How To make Curried Chicken Breasts
6 chicken breast halves
1/2 cup all-purpose flour
3 tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic
finely minced
1 to 2 Tbsp curry powder :
* see note
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
2 tablespoons lime (or lemon) juice
2 cups chicken broth
Roll each breast piece in flour to coat completely. melt the butter in a large skillet. Add the chicken pieces and brown lightly on all sides. Remove and place in an oven-safe baking dish. Add the chopped onion and garlic to the butter remaining in the skillet and cook until onion is golden. Add the curry powder, salt, ginger, cinnamon, and pepper and cook for 2 or 3 minutes while you stir constantly. Add the chicken broth all at once and, using a small whisk, stir into a smooth sauce. Pour the sauce over the chicken breast pieces, cover and bake at 350F for 1 hour. Carefully pour the sauce off the chicken and into a small saucepan and add the lime or lemon juice. Keep the chicken warm while you bring the sauce to a boil and reduce its volume slightly. To serve, arrange the chicken on a bed of rice pilaf and pour some of the sauce over it. The rest of the sauce can be served separately. (The sauce can be strained to remove onion and garlic if you like.)
YIELD: 6 servings
How To make Curried Chicken Breasts's Videos
Chicken Curry | Wild Cookbook
Easy Pan-fried Chicken! | Easy Homecooking
Learning how to make simple, easy, and healthy meals at home is a valuable skill!
I'm always on the run, so learning how to do that was important to me. I thought I'd share some clips on how I eat!
Just to be clear, you don't have to only eat chicken and rice to be healthy and fit. I make this because I love it and it can cook while I work around the house. There will be some heavier, creamier dishes later!
If you're worried about salmonella from rinsing your chicken, just wash your sink. My reasoning is that I don't know what touched the chicken before it was packaged. Yes you can kill bacteria and germs with heat, but there can also be various chemical, debris, and others. Plus, we should regularly clean our sink anyway. If you don't want to rinse, you don't have to!
I am not a professional chef nor do I claim to an amazing cook. Check out my buddy ThatDudeCanCook for more on how to DINE.
#shorts #hybridcalisthenics #homecooking
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The Secret To Making The BEST Jamaican Style Curry Chicken! | Val's Kitchen
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CHICKEN CURRY FOR BACHELORS | SIMPLE CHICKEN CURRY FOR BEGINNERS | CHICKEN GRAVY
Chicken Curry For Bachelors | Simple Chicken Curry For Beginners | Chicken Gravy | Chicken Curry | Bachelor Chicken Curry | Chicken Masala Powder Curry | Easy Chicken Curry | Chicken Masala
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Ingredients for Simple Chicken Curry:
- Chicken- 1 kg
- Onion, rough chopped- 4 medium
- Ginger, crushed- 2 tsp
- Garlic, crushed- 2 tsp
- Tomatoes, roughly chopped- 3 medium
- Green chillies, thick chopped- 3 nos.
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Readymade Chicken Masala- 1 tbsp (store bought)
- Salt- 1.5 tsp
- Refined Oil- 4-5 tbsp
Preparation:
- Clean & wash the chicken pieces and keep it to drain.
- Roughly chop the onions, tomatoes and green chillies.
- Peel and crush the ginger and garlic cloves.
Process:
- Heat oil in a pan or kadai and add the chopped onions.
- Fry on high heat for 10 mins till brown in colour.
- Add the crushed ginger and garlic and fry on medium heat for 2 mins.
- Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
- Add the turmeric powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
- Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
- Add the readymade chicken masala, red Chilli powder and salt, mix and bhunno on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
- Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.
#chickencurry #simplechickencurry #chickengravy #bachelorchickencurry #easychickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
CHICKEN TIKKA GRAVY | BONELESS CHICKEN GRAVY RECIPE | CHICKEN TIKKA CURRY
Chicken Tikka Gravy | Boneless Chicken Gravy Recipe | Chicken Tikka Curry | Boneless Chicken Gravy | Chicken Recipe | Boneless Chicken Curry Recipe | Chicken Tikka Masala Recipe | Chicken Tikka Masala Handi | Boneless Chicken Tikka Curry
Ingredients for Chicken Tikka Gravy:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 500 gms
For Marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Kashmiri Chilli Powder- 1.5 tsp
Tempering:-
- Cumin seeds - 1 tsp
- Whole red Chillies- 4
- Lightly crushed:
- Green Cardamoms- 5
- Cloves- 5
- Cinnamon- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Later:
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi Powder- 1 tsp
Other Ingredients:
- Grated Onion- 150 gms (2 medium)
- Ginger crushed- 1.5 tsp
- Garlic, crushed - 1.5 tsp (6 cloves)-15 gms
- Gram Flour (Besan) - 1.25 Tbsp (can also use chickpea flour)
- Tomato Purée - 5 tbsp
- Green Chillies, sliced - 3
- Fresh cream - 4-5 tbsp
- Salt- 1/2 tsp + 1/4 tsp seasoning
Preparation:
- Take boneless breast and thigh pieces and cut these into bite sized pieces.
- Now add the items for the marinade, give a mix and set aside for 30 mins.
- Grate the onions. You can use a grater or roughly pulse cubed onions in a grinder/blender to get the roughly grated onions. Do not make into a paste.
- Roughly crush the whole garam masalas in a mortar & pestle. Set aside. ( if you don’t like crushed garam masala you can also add whole but there could be variation in flavour. )
- Peel and crush the ginger and garlic in a mortar & pestle. Set aside.
- Slice the green chillies.
- For the Kasuri Methi, dry roast it on low heat for around 30 secs and set aside to cool. Now crush it with your hand and set aside.
Process:
- To fry the chicken pieces, heat 1 tbsp oil in a pan and add the marinated chicken pieces. Fry on high to medium heat for 5 mins till browned. Switch off heat and set aside.
- Heat 3 tbsp oil in a kadhai or pan, add the cumin seeds, the crushed whole garam masalas and the whole red chillies. Mix and stir for 30 secs.
- Now add the grated onion, give a mix and add 1/2 tsp salt,
- Fry on medium to low heat for 4-5 mins.
- Add the crushed ginger & garlic and fry on medium to low heat for 2-3 mins.
- Now add gram flour(besan)/chickpea flour, mix and cook on low heat for 2 mins.
- Also add the spice powders and 100 ml water. Mix and fry on low heat for 3-4 mins till oil separates.
- Add tomato purée & 50 ml water, mix and fry for 3-4 mins on medium to low heat till oil separates.
- Add the fried chicken pieces, give a mix and fry for 2-3 mins on medium heat.
- And sliced green Chillies and fry for 1-2 mins on low heat.
- Next add 250 ml water, give a mix and cover & cook on low heat for 12 mins till meat is tender.
- Add the garam masala powder, dry roasted and powdered Kasuri Methi, pinch of salt and fresh cream. Give a mix.
- You can also add around 50 ml water, based on desired consistency, mix and cook for 3 mins on low heat.
- Serve with roti, naan or rice.
#chickentikkagravy #bonelesschickengravy #chickentikkacurry #chickentikkamasala #chickenrecipe #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken