MOM'S CHICKEN CURRY
Super savory, this recipe is a terrific choice for a nice night in or for your next dinner party!
Provided by Natalie Robello
Categories Chicken
Time 55m
Number Of Ingredients 17
Steps:
- 1. Add Larry's Garlic salt and pepper to diced chicken and brown in butter. When fully cooked add finally chopped onion, garlic, bay leaves, and finely chopped peeled apple.
- 2. When onions are cooked add flour and let the flour coat everything. Add curry, paprika and water.
- 3. When sauce is thick enough add raisins and bouillon cube. Let it cook on medium low or simmer for a while so that apples dissipate in the sauce.
- 4. At the end add heavy cream.
- 5. Serve with rice, peaches in their syrup, and a fine chutney.
- 6. If you decide to use coconut milk, you may want to cook it longer so some of the liquid evaporates to a thicker consistency or use less coconut milk than the full can.
MOM'S CHICKEN CURRY
We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.
Provided by SweetsLady
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter with curry powder.
- Blend in flour and other seasonings.
- Cook on low until smooth.
- Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
- Bring to boil. Boil for one minute or until thickened while stirring.
- Stir in chicken and lemon juice.
- Serve over rice.
- Enjoy!
MOM'S CHICKEN CURRY
My mother's chicken curry. So aromatic that once in college I was picked up by my father at school after a cold, wet weekend of caving, got into our small car and said accusatorily "You had curry for dinner!!!" Like the old recipe for hare (First catch your hare) this goes more quickly if you have roasted, skinned and boned your chicken in advance. I pour a cup to cup and a half of water into the roasting pan and use this plus additional water to deglaze the pan (enough to yield one cup of defatted pan drippings in water). This gives you your cup of water that you need later in the recipe when you add the chicken.
Provided by ladimo
Categories Asian
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place Step 1 ingredients into blender or food processer & blend until smooth.
- Heat 3 T oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. Cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. Add 3 more T oil. Cook for about 10 minutes, stirring occasionally.
- When oil starts to separate from onion mixture, add Step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. Turn down heat and simmer for 15 minutes, stirring occasionally.
- Add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (Step 4 ingredients). Mix thoroughly, coating chicken pieces. Cover and simmer about 10-15 minutes.
- Just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.
Nutrition Facts : Calories 211.3, Fat 10.7, SaturatedFat 2.1, Cholesterol 68.9, Sodium 391.5, Carbohydrate 6.8, Fiber 1.4, Sugar 3.5, Protein 22
FAMILY MEALS: MILD CHICKEN CURRY
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h30m
Yield Serves 2 adults, 1 child
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
Nutrition Facts : Calories 409 calories, Fat 26.7 grams fat, SaturatedFat 13.8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14.6 grams sugar, Fiber 2 grams fiber, Protein 25.2 grams protein, Sodium 1.3 milligram of sodium
MOM'S CHICKEN CURRY
This is a classic Indian chicken curry from my mom. You can adjust the spices as you like. It's a simple and straightforward classic. Some of the spices can be found at the regular grocery store, especially the high--end ones, but otherwise they can definitely be found at a local Indian grocery store.
Provided by Shalini
Categories Curries
Time 1h15m
Yield 8 legs, 7 serving(s)
Number Of Ingredients 17
Steps:
- In a large (5-6 quart) pan heat the oil on medium heat.
- Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste. Saute the spices until the cumin seeds start to brown.
- Meanwhile chop the onions.
- Add the onions to the pan and saute the mixture until onions begin to brown.
- Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
- Saute the mixture.
- Add the chicken and cover.
- Cook on medium low, stirring occasionally for about 10 minutes. If the spices are sticking on the bottom add a little more yogurt.
- Add the garam masala, mix and cover.
- Continue to cook the chicken until the chicken starts to separate from the bone. A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
- Serve with rice or roti or any other whole wheat bread.
- You can garnish with fresh coriander.
Nutrition Facts : Calories 257.1, Fat 10.7, SaturatedFat 2.2, Cholesterol 119.7, Sodium 247.2, Carbohydrate 8.6, Fiber 2.3, Sugar 2, Protein 31.5
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