Spice Traders Chicken Curry Recipes

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SPICY CHICKEN CURRY



Spicy Chicken Curry image

Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.

Provided by SAI

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 onions, chopped
4 green chile peppers, chopped
4 tablespoons vegetable oil
2 tablespoons ginger garlic paste
1 tablespoon poppy seeds
2 tablespoons chili powder
2 cups water
1 tablespoon garam masala
1 pinch ground turmeric
salt to taste

Steps:

  • Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
  • In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
  • After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g

BEBE'S CHICKEN CURRY



Bebe's Chicken Curry image

BeBe was a friend of ours from southern India who lived near us. This is her fabulous dish. Serve the curry over rice with Chapatis. (Indian bread)

Provided by MarieRynr

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 24

2 large onions, chopped
3 tablespoons oil
4 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 -2 teaspoon curry powder
1 -1 1/2 teaspoon chili powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
2 -2 1/2 lbs chicken breasts, cubed
2 tablespoons curry paste
1/2 cup water
2 tomatoes, peeled and sliced
1/4 cup coconut milk
1/3 cup golden raisin
1 1/2 tablespoons lemon juice
salt
2 cups plain yogurt
3/4 cup flaked coconut
1 tomatoes, diced
1/2 cucumber, diced
1/2 cup chopped onion (reserved from above)
2 jalapeno chiles, chopped
2 teaspoons freshly grated gingerroot

Steps:

  • reserve 1/2 cup of the chopped onions for the yogurt sauce.
  • In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
  • When onion is soft, add cubed chicken and saute until lightly browned.
  • Add curry paste, water and tomatoes.
  • Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
  • REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
  • To serve reheat curry, but do not boil.
  • Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
  • Pass the chutney, warm chapatis and yogurt sauce!
  • For the yogurt sauce, combine all ingredients and let stand for several hours.
  • NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.

Nutrition Facts : Calories 518, Fat 29.2, SaturatedFat 11.3, Cholesterol 107.5, Sodium 181.7, Carbohydrate 28.5, Fiber 4.6, Sugar 17.6, Protein 37.2

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