Indian Chicken Curry Recipes
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
DEHLI CHICKEN CURRY
Active time: 30 min Start to finish: 1 1/2 hr
4 garlic cloves, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 cup plus 3 tablespoons warm water
1/2 cup whole-milk yogurt
1 1/4 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder
6 whole chicken legs, cut into drumstick and thigh portions (3 lb total), skin discarded and meat trimmed of any fat
3 cardamom pods*
2 whole cloves
1 (1 1/2-inch) piece cinnamon stick
2 tablespoons vegetable oil
1 large red onion, halved lengthwise, then thinly sliced crosswise
3 Turkish bay leaves or 1 1/2 California Special equipment: an electric coffee/spice grinder
Accompaniment: jasmine or basmati rice
Puree garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.
Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes. Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.
1 3-4 pound chicken, cut into serving pieces
2 tablespoons oil
2 cinnamon sticks
1 bay leaf
2 whole cloves
4 onions, chopped
1 tablespoon of fresh ginger, minced
4 cloves garlic, minced
¼ teaspoon cayenne pepper
1 tablespoon Hot spices
Salt and freshly ground pepperDirections: Sprinkle chicken pieces with salt and freshly ground pepper.In large pot, heat oil and add cinnamon sticks, bay leaf and cloves. Stir for 30 seconds.
Push spices aside and brown chicken pieces, turning once, approximately 4 minutes per side. Work in batches if necessary. Remove from pan.
Add onions, ginger, and garlic and saute until translucent. Add chicken and cayenne, stir and cover. Reduce heat to medium low and simmer until cooked about 1 hour.
Add Hot Spices and optional tomatoes, if using. Cook for 5 minutes more and adjust seasoning
Serve over steamed rice.
tags:indian chicken curry recipes