Best Traditional Chicken Curry Recipes

TRADITIONAL CHICKEN CURRY

Traditional Chicken Curry image

This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

Provided by Simmi G

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 20

Ingredients

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons olive oil
1 teaspoon cumin seed
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 (8 ounce) can peeled, chopped tomatoes
1 teaspoon chili powder
½ teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon ground cumin
1 pinch ground coriander
½ teaspoon paprika
3 tablespoons plain yogurt
2 medium potatoes, peeled and cut into 1 inch cubes
1 ½ cups water
1 (5.5 ounce) can tomato juice
fresh chopped cilantro, for garnish

Steps:

In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Nutrition Facts : Calories 234.3 calories, Carbohydrate 19.8 g, Cholesterol 43.6 mg, Fat 9.2 g, Fiber 3.2 g, Protein 18.8 g, SaturatedFat 1.6 g, Sodium 182.4 mg, Sugar 4.2 g

KALYA E KHAAS (TRADITIONAL SOUTH AFRICAN CHICKEN CURRY)

Kalya E Khaas (Traditional South African Chicken Curry) image

Make and share this Kalya E Khaas (Traditional South African Chicken Curry) recipe from Food.com.

Provided by Engrossed

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

2 -3 lbs chicken pieces
1 cup yogurt
1 cup tomatoes, chopped
1 cinnamon sticks or 1/2 teaspoon ground cinnamon
3 cardamom pods, slightly crushed or 1 teaspoon ground cardamom
2 -4 whole cloves
3 whole black peppercorns
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
3 -4 whole green chilies
1/2 teaspoon saffron (optional)
1/4 teaspoon turmeric
1 teaspoon cayenne pepper or 1 teaspoon paprika
1 teaspoon fresh ginger, grated
1 teaspoon garlic, grated
1 teaspoon salt
2 medium onions, finely sliced
1 -4 tablespoon clarified butter (original is 1/4 cup) or 1 -4 tablespoon butter (original is 1/4 cup)
1 -4 tablespoon canola oil (original is 1/4 cup) or 1 -4 tablespoon olive oil (original is 1/4 cup)
prune, added the last 15 minutes of cooking (optional)
1 sprig fresh cilantro, to garnish
1 sprig of fresh mint, to garnish

Steps:

Wash the chicken and pat dry.
Combine the yogurt, tomatoes, cinnamon, cardamom, cloves, peppercorns, cumin, chilies, saffron, turmeric, cayenne, ginger, garlic and salt.
Pour mixture over the chicken, turning the pieces until they are well coated.
While they marinate, in a large heavy skillet or stew pot, fry the onions gently in the butter and oil until light, golden brown. Let onions cool slightly and crush them with the back of a spoon.
Add entire contents of the marinating bowl. Simmer until chicken is tender, adding small amounts of water as needed to keep the contents from sticking.
Garnish with cilantro and mint and serve with rice or Indian bread.