Time 30m Number Of Ingredients 12 Steps:
Roast masala - In a frying pan, dry roast the freshly grated coconut until lightly toasted. Remove from the pan and set aside. In the same pan, dry roast the onions, chilies, ginger, and garlic. Transfer to a food processor or blender and blend until smooth. Set asidePro tip - you may need 1/4 to 1/2 cup of water to help grind everything to a smooth paste. Brown chicken - In a skillet over medium-high heat stir-fry the chicken pieces in oil for two minutes until lightly browned on all sides. Saute - Add the ground masala paste and saute for 2 minutes. Then add the bottle masala saute for a minute more. Pro tip - it is important to cook the spices until they are fragrant so don’t make haste. If necessary add a few tablespoons of water to prevent it from burning at the bottom Season - Add a cup of water and season with salt and pepper. Then, add the chopped potatoes - make sure the potatoes are immersed in the water. Simmer - Cover and cook for 20 minutes until the chicken is cooked and the potatoes are tender. Finally, add the vinegar - cook a minute more. Taste and adjust seasoning. Enjoy
Time 45m Yield 4 Number Of Ingredients 16 Steps:
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth. Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat. Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.
Time 1h Yield 6 Number Of Ingredients 20 Steps:
Sprinkle the chicken breasts with 2 teaspoons salt. Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside. Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken. Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Time 45m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken. Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned. Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes. Add remaining ingredients to skillet and stir frequently. Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender. NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 21 Steps:
Combine half the ginger, half the garlic, half the turmeric, half the lemon juice and half the oil in a large bowl with ALL the cumin, garam masala, ground coriander, paprika, chilli flakes and yoghurt. Add the chicken, turn to coat in marinade. Cover and refrigerate for at least 30 minutes. Preheat oven to very hot (220C/425F). Cook chicken in lightly oiled shallow flameproof baking dish, uncovered, 10 minutes.(With the marinade). Heat remaining oil in large saucepan, cook onion, chilli powder, fenugreek, remaining ginger, garlic and turmeric, stirring, until onion softens. Add tomatoes (with their juice), cinnamon, green chillies and remaining lemon juice. Simmer, covered, for 10 minutes. Stir in cream and honey, simmer, uncovered, for one minute. Add chicken to curry, simmer about 5 minutes or until chicken is cooked through. Remove from heat, stir in fresh coriander, serve over basmati rice, garnish with fresh coriander.
Time 6h10m Yield 6 Number Of Ingredients 22 Steps:
Mix ground cinnamon, turmeric, garam masala, paprika, ginger, bay leaves, star anise, cardamom, cinnamon stick, kaffir leaf, and chile pepper together in a bowl. Mix 1/2 of 1 yogurt container with 2 tablespoons of spice mixture and 1 tablespoon fish sauce in a bowl. Make deep cuts into the chicken thighs to allow sauce to penetrate. Coat chicken with yogurt mixture and marinate in the refrigerator for at least 5 hours. Heat oil in a pot over medium-high heat. Stir-fry onion and garlic in the hot pot for 30 seconds; add remaining spice mixture and continue to stir-fry, 30 seconds more. Add chicken to the pan and fry until spices around chicken have darkened, 2 to 4 minutes. Add marinade and bring to a boil over high heat; continue to boil, covered, for 2 minutes. Dissolve bouillon in water and add to the pot. Add remaining yogurt, remaining fish sauce, and sugar. Boil chicken in sauce until nearly cooked through, about 10 minutes. Add tomato sauce; boil until chicken is no longer pink in the centers and sauce has completely thickened, 5 to 10 minutes. Melt butter into mixture and cover. Turn off heat and let dish rest to let chicken absorb sauce, about 30 minutes.
Time 35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a medium saucepan cook the onion and celery in hot butter or margarine until tender. Stir in the flour and curry powder. Add the chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly. Stir in the tomato juice and cooked chicken; heat through. If desired, season to taste with salt and pepper. Serve over hot rice.
