Chicken curry recipes
Ingredients
- 2 boned chicken breast or leg
- 1 large onion finely chopped
- 3 clove garlic crushed with fresh coriander
- 2 tsp ground coriander
- 2 tsp ground cumin
- walnut sized finely grated ginger root
- 1 tsp ground turmeric
- 1 or 2 tsp garam masala
- 400g tin chopped tomato
- 1 big tbsp olive or sunflower oil
- good pinch pepper salt
Method
- In Pestle crush chopped garlic, fresh coriander leaves, grated ginger and touch of salt. (This is known as a green masala.)
- Heat oil in pan and very slowly, cook diced onion until transparent, then add garlic mix (green masala)and the spices (but not garam masala, that comes later!) and cook mixing well till spices are absorbed about 3 minutes.
- Wash chicken pieces and with water still adhering, add to pan, and immediately add tin of chopped tomatoes.
- Cover pan and simmer. Add more water or stock if it seems dry.
- When chicken is tender, taste and add garam masala to taste, also pepper and chilli flakes if used.Simmer a further few minutes then serve with green dahl and rice or paratha bread. Another sprinkle of fresh coriander enhances the flavour!
jennie has contributed to these popular cooking recipes:
Ingredients
- 2 Onions-large finely chopped
- 1 Chicken-cleaned and cut into 8 pieces
- 2 Potatoes-skinned and cut to pieces
- 1 clove-indian spices
- 2 cardemon
- 2 whole peppercorns
- 2tbsp Tomato puree
- ½ tin Chopped Tomatoes
- 2tbsp sunflower oil
- 1tbsp Garlic paste
- 1tbsp Ginger paste
- 1 tsp of each corriander powder cumin powder
- ½ tsp salt
- ½ tsp tumeric powder
- Few corriander leaves for garnishing
Method
- Firstly add onions into a pot with warm oil, add cardemon, peppercorns and clove,cook onions on a mdeium heat until golden brown.
- Add tomato puree and chopped tomatoes, cook on low heat until oil is redenned and seperated from tomatoes.
- Add garlic and ginger paste and mix, after 2 mins of stirring add all spices apart from corriander leaves, mix well adding a few drops of water, add chicken and mix well, leave to simmer and if necessary add little water.
- After 10 mins add in potatoes and 1-2 cups of water, check for potatoes and if cooked add corriander leaves-chopped, turn off and serve with rice or naan bread and enjoy !!!!!
Ingredients
- 4 tbsp. Vegetable oil
- 1 Red onion
- 3 Garlic cloves
- 1 tbsp. Curry paste
- 1 can Chopped tomatoes
- 1 tbsp. Tomato puree
- 1 tsp. Red wine vinegar
- 350g Leftover vegetables
- 500g Leftover cooked chicken
- to taste Salt and pepper
Method
- 1. Saute the chopped onion and crushed garlic on the oil, then add the curry paste.
- 2. Add the tomato puree, chopped tomatoes, vinegar and 200ml water then, bring to the boil and simmer uncovered for about 5 minutes.
- 3. Add the vegetables and cook for about 5 minutes until the vegetables are tender. Stir in the chicken pieces and season with salt and pepper. Simmer gently for couple of minutes.
Be the first to comment
Add comment