Hot Chicken Curry Recipes
HOT CHICKEN CURRY
This is as the title implies HOT. A curry I had in India years ago on a warm summer evening. This is a serious cooks curry.
Provided by Brian Holley
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Melt the ghee in a large heavy pan, and fry half of the onions till golden.
- Liquidise the ginger garlic and the rest of the onions with the water.
- Add the liquid to the pan of fried onions and cook for 10 minutes.
- Now add all of the spices to the pan and cook for a further 10 minutes.
- Add the chicken and yogurt, cook slowly till the chicken is very tender.
- Serve with rice, dhal and a cooling side dish.
Nutrition Facts : Calories 1603.6, Fat 104.3, SaturatedFat 59.1, Cholesterol 613.1, Sodium 2134.2, Carbohydrate 17.1, Fiber 2.4, Sugar 5.9, Protein 145.2
HOT CHICKEN CURRY
Make and share this Hot Chicken Curry recipe from Food.com.
Provided by Sackville
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the turmeric, lime juice, the garlic, ginger, a bit of salt and some oil in a big bowl.
- Put the chicken pieces in the bowl, stir to coat and then leave to marinate for an hour.
- When the meat is ready, heat a bit of oil and the butter in a large pot.
- Put in the onions and sauté for a couple minutes until soft.
- Add the chicken pieces to the pan and cook for another 10 minutes, stirring occasionally and monitoring the heat to make sure that nothing starts to burn.
- Pour in the yogurt and give everything a good stir.
- Bring the dish to a simmer and cook very gently for 10-20 minutes until the chicken is done.
- Meanwhile, chop the herbs and then put them in a blender along with the green chillies and 150ml of warm water.
- Blend until you have a smooth, green sauce.
- Stir it into the chicken and heat through gently.
- Taste and season, then serve over basmati rice.
Nutrition Facts : Calories 607.1, Fat 36.4, SaturatedFat 12.3, Cholesterol 227.2, Sodium 265.8, Carbohydrate 19.1, Fiber 2.6, Sugar 9.4, Protein 50.5
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