INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
TRADITIONAL CHICKEN CURRY
This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
- Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
- Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g
AUTHENTIC INDIAN CHICKEN CURRY
I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!
Provided by jazzypriti
Categories Curries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
- Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
- Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
- Stir and simmer on medium-low for 15 minutes.
- Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).
CLASSIC INDIAN CHICKEN CURRY
This makes for a really good authentic curry: beware this isn't the kind of dish you make when you are out of time. everything needs to be fried really well and thoroughly to get the flavours of the spices out. cook for as long as possible! I like to use a baby chicken cut into 'curry size' pieces (ask your butcher!), otherwise just use the pieces you like best making sure they are bite size!
Provided by sherazade
Categories Curries
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy.
- Add the garlic and ginger and fry till gold.
- Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning.
- Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry!
- Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often.
- Check the salt, add if necessary. then add a handful of chopped coriander.
- Serve with boiled rice or nan.
Nutrition Facts : Calories 761.6, Fat 47.1, SaturatedFat 7.4, Cholesterol 233.3, Sodium 1432.9, Carbohydrate 9.6, Fiber 2, Sugar 4.1, Protein 72.9
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