SOUTHERN (?!) CHICKEN CURRY
My sister-in-law works at a Southern restaurant in Mississippi, and surprisingly they have chicken curry on the menu. She got the recipe from the owner, and it's become one of my favorite chicken curry recipes. There's nothing Southern-tasting about it, but you'll be licking the flavorful sauce off of the plate. Try to use a high-quality curry powder, as it really makes a difference. I also like serving this with shredded coconut and chopped green onions.
Provided by rpgaymer
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter and saute onion with curry over low heat.
- Blend in flour, salt, brown sugar, ginger, and chicken. Keep cooking for 5 minutes, stirring constantly.
- Add broth, stir and bring to a boil. Cover, and simmer over low heat for 15 minutes.
- Add milk and lemon juice, and stir constantly for 1 minute, or until warm & ready to serve.
SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS
This dish was inspired by one of cookbook author Madhur Jaffrey's lamb curries.
Yield serves 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
- Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
- Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
KUA KLING (SOUTHERN THAI-STYLE RED CURRY)
Whereas larb is bright and acidic - light on its feet - this simple adaptation of a traditional Southern Thai dry red curry, is grounding and spicy. It owes much of its flavor to red curry paste, turmeric and fresh chile that have been toasted until they shake awake. For scorching heat (a curry like this is typically brutally hot), add more chile. As the chicken - though it could be ground pork, sliced beef or chicken, or mushrooms - cooks, its fat renders and the fired-up curry paste adheres. Season it with brown sugar and fish sauce, and serve with rice, cabbage, herbs, avocado, cucumber and-or a crisp fried egg.
Provided by Ali Slagle
Categories dinner, lunch, weekday, curries, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
- Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don't panic - just add a little water or neutral oil.
- Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid's been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 17 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 1 gram, TransFat 0 grams
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