Joshs Curry Chicken Recipes

JOSH'S CURRY CHICKEN

Josh's Curry Chicken image

I used sour cream in this recipe instead of the plain yogurt that is found in many dishes from western Asia and the middle east.

Provided by Josh Drinkwater

Categories One Dish Meal

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken breasts
1 large onion
1/2 lb baby carrots
4 tablespoons curry powder
1 tablespoon Chinese five spice powder (optional)
2 cups chicken broth
2 cups sour cream
2 teaspoons cornstarch
4 teaspoons water
hot pepper oil
crushed red pepper flakes
salt and pepper

Steps:

whisk together sour cream, broth, curry powder, 5 spice and hot pepper oil/crushed red pepper in a large bowl; set aside.
Cut chicken into cubes or strips.
Slice onion into medium sized pieces.
Cut the carrots if you want to also.
Place chicken, carrots and onion into a large pot on the stove.
Pour broth mixture into pot, gently stirring ingredients together.
Bring almost to boiling over medium high heat, the reduce heat to low, cover and simmer 1 hour to 1.5 hours stirring occasionally until chicken is cooked through and carrots and onions have reached desired tenderness.
During the last 10 minutes of cooking, stir together the cornstarch and water thoroughly, and stir it into the pot. This will thicken the sauce.
Add salt and pepper to taste and serve over sticky rice.
This can also be prepared in a crock pot or in a 4-quart casserole dish in the oven.
If oven method is preferred, cook at 325°F for 1 hour 20 minutes.
Stir in cornstarch mixture after cooking.

Nutrition Facts : Calories 560.6, Fat 30.2, SaturatedFat 14.9, Cholesterol 205.1, Sodium 777.9, Carbohydrate 16.8, Fiber 4.4, Sugar 8.8, Protein 54.6

TOMATO AND CHICKEN ROGAN JOSH CURRY (PRESSURE COOKER)

Tomato and Chicken Rogan Josh Curry (Pressure Cooker) image

This originates from a recipe from Taste.com.au for Tomatoe and Chicken Korma Curry but we (the DH and I) tweaked to suit out tastes for a Rogan Josh. For this we used Patak's spicy Rogan Josh with a 3 chilli rating but actually found it quite mild and so next time we are planning on adding some fresh hot chillies to add zing (the original recipe also gives instructions for casserole and slow cooker methods). For the onion due to introlerances issues I cut into wedges so the DH could remove so he would not ingest, the original recipe called for 2 large brown onions thinly sliced. TOMATOES in the original they added them just before serving but I cut a cross in the top of each tomato and dropped into boiling water for 1 minute, removed and let cool till could handle and then roughly chopped and added to the pressure cooker when cooking but DH reckoned he would prefer them finely chopped so they dissolved more and became part of the sauce..

Provided by ImPat

Categories Curries

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

390 g Greek yogurt or 1 1/2 cups Greek yogurt
140 g curry paste (Rogan Josh we used Patak's spicy 3 chilli rating)
2 1/4 kg boneless skinless chicken thighs (trimmed of fate and I cut each into 3 pieces)
1 tablespoon vegetable oil
1 onion (brown large cut into wedges see intro)
2 large tomatoes (coarsely chopped see intro)
100 g baby spinach leaves (I used silverbeet sliced)
1/2 cup coriander leaves (I omitted serve as garnish) (optional)

Steps:

Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours).
Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes.
Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).

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