Authentic chicken curry recipes
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1.Good quality garam masala is always a benefit, indian supermarkets or spice markets are good places to start. 2.Coconut milk powder is far less sweet than a coconut paste but still gives the curry a delicious creamy sauce.
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- 1-2 onions finely diced
- 2 chicken breasts and/or legs
- 2 tbsp Garam masala
- 2 tsp chilli powder
- 1 tsp corriander powder
- 2 potatoes
- 1 tsp pepper
- 1-2 tbsp coconut milk powder
- 1. Firstly fry the onions in small amount of oil, this can be done in a saucepan or large sided frying pan at medium to high heat.
- 2. Add the desired amount of chicken to the onions, (alter the amount depending on the number of people)The chicken should be diced into medium sized pieces or whole legs can be added however about 10 minutes should be added to the cooking time if this is done. Also add the peeled and diced potato at this point.
- 3. Once the chicken is sealed add the spices (the amounts stated are just guidelines and should be altered to taste). Turn the heat down to low.
- 4. In a separate saucepan add a suitable amount of coconut milk powder (or paste if the powder is not available) along with a cup of water and a teaspoon of salt and bring to the boil.
- 5. Once the milk powder or paste is fully dissolved in the water pour the mixture into the sealed chicken and turn the heat back up to medium.
- 6. Leave the mixture to simmer for around 20 minutes - half a cup of cold water may need to be added as the resulting curry should have a reasonable amount of thin sauce.
- 7. serve with basmatti rice and nan or chippatti if desired.
1. The secret of a great curry is the mixture and waiting until the oiul rises to the top of the sauce before you put in the chicken 2. This should be served with slices of onion and chopped coriander on top - with a pot of yoghurt on the side.
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- 5 cloves
- a couple of cardamin seeds
- 1 Cinamon stick
- 5 peppercorns
- 1 tsp salt
- 1 tsp tumeric
- 2 large onions
- 2 inches ginger
- 4 cloves garlic
- 2 green chilies
- 1 tin chopped tomatoes
- 2 chicken breast fillets
- 1 tablespoon Garam masala
- 1 handful chopped corriander leaves
- 1 small onion sliced
- 2 tsp cumin powder
- 1. Cover the base of a large frying pan with oil and heat.
- 2. add cloves, cinamon stick, cardamin, cumin, peppersorns, salt and tumeric and stir.
- 3. Grind the 2 large onions in a blender and then add to the frying pan and cook on a low heat until golden.
- 4. Meanwhile peel the ginger, skin the garlic cloves and take the chillies grinding all in the blender and then once the onions are golden and these to the mix and stir.
- 5. Take the tim of chopped tomatoes and grind the mixture in the blender and then add this to the frying pan and cook continually on a low heat.
- 6. When the oiil has rised to the top it is ready to add the chicken breasts.
- 7. Take the skinned chiken fillets chopped into small cubes and put into the frying pan cooking until white through. This will take 10 - 15 minutes.
- 8. Add a tablespoon of Gram masala and stir in thouroughly.
- 9. Serve
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- 4 Chicken Breasts
- Half a Jar of Your Choice of Curry PASTE (Not Curry Sauce)!
- 6-8 Shallots
- 6 Cloves of Garlic
- 1 Tin of Chopped Tomatoes
- 2 Handfuls of Fresh Corriander
- 4-6 M/Lg Carrots
- 8 Mushrooms (Optional)
- Handful Dried Apricots (Optional)
- 6 x Cups of Basmati Rice
- 1 Small pot of Natural Yogurt
- Olive Oil
- Pickled Limes
- Cut each Chicken Breast into large pieces (3/4 pcs from each Breast)
- Leave Shallotts Whole
- Finely chop each Garlic clove
- Roughly Chop all Coriander
- Peel and dice (Largish Chunks) the Carrots
- Cut Mushrooms in Half (If using Mushrooms)
- Using either a WOK or large frying pan ……. Heat some Olive oil until your Smoke alarm triggers (ie HOT) Throw in the Shallots (or Onions) and the garlic ……….. Stirring until slightly golden brown. Move to a cooler part of the pan ………. Pour in more Olive Oil and heat until the Smoke Alarm nearly triggers again and throw your breasts in ………… brown off each side then add directly to the chicken the Curry PASTE, keep on Stirring, bringing the previously heated Garlic and Shallots into the mix!
- Turn heat down to 2-3 and add 75% of the coriander and the tinned Tomatoes, the Yogurt and the Mushrooms (If using Mushrooms) Add the Optional dried Apricots (A Handful) ………… Transfer all the content of your WOK (or Frying Pan) into a large lidded cooking Pot add the Carrots and Stir in ………….. Add Water if the mix is looking dry ……… Add the Water to just cover all the ingredients ,,,,,,,,,,,,, Water is not necessarily required if the Curry appears to be quite “Saucy” Place in Oven @ 160 – 180 degrees. This should take 75 – 90 minutes (Check every now and then to ensure the curry is not too dry and also stir)!