Best New Bride Chicken Curry Recipes

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NEW BRIDE CHICKEN CURRY



New Bride Chicken Curry image

from "5 spices, 50 dishes" by ruta kahate. a combination of bone-in thighs and drumsticks works well here.

Provided by hannahactually

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons canola oil
2 medium yellow onions, finely chopped
2 teaspoons garlic, finely grated
1 1/2 teaspoons cayenne
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 cup hot water, divided
1 tablespoon hot water, divided
3 medium tomatoes, minced
3 lbs chicken parts
1 1/2 teaspoons salt
1 tablespoon apple cider vinegar
1 teaspoon sugar

Steps:

  • heat oil in large pan over medium-high heat and saute onions until they turn dark brown. mix the garlic, cayenne, turmeric, and cumin with 1 TB water to make a thick paste. add browned onions and saute for 5 minute add tomatoes and stir constantly over medium heat until tomatoes start to break up, about 2 min, making sure mixture doesn't scorch.
  • add chicken and mix to coat with spices. stir over medium heat for 10 minute add remaining 1 c water and salt and bring to boil. lower heat and simmer, uncovered, until chicken is cooked through, about 30 minute add vinegar and sugar, simmer for 1 min, and then taste. adjust salt, sugar, and vinegar if desired. this curry should be sweet and sour and spicy-hot.
  • serve hot.

NEW BRIDE CHICKEN CURRY



New Bride Chicken Curry image

From Ruta Kahate's 5 Spices 50 Dishes. This curry has an interesting sweet/sour/spicy flavor. I strongly advise that you prepare this in a well-ventilated area and open a lot of windows--the aroma from the cooking spices will definitely clear out your sinuses (or, at least, they cleared mine!). I used diced chicken breast and served over basmati rice.

Provided by Renegade Chef

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons canola oil
3 cups yellow onions, finely chopped
2 teaspoons grated garlic
1 1/2 teaspoons cayenne
1/2 ground turmeric
1/4 ground cumin
1 cup hot water, divided
1 tablespoon hot water, divided
2 cups minced tomatoes
3 lbs chicken parts
1 1/2 teaspoons salt
1 tablespoon apple cider vinegar
1 teaspoon sugar

Steps:

  • Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
  • Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
  • Add the paste to the onions and saute for 5 minutes.
  • Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
  • Add the chicken and mix to coat with the spices.
  • Stir over medium heat for 10 minutes.
  • Add 1 cup water and the salt and bring mixture to a boil.
  • Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
  • Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.

Nutrition Facts : Calories 917.3, Fat 55.2, SaturatedFat 12.5, Cholesterol 264.3, Sodium 1128.3, Carbohydrate 17.6, Fiber 3, Sugar 8.7, Protein 84.1

NEW BRIDE CHICKEN CURRY



NEW BRIDE CHICKEN CURRY image

Yield 4-6 people

Number Of Ingredients 12

4 tbs canola oil
2 med yellow onions, finely chopped (abt 3 cups)
2 tsp finely grated garlic (abt 4 large cloves)
11/2 tsp cayenne
½ tsp ground turmeric
¼ tsp cumin seeds, finely ground
1 c plus 1 tbs hot water, divided
3 med tomatoes, minced (2 cups)
3 lbs chicken parts (combination of bone in thighs and drumsticks)
11/2 tsp salt
1 tbs apple cider vinegar
1 tsp sugar

Steps:

  • Heat the oil in a large pan over medium-high heat and sauté the onions until they turn dark brown. Mix the garlic, cayenne, turmeric, and cumin with 1 tbs of the water to make a thick paste. Add to the browned onions and sauté for 5 mins. Add the tomatoes, and stir constantly over medium heat until the tomatoes start to break up, abut 2 mins, making sure the mixture doesn't scorch. Add the chicken and mix to coat with the spice paste. Stir over medium heat for 10 mins. Add the remaining 1 cup of water and the salt and bring to a boil. Lower the heat and simmer, uncovered, until the chicken is cooked through, about 30 mins. Add the vinegar and sugar, simmer for 1 min, and then taste. Adjust the salt, sugar, and vinegar if needed. This curry should be sweet and sour and spicy-hot.

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