TOMATO-YOGURT CHICKEN CURRY RECIPE | AARTI SEQUEIRA | FOOD ...
Provided by Aarti Sequeira
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
- Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
- Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
- Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
- Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
- Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
CHICKEN CURRY RECIPES - BBC GOOD FOOD
Make a warming chicken curry for the perfect Friday night fakeaway. From creamy chicken korma and katsu to spicy tomato-based jalfrezi and madras, we've got something for the whole family.
Provided by Good Food team
Number Of Ingredients 1
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CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 245 calories per serving
- Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
- Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
- Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
- Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
- Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
- When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
- Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
CHICKEN AND TOMATO RECIPES | BBC GOOD FOOD
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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving
- Peel the onions, garlic and ginger and deseed the peppers.
- Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
- Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
- Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
- Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
- Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
- With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
- Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.
PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving
- Peel the onions, garlic and ginger and deseed the peppers.
- Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
- Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
- Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
- Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
- Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
- With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
- Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.
IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
EASY CHICKEN CURRY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
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.
MANGO CHICKEN CURRY RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 328 calories per serving
- In a large skillet, saute onion and red pepper in oil for 2-4 minutes or until crisp-tender. Add the chicken, curry, ginger, garlic, salt and cayenne. Cook and stir for 5 minutes. , Stir in the mango, coconut milk and tomato paste; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Serve with rice if desired.
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