Suriname Chicken Curry Recipes

SURINAME CHICKEN CURRY

Steps:

• Heat the oil; add the onion and garlic, fry until translucent (take care not to scorch)
• Add the masala powder or curry powder and stir in well.
• Add the chicken with the peppers, sugar and salt (to taste)
• Stir well until chicken is coated with onion/garlic mixture; add just enough water to cover the chicken.
• Cover and cook over medium heat until tender.

SURINAMESE CHICKEN CURRY

Steps:

• Heat large skillet and sauté onion in 2 tbsp oil, about 3 minutes. Add curry and diced potatoes, cooking about a minute.
• add chicken broth or bouillon and water, cover, high simmer for 10 minutes.
• While the potatoes are cooking, cut chicken into bite size pieces, prep green beans, mince garlic.
• After 10 minutes, move potatoes to bowl so you can use the skillet to sauté the chicken. Get it hot and add 2 tbsp oil. Add chicken, cumin, and garlic.
• Stir chicken for a couple minutes, then add finely chopped hot pepper and tbsp of tomato paste. Season with salt. After it's combined, add the potato onion mixture back and simmer covered for about 20 minute.
• Garnish with chopped cilantro or scallions. Serve with warmed naan.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.