Recipe for a medium indian chicken curry?

Using fresh produce only,
Does anybody know a good recipe for a medium spice,indian chicken curry?
I just love the stuff our local indian take out sells but he wont part with his recipe

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5 comments a “Recipe for a medium indian chicken curry?”

Aromatic Chicken with Raisins and Cashews

Serves 3-4

Ingredients:
3 tbsp. sunflower oil
6 skinless chicken thighs, on the bone
1 onion, chopped
2 bay leaves
4 tbsp. Ajika Regal Rice Blend
1 cup yogurt
6 stems of fresh cilantro leaves chopped
1 tbsp. curry powder

Method:
- Heat 1 tbsp oil in a large pan. Add the chicken and saute for about 7-10 mins until golden all over, then remove from the pan and keep aside.
- In the same oil fry the onion until transclucent- add more oil if needed.
- Add bay leaves and the Regal rice blend to the onion and fry for about 5 mins.
- Reduce het to low and return the chicken to the pan.
- Mix in the yogurt, cilantro, curry powder together. Add this to the chicken and stir. Cover with the lid and cook on low for 30 mins, or until the meat falls easily off the bone.

Serve with flat bread.

Indian Butter Chicken (Mild)

For Marination
800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)
For the Gravy
4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

Prick holes and make cuts in the chicken pieces. Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours, overnight if possible for best results.
1. Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
2. Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
3. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

• For a thicker and richer gravy cashew nut paste (soak cashew nuts in water for an hour or so and grind them) can be added while making the gravy in step 2… fry it along with the spice powders and then proceed as above.

Kukul Mas Curry (Sri Lanka – Chicken Curry)

1.5kg (3lb) chicken or chicken pieces
3 tablespoons ghee
1/4 teaspoon fenugreek seeds
10 curry leaves
2 large onions, finely chopped
4-5 cloves garlic, finely chopped
2 teaspoons finely grated ginger
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 tablespoon ground coriander
1 teaspoon ground cummin
1/2 teaspoon ground fennel
2 teaspoons paprika
1-2 teaspoons salt
2 talbespoons vinegar
2 tomatoes, chopped
6 cardamon pods, bruised
1 stick cinnamon
1 stalk of lemon grass or 2 strips lemon rind
1 cup of thick cocnut milk

Joint chicken. Cut breast & thighs in halves, leave wings & drumbsticks whole. Heat ghee & fry fenugreek & curry leaves until they start to brown. Add onions, garlic & ginger & fry gently until onions are soft & golden. Add turmeric, chilli, coriander, cummin, fennel, paprika, salt & vinegar. Stir well. Add chicken & stir over medium heat until chicken is thoroughly coated with spices. Add tomatoes. whole spices & lemon grass and cook, covered on a low heat 40-50 minutes. Add coconut milk, taste & add more salt if desired with a squeeze of lemon juice. DO NOT COVER after adding coconut milk.

CHICKEN CURRY INDIAN STYLE

3 1/2 lb. chicken
6 tbsp. natural yogurt
2 med. onions, grated
1/2 tsp. fresh ginger, grated
1 tsp. turmeric powder
1/4 tsp. cayenne pepper
1 1/2 tbsp. cooking oil
1/2 tsp. cumin seeds
2 1/2 tsp. salt to taste
2 med. potatoes, peeled and halved (depend how many pieces you want to serve per person)

Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.
Heat oil in the saucepan. Fry potatoes until they are golden brown. Keep them aside. Fry cumin seed in the same oil for a minute or so. Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.

Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

INDIAN CHICKEN CURRY

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

INDIAN CHICKEN CURRY

2 lb. chicken cut up
1/4 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 tbsp. plain yogurt
1 c. onions, chopped
2 tbsp. tomato paste
4 tbsp. cooking oil
2 tsp. salt
1 tsp. red pepper
1 sm. can mushrooms

Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms.

Indian chicken dishesrange from very spicy to moderately spicy you can adjust the spice levels to your taste by changing the amount of chilli powder or pepper as per the recipe. Here is a delicious of wonderful chicken dishes send in by a number of bloggers.
Authentic tried and tested recipes that you would love.

lol yea they usually dont give out the recipes…..but here is one:

….you can add some spicy green chili peppers if you want to increase the kick! there are also a bucnh under the chicken section:

Recipe for a medium indian chicken curry?

5 comments a “Recipe for a medium indian chicken curry?”

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