Best Chennai Chicken Curry Recipes

Chennai Chicken Curry image

Provided by Brian Holley

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 chicken, about 3 lbs in 1 inch cubes
2 tablespoons oil
1 large onion, sliced
1 teaspoon fresh ginger, grated
1 teaspoon garlic, crushed to a paste
2 tomatoes, peeled and chopped
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon garam masala
1 tablespoon limes or 1 tablespoon lemon juice
1/2 teaspoon salt
1 cup yogurt
1 cup water
1/2 cup coriander leaves

Steps:

In a non stick pan heat the oil and fry the onions till light brown in colour.
Add the ginger, garlic and tomatoes, fry for 2 minutes.
Add turmeric, chilli and garam masala powders. Stir and fry for 2 minutes.
Remove the pan from the heat and allow the mixture to cool.
In a blender, blitz the spice mix to a smooth paste, add the yogurt and mix well.
Place chicken in a non metallic bowl, add the lime juice and give a quick stir. Add the spiced paste and make sure that all of the chicken is coated with the mixture. Allow mixture to stand for 15 minutes.
Reheat the pan. Add the chicken and marinade to the hot pan and stir well. Add the water and mix again. At this point taste the gravy and adjust the salt, to your taste.
Reduce the heat and cover pot, cook 10 minutes Add and stir in the coriander leaves and cook for a further 5 minutes.
Serve with rice or chapati.

Nutrition Facts : Calories 624.7, Fat 43.8, SaturatedFat 12.2, Cholesterol 180.5, Sodium 493.1, Carbohydrate 10.2, Fiber 1.7, Sugar 6.2, Protein 46

Chicken Curry image

Provided by RavJJ

Categories Chicken

Time 1h

Yield 7 serving(s)

Number Of Ingredients 14

2 medium onions, chopped
3 tablespoons butter
6 -7 cloves garlic
1 inch ginger
2 green chili peppers
2 tomatoes, chopped and skins removed (freeze and then run under water to remove skins)
1 tablespoon tomato paste
1/2 teaspoon methi seeds (fenugreek found in Indian markets) (optional)
1/2 teaspoon dry red pepper
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons garam masala (found in Indian markets)
15 pieces skinless chicken thighs or 15 pieces chicken legs ("or" combination)
water

Steps:

In a large pot, sauté onions in butter on medium high heat.
Add in whole garlic cloves once onions are transparent.
In a food processor, finely chop ginger and chili peppers.
Add to onion mixture and continue to cook for 5 minutes.
Place mixture in food processor and pulse until mixed.
Return mixture to stove. Add in chopped tomatoes and tomato paste.
Continue to cook a few minutes longer, until butter is released from mixture.
Add in methi, red pepper, salt, turmeric, masala and chicken pieces.
Mix to coat chicken.
Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.
Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.
Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.
Can be eaten on a bed of rice or with Indian bread (chapatti or naan).

Nutrition Facts : Calories 75, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.1, Sodium 730.5, Carbohydrate 7.1, Fiber 1.4, Sugar 3.3, Protein 1.3

India Chicken Curry image

Provided by Lavender Lynn

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup onion, chopped fine
1/2 cup celery, chopped fine
2 tablespoons margarine or 2 tablespoons butter
3 tablespoons flour
1 teaspoon curry powder
1 1/2 cups chicken broth
1/2 teaspoon Worcestershire sauce
1 1/2 cups chicken, cooked and chopped
1/2 cup tomato juice
2 cups rice, cooked and hot

Steps:

In a medium saucepan cook the onion and celery in hot margarine or butter until tender.
Stir in flour and curry powder.
Add the chicken broth and worcestershire sauce.
Cook and stir until bubbly.
Stir in the cooked chicken and tomato juice;.
heat through.
Season with salt and pepper if desired.
Serve over hot rice.

Nutrition Facts : Calories 455, Fat 7, SaturatedFat 1.5, Sodium 447.4, Carbohydrate 86.2, Fiber 2.4, Sugar 2.5, Protein 9.6