I wish to cook chicken curry the Indian way, can somebody tell me how?

Answer 1

Indian Chicken Curry

Ingredients:
2 teaspoons ground red pepper (or to taste)
2 teaspoons curry powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3 tablespoons butter
1 cup chopped onions
2 cloves garlic, minced
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
1 (8 ounce) carton plain fat-free yogurt
1 (6 ounce) can tomato paste
5 cups cubed peeled baking potatoes
4 cups water

Combine first 8 ingredients.
Melt butter in a Dutch oven over medium heat.
Saute onion& garlic for 5 minutes, stirring frequently.
Stir in spice mixture; cook 5 minutes, stirring frequently.
Add chicken; cook 10 minutes, stirring frequently.
Combine yogurt and tomato paste.
Add yogurt mixture, potato and water to pan.
Bring to a boil.
Cover, reduce heat and simmer 1 hour, stirring occasionally.

Answer 2

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 3

My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"

Indian Chicken Curry

INGREDIENTS
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

DIRECTIONS
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

Answer 4

I have been studying Indian cooking under Suneeta Vaswani for the past seven years, I have her cookbook and she has a new one just coming out. I have also studied under Julie Sahne (the leading indian cooking teacher in U.S.) I love Indian and will be happy to share if you e-mail me.

Answer 5

go to any indian website

Answer 6

add more tomatoes and garlick and dried lemon. P.s youll love it!

Answer 7

try www.recipezaar.com and they should be able to show you how for FREE!