Chicken 65 Curry Recipes

Steps:

• Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
• Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
• Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
• Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

Steps:

• Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
• Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

Steps:

• 1. Heat oil in a heavy skillet (I use cast iron) over medium-high heat. Pat chicken thighs with paper towel to dry before adding to skillet. Brown on both sides, flipping only once. Set aside.
• 2. Reduce heat to medium-low and add chopped onions to skillet. Cook for 10 minutes, until soft and golden. Add garlic and continue cooking for 2 minutes. Add cayenne and curry leaves, and saute for 1 minute. Return chicken to skillet, and add ketchup and chicken broth. Simmer uncovered for 20 minutes or more, until chicken is cooked and tender, and sauce has thickened.

Steps:

• Wash the chicken drumsticks and dry them.
• Mix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya sauce with the curd (Do not add salt).
• Marinate the chicken for at least 4 hours in this mixture.
• Cook the chicken in the marinade till done.
• Take the chicken pieces out of the gravy if any.
• Set aside the gravy (if any).
• Shallow fry the drumsticks till browned in oil or clarified butter (ghee).
• Do this 1 or 2 pieces at a time for them to get a nice colour.
• Keep the chicken pieces aside.
• Now in the same ghee stir fry the chopped curry leaves and green chillies till crisp.
• Add the chicken and stir fry.
• Add the reserved gravy (if any).
• Add tomato ketchup according to taste to coat the chicken pieces.
• Cook till there is no liquid left and the chicken is coated with the sauce but dry.
• Garnish with the coriander leaves.
• Enjoy.