is there chicken curry from India. if so what is the recipe?

Question

i want to make for family of 6 but with a 2yr old in mind

i might as well say a child with in the ages of 2.5yrs

Answer 1

Goan Chicken Curry
(Chicken Vindaloo)

Serves: 4
Cooking time (approx.): 38 minutes
Style: Goan Non-Vegetarian



8 medium sized pieces (about 800 grams) of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green chilli(es) slit
1 tablespoon(s) tamarind paste or pulp
2 teaspoon(s) each of vinegar and sugar
2 cup(s) water
2 tablespoon(s) oil
salt to taste For Vindaloo Marinade
1 teaspoon(s) each of cumin and coriander seeds
½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder
2 whole red chilli(es)
2 cloves
½" piece cinnamon broken
2 teaspoon(s) each of ginger, garlic pastes

Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry.

Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over
Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.
Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.
TIP:

Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.

Answer 2

CHICKEN CURRY


Serves 2

3 Chicken Breasts Chopped into Bite Size Pieces
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chili Powder
1 Finely Chopped Cayenne Chili
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 Massala



Make a paste of the curry powder and chili powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chili 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.

Let it Simmer for 20 minutes or until the chicken is cooked, stirring constantly. Just add some water to prevent the curry becoming too thick or dry if needed. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.


You can have this dish with pilow rice or nan bread...

Hm mm bon-appeti

Answer 3

Yes curry is from India, but,I prefer curry goat from Jamaica.

Answer 4

of course!...curry is from India...a long time ago they brought it with them when some of them migrated to the Caribbean...just a little history...lol...
here is a website with recipe for East Indian Chicken Curry:
http://www.recipezaar.com/124994
i prefer caribbean curry b/c my mom is from trinidad and my dad is from guyana!

Answer 5

But of course. . .India invented Chicken curry. . .there are soo many different kinds thoguh .. here's the basic. .

http://www.curryfrenzy.com/curry/recipes/Chicken-Curry.html

Answer 6

Yes. Or at least I think so. They have curry and they have chicken, but how do keep your bum from cripplin? Hee.

Answer 7

No, chickens, cows, goats, etc are all off limits -- they might be relatives.

Answer 8

oh man I'm hungry!!!