Chicken Curry From Bangladesh Recipes

Steps:

• 1. Cut chicken breast into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Saute onion and celery in oil until translucent.
• 2. While that is cooking, combine flour and curry powder together in a zip-top bag. Place chicken pieces in bag and shake to coat well. Add chicken pieces to skillet along with the rest of the flour mix. Cook, stirring and turning chicken, until chicken is cooked through.
• 3. Slowly stir in the evaporated milk and cook, stirring constantly, until sauce begins to thicken. Cook, stirring, until the flour taste is gone, about 5 more minutes at a simmer. Remove from heat and stir in sour cream and ketchup until very well combined.
• 4. Serve over a bit of rice, or combine the whole dish with all the rice and scoop up servings. Top with your choice of suggested condiments.
• 5. VEGETARIAN OPTION: I have also done this recipe with cubed firm tofu, exactly as with chicken. Two blocks is about right. You can also freeze the fresh tofu a couple of days before, thaw, and cut into cubes to make this dish. The texture of the tofu changes and becomes chewier.

Steps:

• Place the chicken in a medium Dutch oven, and season with 1 teaspoon salt. Thinly slice 1/4 of the onion, and set aside. Roughly chop the rest of the onion, and purée it in a blender with the ginger, garlic and 3 tablespoons of water, until smooth. Add splashes of water to keep it moving, if necessary.
• Combine the onion purée with the chicken, yogurt, cardamom, cloves, bay leaves, cinnamon and peppercorns. Bring the mixture to a simmer over medium-high heat, stirring. Cover the pot until the chicken releases its juices, 5 to 7 minutes.
• Uncover the pot, and adjust the heat to maintain a gentle simmer. Cook, stirring and flipping the chicken occasionally, until tender and the sauce is gravylike in consistency, about 35 minutes. Adjust the thickness of the sauce by adding water or cooking it down. Stir in the sugar. Pierce the chiles with a knife, then add them. Season to taste with salt. Keep warm over low heat.
• Heat the butter and oil in a small saucepan over medium-high heat. After it foams, add the sliced onions, and cook, stirring, until they are richly browned, 3 to 4 minutes. Season with a pinch of salt. Add the onion mixture to the korma. Serve with steamed basmati rice.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
• Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Steps:

• -- Heat up the oil on medium heat with the cardamon, cloves and bay leaves until warm (1min). Add the onions and fry till golden brown - 5 min. Add the garlic and ginger and keep frying until fragrant (2-3 min). -- Add the turmeric, chilli, paprika, coriander and cumin and ras el hanout if you have it and keep on frying. If you feel all oil has been absorbed, add a Tbsp of oil. Fry for about another 2-3 min. -- Throw in the potatoes and sprinkle some salt and 1/4 tsp black pepper and keep on frying over medium heat for 3 min. -- Throw in the chicken pieces and keep on frying for about 10 min. Reduce heat a little if needed and cover pan for the last 5 min. Sprinkle a little salt. Don't overdo the salt, you will have a chance to taste the salt a little later. -- Add in the tomatoes and keep on frying for 3 min. -- Pour in the yogurt over low heat and keep on stirring for another 2-3 min. The mixture now will be a little watery because of the yogurt. Low heat to prevent curdling. -- Add about 1/2 cup to 1 cup water depending on the consistency you like. Stir the mixture well for a minute or two. Now, taste the sauce for salt. -- Cover and let cook over medium heat for about 10 min. The potatoes have to boil. -- Once the mixture is well boiling, turn down the heat to low and keep covered. Check every now and then and stir. Add water if needed. -- Leave for about 40min-45min with the cover on over low heat. Gravy should thicken by the end and the color nice and deep. If potatoes are soft, it's an indication that the chicken should be done as well. Check for salt. -- Sprinkle some cumin on top and stir a little. -- Throw in some cilantro leaves on top et VOILA!!! Enjoy with a steaming bowl of rice!