Cookbook:Curry Chicken I: Difference between revisions
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{{recipesummary|Chicken recipes|4|15 minutes|2}} |
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{{recipe summary |
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| category = Chicken recipes |
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| servings = 4 |
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| Time = 10 hours |
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| difficulty = 2 |
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| image = [[File:Indian Curry Chicken.jpg|300px]] |
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| energy = |
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| note = |
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}} |
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{{recipe}} |
{{recipe}}| [[Cookbook:Curry|Curry]] |
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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. |
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==Ingredients== |
== Ingredients == |
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* 1 whole |
* 1 whole [[Cookbook:Chicken|chicken]] |
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* 4 cloves [[Cookbook:Garlic|garlic]], [[Cookbook:Mince|minced]] |
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* 2 tablespoons plain [[cookbook:flour|flour]] |
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* 2 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Salt|salt]] |
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* 2 tsp red [[Cookbook:Chiles|chile]] powder |
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* 2 tsp [[Cookbook:Garam Masala|garam masala]] |
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* 1 tsp [[Cookbook:Chili Powder|red pepper powder]] |
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* 150 [[Cookbook:Milliliter|ml]] [[Cookbook:Yoghurt|yoghurt]] |
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* 20 [[Cookbook:Coriander|coriander leaves]] |
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* ½ tsp ground black pepper |
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* 2 [[Cookbook:Onion|onions]], [[Cookbook:Slicing|sliced]] into rings |
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* 2–3 green [[Cookbook:Chiles|chiles]] |
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* 1 [[Cookbook:Tomato|tomato]], finely [[Cookbook:Chopping|chopped]] |
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* 2 tsp [[Cookbook:Olive Oil|olive oil]] or [[Cookbook:Sunflower Oil|sunflower oil]] |
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* 3 [[Cookbook:Cashew|cashews]], ground |
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* 1 tsp [[Cookbook:Curry Powder|curry powder]] (or to taste) |
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==Procedure== |
== Procedure == |
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[[File:Curry Chicken.webmhd.webm|thumb|Video recipe of curry chicken.]] |
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#Cut onions fine and fry them. |
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#Add flour, curry, Tabasco, and cream or coconut milk. |
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#Add chicken. |
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#Let [[cookbook:simmering|simmer]] for 10 minutes. |
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=== Preparation === |
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# Cut the chicken into 5–7 [[Cookbook:Centimetre (cm)|cm]] pieces and slice them at edges with a knife. |
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# 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. |
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# Add the chicken pieces, and [[Cookbook:Marinating|marinate]] for 8 hours in refrigerator. |
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=== Cooking === |
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# 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. |
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# Stir in remaining 1 tsp garam masala, 1 tsp red chili powder, and ground cashews. |
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# Add chicken pieces, and fry them for about 5 minutes while gently stirring. |
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# Add the marinade and water until all chicken pieces are submerged. Add coconut milk if desired. |
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# Allow the dish to cook over low to medium heat for 30–45 minutes. |
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# Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the sauce. |
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[[Category:Whole chicken recipes]] |
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[[Category:Pan fried recipes]] |
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[[Category:Main course recipes]] |
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[[Category:Meat recipes]] |
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[[Category:Cashew recipes]] |
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[[Category:Chile recipes]] |
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[[Category:Cilantro recipes]] |
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Latest revision as of 02:17, 29 May 2024
Curry Chicken I | |
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Category | Chicken recipes |
Servings | 4 |
Time | 10 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry
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
[edit | edit source]- 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
[edit | edit source]Preparation
[edit | edit source]- 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
[edit | edit source]- 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).