The Maharajas Chicken Curry Recipes

MAHARAJA CURRY

Maharaja Curry image

"This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken."

Provided by Jane Gib

Categories European

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seed
2 medium onions, finely chopped
1 teaspoon ground turmeric
1 teaspoon cayenne pepper, to taste
1 teaspoon garam masala
1 garlic clove, minced
1 tablespoon minced ginger
5 peeled peeled seeded and chopped tomatoes
1 lb boneless chicken breast, cubed

Steps:

Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Nutrition Facts : Calories 317.3, Fat 18, SaturatedFat 4, Cholesterol 72.6, Sodium 82.6, Carbohydrate 13.6, Fiber 3.1, Sugar 6.5, Protein 25.9

INDIAN CHICKEN CURRY II

Indian Chicken Curry II image

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

Provided by Amanda Fetters

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
½ teaspoon grated fresh ginger root
½ teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
¾ cup coconut milk
½ lemon, juiced
½ teaspoon cayenne pepper

Steps:

Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g

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