CHICKEN CURRY SOUTH INDIAN STYLE
An easy and tasty Indian recipe with chicken and Indian spices.A delicious chicken curry with onion,ginger,garlic,tomatoes,coriander leaves etc....
Provided by swan123
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Marinate chicken pieces with pepper powder,turmeric,salt,lemon juice around 30 minutes.Heat oil in a pan and add bay leaf, ginger,garlic and saute for a minute.Add onion,green chillies and saute. Add salt also.Add curry leaves into this and saute.Add chopped tomatoes.Make a paste of coriander,chilly powders with 1tbsp water and add this paste into it and saute until the oil separates from it.Then add chicken pieces and saute well for 5 minutes and add 1/2 cup water .close the lid and cook in low heat for 20 minutes.Add chopped cilantro leaves and add few drops of lemon juice at the end.Do not boil after adding lemon juice,the curry tastes sour.Serve with bread,chappathi or rice.
Nutrition Facts : Calories 613.2, Fat 40.6, SaturatedFat 11.2, Cholesterol 187.5, Sodium 206.7, Carbohydrate 12.5, Fiber 3.5, Sugar 5.3, Protein 48.6
RAITA FOR SOUTHERN INDIAN CHICKEN CURRY
This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
- Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.
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
INDIAN COCONUT CHICKEN CURRY
Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.
Provided by cookiemonster
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g
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.
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KERALA CHICKEN CURRY - SOUTHERN LIVING
From southernliving.com
Servings 6Total Time 2 hrs 5 mins
- Prepare the Chicken: Separate meatiest side of each chicken thigh from bone, and then cut each meaty piece of chicken in half. Leave whatever meat is left on bone as is. Transfer all chicken pieces to a large Dutch oven.
- Prepare the Meat Masala Blend: Place fennel seeds, cardamom pods, whole cloves, and broken cinnamon stick in a small skillet. Cook over medium, stirring often, just until fragrant, about 1 minute. Remove from heat. Cool completely, about 15 minutes. Transfer to a spice grinder. Process until a slightly coarse powder forms, about 40 seconds.
- Prepare the Marinade: Add onion, serrano chiles, garlic, ginger, coriander, Kashmiri red chili powder, turmeric, curry leaves, and 2 tablespoons of the Meat Masala Blend to chicken pieces in Dutch oven; toss together until evenly coated. Cover and chill at least 30 minutes or up to 12 hours.
- Remove Dutch oven from refrigerator. If you marinated chicken more than 4 hours, let stand at room temperature 1 hour. Scatter potatoes around chicken mixture in Dutch oven; pour ½ cup water on top. Place Dutch oven over low heat. Cook, covered, until potatoes and chicken are tender, about 40 minutes, stirring every 10 minutes. During this time, moisture should naturally release from chicken mixture and cooking juices should rise up sides of Dutch oven, partially covering chicken mixture. Stir in coconut milk and vinegar. Bring to a gentle simmer over low. Cook, stirring occasionally, until chicken easily pulls away from the bone and flavors meld, about 10 minutes. Remove from heat.
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