How To make Indian Chicken Curry
2 1/2 lb Cooked, Cubed Chicken
Water Salt Celery Tops 3 tb Butter
1 md Tart Apple, Peeled And Diced
1 md Thinly Sliced Onion
1 tb Curry Powder, Or More
1/3 c Raisins
1 c Chicken Broth
1/2 c Coca-Cola
3 1/2 tb Flour
1 c Half And Half
1 ts Salt
1/8 ts White Pepper
Hot Cooked Rice Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. Saute for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. From: "International Cooking with Coca-Cola", a give away pamphlet from The Coca-Cola Company, 1981.
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The 2 Dollar Curry (Butter Chicken) | But Cheaper
Okay, curry can be expensive both at a restaurant and when homemade. In order to make this happen, we have to simplify the recipe, maximize the flavor and make this dish for the very cheapest price physically possible...without losing flavor at all.
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TASTY CHICKEN CURRY | Easy food recipes for dinner to make at home - cooking videos
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Tasty food recipes for dinner. how to make snacks and cooking recipes for begginers and kids. Curry chicken recipe. Very easy to make. A simple yummy and quick food video for lunch or dinner
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Chicken Curry | Without Water Soft and Juicy Tastes Fantastic #shorts #youtubeshorts #viralvideos
Oil
1inch Cinnamon
1 Black Cardamom
5 Cloves
Sahi Jeera
8 Black Pepper
1 Star Flower
2 Green Cardamom
Bay Leaf
5 Big Oniions
500g Chicken
1 Potato
Soaked 5 Red Chilli & 2Garlic Cloves Paste
Dhaniya Powder
Jeera Powder
Haldi Powder
Kashmiri Lal Mirch Powder
Green Chilli
Chicken Masala/Garam Masala
Salt As Per Taste :)
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#chickencurryrecipe
#chickenrecipe #shorts #shortvideos #youtubeshorts #viralvideos #viralshorts #viral #kitchenhacks #recipe #sagarskitchen #indianchickencurry #howtomakechickencurry
Indian Chicken Curry - Murgh Kari
Who doesn’t like a good Indian chicken curry or a Murgh Kari.
This recipe is relatively simple with basic ingredients. No cream, stocks, canned tomatoes, or unheard spices. It’s a simple chicken curry that’s far from simple in flavour.
You will need a good chicken, skin removed and broken down into 16 pieces. Keep everything on the bone, as that’s what actually makes a stock while it’s cooking giving the meat a beautiful flavour. I do not like to split the thigh bones as you get bits of bone chards which is unpleasant. You can cut the breast into four pieces still attached to the breastbone.
One thing about this recipe, it will taste even better the next day, so feel free to prepare it in advance. Serve it with plain basmati rice or roti (flat bread) or both as I like it!
Garnish with fresh coriander leaves (cilantro) for that freshness at the end. Place a big pot in the middle of the table and gather around for a feast! Enjoy my Indian chicken curry.
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MADRAS MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE | CHICKEN CURRY
Madras Masala Chicken Curry | Chicken Madras Recipe | Madras Chicken Curry | Chicken Recipe | Chicken Gravy Recipe | Madras Chicken | Masala Chicken Curry | Chicken Madras | Spice Eats Chicken Curry
Ingredients for Madras Masala Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms (curry cut pieces with bones)
For Marination:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
For the Masala Paste:
- Refined Oil- 1.5 tbsp
- Cumin Seeds- 1 tsp
- Coriander Seeds- 2 tbsp
- Fennel Seeds- 1 tsp
- Whole Black Peppercorns- 1 tsp
- Whole Dried Red Chillies, cut- 5-6
- Onions, thick sliced- 2 small (120 gms)
- Ginger, chopped- 1” piece( 8 gms)
- Garlic cloves- 6( 8 gms)
- Green Cardamom- 3
- Cloves-3
- Cinnamon- 1 small
- Star Anise- 1
- Red Tomatoes, sliced- 2 small (100 gms)
- Salt- 1/2 tsp
Other Ingredients:
- Bay Leaf- 2 (cut)
- Curry Leaves- 15-20
- Refined Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
- For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
- Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
- Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
- Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
- Remove to a plate and allow it to cool.
- Now transfer this to a grinder/blender jar and first coarse grind it.
- Add 1/2 cup water and blend it to a smooth paste.
Process:
- Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
- Give a stir and then add the marinated chicken pieces.
- Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
- Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
- Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.
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Chicken Curry | Wild Cookbook