CHICKEN CURRY WITH POTATOES AND TOMATOES RECIPES
CHICKEN CURRY WITH POTATOES RECIPE | TIA MOWRY - FOOD NET…
Provided by Tia Mowry
Categories main-dish
Total Time 3 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
CHICKEN CURRY WITH POTATOES RECIPE | TIA MOWRY - FOOD NET…
Provided by Tia Mowry
Categories main-dish
Total Time 3 hours 30 minutes
Cook Time 1 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
More about "chicken curry with potatoes and tomatoes recipes"
EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
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EASY CHICKEN CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 40 minutes
Cuisine Indian
Calories 724 calories per serving
Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml water, until a paste is formed.
Heat the oil in a large sauté pan or shallow casserole dish. Add the onion paste, tomatoes, sugar and 1 tsp salt. Simmer together for 5 minutes, stirring.
Stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes.
Remove the lid, increase the heat and simmer for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.
EASY CHICKEN CURRY RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving
- Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.
CHICKEN AND CHICKPEA CURRY | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 50 minutes
Calories 322 calories per serving
Into a heated pan, spray with the 1 squirt of the oil spray, or add a tsp of oil, add the onion, garlic & ginger, cook over a gentle heat for 3 mins
Add the spices, red chilli & bay leaf, along with a spoonful of water, and cook for a few more mins, stirring, until the aromas are released
Increase the heat a little, add the chicken, stirring, until the chicken is sealed all over, and starting to colour a little
Add the stock, water, tomatoes, cherry tomatoes, tomato puree, chickpeas, cover the pan, reduce the heat, and cook for around 15-20 mins, until the chicken is cooked through.
Before serving, stir half the coriander leaves through the curry, reserving the remainder to scatter over the curry.
Serve with the lemon wedges to squeeze over, and if using, a spoonful of yoghurt, and a sprinkle of nigella seeds. Goes great with a side of rice.
YOGURT CHICKEN CURRY RECIPE - CHEFDEHOME.COM
Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.
This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.
Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry?
Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main substitute for yogurt.
In different regions... few change in spices originate a new kind of Chicken Curry. Like:
1) Addition of tamarind and potatoes and it becomes - Vindaloo
2) cream and it becomes Korma
3) greens instead of turmeric and it becomes saag chicken curry.
4) Lots of chilies and it is Kashmiri Chicken Curry
5) or lots of warm spices and you have the Khara Chicken Curry.
This list is so endless that it will be unfair if I just list one ingredient and say a name of curry.
This post I'm dedicating to making a perfect, homemade Indian-style... I mean, North Indian-style chicken curry which is made with thick Greek-style yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. There is no sugar, no creams in this to mask the flavor of spices. It is not hot spicy curry but you will be able to taste every bit of love that has gone into it.
To make chicken curry, I start by grating the base mother sauce ingredients. Mother curry sauce or masala is grated mixture of onion, garlic, ginger and green chili. It is not a paste but coarse grated mix which is sauted in oil or clarified butter until oil shows on sides and onion, garlic are lite golden brown. These mild caramelized bits of onion give subtle sweetness to the curry. In this brown mixture, grated tomatoes are cooked until they fully disintegrate. This cooked mixture of onion and tomatoes - a.k.a mother curry sauce can be prepared up-to one week in advance.
Now, it is time to add the spices. A quick saute of spices awaken flavor, taking curry to whole new level.
After sauting the spices, the star ingredient - yogurt is added. Mostly, yogurt is hung or allowed to drain while masala cooks. This removes water content from yogurt leaving behind thick and creamy, whey like yogurt. I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt). I add yogurt in small batches and mix well after every addition to avoid curdling.
Once, yogurt is fully mixed... Only step left is to add chicken, water and then cook until chicken is fully cooked and gravy is thick. I complete this step in variety to vessels. In instant pot pressure cooker, slow cooker, dutch oven or simple heavy bottom deep sauce pan too. The time taken is usually same as time taken to cook the chicken in any of these.
Not that hard, right?
Make masala, mix-in add yogurt, add chicken!
Viola! Curry is ready!
Note: Coconut milk is a non-tangy non-dairy substitute for yogurt. If you want to keep curry dairy free.. You can also use almond yogurt instead.
For my family, it is a meal we grew-up with. So, no one say "no" or no one even speak while enjoying a bowl of chicken yogurt curry with their favorite side of naan/bread/rice. The only voice you will hear is to ask for some more gravy!! :)
I'm wrapping-up today's post very quickly because I need to get up to cook dinner... I might cook the same chicken curry again... feeling nostalgic after sharing this post with you...
Honestly, all ingredients for this recipe will be in your pantry. I bet! If you can't find spices, use mix of garam masala and curry powder instead. Enjoy a cozy winter night with a hearty chicken curry, made Indian home-style!
Enjoy and don't forget to share with me your favorite childhood recipe that you still fell nostalgic about.
Have a wonderful day! -Savita
From chefdehome.com
Total Time 40 minutes
Cuisine Indian
- Garnish with chopped cilantro and serve with naan bread. Enjoy!
MAURITIAN CHICKEN CURRY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course, Supper
Cuisine African
Calories 456 calories per serving
- To make the satini pomme d’amour, mix all the ingredients together in a bowl. Spoon the curry into bowls and scatter over the coriander leaves and red onion. Serve with fluffy basmati rice, cucumber slices, rotis and the satini pomme d’amour.
EASY CHICKEN CURRY WITH VEGETABLES RECIPE | MELISSA D ...
Reviews 4.3
Total Time 45 minutes
Category main-dish
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
EASY CHICKEN CURRY WITH VEGETABLES RECIPE | MELISSA D ...
Reviews 4.3
Total Time 45 minutes
Category main-dish
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
VIOLET OON'S SINGAPORE CHICKEN CURRY RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Cuisine asian
Calories 1266 per serving
- Add the coconut milk and bring to a boil over high heat. Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked. Note that this dish is better the second day. If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy. Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
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