Chicken Curry A La Mussoorie 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!)

CHICKEN CURRY A LA MUSSOORIE

Steps:

• Puree the onions, garlic, ginger and water in a blender.
• In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
• In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
• add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
• Add the chicken, stir fry until chicken turns golden brown.
• Add the spice mixture, and stir until they start to give a fagrance.
• Add sour cream, stirring constantly.
• Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
• Before serving, sprinkle almonds, and then fresh cilantro on the curry.
• Serve hot over basmati 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.

WHISPERING WINDOWS BUTTER CHICKEN

Steps:

• Remove skin from chicken.
• Make 2 parallel slits in each piece.
• Marinate overnight in yogurt and salt.
• When ready to cook, heat the butter in a 6 quart saucepan on medium high heat.
• Add the onion and stir fry until golden, but not brown.
• Add the cumin, coriander, cayenne pepper, tomatoes;.
• stir well.
• Add the marinated chicken with the marinade.
• Reduce heat to medium.
• Stir.
• Cook covered for 15 minutes.
• Add the cream, cashews and cardamon.
• Stir well.
• Cover and cook for 45 minutes, stirring occasionally.
• Serve hot.