IRANIAN STYLE CHICKEN CURRY RECIPE - THEFOODXP
Iranian chicken curry is made by cooking chicken in butter along with onions, garlic, and spices. Saffron water is added to it that gives it a great aroma and color. The curry is rich and flavorful.
Provided by Shuvait Thusoo
Categories Main Course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Using a blender, make a paste of the onions and then of the garlic. Keep the pastes in separate bowls.
- Pour some boiled water in a bowl and add saffron to it. Cover it with plastic wrap or foil.
- Cut the chicken into small pieces.
- Now, melt the butter in a frying pan. Add chicken to it and fry for about 5 minutes.
- Then, take the chicken out of the pan and place it in a plate.
- Now, add the onion and garlic paste in the same pan. Add curry powder, salt and pepper, cinnamon, turmeric and Advieh to it. Cook until the mixture turns brown in colour.
- Now, add the fried chicken back to it and pour 2 cups of water in it.
- Cover the pan with a lid and cook the chicken for about an hour.
- Then, put the saffron water in it. Again, put the lid on it and cook for another 10 minutes.
- Serve it with rice and savour its amazing delight.
Nutrition Facts : Calories 237 kcal, FatContent 5.6 g, CholesterolContent 65 mg, SodiumContent 413 mg, CarbohydrateContent 18 g, ProteinContent 9 g, ServingSize 1 serving
PERSIAN CHICKEN WITH TURMERIC AND LIME RECIPE RECIPE ...
A crisp cucumber and fresh herb salad makes a light yet vibrant companion to this golden dish. A squeeze of fresh lime juice and a dollop of yogurt added at the finish lends a lovely citrus tang and a touch of creaminess.
Provided by Mindy Fox
Total Time 45 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
- Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes. Remove from heat. Let sit, covered, until ready to serve.
- Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
- Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
- Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
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From thehappyfoodie.co.uk
Cuisine Middle Eastern
For the chicken:
Place the ice cubes in a small bowl, sprinkle the crushed saffron over the top and set aside. As the ice melts, the saffron will slowly release its bright orange colour and pungent flavour.
Melt the butter in a sauté pan on a medium heat and fry the chicken pieces for 5 minutes on each side, until lightly golden. Add the onion quarters, sprinkle with the turmeric, salt and pepper and cover with the water. Bring to the boil and skim off any foam on the surface. Lower the heat, cover and simmer for 15 minutes.
Turn the thighs and simmer, covered, for another 15 minutes.
Meanwhile, in a separate pan, fry the sliced onion in the ghee or vegetable oil for 10–15 minutes, until golden brown. Add the tomato purée and stir for a minute to coat the onion. Set aside.
Remove about half of the stock and the onion quarters from the chicken pan. Reserve the stock for later (save the onions for a soup or a stew).
Pour the saffron water over the chicken. Add the fried onion and tomato purée mixture, the lemon juice and barberries and stir well.
Cover and simmer for another 15 minutes.
(This is a good point to start making the barberry rice, see below.) Turn the chicken thighs again and simmer, covered, for a final 15 minutes. The sauce should be well reduced and glossy. If the sauce is too thin, remove the chicken and boil to reduce until thick; if it is too thick, add some of the reserved stock. Keep warm while you finish the rice.
For the barberry rice:
In a large heavy-based pan (covered with a tight-fitting lid), bring the water to the boil.
Put the rice in a bowl and wash several times under running water, stirring gently with your fingers. When the water is clear, drain the rice.
Mix the cinnamon, rose petals, cumin and cardamom until well blended. Set aside.
Add the salt to the boiling water, then add the rice. Let the water come back to the boil, stir the rice and cook, uncovered, for about 7 minutes. It should be soft on the outside and slightly hard inside.
Drain the rice. Return the pan to the heat and add 3 tablespoons of the ghee or vegetable oil. Spoon half of the rice into the pan, then sprinkle with half of the spice mixture. Spoon the remaining rice on top and sprinkle with the remaining spices. Poke the handle of the spoon into the rice, making five holes to let the steam escape. Wrap the lid in a clean tea towel and place on top of the pan. Turn the heat to low and cook for 30 minutes.
For the rice garnish, heat the remaining 2 tablespoons of ghee or vegetable oil in a small frying pan on a medium heat and fry the onion for 10 minutes, until golden. Drain the barberries and squeeze out the excess water. Add them to the onion and stir for 30 seconds, taking care as the barberries tend to burn easily.
When ready to serve, stir the rice gently with a fork to mix the spices evenly, and spoon onto a serving plate. Garnish with the onion and barberry mixture and sprinkle chopped almonds and/or pistachios over the top. Serve with the chicken.
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