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__
 {{recipe summary
-| category    = Chicken recipes
+| category = Chicken recipes
-| servings    = 4
+| servings = 4
-| time        = 15 minutes
+| Time = 10 hours
-| difficulty  = 2
+| difficulty = 2
-| image       = [[File:Indian Curry Chicken.jpg|250px]]
+| image = [[File:Indian Curry Chicken.jpg|300px]]
-| energy      =
+| energy =
-| note        =
+| note =
 }}
-{{recipe}}  | [[Cookbook:Curry|Curry]]
+{{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==
+== Ingredients ==
-* 1 whole cooked [[Cookbook:Chicken|chicken]]
+* 1 whole [[Cookbook:Chicken|chicken]]
-* 1 teaspoon of [[Cookbook:Curry Powder|curry powder]] (or to taste)
+* 4 cloves [[Cookbook:Garlic|garlic]], [[Cookbook:Mince|minced]]
-* 1 tin of [[cookbook:Coconut|coconut milk]] or [[cookbook:cream|cream]]
+* 2 [[Cookbook:Teaspoon|tsp]] [[Cookbook:Salt|salt]]
-* 2 [[Cookbook:Onion|onions]]
+* 2 tsp red [[Cookbook:Chiles|chile]] powder
-* 4 drops of [[Cookbook:Tabasco Sauce|Tabasco sauce]] (or to taste)
+* 2 tsp [[Cookbook:Garam Masala|garam masala]]
-* 2 Teaspoons of [[Cookbook:Garam Masala|garam masala]]
+* 1 tsp [[Cookbook:Chili Powder|red pepper powder]]
-* 2 Teaspoons of [[Cookbook:Salt|salt]]
+* 150 [[Cookbook:Milliliter|ml]] [[Cookbook:Yoghurt|yoghurt]]
-* 2 Teaspoons of [[Cookbook:Oil|oil]]
+* 20 [[Cookbook:Coriander|coriander leaves]]
+* ½ tsp ground black pepper
-* 4 cloves of [[Cookbook:Garlic|garlic]]
+* 2 [[Cookbook:Onion|onions]], [[Cookbook:Slicing|sliced]] into rings
-* 2 Teaspoons of [[Cookbook: Red chilli Powder|red chilli powder]]
-* 2 [[Cookbook: Bay leaves|bay leaves]]
+* 2–3 green [[Cookbook:Chiles|chiles]]
-* 20 [[Cookbook:Coriander Leaves|coriander leaves]]
+* 1 [[Cookbook:Tomato|tomato]], finely [[Cookbook:Chopping|chopped]]
-* 150 ml [[Cookbook:Yoghurt|yoghurt]]
+* 2 tsp [[Cookbook:Olive Oil|olive oil]] or [[Cookbook:Sunflower Oil|sunflower oil]]
-* 4 or 5 [[Cookbook:Cashews|cashews]]
+* 3 [[Cookbook:Cashew|cashews]], ground
-* 1 teaspoon [[Cookbook:Red pepper powder| red pepper powder]]
+* 1 tsp [[Cookbook:Curry Powder|curry powder]] (or to taste)
+* 100 ml [[cookbook:Coconut|coconut milk]] or [[cookbook:cream|cream]] (optional)
-==Preparation==
+== Procedure ==
+[[File:Curry Chicken.webmhd.webm|thumb|Video recipe of curry chicken.]]
-# Cut a full chicken into medium size pieces, about 5 to 7 cm each and slice them at edges with a knife.
-# Make a solution of 150ml yoghurt, 1 tsp salt, 1 tsp Red chilli powder, 1~2 tsp garam masala powder, 1 tsp red pepper powder, 4 to 6 cloves of cut garlic, 10 to 20 coriander leaves, half tsp black pepper powder ground. Don't add water to it yet.
-# Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store in a fridge overnight.
-==Cooking==
+=== Preparation ===
-# Cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.
+# Cut the chicken into 5–7 [[Cookbook:Centimetre (cm)|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 1 tsp garam masala, red chilli powder, two or three green chillis and fry them in 3 or 4 table spoons of oil until onions are light yellow in color. Add two to three ground cashew nuts. Add one finely chopped tomato if desired.
+# Add the chicken pieces, and [[Cookbook:Marinating|marinate]] for 8 hours in refrigerator.
-# Add chicken pieces to the above oil and fry them for about 5 minutes while gently stirring them. After this, add the solution prepared above and add water until all chicken pieces are submerged. A tall cooking pot is recommended for better results.
-# Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.
-# Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
-# When serving, use a small onion and sprinkle some juice over chicken. This recipe works well with long grain Basmati rice.
-# Serve with [[cookbook:rice|rice]].
-==Video Recipe==
+=== 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.
-[[File:Curry Chicken.webmhd.webm|thumb|Video recipe of curry chicken.]]
+# 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:Chicken recipes]]
+[[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]]