CHICKEN PUMPKIN CURRY
This chicken pumpkin curry recipe combines the sweetness of roasted pumpkin with fabulous Indian spices for a delicious chicken curry dish.
Provided by Marianne Rogerson
Categories Family Dinners
Time 55m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 400F / 200C.
- Peel and chop the pumpkin into 1-inch pieces. Toss in olive oil and sprinkle with salt, pepper and the pinch of cayenne. Mix well.
- Place on a baking tray and roast in the oven for around 20 minutes until soft. Set aside.
- Meanwhile, dice the chicken and season with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or pot and cook the chicken until cooked through, around 5 minutes. You may need to do this in batches. Set aside.
- Heat the remaining tablespoon of vegetable oil in the pan. Add the onion and cook over a low-medium heat until soft, around 10 minutes.
- Add the garlic and ginger and cook for a further 2 minutes.
- Stir in the curry powder and cook for a further 2 minutes
- Stir in the tomatoes, stock, brown sugar and cream and mix well.
- Bring to the boil and add the chicken. Allow it to simmer for around 10 minutes to allow the sauce to thicken and the flavors to infuse.
- Stir in the pumpkin.
- Add the spinach and stir until the leaves are wilted.
- Sprinkle with fresh cilantro leaves and serve with rice or naan bread and yoghurt or cucumber raita.
Nutrition Facts : Calories 388 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 24 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 282 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
CHICKEN IN CREAMY TOMATO CURRY: CHICKEN TIKKA MASALA
Provided by Aarti Sequeira
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
TIKKA CHICKEN WITH PUMPKIN CURRY
This mild but richly seasoned version of chicken tikka masala is taken to a new place with the use of pumpkin. This recipe calls for canned pumpkin, making it a year-round treat, but an equivalent amount of butternut squash or fresh pumpkin in season makes it a lovely autumn dish as well. If you like a hotter sauce, add more chilis to the saute, but the flavor of the sauce is quite complex. You can also mix in some frozen peas or diced cooked potatoes when the casserole is removed from the oven for variety.
Provided by East Wind Goddess
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Set the chicken breasts in a casserole with a tight-fitting lid. Mix the lime juice and honey together and pour over them. Season lightly with salt and pepper.
- Add dry spice to a heavy-bottomed frying pan on medium heat, stirring until they darken and become fragrant-this will take about 3-5 minutes. Remove the spices from the heat. Put this mixture into a medium sized bowl.
- Put the pan back on medium heat, and cook the shallots in the oil, stirring constantly until they turn deep golden. Add ginger, chili and garlic, and cook, stirring, until the shallots are a deep reddish brown, the garlic is golden. Remove the mixture from the pan, discard the chili and puree into a fine paste. Add to the spice mixture, then stir in the pumpkin and coconut milk.
- Using a whisk, beat the yogurt into the mix.
- Pour over the chicken pieces, and put a piece of foil over the top of the casserole before fitting the lid tightly over it. Allow chicken to marinate in the refrigerator.
- While chicken is marinating, preheat the oven at 450 degrees F.
- After marinating for an hour, put the casserole into the oven, and bake for 40 minutes.
- Scatter cilantro over the chicken. Best served over basmati rice.
Nutrition Facts : Calories 409.2, Fat 19.9, SaturatedFat 8.9, Cholesterol 98.5, Sodium 392.1, Carbohydrate 23.8, Fiber 3.3, Sugar 6.5, Protein 36.2
CHICKEN TIKKA MASALA
Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
- For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
- Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CHICKEN TIKKA MASALA
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
- Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
- Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
- Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.
Nutrition Facts : Calories 345 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.04 milligram of sodium
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