can any body give me chicken leg and chicken spicy curry recipes?

Answer 1

i can only give you a fried chicken recipe.. coz that is my favorite, hopefully you might try it.

simmer chicken with vinegar,salt and garlic.
simmer it for 15mins. then fry it.
im telling you, its yummy!

here's another one

Spicy Chicken Curry


INGREDIENTS
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 onions, chopped
4 green chile peppers, chopped
4 tablespoons vegetable oil
2 tablespoons ginger garlic paste
1 tablespoon poppy seeds
2 tablespoons chili powder
2 cups water
1 tablespoon garam masala
1 pinch ground turmeric
salt to taste
DIRECTIONS
Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

Answer 2

If I have been at domicile i ought to provide you any type of rather good ones...yet like Thai cooking coconut milk could be many times utilized in Indian cusine..i'm specific you already comprehend all this...purely desire I have been at domicile and ought to provide one million or 2 to you...yet pretty spiced curry fowl recipes with coconut milk are consumer-friendly in the two cultures...

Answer 3

Baked Curried Chicken with Rice

1 cup water
1 8-ounce can stewed tomatoes
3/4 cup quick-cooking brown rice
1/4 cup snipped dried apricots
1/4 cup raisins
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon instant chicken bouillon granules
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cloves garlic, minced
1 bay leaf
3/4 pound chicken pieces (legs, thighs, breasts – your choice)

In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf. Heat to boiling. Put chicken in a 1-1/2-quart casserole and pour tomato/rice mixture over the chicken. Bake, covered, in a 350 degree F. oven about 45 minutes or until rice is tender and chicken is no longer pink, stirring occasionally. Remove bay leaf.

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Curried Chicken

chicken thighs and legs (about 2-1/2 pounds total)
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
3 to 4 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chicken broth
1 medium apple, cored and chopped
1 cup half-and-half, light cream, or milk
2 tablespoons all-purpose flour
3 cups hot cooked rice
Assorted condiments: raisins, chopped hard-cooked egg, peanuts, chopped tomato, chopped green pepper, toasted coconut, chutney, cut-up fruits

Skin chicken. In a 10-inch skillet cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken; set aside.

If necessary, add 1 tablespoon additional cooking oil to skillet. Add mushrooms, onion, and garlic to skillet; cook until vegetables are tender. Add curry powder, salt, and cinnamon; cook and stir for 1 minute. Add chicken broth and chopped apple. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer about 15 – 20 minutes or until chicken is tender and no longer pink.

Transfer chicken to platter; keep warm. Stir the half-and-half, light cream, or milk into the flour. Stir into pan juices. Cook until thickened and bubbly, stirring constantly. Cook and stir for 1 minute more. Spoon some sauce over chicken. Serve remaining sauce in gray boat.

Serve with rice. If desired, have assorted condiments for toppings.