Cookbook:Curry Chicken I: Difference between revisions

Curry Chicken I
Curry Chicken I
Category	Chicken recipes
Servings	4
Time	10 hours
Difficulty

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Latest revision as of 02:17, 29 May 2024

This curry chicken dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.

Ingredients

1 whole chicken
4 cloves garlic, minced
2 tsp salt
2 tsp red chile powder
2 tsp garam masala
1 tsp red pepper powder
150 ml yoghurt
20 coriander leaves
½ tsp ground black pepper
2 onions, sliced into rings
2–3 green chiles
1 tomato, finely chopped
2 tsp olive oil or sunflower oil
3 cashews, ground
1 tsp curry powder (or to taste)
100 ml coconut milk or cream (optional)

Procedure

Video recipe of curry chicken.

Preparation

Cut the chicken into 5–7 cm pieces and slice them at edges with a knife.
Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
Add the chicken pieces, and marinate for 8 hours in refrigerator.

Cooking

In a large pot, fry onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
Add chicken pieces, and fry them for about 5 minutes while gently stirring.
Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
Allow the dish to cook over low to medium heat for 30–45 minutes.
Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
Serve with rice (Basmati variety works well).

@@ Line 1: / Line 1: @@
+__NOTOC__
-[[Cookbook]] | [[Cookbook:Meat Recipes|Meat Recipes]] | [[Cookbook:Cuisine of Australia|Australia]] | [[Cookbook:Recipes|Recipe Index]]
+{{recipe summary
-{| width=200px border="2" cellpadding="2" cellspacing="1"  bgcolor="#f0f8ff" align="right"
+| category = Chicken recipes
-!align="center" colspan="2"|Overview
+| servings = 4
-|-align-"center"
+| Time = 10 hours
-|-----
+| difficulty = 2
-||Category:
+| image = [[File:Indian Curry Chicken.jpg|300px]]
-||[[Cookbook:Meat Recipes|Meat Recipes]]
+| energy =
-|-----
+| note =
-||Servings:
+}}
-||4
-|-----
-||Calories:
-||? Cal/? kJ
-|-----
-||Time:
-||15 min.
-|-----
-||Difficulty:
-|align="center"|[[Image:2o5dots.png|Moderate]]
-|}
+{{recipe}}| [[Cookbook:Curry|Curry]]
-'''Curry Chicken''' - This dish isn't that hot unless you make it that way.  In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use thickening cream.
+This '''curry chicken''' dish isn't very spicy unless you make it that way. In fact, change the ingredients to suit your own taste and it will probably taste better. Instead of coconut cream or milk you can use heavy cream.
-==Ingredients==
-* 1 Whole Cooked [[Cookbook:Chicken|Chicken]]
-* 1 cup of plain flour
-* 1 Teaspoon of [[Cookbook:Curry|curry]] powder
-* 1 tin of Coconut milk or cream
-* 1 brown [[Cookbook:Onion|onion]]
-* 4 drops of [[Cookbook:Tabasco sauce|Tabasco sauce]]
-==Procedure==
+== Ingredients ==
+* 1 whole [[Cookbook:Chicken|chicken]]
-#Cut onions fine and fry them.
+* 4 cloves [[Cookbook:Garlic|garlic]], [[Cookbook:Mince|minced]]
-#Add flour, curry, tabasco, and cream or milk.
+* 2 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Salt|salt]]
-#Add chicken.
+* 2 tsp red [[Cookbook:Chiles|chile]] powder
-#Let Simmer for 10 minutes.
+* 2 tsp [[Cookbook:Garam Masala|garam masala]]
-#Serve with rice.
+* 1 tsp [[Cookbook:Chili Powder|red pepper powder]]
+* 150 [[Cookbook:Milliliter|ml]] [[Cookbook:Yoghurt|yoghurt]]
+* 20 [[Cookbook:Coriander|coriander leaves]]
+* ½ tsp ground black pepper
+* 2 [[Cookbook:Onion|onions]], [[Cookbook:Slicing|sliced]] into rings
+* 2–3 green [[Cookbook:Chiles|chiles]]
+* 1 [[Cookbook:Tomato|tomato]], finely [[Cookbook:Chopping|chopped]]
+* 2 tsp [[Cookbook:Olive Oil|olive oil]] or [[Cookbook:Sunflower Oil|sunflower oil]]
+* 3 [[Cookbook:Cashew|cashews]], ground
+* 1 tsp [[Cookbook:Curry Powder|curry powder]] (or to taste)
+* 100 ml [[cookbook:Coconut|coconut milk]] or [[cookbook:cream|cream]] (optional)
+== Procedure ==
-==Notes, tips, and variations==
+[[File:Curry Chicken.webmhd.webm|thumb|Video recipe of curry chicken.]]
-==Warnings==
+=== Preparation ===
+# Cut the chicken into 5–7 [[Cookbook:Centimetre (cm)|cm]] pieces and slice them at edges with a knife.
-[[Category:Australian recipes|Curry Chicken]] [[Category:Chicken recipes|Curry Chicken]]
+# Combine garlic, 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, red pepper powder, yoghurt, coriander leaves, and ground black pepper in a large bowl.
+# Add the chicken pieces, and [[Cookbook:Marinating|marinate]] for 8 hours in refrigerator.
+=== Cooking ===
+# In a large pot, [[Cookbook:Frying|fry]] onion rings, green chilies, and tomato in olive or sunflower oil over low heat until onions are light yellow.
+# Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews.
+# Add chicken pieces, and fry them for about 5 minutes while gently stirring.
+# Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired.
+# Allow the dish to cook over low to medium heat for 30–45 minutes.
+# Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce.
+# Serve with [[cookbook:rice|rice]] (Basmati variety works well).
+[[Category:Whole chicken recipes]]
+[[Category:Coconut recipes]]
+[[Category:Curry recipes]]
+[[Category:Pan fried recipes]]
+[[Category:Main course recipes]]
+[[Category:Meat recipes]]
+[[Category:Cashew recipes]]
+[[Category:Chile recipes]]
+[[Category:Cilantro recipes]]
+[[Category:Curry powder recipes]]