IRRESISTIBLE CHICKEN CURRY
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Categories Main
Time 1h5m
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you'd like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- 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.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, Fat 19.2g, SaturatedFat 11.6g, Cholesterol 141.8mg, Sodium 1022.8mg, Carbohydrate 7.8g, Fiber 1.2g, Sugar 3.2g, Protein 30.8g
GINGER ALMONDS
Provided by Alton Brown
Categories appetizer
Time 1h7m
Yield 1 pound or approximately 4 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 250 degrees F.
- Combine the ginger and salt in a large mixing bowl and set aside.
- Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
- Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.
TRADITIONAL CHICKEN CURRY
This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.
Provided by Simmi G
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 20
Steps:
- In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
- Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
- Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g
YOGURT & ALMOND CHICKEN CURRY
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium
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