Joshs Curry Chicken Recipes

Steps:

• whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl; set aside.
• Cut chicken into cubes or strips.
• Slice onion into medium sized pieces.
• Cut the carrots if you want to also.
• Place chicken, carrots and onion into a large pot on the stove.
• Pour broth mixture into pot, gently stirring ingredients together.
• Bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness.
• During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot. This will thicken the sauce.
• Add salt and pepper to taste and serve over sticky rice.
• This can also be prepared in a crock pot or in a 4-quart casserole dish in the oven.
• If oven method is preferred, cook at 325°F for 1 hour 20 minutes.
• Stir in cornstarch mixture after cooking.

Steps:

• Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
• Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
• Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).