Cookbook:Curry Chicken I: Difference between revisions

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| 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|250px]]
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{{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.
'''Curry Chicken''' - This dish isn't very 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.


==Ingredients==
==Ingredients==
* 1 whole cooked [[Cookbook:Chicken|chicken]]
* 1 whole cooked [[Cookbook:Chicken|chicken]]
* 1 teaspoon of [[Cookbook:Curry Powder|curry powder]] (or to taste)
* 1 tsp. [[Cookbook:Curry Powder|curry powder]] (or to taste)
* 1 tin of [[cookbook:Coconut|coconut milk]] or [[cookbook:cream|cream]]
* 1 tin [[cookbook:Coconut|coconut milk]] or [[cookbook:cream|cream]]
* 2 [[Cookbook:Onion|onions]]
* 2 [[Cookbook:Onion|onions]]
* 4 drops of [[Cookbook:Tabasco Sauce|Tabasco sauce]] (or to taste)
* 4 drops [[Cookbook:Tabasco Sauce|Tabasco sauce]] (or to taste)
* 2 Teaspoons of [[Cookbook:Garam Masala|garam masala]]
* 2 tsp. [[Cookbook:Garam Masala|garam masala]]
* 2 Teaspoons of [[Cookbook:Salt|salt]]
* 2 tsp. [[Cookbook:Salt|salt]]
* 2 tsp. olive oil or sunflower oil
* 2 Teaspoons of [[Cookbook:Oil|oil]]
* 4 cloves of [[Cookbook:Garlic|garlic]]
* 4 cloves of [[Cookbook:Garlic|garlic]]
* 2 Teaspoons of [[Cookbook: Red chilli Powder|red chilli powder]]
* 2 tsp. [[Cookbook: Red chilli Powder|red chilli powder]]
* 2 [[Cookbook: Bay leaves|bay leaves]]
* 2 [[Cookbook: Bay leaves|bay leaves]]
* 20 [[Cookbook:Coriander Leaves|coriander leaves]]
* 20 [[Cookbook:Coriander Leaves|coriander leaves]]
* 150 ml [[Cookbook:Yoghurt|yoghurt]]
* 150 mL [[Cookbook:Yoghurt|yoghurt]]
* 4 or 5 [[Cookbook:Cashews|cashews]]
* 3 [[Cookbook:Cashews|cashews]]
* 1 teaspoon [[Cookbook:Red pepper powder| red pepper powder]]
* 1 tsp. [[Cookbook:Red pepper powder|red pepper powder]]
*1/2 tsp. ground black pepper
*2 or 3 green chilies
*1 tomato


==Preparation==
==Preparation==
# Chop garlic and place in a large bowl
# 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.
# 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.
# Soak chicken pieces in the above solution and let that marinade for about 8 hours. Store in a fridge overnight.
#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==
==Cooking==
# Cut 2 onions into large rings and fry them in olive or sunflower oil over low heat.
# 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.
# Add chicken pieces to and fry them for about 5 minutes while gently stirring them.
# 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 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.
#Add the marinade and water until all chicken pieces are submerged. Add 100 mL coconut milk if desired.
# Heat the above under low to medium heat for about 30 to 45 minutes or slightly more. Add 100ml coconut milk if desired.
# Allow the dish to cook over low to medium heat for 30-45 minutes.
# Wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
# Remove from heat and 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.
# When serving, use a small onion and sprinkle some juice over chicken.
# Serve with [[cookbook:rice|rice]].
# Serve with [[cookbook:rice|rice]] (Basmati variety works well).


==Video Recipe==
==Video Recipe==

Revision as of 01:55, 13 August 2021

Curry Chicken I
CategoryChicken recipes
Servings4
Time10 Hours
DifficultyEasy

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Curry

Curry Chicken - This dish isn't very 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.

Ingredients

Preparation

  1. Chop garlic and place in a large bowl
  2. 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.
  3. Cut a full chicken into 5-7 cm pieces and slice them at edges with a knife.
  4. Submerge chicken pieces in the solution and marinate for 8 hours in refrigerator.
  5. Cut onions into large rings and set aside.
  6. Finely chop tomato and set aside.
  7. Grind cashews and set aside.

Cooking

  1. 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.
  2. Add chicken pieces to and fry them for about 5 minutes while gently stirring them.
  3. Add the marinade and water until all chicken pieces are submerged. Add 100 mL coconut milk if desired.
  4. Allow the dish to cook over low to medium heat for 30-45 minutes.
  5. Remove from heat and wait for a few minutes until the chicken pieces are tender and have absorbed the solution.
  6. When serving, use a small onion and sprinkle some juice over chicken.
  7. Serve with rice (Basmati variety works well).

Video Recipe

Video recipe of curry chicken.
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