Archive for the ‘Chicken Curry’ Category

Madras Chicken Curry

June 17, 2008

2 lb chicken cubed
2 finely minced onions
3 cloves garlic minced
1 inch ginger minced
4 chopped ripe tomatoes
3 oz vegetable oil
3 gently crushed cardamom pods
6 cloves
2 inch cinnamon stick
1 tbsp. ground coriander
1 tsp. ground turmeric
½ tsp. cumin
½ ground red chillies
½ ground fenugreek
1 tsp. paprika
2 tbsp. lemon


– In a deep saucepan heat the oil to a high temperature. Add the
onions, fry until the onions take on a rich golden brown.

– Add ginger and garlic.  Stir and cook for a minute. Now add all the spices. Fry for a minute or two.

–  Turn heat to medium-low and add salt, chillies and tomatoes.  Fry till tomatoes cook into a paste.

– Add chicken and coat the chicken with the spices.  Saute the chicken and then add a cup of water. Bring the dish to boil then reduce the heat and simmer for 20 minutes or more.
Turn heat on low and cook on low  until the meat falls easily off the bone and the curry thickens about 30 minutes.

Add a cup of water. Bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

Just before serving, add lemon juice. Serve with rice.


Madras Coconut Chicken Curry

June 17, 2008

Serves 6

8 chicken thighs, skinless
1/2 lb. potato or squash, peeled and cut into chunks
1 onion diced
2 tbsp. canola oil
1 tsp. mustard seed, whole
2 one-inch sticks of cinnamon 4 cloves fresh garlic, minced
1 tbsp. fresh ginger, peeled and finely chopped
3 tbsp. curry powder
1 tsp. whole peppercorns
1 can unsweetened coconut milk
1 teaspoon salt 
Heat oil in medium saucepan. Add mustard seed and let them pop. Add cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.

Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.

Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.

Serve with rice

Chicken Tikka Makhani – Butter Chicken

June 17, 2008

This is by far the most popular dish in Indian restaurants.  Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world. This dish is as rich and decadant as chocolate.

Serves 3-4

4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with cilantro and serve with flat bread.

Chicken Curry – Simple and Easy to make

June 17, 2008

Serves 3-4

3 tbsp ghee (clarified butter), or oil
1 small onion, finely chopped
1 stick cinnamon
2 cardamom pods
4 cloves
1 tsp fennel seeds
1 inch piece root ginger, very finely chopped
2 garlic cloves, minced
1 tsp turmeric powder
1 tbsp ground coriander
¾ tsp chilli powder
1 tsp tomato paste
2 skinless chicken breasts, cubed
1 chopped tomato
1 tsp. plain yogurt or sour cream
a handful of cilantro leaves, chopped

Heat the ghee in a large heavy pan, add the chopped onion and fry till onion is transclucent.

Turn the heat to medium low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.

Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white.

Add the chicken and chopped tomato, sour cream/yogurt to the sauce and simmer gently until the meat is soft and succulent.

Sprinkle with the coriander and serve with plain rice and yogurt.

Easy Chicken Korma (Curry) Recipe

June 17, 2008

Korma is a type of mild, creamy sauce thickened with ground nuts and seasoned with raisins.

1 lb. chicken cubed
2 tbs. cooking oil 
1 large or 2 small onions (8 oz.) chopped 
2-3 cloves of garlic minced
2-3 tbs. tomato puree or 4 sun-dried tomato or 2 tomatoes chopped
3 tbsp. Ajika Korma Mix
Salt to taste 
3 tbsp. yogurt

A handful of fresh cilantro leaves 

Heat oil in a heavy bottomed wok or pan. 
Add onions and garlic and fry until brown. 
Add korma spices and stir for a few seconds to allow flavours to come out. 
Add tomatoes and chicken and cook on medium-high flame, stirring frequently until it is well coated and sealed. 
Cover and cook on low-medium flame until tender, approximately 15-20 minutes. 
Turn off heat. 
Fold in yogurt. Cover and leave. 
Garnish with cilantro.

Vegetarian Tikka Makhani – Butter Chicken

June 17, 2008


2½ cups paneer (cottage cheese), cut into cubes
¼ cup frozen green peas 
1 tsp. sugar
½ teaspoon garam masala
¼ cup milk
¼ cup cream 
To be ground to a paste
1 cup onions, chopped
1′ piece ginger
6 to 7 cloves garlic
2 tbsp. cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups crushed peeled tomato
1 teaspoon cumin seed (jeera) powder
1 tablespoon ghee

2 tablespoons butter
1 teaspoon fenugreek leaves   
¼ cup onions, diced
salt to taste
1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder,  ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek leaves and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, sugar, milk, cream, paneer, garam masala and salt and allow it to come to a boil.