INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
INDIAN CHICKEN CURRY II
This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.
Provided by Amanda Fetters
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 19.1 g, SaturatedFat 10.4 g, Sodium 268.3 mg, Sugar 6.7 g
AUTHENTIC INDIAN CHICKEN CURRY
I know there are millions of chicken curry recipes, and they differ from home to home. This is a Fresca, Saucy, Chicken Curry to be served with white rice, or Basmati Rice. I grew up off of this very recipe, and omitting the butter, it is a healthy dish. You will love it!
Provided by jazzypriti
Categories Curries
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot, heat oil and cinnamon sticks, cumin seeds, cloves for 1 minute, before they began to get dark add onions.
- Sautee' onions for 1 minute on medium high heat, add chicken tender cubes. Cook that stirring occasionally for 3-5 minutes.
- Add rest of the ingredients (saving a small amount of the cilantro for garnish at end).
- Stir and simmer on medium-low for 15 minutes.
- Then serve over rice. (You may add more tomato sauce, or water depending on how chunky you want the curry sauce.).
SPICY INDIAN CHICKEN AND MANGO CURRY
I love Indian food, this recipe developed after falling in love with the dish at a small family owned Indian restaurant near my home. After tweaking a few things, I think I have come up with a great copy-cat version. The curry paste can easily be substituted with the mild version for those with more sensitive palates. Serve over Basmati rice. I hope it meets your liking. Enjoy!
Provided by KIKI810
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
- Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 31.1 g, Cholesterol 57.7 mg, Fat 20.4 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 13.7 g, Sodium 178.7 mg, Sugar 18.4 g
15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry powder. We serve it with store-bought naan, but it would be just as delicious served over fragrant basmati rice.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
- Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.
FIJI-INDIAN CHICKEN CURRY
Indian curry chicken Fiji style. There are so many different styles of curry, this is just another one from the lovely island of Fiji. Our curies are a little different. Please share what you think of it.
Provided by Julumkana
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Chop chicken into bit size stewing pieces.
- Finely chop 1 onion and slice the other onion and set aside.
- Combine garlic, serrano chillies, ginger in mortar and pestle and pound until it becomes a paste. Add 1 teaspoon salt to help make paste and so garlic doesn't fly away on you. You can also use a blender, but i find the mortar and pestle makes it more pasty without wasting any flavour from garlic.
- Add garam masala, turmeric and some water to the garlic paste and mix to make a curry paste and set aside.Should be a runny consistency.
- Heat canola oil in stewing pot.
- Add cinnamon stick, mustard seed, cloves, cardamon seeds with shells removed and cummin to pot. Stir until seeds pop.
- Add curry leaves. Watch out for oil splatter.
- Add finely chopped onions and cook until well browned but do not burn. (The more brown, the more flavor).
- Add curry paste and stir for a few minutes until garlic is well browned. Should be a nice yellowish color.
- Add chicken and half of sliced onion and a punch of salt. If you are adding chicken stock later on, add less salt.
- Stir and let cook until water comes out of chicken.
- Cook until water evaporates and fry the chicken until slightly browned approximately 20 minutes for fryer chicken, longer for stewing or freerange.
- Stir in remaining sliced onion.
- If adding chicken stock add it now and bring to boil. This is great for when you have a cold. This is Indo-fijian chicken soup for the soul.
- If you are health conscious, at this point i usually remove the excess fat that floats on top of the curry. Up to you if you want to leave it in, more flavor.
- Add chopped coriander leaves and lemon juice. Remove from heat.
- Serve over rice. Enjoy! ;-).
EAST INDIAN CHICKEN CURRY
Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.
Provided by JenSmith
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
- Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
- Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
- Add remaining ingredients to skillet and stir frequently.
- Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
- NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.
INSTANT POT® INDIAN CHICKEN CURRY
This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.
Provided by Fioa
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 6.4 g, Cholesterol 54.3 mg, Fat 7.9 g, Fiber 2.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 694.6 mg, Sugar 1.9 g
GRILLED INDIAN-STYLE CURRY YOGURT CHICKEN
Ideal for grilling; however, it can be baked in the oven. Serve with a cucumber salad and rice. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
- Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.
Nutrition Facts : Calories 54.5, Fat 2.5, SaturatedFat 1.4, Cholesterol 8, Sodium 611.8, Carbohydrate 6.6, Fiber 1.5, Sugar 3.4, Protein 2.8
INDIAN COCONUT CHICKEN CURRY
Very flavorful and comforting chicken curry recipe if you like Indian food and coconut. Best served with plain white basmati rice because of the thin consistency, but it is also lovely soaked up with slices of fluffy naan.
Provided by cookiemonster
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat vegetable oil over medium-high heat in a large, deep pan. Stir in mustard seeds and cook until seeds have been sputtering for 20 seconds; add cumin seeds. Stir in red chile and asafoetida. Add onion and fry for 2 minutes. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes.
- Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Stir in coriander powder and mix well. Pour in coconut milk; bring to a boil. Add tamarind paste and salt; mix well. Add garam masala; reduce heat and let simmer, adding water as necessary, until curry reaches desired consistency and chicken is no longer pink in the center, about 10 minutes more.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 5.5 g, Cholesterol 53.8 mg, Fat 17.5 g, Fiber 1.5 g, Protein 21.2 g, SaturatedFat 8.9 g, Sodium 84 mg, Sugar 1.1 g
SPICY INDIAN CHICKEN CURRY YUMMY
This chicken curry recipe is totally diner style. The chicken thighs make it very soft and melt in your mouth! It's so easy to make too. Serve with rice, puri, naan or chappathi.
Provided by JRapuriS
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 10.8 g, Cholesterol 41.6 mg, Fat 16 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 3.1 g, Sodium 300.3 mg, Sugar 1.9 g
INDIAN-STYLE CHICKEN WITH GINGER AND CURRY
Steps:
- Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
- Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
ARI'S SWEET INDIAN COCONUT CURRY CHICKEN
Chicken that tempts your tongue like candy. This is sweet with a bit of tang. It's light and deep at the same time. Everyone asks for the recipe - it's based on Kristi Martinez's Indian Curry Chicken I, but heavily adapted for sweet tooths! Works great for larger meals.
Provided by Ari Cooks Food
Categories World Cuisine Recipes Asian Indian
Time 46m
Yield 8
Number Of Ingredients 10
Steps:
- Slice chicken breast halves to half their original thickness; you should have 16 pieces.
- Mix curry powder, cinnamon, cloves, ginger, and garlic together in a small bowl to make the spice mixture.
- Heat olive oil in a skillet over medium-high heat. Saute chicken until browned on the outside and still pink on the inside, 3 to 4 minutes per side. Place chicken on a plate.
- Cook onions in the same skillet until they start becoming translucent, about 5 minutes. Pour spice mixture in and mix with the onions. Add cream of coconut and tomato sauce; add chicken. Reduce heat to low. Simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 409.2 calories, Carbohydrate 44.4 g, Cholesterol 60.8 mg, Fat 15 g, Fiber 2.7 g, Protein 25.2 g, SaturatedFat 11.1 g, Sodium 352.3 mg, Sugar 38.2 g
INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT
This is a delicious and fairly easy curry recipe, it uses many spices and has a lot of flavor. NOTE: the longer you leave it to sit, the better the flavors to develop
Provided by BachFromTheDead
Categories Curries
Time 6h35m
Yield 6 , 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
- Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
- Serve with hot basmati rice or naan/chapatis/roti.
CHICKEN CURRY OF VINDALOO (INDIAN SITE)
Steps:
- * Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. * Add the curry and chilli powder paste and stir in and fry for a further 30 secs. * Add the Chicken pieces and seal well on all sides. Add half the masala gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. * If needed add more masala gravy and water to prevent the curry becoming too thick or dry. * Now add the finely chopped coriander leaves and cook for a further minute.
INDIAN TAKEAWAY CHICKEN KORMA CURRY
This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!
Provided by Catherine H.
Categories Chicken
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
- Cover with water (approx 800ml), bring to the boil and cover.
- Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
- Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
- Simmer for a further 10 minutes.
- Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
- Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
- Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
- Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
- Next, add the coconut powder, almond powder, sugar and stir for a further minute.
- Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
- Once the curry has thickened, turn off the heat, serve and enjoy!
MRS. CHITTALURU'S FAMILY (AUTHENTIC INDIAN) CHICKEN CURRY RECIPE
My friend's mom comes to visit him each year from India and is a super cook. This is an amazing recipe which, once you have the ingredients in your spice collection and have done it once or twice, it is a breeze to make. Most of these ingredients can be stored for a long time. Buy them if possible from an Indian grocery store because they are usually cheaper and fresher than a supermarket. I have wowed many guests with this dish and it is time that this recipe goes into the public domain.
Provided by Chef Craigster
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
- Meat Prep: Cut chicken into bite sized pieces.
- In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder.
- Set Aside.
- Cooking: Use medium heat! Lower heat and longer cooking time gives the best results.
- In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick.
- Move it it around for several minutes.
- At this point, I remove the clove and cardamom because I hate biting into them later.
- Add onions and saute until they are soft and golden.
- Take your time on this as this is what makes the gravy creamy, (you don't want burned onions).
- Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
- If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :)
- Add chicken mix from the bowl and cook till the chicken turns color.
- Add butter if desired.
- Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so.
- Add tomato and cook for another 2 minutes
- Then add hot water to the pan till it barely covers the chicken.
- Cook on medium high till you see a lot of bubbling.
- Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
- When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice.
CHICKEN CURRY (ADAPTED FROM JULIE SAHNI CLASSIC INDIAN COOKING)
Provided by Food Network
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large heavy-bottomed pan, preferably with a nonstick surface, heat 2 tablespoons oil over high heat. When oil is very hot add chicken, a few pieces at a time, and sear until browned on all sides, about 4 minutes. Using a slotted spoon remove chicken to a plate and continue until all pieces are browned.
- Add remaining oil and onions to pan, reduce heat to medium-high and fry 30 minutes until light brown, stirring constantly to prevent burning. Add garlic and ginger and fry 5 minutes. Add cinnamon and cardamom and fry 2 minutes, until spices are puffed and beginning to brown. Add turmeric and cayenne and stir rapidly 15 seconds. Return chicken to pan and stir in tomatoes, salt and 2 cups boiling water. Reduce heat to a simmer, cover and cook about 45 minutes, until chicken is tender and gravy has thickened. Check frequently, and add a little water if sauce is evaporating too quickly. Turn off heat and let dish rest, covered at least 1 hour, preferably 2. When ready to serve, reheat, fold in cumin and cilantro, and adjust seasonings if needed.
CHICKEN AND VEGETABLE CURRY (INDIAN)
I got this recipe at earth bound organics, but changed it a little bit. Great served with naan or over rice. Enjoy!
Provided by newmama
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
- add onion, cook about 8 minutes until soft and gold.
- add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
- add salt and spices, cook 3 minutes stirring
- add tomato paste, tomatoes, bay leaves and coconut milk.
- bring to a simmer over medium, reduce heat and simmer 10 minutes.
- in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
- add zucchini to the tomato mixture, simmer 3 minutes.
- add chicken and cook through, about 10 minutes.
- add eggplant, stir and serve.
Nutrition Facts : Calories 391, Fat 22.1, SaturatedFat 9.9, Cholesterol 65.8, Sodium 678.5, Carbohydrate 20.5, Fiber 6.7, Sugar 10.3, Protein 30.4
INDIAN CHICKEN CURRY I
My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!
Provided by Kristi Martinez
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
- Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
- Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
- Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
Nutrition Facts : Calories 304.8 calories, Carbohydrate 9.8 g, Cholesterol 81.1 mg, Fat 15.3 g, Fiber 2.8 g, Protein 33 g, SaturatedFat 9.6 g, Sodium 442.6 mg, Sugar 5.1 g
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