How To make Curried Chicken Dinner
2 1/2 c Water
1 c Brown Rice, uncooked
1 1/2 t Chicken bouillon powder
6 x Chicken breast halves *
2 1/2 c Water
1/2 t Curry powder
1/4 t Salt
2 c Unsweetened Orange juice
2 T Cornstarch
2 T Dry Sherry
1 t Groung Ginger
1 t Grated Orange rind
2 c Diagonally sliced Celery
1 x Lg sweet Red Pepper **
1 x Lg Green Pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.
How To make Curried Chicken Dinner's Videos
How To Make Jamaican Curry Chicken || Easy Curry Chicken Recipe
Grab your copy of my E Cookbook to make other Classic Jamaican Recipes
Hey guys! In this video I’ll show you guys how to make the best Jamaican Curry Chicken ever! This is a very easy step-by-step recipe that will have you cooking the most delicious Curry Chicken.
Below are a list of Ingredients:
2 lbs Chicken Leg Quarters (Parts of your Choice)
2 tsp Garlic Powder
2 tsp Everything Seasoning
5 Whole Spice
1 tsp Ginger Powder
1 tsp Tumeric
1 tbsp Curry Powder
1 tsp of Salt
1 tsp Paprika
Pinch of Black Pepper
1 tsp Avocado Oil
Small piece of fresh Ginger
4 Cloves of Garlic
2 Stalks of Thyme
Medium Sized Onion
Small Red Pepper
Small Green Pepper
Small Potato
Small Carrot
2 Cup Water
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SECRETS To Cooking A PERFECT Indian Style CHICKEN CURRY (STEP BY STEP INSTRUCTIONS)
How To Cook Indian Style Chicken Curry - Chicken Curry Recipe For Beginners
If you follow this video step by step then I assure you that you will be making the best Indian style chicken curry. I tried my best to explain everything in detail and all the tips and tricks possible that go into making chicken curry.
Ingredients for making a chicken curry - serves 6 to 7
* 2.2 lb/ 1 kg chicken on bones. Please note that I preferably use chicken on bones for making a chicken curry. It's not that you cannot use boneless chicken but the gravy won't be as tasty.
* 2 large potatoes quartered or medium potatoes halved. I did not boil the potatoes before adding them.
* 1 very large onion or 2 medium sized onions. I used quarter of the onion for making a paste.
* 2 inch length ginger
* 10 large garlic cloves
* 1 large tomato
* 2 green chillies (optional)
* 2 large dry bay leaf
* 1 inch length cinnamon stick
* 6 to 7 green cardamoms
* 4 to 5 cloves
* 1/4 th cup plain unflavored yogurt
* 1 teaspoon turmeric powder
* 2 heaped teaspoons Kashmiri red chilli powder. You can even use regular red chilli powder but in that case please use less. Adjust the proportion of any chilli powder according to your tolerance of heat level. Add only half a teaspoon to start with, do a taste test at the end and add more if you feel you want more chilli heat.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder.If you want to make garam masala powder at home then here is the recipe -
* 1/4 th teaspoon ground mace (optional)
* 1/4 th teaspoon ground nutmeg (optional)
* 2 teaspoons salt (add less to start with, you can always add later)
* 1 teaspoon sugar(optional)
* 1 cup hot water. You can go up to a total of 1 & 1/2 cups of hot water if you want more gravy.
* 1/4th cup oil ( 4 to 5 tablespoons)
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
RESTAURANT STYLE CHICKEN HANDI | CHICKEN HANDI RECIPE | CHICKEN HANDI BY SPICE EATS
Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Handi :
- Boneless Chicken, cut into cubes- 500 gms
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Onions, fine chopped- 1 big (100 gms)
- Tomatoes, chopped- 4 small (200 gms)
- Green Chillies, cut into big pieces - 3 nos
- Ginger, julienned- 1 tbsp
- Coriander, chopped for garnish- 3 tbsp
Other Ingredients:
- Cumin seeds- 3/4 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed Black Pepper- 1/4 tsp
- Dry Fenugreek Leaves, dry roasted & powdered- 1 tsp
- Whisked Curd or Yogurt- 2 tbsp
- Fresh Cream- 4 tbsp
- Oil- 4 tbsp
Preparation:
- Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
- Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
- Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.
Process:
- Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
- Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
- Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
- Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
- Continue to cook for around 3 mins on medium to low heat till oil separates.
- Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
- Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
- Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
- Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
- Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
- Give a mix and simmer for 2-3 mins till oil separates.
- Garnish with chopped coriander.
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
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KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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How To Make Chicken Handi | Popular Chicken Curry Recipe | Curries And Stories With Neelam
Learn how to make Chicken Handi, one of the most popular chicken curry recipe at home with Neelam only on Get Curried.
Chicken Handi Recipe is a very traditional restaurant style chicken handi recipe that is made in a special vessel called a handi. Handi is a kind of cooking pan that was used in Indian cooking with a shallow depth and a wide bottom in olden days which was made of clay. However these days it is not so common to cook in such pots or to even find it. So don't worry, you can make this tempting dish in the khadai that you have at home. Try this recipe out and do post your comments.
Ingredients:
750 g chicken thigh
2 sliced onions
2-3 chopped tomatoes
3 tbsp ghee
4 cloves garlic chopped
11/2tsp ginger paste
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp chilli powder
3-4 green chillies
Salt to taste
1 tsp garam masala
2 tsp dried fenugreek
1 cup plain yogurt
1/2 cup cream ( optional)
Method:
- Heat ghee in a pan. Allow it to melt.
- Fry onions in ghee till they are dark golden brown.
- Once they are dark brown, remove the onions and keep them separately in a bowl.
- In the same ghee, add chopped garlic and tomatoes. Cook them until they are soft.
- Add the fried onion back in the ghee and mix it well.
- Add ginger paste and mix it well.
- Add cumin seeds, crushed coriander seeds and green chillies.
- Add turmeric powder, salt and chilli powder. Give it a mix.
- Add boneless chopped chicken in the mixture and mix it well.
- Fry them well till they are nicely cooked.
- Cover it with a lid and allow it to cook for 5 minutes.
- Once the chicken is cooked well, add yoghurt.
- Add crushed coriander seeds and fenugreek leaves and mix it.
- Pour cream along with fenugreek leaves and garam masala.
- Give it a final mix and serve hot!
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A Handi is a cooking basin made from copper or clay (pot), which calls the Indian subcontinent home. It is utilised primarily in north Indian, Pakistani and Bangladeshi cooking.