CHICKEN CURRY SOUTH INDIAN STYLE

CHICKEN CURRY SOUTH INDIAN STYLE

INDIAN CHICKEN RECIPES INGREDIENTS

• 4 lbs. chicken
• 1 bunch coriander leaves, chopped
• 3 tbsp. fresh ginger root, grated
• 4 bay leaves
• 2 tbsp. cumin powder
• 3 cashew nuts, optional, blend fine
• 2 c. coconut, grated or unsweetened desiccated coconut
• 3 c. hot water
• 1/2 c. cooking oil
• 6 cloves garlic, finely chopped
• 3 onions, finely chopped
• 1 tbsp. cinnamon bits
• 2 tbsp. turmeric powder
• 2 tbsp. cayenne powder
• 2 tbsp. poppy seeds
• 2 tbsp. lemon juice

INDIAN CHICKEN RECIPES INSTRUCTIONS
Soak the coconut in 3 cups hot water. Let it stand for a few hours and then blend it to a fine paste. Heat the oil in a deep pan. Add the onion and saute. Add ginger, garlic and all spices. Stir.

Be sure that the spices don't burn. Add the coconut paste. Now add the chicken pieces. The smaller the pieces the faster it will cook.
Once all the spices coat the chicken, add the cashew powder. Just before the chicken is done, add the coriander leaves. Mix the lemon juice and salt. If the gravy is too thick, add a little more water.

VARIATIONS:

Canned coconut milk can be used. Or you can make your own by transferring the grated coconut and its water to a cheese cloth, squeeze the cloth well. Add a little more hot water to the coconut
and get a little more milk out of it. This makes the curry a little smoother.

You can add a can of tomato paste after you have browned the ginger and garlic.3 or 4 boiled potatoes can be added to the curry 10 minutes before you turn the stove off. 8 servings.

INDIAN FRIED CHICKEN

INDIAN FRIED CHICKEN

INDIAN CHICKEN RECIPES INGREDIENTS

• 1 whole chicken
• 1/4 c. oil
• 1 lg. onion
• 4 green chilies
• 1/2 tsp. cumin seed
• 6 cardamoms
• 1 tbsp. coriander seed
• 1" piece ginger or 2 tsp. ginger powder
• 10 cloves
• 4 cloves garlic or 1 tsp. garlic powder
• 2 sm. cinnamon sticks
• 1/4 c. grated coconut
• Salt to taste
• 1/4 tsp. turmeric
• 2 oz. tomato sauce

INDIAN CHICKEN RECIPES INSTRUCTIONS
Cut chicken into pieces and remove skin. Wash and drain chicken. Grind all the above ingredients into a smooth paste except the tomato sauce. Marinate chicken in this paste for 1/2 to 1 hour. Heat oil in a skillet and cook the chicken on medium low heat, covered with lid, stirring from time to time until golden brown. Now add the tomato sauce to bring in a juicy touch. Enjoy !

CHICKEN CURRY INDIAN STYLE

CHICKEN CURRY INDIAN STYLE

INDIAN CHICKEN RECIPES INGREDIENTS

• 3 1/2 lb. chicken
• 6 tbsp. natural yogurt
• 2 med. onions, grated
• 1/2 tsp. fresh ginger, grated
• 1 tsp. turmeric powder
• 1/4 tsp. cayenne pepper
• 1 1/2 tbsp. cooking oil
• 1/2 tsp. cumin seeds
• 2 1/2 tsp. salt to taste
• 2 med. potatoes, peeled and halved

INDIAN CHICKEN RECIPES INSTRUCTIONS
Take off skin and cut chicken into pieces. Wash pieces. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil. Marinate for 1/2 hour at least.

Heat oil in the saucepan. Fry potatoes until they are golden brown.
Keep them aside. Fry cumin seed in the same oil for a minute or so.
Pour chicken with the marinade in the pan. Fry for 3 or 4 minutes.
Pour contents of saucepan into the casserole. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes. Check whether chicken and potatoes are tender.

NOTE: You can omit potatoes, continue cooking chicken. Just add 1 cup of water and cook over medium heat until chicken is tender.

east-indian-chicken

AN AUTHENTIC CHICKEN CURRY

AN AUTHENTIC CHICKEN CURRY ..a classic Indian chicken recipe. Try this delicious dish !

INGREDIENTS

• 1 frying chicken
• 4 oz. plain unsweetened yogurt
• 3 med. onions, sliced
• 4 lg. cloves garlic (4 individual sections), minced
• 1-inch piece ginger root, peeled and grated (don't eliminate this)
• 2-3 tbsp. corn oil
• 2 tbsp. butter (corn oil is okay, but butter gives a special flavor)

Or equivalent amount of chicken pieces.

WHOLE SPICES:

• 2-3 inch stick cinnamon
• 6 whole cloves
• 3 pods of cardamom, opened (optional)
• 2 bay leaves
• 1 tbsp. whole cumin seeds

GROUND SPICES:

• 1 tsp. turmeric (gives the yellow curry color)
• 1 tbsp. ground cumin
• 1 tsp. cayenne pepper, or to desired hotness

INSTRUCTIONS
ALTERNATIVE: While I strongly recommend whole cloves and cinnamon sticks, you can use ground; 2 teaspoons of cinnamon and 1 teaspoon of cloves. Add it at the very end when cooking is complete.
1. Blend half the sliced onions and 2 garlic cloves with the yogurt until the onion and garlic is completely pulverized. If you don't have a blender, fry all the onions as in step 3.

2. In a heavy fry pan (if you are going to use a crock pot) or a heavy Dutch oven, heat the oil, being careful it doesn't smoke. Brown the chicken; drain on paper towels. Pour off oil.

3. In the same frying pan or Dutch oven, melt the butter slowly until it stops bubbling. Now heat the butter until it is quite hot. Add the whole spices and fry for one minute or until the bay leaves and cumin seeds turn dark. Add the rest of the sliced onions and garlic and fry until the onions are golden. Add the grated ginger and the ground spices; fry for 15-20 seconds until they begin to stick. Add the yogurt mixture; mix thoroughly.

4. I prefer to cook this dish in a crock pot because I don't have to watch it. Put the chicken in the crock pot, pour over yogurt-spice mixture. You can either cook it on high for 3-4 hours or first cook it on high for 1 hour and then on low for 4-5 more hours. If you prefer, cook it in the Dutch oven, on low medium heat for about an hour, stirring frequently so it doesn't burn.

5. This dish will have lots of "gravy; " serve it with plain boiled rice. If you can get Indian Basmati rice, it is definitely worth it! Add an Indian-style salad, tomato chutney and a baked yogurt dessert and the Indian chicken recipe is ready for a meal.

chicken-kali-mirch-recipe.

INDIAN CHICKEN SALAD

INDIAN CHICKEN SALAD

INGREDIENTS

• 16 oz. plain yogurt
• 8 oz. sour cream
• 1 1/2 c. peeled, seeded cucumber, grated
• 1/2 tsp. curry powder
• 1/4 tsp. cumin
• 1/2 tsp. turmeric
• 1/4 tsp. cayenne pepper
• 2 3/4 tsp. salt
• 2 tsp. sugar
• 2 lbs. boneless chicken breasts, cooked & cubed
• 1/2 c. dried lentils, cooked & cooled
• 2 c. broccoli, steamed & cooled
• 1 c. scallions, chopped
• 1 c. cucumbers, cubed
• 1 c. carrots, grated
• 1/2 c. roasted cashews

INSTRUCTIONS
1. Mix first 9 ingredients to make sauce.
2. Combine with remaining ingredients and refrigerate.
indian-chicken-salad_05

GRILLED CHICKEN OR LAMB INDIAN STYLE

GRILLED CHICKEN OR LAMB INDIAN STYLE ..another amazing Indian chicken recipe to try !

INGREDIENTS

• 3 lb. chicken or lamb
• 2 onions, grated
• 2 tbsp. grated ginger
• 3 cloves garlic, grated
• 1 c. yogurt
• 1 tsp. turmeric powder
• 1 1/2 tsp. cumin powder
• 1 tsp. paprika powder
• 2 1/4 tsp. salt
• 4 tbsp. cooking oil

INSTRUCTIONS
Remove skin from the meat with a sharp knife, take out the bones. Cut meat in to small pieces. Mix meat with onions, ginger and yogurt, keep overnight in the refrigerator. Add salt to the meat, dip into the beaten egg and crumb again and do the same with the rest of the
meat.

Heat oil on high to medium, replace frying pan on the cooker. Cover and fry for 6 minutes, as many pieces you can place in the pan. Take off the cover and fry 4 minutes more, turn meat pieces over. Fry the rest the same way and serve. The Indian chicken recipe is ready to serve...enjoy the chicken ! Nice taste !
authentic-chicken-curry.

EXOTIC INDIAN BAKED CHICKEN

EXOTIC INDIAN BAKED CHICKEN ...a great Indian chicken recipe to try !

INGREDIENTS

• Roasting chicken or large fryer
• 3 c. cooked rice
• 1 can mushroom soup
• 1/2 tsp. curry powder
• 2 tbsp. chopped onion
• 1/2 can chopped olives

INSTRUCTIONS
Mix all ingredients for dressing. Stuff chicken. Brush with butter. Roast in slow 325 degree oven for 2-3 hours until done. Extra dressing may be cooked separately for an hour. The Indian chicken recipe is ready to serve....amazing ! Enjoy it !
grilled-chicken-or-lamb-indian-style.