Southern Chicken Curry Recipes

SOUTHERN (?!) CHICKEN CURRY

Southern (?!) Chicken Curry image

My sister-in-law works at a Southern restaurant in Mississippi, and surprisingly they have chicken curry on the menu. She got the recipe from the owner, and it's become one of my favorite chicken curry recipes. There's nothing Southern-tasting about it, but you'll be licking the flavorful sauce off of the plate. Try to use a high-quality curry powder, as it really makes a difference. I also like serving this with shredded coconut and chopped green onions.

Provided by rpgaymer

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1/4 cup onion, minced
2 tablespoons curry powder
3 tablespoons flour
3/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon fresh ginger, minced
1 cup chicken broth
1 cup 2% low-fat milk
1 lb skinless chicken breast, diced
1/2 teaspoon lemon juice

Steps:

In a saucepan, melt butter and saute onion with curry over low heat.
Blend in flour, salt, brown sugar, ginger, and chicken. Keep cooking for 5 minutes, stirring constantly.
Add broth, stir and bring to a boil. Cover, and simmer over low heat for 15 minutes.
Add milk and lemon juice, and stir constantly for 1 minute, or until warm & ready to serve.

SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS

Southern Indian Chicken Curry with Mustard Seeds image

This dish was inspired by one of cookbook author Madhur Jaffrey's lamb curries.

Yield serves 4

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
6 whole dried red hot chiles, each broken into 3 or 4 pieces
2 teaspoons brown or yellow mustard seeds
1 whole cinnamon stick (3 inches)
1/2 teaspoon urad dal or yellow split peas
1 1/4 cups very thinly sliced shallots (about 4)
10 garlic cloves, very thinly sliced
10 fresh curry leaves (optional)
2 teaspoons grated peeled fresh ginger
1 1/4 cups chopped plum tomatoes (about 3)
1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon ground turmeric
Coarse salt
Raita, for serving
Pooris, for serving (optional)

Steps:

Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

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