Your fav Chicken Curry recipe?
I am planning to make some Chicken curry and am looking for a good recipe.. I want to try something different than what I normally do. Please share your recipe, so I can try somethng new!!
Here is roughly how I do it -
Marinate 3 pounds chicken thighs(cut into cube size pieces) in 1 tsp salt, 1/2 tsp turmeric, 2 tsp cumin powder, 1/2 cup lemon juice over night.
Heat a cup of vegetable oil in a thick flat bottom wok. Once the oil is hot, add a cinamon stick broken into small pieces, a few cardamom pods and a few cloves. once the cardamom swells up, add 2 medium sized chopped onions and saute till they are light brown. Add 2tsp of ginger garlic paste and mix it into the onions. Now add 2 tsp red chilli powder, 2tsp coriander powder, 2 tsp garam masala, 1 tsp cumin powder, 1/2 tsp turmeric powder in the wok and mix it into the onions. Dont saute for long or the spices might burn. Now add the marinated chicken and make sure you mix the cover the chicken all around with the spices and the onions. You can reduce the heat at this point and cover the wok to cook the chicken. Make sure you mix the dish so you are cooking on all sides. Once the spices have incorporated into the dish, add 2 chopped tomatoes and mix it into the dish. Keep the dish covered and mix from time to time. You should start getting a gravy now. Check to see if the chicken is cooked or if you need to add more salt. At the end garnish with cilantro. You can serve this with rice or with chapatis.
Some variations to this recipe is to give it a south indian flavour by adding curry leaves to the dish and coconut milk at the end.
I hope you enjoy this and thank you for sharing your recipes
curryhound
Aug 22, 2007 12:43PM
I thought I would also add a picture of how it came out :)
I changed the recipe only a little bit.. Added No Curry leaves and coconut milk. Added a few slit green chillies(7-8) after adding the chopped tomatoes!
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The best Chicken Curry recipe I have ever tasted comes from The Store in Amagansett Cookbook.It is an Anglo-Indian style curry served with all the accompaniments. Great party dish that everyone swoons over.
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I LOVE Berte Green's recipes, is there anything unusual in his curry?
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Bert's recipes are as wonderful today as they were in the glory days of The Store.
The Store Ziti Salad is still one of my most requested recipes whenever I make it.
The curry is made with Chicken that is cooked in Chicken Broth first.
Let me know if you want the recipe and I will see if I can find my cookbook. It is long and complicated, but well worth the effort.
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Whenever you find it I would love to have it. I used to make a great curry but gave my only copy of the recipe to an ex- neighbor, and never got it back (she claimed she passed it on to her sister who then couldn't find it) Learned my lesson there!
Two Bert recipes that are now family heirlooms and must be made every Thanksgiving: his sausage and mushroom stuffing with vermouth, and his cranberry/orange relish with Grand Marnier. I don't have any of his books, but I used to clip him out of the Daily News every Wednesday and still have every one of them in my files.
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I recently bought a copy of The Store Cookbook on eBay for about $11. I gave it to a friend as a gift.
Search eaBay for "The Store Cookbook by Bert Greene" in "Buy it Now"
I'll take a look and get back to you.
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This sounds fabulous. I can't wait to try it. Hooray for Ginger and Garlic!
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Here is an extremely easy and delicious chicken "curry" recipe from Lucknow, UP. It is called Bin-Masala Chicken which means chicken cooked without spices--- although there are spices in the recipe, it doesn't have the usual garlic/ginger paste or carmelized onions that typify many "curries." Here is what you need:
1 whole chicken, skinned and cut into medium pieces
2 cups real yoghurt (buy it from desi or Middle Eastern Market)
2 tbs of a good brand of "garam masala" which can be bought an Indian grocery store.
1/2 tsp eacf of nutmeg and mace (this is necessary to make it Lucknawi style)
1/2 tsp of Kashmiri chili powder or paprika if you don't like heat
2-3 tbs oil
salt to taste
First whip the spices into the yoghurt. add chicken pieces and marinade at least one hour or up to 24 hours. Heat oil in pot, when very hot, add chicken with marinade and stir on high heat until the oil separates from the yoghurt (5 mins?). Turn heat down very low and cook until the chicken is fully cooked. (around 30-40 minutes depending on how fast chicken cooks where you live, where I am it is very tender and cooks very fast and will fall apart if cooked for more than 30 minutes) When finished, the gravy should be slightly thick. If it is not, remove chicken pieces from gravy, turn up heat and stir for a few minutes till it thickens, then return the chicken to the gravy and serve immediately. you must remove the chicken or it will break apart--the yoghurt marinade makes it extra tender and sensitive also. Best with naan or plain basmati rice.
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That recipe sounds really good and easy to make.. I will try it out this weekend!!
Thank you..
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Yours is pretty much what I do - including the coconut milk - but I like to change it up with veggies. My current favorite is sliced red peppers, which get sauteed with the onions, and peas, which get thrown in at the end. Also, a good squeeze of lime at the end is lovely.
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