Moms Chicken Curry Recipes

MOM'S CHICKEN CURRY

Steps:

• Saute onion in butter with curry powder.
• Blend in flour and other seasonings.
• Cook on low until smooth.
• Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
• Bring to boil. Boil for one minute or until thickened while stirring.
• Stir in chicken and lemon juice.
• Serve over rice.
• Enjoy!

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

MOM'S CHICKEN CURRY

Steps:

• Place Step 1 ingredients into blender or food processer & blend until smooth.
• Heat 3 T oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. Cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. Add 3 more T oil. Cook for about 10 minutes, stirring occasionally.
• When oil starts to separate from onion mixture, add Step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. Turn down heat and simmer for 15 minutes, stirring occasionally.
• Add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (Step 4 ingredients). Mix thoroughly, coating chicken pieces. Cover and simmer about 10-15 minutes.
• Just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.