Fragrant Chicken Curry With Coconut And Sesame Seeds Recipes

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FRAGRANT CHICKEN CURRY WITH CHICK PEAS



Fragrant chicken curry with chick peas image

A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 13

2 onions , quartered
3 fat garlic cloves
3cm/¼in piece fresh root ginger , peeled and roughly chopped
2 tbsp moglai (medium) curry powder
½ tsp turmeric
2 tsp paprika
1 fresh red chilli , seeded and roughly chopped
20g packet fresh coriander
1 chicken stock cube
425ml/¾ pint boiling water
4 skinless boneless chicken fillets (about 500g/1lb 2oz total weight), cubed
410g can chickpea , drained and rinsed
natural low-fat yogurt , basmati rice, naan bread or grilled poppadums, to serve

Steps:

  • Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
  • Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
  • Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY



Fragrant chicken, coriander & coconut curry image

This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

Provided by Anjum Anand

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 28

400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste
400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste

Steps:

  • Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
  • Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
  • Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
  • Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
  • Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
  • Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium

FRAGRANT CHICKEN CURRY WITH COCONUT AND SESAME SEEDS



Fragrant Chicken Curry with Coconut and Sesame Seeds image

Number Of Ingredients 18

1 tablespoon Hyderabadi Ginger-Garlic Paste
15 , shelled raw almonds, , coarsely chopped (or store-bought roasted almonds)
1/4 cup shredded unsweetened dried coconut
1 tablespoon , white poppy seed
1 tablespoon sesame seeds
1 tablespoon coriander seeds
1 teaspoon black cumin seeds
3 tablespoons peanut oil
2 sticks cinnamon (1-inch each)
7 to 10 green cardamom pods, crushed lightly to break the skin
2 medium onions, finely chopped
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
1 teaspoon salt, or to taste
1 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lemon juice or lime juice
1/2 teaspoon ground green cardamom seeds
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons minced fresh mint leaves

Steps:

  • 1. Prepare the ginger-garlic paste. Put the almonds in a small nonstick skillet and roast, stirring and shaking the skillet over medium heat, until fragrant and golden, about 2 minutes. Remove to a bowl. Add the coconut, poppy, sesame, coriander, and cumin seeds and roast until golden, about 2 minutes. Add to the bowl with the nuts. Let cool, then transfer everything to a spice or a coffee grinder and grind to make a fine powder.2. Heat the oil in a large nonstick wok or saucepan over medium heat, and cook the cinnamon and cardamom pods, stirring, until fragrant, about 1 minute. Add the onions and cook over medium-high heat until golden, about 7 minutes. Add the roasted spices and stir another minute. Add the chicken, ginger-garlic paste, and salt, and cook, turning the pieces, until they are a rich golden color, about 15 minutes.3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, and cook over high heat until most of it dries up and the chicken is very tender, about 15 to 20 minutes. Mix in the lemon juice.4. Sprinkle the ground cardamom seeds and black pepper on top, cover the pan, reduce the heat to low, and simmer 15 to 20 minutes to blend the flavors. Do not uncover the pan or stir. Alternatively, preheat the oven to 200°F. Transfer everything to an oven-safe serving dish, cover and roast in the oven '15 to 20 minutes to blend the flavors. Garnish with the mint leaves and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

FRAGRANT CHICKEN CURRY



Fragrant Chicken Curry image

I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson

Provided by Teddys Mommy

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 rotisserie-cooked chicken, skinned and boned, meat pulled into large chunks
1 (13 1/2 ounce) can light coconut milk
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chicken broth
cooked basmati rice
chopped fresh cilantro
mango chutney

Steps:

  • Mix spices in small bowl.
  • Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
  • Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
  • Remove from heat, sprinkle with cilantro and serve over rice.
  • Pass chutney separately.

Nutrition Facts : Calories 329.3, Fat 19, SaturatedFat 4.6, Cholesterol 87.7, Sodium 463.4, Carbohydrate 9.3, Fiber 2.2, Sugar 3.9, Protein 29.9

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