Best Chicken Curry With Whole Spices Recipes

CHICKEN CURRY WITH WHOLE SPICES

Chicken Curry With Whole Spices image

A quick to cook tasty dish. This is a super curry that I learned to cook while in Sri Lanka. From start to finish in under one hour. Of all my chicken dishes this is my favourite.

Provided by Brian Holley

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 lbs skinless chicken, and jointed
4 tablespoons oil
1 teaspoon cumin seed
1 medium onion, chopped
1/2 inch fresh ginger, grated
3 garlic cloves, chopped
3 dried red chilies
2 cinnamon sticks, broken up
2 black cardamom pods, split open
4 whole cloves
12 allspice berries
1/2 teaspoon ground turmeric
2 teaspoons paprika
5 ounces water
2 tomatoes, chopped
2 fresh green chilies, whole
2 tablespoons ground almonds
2 tablespoons coriander leaves, chopped

Steps:

Heat the oil in a pan and fry the cumin seeds till they start to pop.
Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them.
Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute.
Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat.
Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes.
Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes.
Stir in the coriander leaves and serve.

Nutrition Facts : Calories 756.2, Fat 27.9, SaturatedFat 5.4, Cholesterol 289.4, Sodium 263.2, Carbohydrate 13.2, Fiber 3.5, Sugar 6.3, Protein 108.6

CHICKEN CURRY RECIPE

Chicken Curry Recipe image

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.

Provided by Swasthi

Categories Asian Curry Dinner Indian Main Course Side World Cuisine

Time 50m

Number Of Ingredients 18

Ingredients

½ kg chicken ((500 grams or 1 pound (preferably bone-in)))
2 to 3 tablespoons oil
1 cup onions ((3 medium onions) (fine chopped))
1 to 2 green chilies (slit (skip for less spicy))
1 tablespoon ginger garlic paste (or minced ginger garlic)
½ cup tomatoes ((2 medium tomatoes, pureed or finely chopped))
¼ cup yogurt ((substitute with 12 cashews or 3 tbsps poppy seeds, refer notes))
½ to ¾ teaspoon salt ((adjust as needed))
½ to 1 cup hot water ((or coconut milk))
2 tbsp coriander leaves (or mint leaves finely chopped)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or smoked paprika (½ tsp for less spicy))
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
1 teaspoon coriander powder
1 bay leaf (or 1 sprig curry leaves)
4 cloves
2 inch cinnamon piece
3 green cardamom

Steps:

First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
Add chopped onions and chilies. Saute till the onions turn deep golden in color.
Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
On a low heat, cook until the mixture smells good and the raw smell goes away.
Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
Taste the curry & add more salt if needed.
You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving