My Favourite Chicken Curry Recipes

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:

• Remove skin from chicken pieces, discard skin.
• Toss chicken in flour, shake off excess.
• Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
• Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
• Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
• Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.

Steps:

• In a bowl, mix together tumeric, cayenne pepper, salt and black pepper. Set-up a clean plate next to the bowl to make an assembly line. Pat chicken strips dry, and then rub each strip all over with spice mixture. Don't be afraid to get a lot on them, as this will just add to the flavor later. Shake off any excess, and continue coating.
• Once all the chicken is coated, heat oil in a large skillet over medium-high heat. Set-up another plate near skillet. Once hot, add batches of chicken strips in a single layer. Brown on all sides, but don't cook all the way through (just a few minutes each should do). Set cooked strips on a separate plate, and once all are browned, set chicken aside. Keep the skillet on the heat, as you're going to use it next.
• In the same skillet, add the additional oil. Once the oil is hot, add the mustard seeds- these should start popping in a matter of seconds. Add in the onion, garlic and ginger, reduce the heat to medium and cook mixture until brown. Once mixture as taken on a caramel-colored apperance, add in the rest of the ingredients, and bring to a simmer.
• Return chicken and its juices to the simmering sauce, allowing the sauce to cover as much of the chicken as possible. Reduce the heat to medium low, and cover. Cook for 10-15 minutes, stirring occasionally until chicken is cooked through. Serve immediately.