East Indian Chicken Curry Recipes

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.
• Salt & pepper the chicken breast coat them in the flour or bread crumbs.
• Heat oil in frying pan or dutch oven and saute chicken to a golden brown.
• Remove, drain and place in a casserole.
• Saute the onions and green peppers in the pan with the drippings, adding more oil if necessary, stirring, until lightly browned, about 3 minutes.
• Add the garlic-ginger paste, bay leaf, curry powder,Garma Masalas, smoked paprika and jalapeno;cook, stirring, until lightly browned and fragrant, about 1 minute.
• Add tomatoes and simmer until the pan is deglazed.
• Pour sauce over the chicken and bake at 350 degrees for about 35-40 minutes or until chicken breast are tender. (I usually cover for the first 15 minutes and then uncover.).
• During the last 5 minutes of cooking add the currants.
• Serve over steamed rice garnished with toasted slivered almonds.

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.

Steps:

• Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
• Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
• Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
• Add remaining ingredients to skillet and stir frequently.
• Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
• NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

Steps:

• In a medium saucepan cook the onion and celery in hot butter or margarine until tender. Stir in the flour and curry powder.
• Add the chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly.
• Stir in the tomato juice and cooked chicken; heat through.
• If desired, season to taste with salt and pepper. Serve over hot rice.

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.

Steps:

• Cook onion, pepper and garlic in oil until tender, about 3 minute.
• Add remaining ingredients, except rice, cook over low heat for 30 minute.
• Serve over rice.