How do you make Curry Chicken????

Question

I am in love w/ Indian food, however I do not know how to cook it........... please help.

or Chicken Viladoo? or Chili Chicken?

Answer 1

Chicken Curry (Murgh Kari)



2 lb. skinned chicken breasts
3 t salt
1/2 c. oil
1 1/2 c. finely chopped onions
1 T minced garlic
1 1/2 t finely chopped ginger
1 t cumin
1 t turmeric
1 t coriander
1 t ground cayenne pepper
1/2 c. water
1 - 15 oz. can crushed tomatoes
2 T fresh cilantro, chopped
1/2 c. yogurt
1 t garam masala
1 T fresh lemon juice

Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside.

Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt.

Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.

Answer 2

Mexican Curry Chicken Recipe

1 whole fryer chicken -- 2-1/2 lb.
1 cup onion -- sliced
2 1/2 tbsp curry powder -- or curry paste*
1 tbsp chili powder
4 tbsp cooking oil -- I used canola
1 1/2 tsp salt
1/2 tsp M.S.G. -- optional
2 1/2 tbsp flour

Mix curry and chili powders into paste in 1/2 cup water.

Mix flour smoothly with 1/2 cup of water.

Put oil in a large heavy pan over medium high heat.

Add onion and stir frequently until light brown.

Mix the curry paste for a few stirrings and add the chicken pieces.

Stir for 2 minutes until the chicken is evenly coated with curry.

Pour 1 cup water and bring to a boil.

Cover and simmer over very low heat for 20 minutes.

Add salt and M.S.G. (if using), then remove the chicken to a serving casserole or deep plate.

Stir the flour mixture smoothly in the pan to thicken the gravy.

Pour the gravy over the chicken and serve hot. (or keep warm in low oven until the time to serve).

Answer 3

The easy and simple way...

Buy a pack of cut up whole chicken. Clean them and put them in a big pot. Then cut up some onions,garlic, and thyme, add them to the pot. Then use curry seasoning,tony chaateres(creole seasoning) onion powder, pimento seeds. Then add chicken to cover just enough of the chicken and cover with lid. Turn stove on medium. Cook for about 45 to one hour. Everything in this recipe is optional, except the curry and chicken. The pimento is whole pepper, it just not grinded down like fine black pepper; it's much spicier too. The Creole seasoning can be subsitituted for regular salt, just be very careful to how much you use. My father is Jamaican and he adds potatoes at the end. But it is very easy. I usually measure by eyeballing it. I try to use less at he beginning because Im heavy handed when I season meat, and that will totally mess up the whole dish. So just season as you go, and taste it along the way. Oh yeah use the sprig thyme, not the kind that is grinded it up. Thyme is just to flavor the dish, the grinded kind will make the texture i\of your bit very crunchy. So by using the sprig kind, you will be able to remove it after cooking.

Answer 4

INGREDIENTS:

Serves: 4

2 chicken breasts
1/4 cup oil
1 cups water
1 tomatoes, chopped
1 onions, chopped
2 tablespoons Jamaican Style curry powder
1/2 clove garlic, chopped
1 sprig thyme
2 slices hot pepper (optional)
Salt

Cut chicken breast into 1 1/2 inch cubes. Brown (fry) curry powder, onions, garlic, tomatoes, thyme and pepper in oil. Add chicken and brown (fry) for five minutes. Finally add water, lower heat, cover and simmer for 30 minutes.

Answer 5

CHICKEN CURRY (SRI LANKAN STYLE)

1 kg chicken breast
1 chopped onion
2 tsp olive oil
5-6 pieces of curry leaves
1 1/2 tsp chilli powder
1 tsp mustard seeds
3 tsp tomato sauce
3 cloves crushed garlic
1/2 tsp of crushed ginger
1 tsp chilli flakes
1 tsp curry powder
2 tsp salt
1 tsp sugar
3 cloves
3 cardamon cloves
1 stick of cinnamon
1 cup water
2 cups of coconut milk

Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.

Answer 6

curry dishes generally take a very long time to make. i suggest checking out indian recipe sites.