ONE PAN SOUTH INDIAN CHICKEN SEMI GRAVY RECIPE BY TASTY
Here's what you need: boneless chicken breast, red onion, medium tomato, ginger garlic paste, turmeric powder, red chili powder, black pepper, coriander powder, garam masala powder, cumin powder, salt, curry leaves, fresh mint leaf, fresh cilantro, lemon juice, peanut oil, water
Provided by Geetha Ramakrishnan
Categories Lunch
Yield 2 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a pan at medium heat. Then, add onions, curry leaves, cilantro, and mint. Saute on medium heat until golden brown.
- Once golden brown, add ginger garlic paste and saute until the raw smell goes away.
- Now add all the dry ingredients and stir together. Then, add the chopped tomatoes. Mix and cook uncovered for one minute.
- After that, add the chicken and lemon juice. Combine well.
- Add water. Cover for 8-10 minutes until chicken is cooked.
- Remove the lid and leave open for one minute. After one minute, the gravy should be thick in consistency.
- Adjust salt and garnish with coriander leaves.
- Serve warm alongside fresh rice or naan.
Nutrition Facts : Calories 528 calories, Carbohydrate 6 grams, Fat 23 grams, Fiber 2 grams, Protein 71 grams, Sugar 1 gram
PUNJABI CHICKEN IN THICK GRAVY
This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.
Provided by //^_^\\ Chatterjee
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
- Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
- Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 4.3 g, Cholesterol 102.2 mg, Fat 21.5 g, Fiber 1.1 g, Protein 27.7 g, SaturatedFat 6.5 g, Sodium 394.5 mg, Sugar 1.2 g
ONE-PAN TERIYAKI CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: low sodium soy sauce, water, garlic, cornstarch, honey, skinless chicken breasts, bell pepper, broccoli floret, baby carrot, green beans, salt, pepper, cooked brown rice, sesame seed, green onion
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400º F (200ºC).
- In a medium saucepan over medium heat, whisk together the soy sauce, water, garlic, cornstarch, and honey. Allow the sauce to begin bubbling, then stir until sauce thickens. Remove from the heat.
- Spoon a little of the teriyaki sauce onto the center of a large parchment-lined baking sheet. Lay the chicken on top of the sauce. Arrange the bell pepper, broccoli, green beans, and carrots out on either side of the chicken.
- Season the vegetables and chicken with salt and pepper to taste. Coat everything well with teriyaki sauce, reserving some for later.
- Bake for 20 minutes or until the chicken is cooked through and juices run clear.
- Remove the pan from oven and let cool. Slice the chicken into strips.
- Distribute the chicken and vegetables evenly between 4 resealable containers filled with brown rice, separating vegetables for 4 different dishes, if desired.
- Drizzle the remaining sauce over chicken and garnish with sesame seeds and green onion.
- Refrigerate up to 4 days.
- Enjoy!
Nutrition Facts : Calories 774 calories, Carbohydrate 126 grams, Fat 8 grams, Fiber 8 grams, Protein 49 grams, Sugar 27 grams
CHICKEN CURRY SOUTH INDIAN STYLE
An easy and tasty Indian recipe with chicken and Indian spices.A delicious chicken curry with onion,ginger,garlic,tomatoes,coriander leaves etc....
Provided by swan123
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.
Nutrition Facts : Calories 613.2, Fat 40.6, SaturatedFat 11.2, Cholesterol 187.5, Sodium 206.7, Carbohydrate 12.5, Fiber 3.5, Sugar 5.3, Protein 48.6
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