Dinner Party Chicken Curry Recipes

CURRY CHICKEN DINNER

Steps:

• Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired.

DINNER PARTY CHICKEN CURRY

Steps:

• Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
• Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
• Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
• Remove chicken pieces to a 3 quart casserole.
• Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
• Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
• Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
• Gradually mix in the 2 cups hicken brot until the mixture is smooth.
• Add tomatoes, crushing them slightly with your hands first.
• Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
• Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
• Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
• Let cool 15 minutes, then cover and chill.
• Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
• Cover with foil and bake 35 minutes.
• While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
• Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
• Fluff rice with a fork before serving.
• Serve portions of rice topped with chicken pieces and the sauce ladled over the top.

TRADITIONAL CHICKEN CURRY

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.