My Favourite Chicken Curry Recipes

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MY FAVOURITE CHICKEN CURRY



My Favourite Chicken Curry image

This is a winner with my family. I like to serve this with Onion Pilau #108305. I also like to throw in a handful of red lentils towards the end whilst it is simmering. Pumpkin and baby spinch chucked in towards the end is nice also.

Provided by Stardustannie

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1 kg chicken thigh fillet, cubed into bite size pieces (Can use bone in if you like)
1/3 cup plain flour
2 tablespoons vegetable oil
2 yellow onions, Sliced
2 garlic cloves, crushed
1/2 teaspoon chili powder
1 tablespoon cumin powder
2 tablespoons curry powder, adjust to your taste (I use Keens)
2 (440 g) cans crushed tomatoes
1/4 cup tomato paste
1 tablespoon brown sugar
4 cups chicken stock

Steps:

  • Remove skin from chicken pieces, discard skin.
  • Toss chicken in flour, shake off excess.
  • Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
  • Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
  • Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
  • Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.

MY HUSBAND'S FAVORITE CHICKEN CURRY



My Husband's Favorite Chicken Curry image

I should probably say that my husband is from India, so he knows his way around a curry. This is my own amalgamation of recipes my mother-in-law taught me, as well as recipes I've seen in various books. It's relatively easy, and makes great leftovers. So far, this is the only dish I've ever made where my husband has actually gotten up and kissed me after he tasted it.

Provided by KVasanth

Categories     Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

6 boneless skinless chicken breasts, cut into cubes
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons rice bran oil
2 tablespoons rice bran oil
1 tablespoon whole mustard seeds
1 cup chopped onion
2 teaspoons garlic paste
2 teaspoons ginger paste
1 (16 ounce) can chopped tomatoes
1 1/2 cups chopped fresh cilantro
1/4-1/2 cup warm water (depending on how liquid sauce is)
2 teaspoons garam masala
1/4-1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons margarine (or other cooking-safe, low-fat buttery spread)

Steps:

  • In a bowl, mix together tumeric, cayenne pepper, salt and black pepper. Set-up a clean plate next to the bowl to make an assembly line. Pat chicken strips dry, and then rub each strip all over with spice mixture. Don't be afraid to get a lot on them, as this will just add to the flavor later. Shake off any excess, and continue coating.
  • Once all the chicken is coated, heat oil in a large skillet over medium-high heat. Set-up another plate near skillet. Once hot, add batches of chicken strips in a single layer. Brown on all sides, but don't cook all the way through (just a few minutes each should do). Set cooked strips on a separate plate, and once all are browned, set chicken aside. Keep the skillet on the heat, as you're going to use it next.
  • In the same skillet, add the additional oil. Once the oil is hot, add the mustard seeds- these should start popping in a matter of seconds. Add in the onion, garlic and ginger, reduce the heat to medium and cook mixture until brown. Once mixture as taken on a caramel-colored apperance, add in the rest of the ingredients, and bring to a simmer.
  • Return chicken and its juices to the simmering sauce, allowing the sauce to cover as much of the chicken as possible. Reduce the heat to medium low, and cover. Cook for 10-15 minutes, stirring occasionally until chicken is cooked through. Serve immediately.

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