Moms Curry Chicken Recipes

Steps:

• 1. Add Larry's Garlic salt and pepper to diced chicken and brown in butter. When fully cooked add finally chopped onion, garlic, bay leaves, and finely chopped peeled apple.
• 2. When onions are cooked add flour and let the flour coat everything. Add curry, paprika and water.
• 3. When sauce is thick enough add raisins and bouillon cube. Let it cook on medium low or simmer for a while so that apples dissipate in the sauce.
• 4. At the end add heavy cream.
• 5. Serve with rice, peaches in their syrup, and a fine chutney.
• 6. If you decide to use coconut milk, you may want to cook it longer so some of the liquid evaporates to a thicker consistency or use less coconut milk than the full can.

Steps:

• Heat oven to 375 degrees F.
• Rinse and remove skin from chicken pieces and dry thoroughly.
• Sprinkle chicken with curry powder to cover and a little salt on both sides and rub into meat.
• Arrange chicken in baking dish sprayed with cooking spray,"skin"-side down.
• Combine orange juice, honey and mustard in saucepan; simmer for 5 minutes.
• Pour over chicken and bake for 30 minutes.
• Turn chicken and continue baking another 20-30 minutes or until richly browned.
• (If sauce is reducing too much, add 1/2 cup water to pan and stir.) Remove chicken to heated serving dish (and/or cover with foil).
• Add orange cartwheels to sauce and heat on stove 1 minute, scraping bottom of pan.
• Pour sauce over chicken and serve.

Steps:

• Saute onion in butter with curry powder.
• Blend in flour and other seasonings.
• Cook on low until smooth.
• Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
• Bring to boil. Boil for one minute or until thickened while stirring.
• Stir in chicken and lemon juice.
• Serve over rice.
• Enjoy!

Steps:

• Fry green peppers and onions in butter until tender.
• Stir in soup and water and bring to a boil.
• Add curry powder and simmer for 5 minutes.
• Add chicken and continue simmering until chicken is heated through.

Steps:

• In a large (5-6 quart) pan heat the oil on medium heat.
• Add the cumin seeds, bay leaves, cloves, cinnamon stick, cardamom, and ginger garlic paste. Saute the spices until the cumin seeds start to brown.
• Meanwhile chop the onions.
• Add the onions to the pan and saute the mixture until onions begin to brown.
• Add the turmeric, cumin powder, coriander powder, red chili powder, tomato paste and yogurt and salt.
• Saute the mixture.
• Add the chicken and cover.
• Cook on medium low, stirring occasionally for about 10 minutes. If the spices are sticking on the bottom add a little more yogurt.
• Add the garam masala, mix and cover.
• Continue to cook the chicken until the chicken starts to separate from the bone. A natural curry will have formed from the onions, tomato, yogurt, chicken and spices.
• Serve with rice or roti or any other whole wheat bread.
• You can garnish with fresh coriander.

Steps:

• Place Step 1 ingredients into blender or food processer & blend until smooth.
• Heat 3 T oil in a large shallow saute pan or frying pan and add the cumin and the onion mixture from step 1. Cook slowly, stirring occasionally, until water has evaporated -- about 25 minutes. Add 3 more T oil. Cook for about 10 minutes, stirring occasionally.
• When oil starts to separate from onion mixture, add Step 3 ingredients (tomato paste, curry powder, turmeric and salt)& blend thoroughly. Turn down heat and simmer for 15 minutes, stirring occasionally.
• Add torn, cooked chicken,1 cup chicken drippings in water, & 1 t fresh lemon juice (Step 4 ingredients). Mix thoroughly, coating chicken pieces. Cover and simmer about 10-15 minutes.
• Just before serving, add 1/2 pint plain nonfat yogurt, stir and heat through.