CHICKEN LEG RECIPES | BBC GOOD FOOD
Serve chicken legs in a range of comforting one-pots, casseroles and roasts. Our collection includes classic recipes such as chicken chasseur and coq au vin.
Provided by Good Food team
Number Of Ingredients 1
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
Provided by Savita
Total Time 40 minutes
Prep Time 5 minutes
Cook Time 35 minutes
Yield 4 - 1 Cup Servings
Number Of Ingredients 15
Steps:
- In a food processor, grind onion, garlic, ginger, green chili to a coarse paste.
- Heat oil in deep pan or pressure cooker. Add onion mixture and cook stirring often until mixture is medium brown, 5-8 minutes.
- Add all spices and saute for 30 seconds. Add grated tomatoes with salt and cook until oil separates (5-8 minutes). Reduce heat to low. Add **yogurt in small batches and stir quickly after each addition to mix in so that it not curdles. Add chicken and cook in masala for 2 minutes.
- Add 1 cup water, bring to boil. Reduce heat and simmer until chicken is fully cooked (15-20 minutes). Or if using pressure cooker, add 2/3 cup water, cook under high pressure for 10 minutes. If gravy is too thick, add little more water. If gravy is too thin, boil mixture to evaporate some liquid.
- Garnish with chopped cilantro and serve with naan bread. Enjoy!
More about "curry chicken leg recipes recipes"
LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 263 calories per serving
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
JAMAICAN CURRY CHICKEN AND POTATOES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Cuisine caribbean
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
AROMATIC LAMB CURRY | JAMIE OLIVER RECIPES
Total Time 1 hours 10 minutes
Calories 375 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow casserole pan on a high heat.
- Dice the lamb into 3cm chunks and place in the pan, fat-side down.
- Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
- Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
- Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.
SIMPLE CHICKEN AND POTATO CURRY RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Indian
Calories 491kcal per serving
- Once cooked, sprinkle with chopped spring onions and serve the curry with boiled rice or roti.
RAILWAY LAMB CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 20 minutes
Category Dinner, Main course
Cuisine Indian
Calories 646 calories per serving
- Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.
LEG OF LAMB RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROGAN JOSH - LAMB ROGAN JOSH - LAMB CURRY RECIPES
From delish.com
Total Time 2 hours 15 minutes
Category dinner party, dinner
Cuisine Indian
- Combine all paste ingredients with a pinch of salt. Set aside. Heat oil in a large pan and brown the lamb in batches. Set aside. In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins. Add the lamb and 400ml of water and gently simmer for 1 hr, stirring occasionally. Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10 mins. Sprinkle with freshly chopped coriander before serving.
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