Bebes Chicken Curry Recipes

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

EASY HOMEMADE CHICKEN CURRY RECIPE BY TASTY

Steps:

• Cut the chicken into bite-size pieces.
• Season the chicken with turmeric, chili powder, cumin, garam masala, ginger, and white wine vinegar, and mix well.
• Heat oil in a pot over a medium heat. Add the chicken and cook until brown.
• Add the chili, chopped tomatoes, water, salt, and pepper.
• Mix well and bring to a boil.
• Simmer for 1 hour, until the sauce has thickened.
• Serve with rice and chopped coriander.
• Enjoy!

ETHIOPIAN INSPIRED BERBERE CHICKEN CURRY

Steps:

• If you're using fresh tomatoes, place them in a blender and blend into a chunky sauce, set aside. If you're using chopped canned tomatoes, they're all ready to go.
• To prepare the broccoli, trim the end of the stems and peel away the tough outer layer. Then thinly slice the stems, and cut the florets into small bite sized pieces, set the prepared broccoli aside.
• Preheat a large skillet, 15″ over medium heat. When the pan is hot, add 1 Tablespoon of the butter or avocado oil to the pan along with the cut up chicken thighs. Turn the heat to high and sauté until browned and mostly done, don't worry if there's a little pink in the chicken because it's going to finish cooking later. Remove the chicken pieces from the pan, and set them aside.
• Lower the heat to medium high, and add the remaining 2 Tablespoons of butter or avocado oil to the pan along with the diced onion. Sauté until the onion is browned and beginning to soften, about 3-4 minutes. Add the minced garlic and berbere spice mix and cook for about 1 minute or until the garlic is fragrant but not browned.
• Then add the prepped broccoli, blended tomatoes/canned chopped tomatoes, and the can of coconut milk. Bring the mixture to a simmer. Then lower the heat to low, add the chicken back into the pan, and simmer for 5-6 minutes or until the broccoli is just tender and the chicken is fully cooked.
• Season to taste with sea salt, and stir in the chopped cilantro.
• Serve immediately with rice or cauliflower rice.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

BEBE'S CHICKEN CURRY

Steps:

• reserve 1/2 cup of the chopped onions for the yogurt sauce.
• In a 12 inch heavy skillet, het oil and saute the remaining onion, garlic, ginger, curry powder, chili powder, ground cloves, cardamom and tumeric.
• When onion is soft, add cubed chicken and saute until lightly browned.
• Add curry paste, water and tomatoes.
• Simmer until chicken is done, stirring periodically; about 7 to 10 minutes.
• REmove from heat; add coconut milk, raisins, lemon juice and salt to taste (This can be done early in the day).
• To serve reheat curry, but do not boil.
• Spoon over steaming rice on individual plates, garnish each with a slice of banana if desired and sprigs of cilantro.
• Pass the chutney, warm chapatis and yogurt sauce!
• For the yogurt sauce, combine all ingredients and let stand for several hours.
• NOTE: This dish tastes even better if you make it ahead, even up to the day before, and let the flavours ripen.