How to prepare chicken curry?

Answer 1

Chicken Curry

Ingredients

(You need a pressure pan to cook)

1-1/4 lb. chicken - boneless, skinless, (fatless and brainless!) chicken
4 tbsp Oil
1 tsp cumin seeds (optional, I love the flavor of fried cumin)
1 green Thai or jalapeno chilly ( make it 2 if you want spicy) coarsely chopped
1 big red onion finely chopped
3 cloves of garlic finely chopped
1/2 inch cube ginger finely chopped (it is OK to leave the peels on)
6 curry leaves (optional, great for reducing bad cholesterol - I so am told)
3 tsp curry powder (has many spices in it)
1 tsp garam masala (optional, has many flavorful spices)
2 tsp mayonnaise
2 tsp Dijon mustard
6 tbsp yogurt
2 tbsp buttermilk and or water as required
4 tbsp coriander leaves as garnish
Salt to taste.

Method


Prepare chicken - Cutoff fat while cold, wash in hot running water, dry and cut chicken in to small pieces
Heat oil in a pan pressure cooker, fry cumin seed lightly, add green chilly and then garlic, ginger, curry leaves (beware, it will splutter), and finally chopped onion
After onion is fried (rawness disappears), add curry powder, garam masala, mix well
Add chicken pieces, increase heat and it fry for about 2 minutes until the chicken is longer pink
Add mayonnaise and Dijon mustard and mix
Add yogurt (after beating it) and mix well until the chicken is fully coated with spices
Add buttermilk and or water - the idea is to retain sufficient moisture for pressure cooking, if not the chicken will burn. Too much wetness is not good either
Add salt to taste (1 tsp); mix thoroughly and seal the cooker
Wait for three whistles or about 10 minutes whichever is sooner
Turn-off heat and let it cool under residual pressure with safety valve on
Garnish with coriander leaves and server with rice, chapathi or nan - my favorite

Answer 2

1

Answer 3

Chicken Curry
**********************
3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla

Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
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Answer 4

serves 1
1/4 lb
(100 g) cooked chicken, chopped

1 small onion chopped

2 cups
(500 g) cauliflower, broken into florets

6 mushrooms sliced

3 Tbsp
(50 ml) soya sauce

5 Tbsp
(75 ml) cooking oil

1 cup
(250 ml) chicken stock

curry powder


1
Heat the oil in a small frying pan.
2
Place the chopped onion in the frying pan and cook until the onion becomes soft and brown.
3
Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally.
4
Add curry powder, whilst stirring, until the oil is soaked up by the powder.
5
Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously.
6
Best served with brown rice or fried sliced potatoes.
RATING
Difficulty: easy.
Time: 5 minutes preparation, 20 minutes cooking.
Precision: no need to measure.



plz vote for me

Answer 5

i know how to make butter chicken it is very simple first u should buy the following
butter chicken mix
butter
chicken
take a bowl put the butter chicken mix in the bowl and add water u get a paste after adding water
put the cut chicken pieces in the frying pan and deep fry the pieces when the chicken turns light brown take the pieces and dip them into the paste and let it boil for some time for more information's look at the back of the butter chicken mix .emember u should deep fry the pieces with butter.

Answer 6

I have the best recipe for this! I did not copy this off the internet it is my own and I typed it out for you.
I make it all the time...Actually I invented this curry chicken recipe and tested it with my friends...It is delicious and simple! It takes me 30 to 40(cook+prep) minutes to cook!
Here is what you need...
*****I suggest you fry it in olive oil & use jasmine rice not basmati(basmati usually has worms in it or some type of bugs)*****
*boneless+skinless Chicken breasts cut into medium chunks (1-2 lbs)
*Crushed tomato sauce one 16oz can
*1 small can of tomato paste
*chopped medium onion
*minced garlic
*crushed ginger paste
*curry powder
*1 16 oz can of green beans(optional)
*salt
*pepper

1. Fry onions, add minced garlic stir, add ginger paste and stir fast
2. Brown the outside of the chicken and add half a cup of water to the pot
3.Add a whole tablespoon for every pound of meat you used to the soupy mixture and simmer on med-low for 10-15 minutes
4. add crushed tomato's and tomato paste and heat
5. Add green beans and heat
6.Mix in a couple spoons of salt and a few pinches of pepper for the best taste
7.Serve on top of your favorite rice!
This is an all time favorite in my family...I cook it all the time and Trust me I experimented with all those hard recipes all over the Internet...I 've cooked this stuff over and over and over again and this recipe has never failed me!
I hope you like my recipe!
Your friend,
Laila

Answer 7

ingredients:(for four)
1.1 k.g fresh chicken ( marinet it for two hours)
(for the marinet:
a. fresh sour curd 200gms
b. red onion paste 100gms
c. garlic paste 100 gms
d. red chilli powder 2 tea spoons
e. vinegar (preferrably white) 2 tea spoons
f. ginger paste 100 gms
g. 2 table spoons white oil (you can also use mustard oil)
h. green corriender leaf paste 50 gms (optional)
mix all these ingredients well with the chicken and keep for 2- 3 hrs.)
2.white oil 2-3 table spoons
3.red onion chopped fine (for garnish)
4. medium sized potatoes cut in halves (as reqd)(pre-fried)
5. carrots cut un 1/2(pre-fried)
6. salt and sugar to taste
7. tomate puree/paste100gms
procedure:
heat oil in a thick bottomed pan/wok
add the chicken(with the marinet) and fry till brown and until the oil rises.
then add saly to taste, a ittle sugar 1or 2 teaspoon and stir well
then add the tomato paste and stir again
cover with a lid and bring to low flame
cook till tender
then add the pre-fried potatoes and carrots and add a little water.taste to see if salt is o.k
cook on low flame till all chicken and veggies become tender.then put in a bowl and set aside.
fry the chopped onions till brown and sprinkle on top of chicken.
also sprinkle black pepper and corriender leaves for added flavour.

Answer 8

http://www.syvum.com/recipes/incindex.html
http://easyweb.easynet.co.uk/~palwal/ChickenCurry.html
http://www.cooks.com/rec/search/0,1-0,curry_chicken,FF.html