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.
Time 1h Yield 4 Number Of Ingredients 18 Steps:
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.
Time 45m Yield 6 Number Of Ingredients 13 Steps:
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.
Time 45m Yield 4 serving(s) Number Of Ingredients 16 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.
Yield 5 Number Of Ingredients 11 Steps:
Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot. Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool. Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!
Time 1h35m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Combine first 8 ingredients. Melt butter in a Dutch oven over medium heat. Saute onion& garlic for 5 minutes, stirring frequently. Stir in spice mixture; cook 5 minutes, stirring frequently. Add chicken; cook 10 minutes, stirring frequently. Combine yogurt and tomato paste. Add yogurt mixture, potato and water to pan. Bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Serve over rice and enjoy!
More about “indian chicken curry ii recipes”
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.).
