Amazing Chicken Curry Recipes

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

AMAZING CHICKEN CURRY

Steps:

• Combine all in crockpot (except raisin and almonds).
• Cook on low for 8 hours.
• Serve in bowls topped with raisins and almonds.

AMAZING GREEN CHICKEN CURRY

Steps:

• Fry curry paste in oil until fragrant, add 1/2 cup of coconut milk and turn heat to low.
• Add chicken pieces and another cup of coconut milk.
• Add fish sauce, sugar, kaffer leaves and bring to the boil.
• Add the peanut butter and rest of coconut milk along with the water chestnuts. simmer until the chicken is cooked through about 10 minutes.
• Garnish with chopped fresh coriander and serve with hot rice.