divided
1 TSP cayenne pepper, divided
3/4 TSP turmeric, divided
1 large onion, cut into 1-inch cubes
5 large garlic cloves
2 1-inch-long pieces fresh ginger, peeled, cut into 1/2-inch pieces
3 TBSPs canola oil, divided
14 whole green cardamom pods, husks removed
9 whole cloves
1 1-inch piece cinnamon stick
1 TSP coriander seeds
1/2 TSP cumin seeds
1 serrano chile, stemmed, halved
3 medium tomatoes, cubed
2 TBSPs tomato paste
1/4 CUP plain whole-milk yogurt
1 CUP water
1/2 CUP chopped fresh cilantro
2 TBSPs fresh lemon juice

Steps:

  • Toss all chicken, turnips, 1/4 TSP salt, 1/4 TSP cayenne, and 1/2 TSP turmeric in large bowl to coat. Using on/off turns, mince onion, garlic, and ginger in processor. Stir 2 TBSP oil, and next 5 ingredients (cardamom pods, cloves, cinnamon, coriander, cumin) in heavy large pot over medium-high heat 1 minute. Add remaining 1 TSP salt, mixture from processor, and chile. Saute until mixture begins to brown at edges of pot, about 10 minutes. Discard cinnamon stick and chile halves. Mix in remaining 3/4 TSP cayenne and 1/4 TSP turmeric, then tomatoes and tomato paste; simmer 5 minutes. Puree sauce in blender until smooth. (Can be made 1 day ahead. Cover chicken and sauce separately and refrigerate.) Heat remaining 1 TBSP oil in large wide pot over medium-high heat. Add chicken and turnips. Saute until chicken is no longer pink outside, about 4 minutes. Slowly mix in yogurt, then 1 CUP water and onion-tomato sauce; bring to boil. Reduce heat to medium-low, partially cover pot, and simmer until chicken is cooked through, stirring occasionally to prevent sticking, about 40 minutes. Uncover and simmer until sauce thickens, about 5 minutes. Mix in cilantro and lemon juice; season to taste with salt. Transfer to deep platter.

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