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).

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+__NOTOC__
-AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
 {{recipe summary
-| category    = Chicken recipes
+| category = Chicken recipes
-| servings    = 4
+| servings = 4
-| time        = 10 Hours
+| 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 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 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 whole [[Cookbook:Chicken|chicken]]
-* 1 tsp. [[Cookbook:Curry Powder|curry powder]] (or to taste)
+* 4 cloves [[Cookbook:Garlic|garlic]], [[Cookbook:Mince|minced]]
-* 1 tin [[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 [[Cookbook:Tabasco Sauce|Tabasco sauce]] (or to taste)
+* 2 tsp [[Cookbook:Garam Masala|garam masala]]
-* 2 tsp. [[Cookbook:Garam Masala|garam masala]]
+* 1 tsp [[Cookbook:Chili Powder|red pepper powder]]
-* 2 tsp. [[Cookbook:Salt|salt]]
+* 150 [[Cookbook:Milliliter|ml]] [[Cookbook:Yoghurt|yoghurt]]
-* 2 tsp. olive oil or sunflower oil
-* 4 cloves of [[Cookbook:Garlic|garlic]]
-* 2 tsp. [[Cookbook:Chili Powder|red chilli powder]]
-* 2 [[Cookbook:Bay Leaf|bay leaves]]
 * 20 [[Cookbook:Coriander|coriander leaves]]
+* ½ tsp ground black pepper
-* 150 mL [[Cookbook:Yoghurt|yoghurt]]
-* 3 [[Cookbook:Cashew|cashews]]
+* 2 [[Cookbook:Onion|onions]], [[Cookbook:Slicing|sliced]] into rings
-* 1 tsp. [[Cookbook:Red pepper powder|red pepper powder]]
+* 2–3 green [[Cookbook:Chiles|chiles]]
+* 1 [[Cookbook:Tomato|tomato]], finely [[Cookbook:Chopping|chopped]]
-* 1/2 tsp. ground black pepper
+* 2 tsp [[Cookbook:Olive Oil|olive oil]] or [[Cookbook:Sunflower Oil|sunflower oil]]
-* 2 or 3 green chilies
+* 3 [[Cookbook:Cashew|cashews]], ground
-* 1 tomato
+* 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.]]
-# Chop garlic and place in a large bowl
-# Add 1 tsp. salt, 1 tsp. red chili powder, 1 tsp. garam masala, and 1 tsp. red pepper powder, yoghurt, chopped garlic, coriander leaves, and ground black pepper to the bowl.
-# Cut a full chicken into 5-7 cm pieces and slice them at edges with a knife.
-# Submerge chicken pieces in the solution and marinate for 8 hours in refrigerator.
-# Cut onions into large rings and set aside.
-# Finely chop tomato and set aside.
-# Grind cashews and set aside.
-== Cooking ==
+=== Preparation ===
+# Cut the chicken into 5–7 [[Cookbook:Centimetre (cm)|cm]] pieces and slice them at edges with a knife.
-# In a large pot, fry onion rings, green chilies, chopped tomato, and in olive or sunflower oil over low heat until onions are light yellow. Stir in 1 tsp. garam masala, 1 tsp. red chili powder, and ground cashews.
+# 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 chicken pieces to and fry them for about 5 minutes while gently stirring them.
-# Add the marinade and water until all chicken pieces are submerged. Add 100 mL coconut milk if desired.
+# Add the chicken pieces, and [[Cookbook:Marinating|marinate]] for 8 hours in refrigerator.
-# Allow the dish to cook over low to medium heat for 30-45 minutes.
+=== Cooking ===
-# Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
+# 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.
-# When serving, use a small onion and sprinkle some juice over 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:Whole chicken recipes]]
-== Video Recipe ==
-[[File:Curry Chicken.webmhd.webm|thumb|Video recipe of curry chicken.]]
-[[Category: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]]