Tag: chicken curry

Mango Coconut Green Chicken Curry

2 + 1 tablespoons coconut oil
1 inch ginger, grated
3 garlic cloves, chopped
2 kaffir lime leaves
1 tablespoon green curry paste
1 teaspoon coriander powder
2 cups mango chunks
1 can coconut milk (13 ½ ounces)
2 teaspoons fish sauce
Juice of one lime
1 cup Thai basil, chopped and divided in half
1 medium yellow onion, sliced
1 large red pepper, sliced
1 pound chicken breast, sliced thin
Sugar to taste
Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Chicken Curry with Roasted Onion and Garlic

This is a very different way of making a curry- usually, the onion, ginger, garlic and tomato and cooked to death to achieve a deep, deep flavor. I like to cook simple food that doesn’t take me forever to cook… but I want to get the cooked to death flavor- so I roasted the onions and garlic…. it created an amazing, amazing flavors…

1 large yellow onion, cut in half with skin on
3 garlic cloves, intact
2 inch piece of ginger
1 14 ounce can of fire roasted tomatoes

Preheat oven to 350 degrees F.

Wrap the garlic and ginger in a piece of aluminum foil. Place the onion and the aluminum packet on a lined cookie sheet and roast in the oven for 40 minutes. Take out and let cool and transfer to a blender. Add the canned tomatoes and blend till a smooth sauce is formed. Keep aside.

2 tablespoons extra light olive oil
2 tablespoons butter or ghee
2 pounds chicken thighs, skinless and boneless and cut into 2 inch pieces
Sprinkle with salt
2 teaspoons black cumin or regular cumin
1 cinnamon stick- 3 inches
3 cloves

Sprinkle the chicken pieces with salt. In the meantime, heat a heavy saucepan with the oil and butter/ghee. Brown the chicken pieces on both sides on a medium high heat. Take out of pan and keep aside. Add the cumin, cinnamon and cloves. Saute for 30 seconds on medium heat. Add the onion and tomato sauce and sauté for 4 to 5 minutes. Add the chicken pieces, a cup of water and bring to a boil. Simmer on low heat covered with a lid for 30 minutes. Take the lid off and adjust seasoning as desired. Serve with rice or roti.

Chicken Curry with a South Indian Twist

I concocted this dish for a dinner party we had. I wanted to make a traditional chicken curry but with a twist… a South Indian twist.. which meant I used curry leaves and mustard seeds… it was delicious…

1 pound chicken thighs, skinless and cut into 2 inch pieces
¼ cup Greek yogurt
3 garlic cloves
2 inch ginger piece, chopped
½ cup cilantro, chopped
1 teaspoon salt

Process the garlic, ginger and cilantro. Add to a small bow with the yogurt and salt. Mix well and add to a large zip lock bag with the chicken. Marinate over night or at least 2 to 3 hours.

1 14 ounces can diced fire roasted tomatoes with chilies
1 medium onion, chopped
2 cardamom pods
2 cloves
1 cup chicken broth

Transfer all the ingredients to a saucepan. Bring to a boil and simmer covered for 30 minutes. Take off the heat and transfer to a blender and blend till smooth. Keep aside.

3 tablespoons extra light olive oil
8 to 10 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Salt

Heat the olive oil in a medium saucepan. Add the curry leaves, mustard seeds and cumin seeds. Saute for a minute and add the chicken with the marinade. Saute for 3 to 4 minutes on high heat. Add the blended tomato mixture. Bring to a boil and simmer covered for 30 minutes. Take the lid off and simmer for another 10 to 15 minutes. Check for seasonings.

Chicken Curry with a Fenugreek Cream Sauce

This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…

2 tablespoons coconut oil
¼ teaspoon fenugreek seeds
2 teaspoons cumin seeds
3 garlic cloves, chopped
1 inch ginger, chopped
1 medium yellow onion, chopped
1 tablespoon dried fenugreek
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon sugar
½ teaspoon cayenne pepper
2 tablespoons full fat yogurt
2 tablespoons half and half
1 cup water
1 pound chicken thighs, skinless, cut into 2 inch pieces
Salt to taste
½ cup cilantro, chopped

Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.

Pepper Chicken Curry

Spice Mix

2 teaspoons whole peppercorns
4 cloves
2 teaspoons cumin seeds
½ inch cinnamon stick

Roast the spices and grind, keep aside.

1 tablespoon oil
2 inch fresh ginger, grated
5 garlic cloves, grated
2 teaspoons salt
2 pounds chicken thighs, skin off with bone

Mix the spices, oil, ginger, garlic and salt. Mix well and rub all over the chicken pieces and marinate for 2 to 3 hours.

2 tablespoons ghee or butter
1 large yellow onion, sliced
10 to 15 curry leaves, chopped
1 teaspoon turmeric
2 cups chicken broth
½ cup cilantro, chopped

Heat a heavy saucepan with the ghee. Brown the chicken pieces on both sides on high heat for 2 to 3 minutes each. Take the pieces out and add the onion and curry leaves. Add the turmeric and sauté on medium heat for 4 to 5 minutes, stirring occasionally. Add the chicken pieces and broth. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 20 to 25 minutes and take the lid off to check if chicken is done. Increase the heat to cook any excess liquid in the pan. Check for seasonings and garnish with cilantro.

Hyderabadi Style Chicken

We are all guilty of being stuck in a rut- especially when it comes to cooking. I realized, I had not cooked Indian food in a while- not sure what my rut was but it certainly wasn’t Indian food. I decided to change that and come up with a delicious chicken curry!

2 pounds chicken thighs, bone-in or out, without skin
½ cup Greek yogurt
3 garlic cloves, grated
1 inch ginger, grated
½ cup cilantro, chopped fine
Juice of one lemon
2 teaspoons salt

Mix the yogurt, garlic, ginger, cilantro, lemon juice and salt. Transfer to a medium bowl with the chicken. Marinate over night or at least 2 to 3 hours.

Spice Mix

½ cup grated coconut (I use frozen)
2 green cardamoms
4 cloves
2 dried red chilies
1 teaspoon cumin seeds
2 teaspoons coriander seeds
½ teaspoon fenugreek seeds
½ inch cinnamon stick
¼ cup chopped almonds

Process all the ingredients in a spice grinder (coffee grinder) and keep aside.

3 tablespoons extra light olive oil
1 medium onion, chopped
1 cup tomato puree
½ cup water
Salt

Heat a heavy saucepan with the oil. Add the onion and sauté on medium high heat, stirring constantly for 5 minutes. Add the spice mix and sauté for 3 to 4 minutes, stirring constantly. Add the tomato puree and sauté for another 3 to 4 minutes. Add the chicken and water. Bring to a boil and simmer with lid for 35 to 40 minutes or till the chicken is cooked through. Take lid off and cook on high heat to cook off the excess liquid. Add salt if necessary. Serve warm with rice or quinoa.

Chicken Curry Pizza

Chicken Curry Pizza This creation came about without any planning. I love using leftovers for things like pizza toppings, quesadilla fillings, etc.

I believe it was a Friday and I bought pizza dough from our local pizzeria. I didn’t have any specific toppings in mind. I had my homemade tomato sauce, and mozzarella cheese in the fridge- so I wasn’t worried.

I knew my daughter would ask for a plain pizza. I made her a delicious pizza with the tomato sauce and shredded cheese with some lettuce leaves on the side- good, healthy meal.

I decided to do pizza carbonara for myself. Since it would be made without tomato sauce, I knew my husband would not be interested. He loves his tomato sauce. So, for him I added the tomato sauce and the cheese and looked for a topping in the fridge. That is when the chicken curry stood out. I also took out half a green pepper and some onion. I decide to saute the vegetables and add them to the pizza with the chicken chunks.

My husband’s pizza definitely passed the ‘look’ test- it was gorgeous with all the vibrant colors. Once it came out of the oven oozing with melted cheese, my husband was very excited. It was delicious. The crunchy green pepper and velvety onions went really well with the savory chicken pieces.

Overall it was a big success. So, the next time you have leftovers in the fridge- consider using them as a pizza topping.