Spicy Chicken Curry recipe

chicken curry 

Traditional Chicken Curry (Indian Style)

Ingredients:

• 1 (3 lb.) chicken, cut into pieces 
• 1/4 C. vegetable oil 
• 2 onions, chopped 
• 8 cloves garlic, chopped 
• 1/4 C. mild curry powder 2 tbsp hot curry powder
• 1 tsp ground black pepper 
• salt (to taste) 
• 5 russet potatoes, peeled and cut into 1-inch pieces

Method:

1. In a large pan, add the chicken and enough water to cover and bring to a boil.

 2. Reduce the heat to medium and simmer for about 20 minutes. 

3. Meanwhile in a large skillet, heat the vegetable oil on medium heat and sauté the onion and garlic for about 5 minutes. 

4. Stir in both curry powders, black pepper and salt and sauté for about 5 minutes. 

5. Transfer the onion mixture into the pan with the chicken. 

6. Stir in the potatoes and simmer for about 20 minutes

SOUTHERN Thai Curry 

Ingredients:

• 2 tsp curry powder 
• 1 tsp curry paste, see appendix 
• 1 (13.5 oz.) can coconut milk 
• 2 tbsp fish sauce 
• 1 tbsp packed brown sugar
• 1 C. chicken stock 
• 4 chicken thighs, cut into bite size pieces
• 1/2 C. frozen peas 
• 1/2 C. chopped green bell pepper
•  1/2 C. chopped carrot 
• 1 tbsp cornstarch 
• 2 tbsp chicken stock
• 3/4 C. chopped fresh pineapple

Method:

1. Heat a pan on medium-low heat and sauté the curry powder and curry paste for about 2 minutes. 

2. Stir in the coconut milk, fish sauce, brown sugar, and 1 C. of the chicken stock and increase the heat to medium-high.

 3. Add the chicken thighs, peas, peppers and carrots and bring to a boil. 

4. Reduce the heat to low and simmer for about 25 minutes. 

5. In a small bowl, dissolve 1 tbsp of the cornstarch in 2 tbsp of the cold chicken stock. 

6. Add the cornstarch mixture into the curry, stirring continuously. 

                                            7. Stir in the pineapple and simmer for about 5 minutes 

Chicken Korma (classical)

Ingredients:

• 
  

  1/4 C. cashew halves 
• 1/4 C. boiling water 
• 3 cloves garlic, peeled 
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped 
• 3 tbsp vegetable oil 
• 2 bay leaves, crumbled 
• 1 large onion, minced 
• 1 tsp ground coriander 
• 1 tsp garam masala

Method:

1. In a small bowl, soak the cashews in the boiling water for about 15-20 minutes. 2. In a food processor, add the garlic and ginger and pulse till smooth. 3. In a wok, heat the oil on medium heat and sauté the bay leaves for about 30 seconds. 4. Stir in the onion and cook for about 3-5 minutes. 5. Stir in the garlic paste, coriander, garam masala, cumin, turmeric and chili powder. 6. Stir in the chicken and cook for about 5 minutes. 7. Stir in the tomato sauce and chicken broth. 8. Reduce the heat and simmer, covered for about 15 minutes, stirring occasionally. 9. Meanwhile in a food processor, add the cashews with the soaking water, cream and yogurt and pulse till smooth. 10. Stir the cashew mixture in the curry and simmer for about 15 minutes, stirring occasionally. 11. Stir in the cornstarch mixture and cook for about 1-2 minutes. 

CHEESY FOODS

Cheesy affairs

Serious cheese lovers will tell you that it is best to enjoy a creamy addictive versatile awesome cheese on its own, but the truth of the matter is that there is such nothing wrong with changing things up a bit now and then. Check out some new ways to enjoy cheese with these given recipes.

1.TOASTY PANEER SANDWICH

Ingredients

• 1 cup local cheese ( salty, crumbled)
• 2 tbsp unsalted butter 
• 1 tsp cumin seeds
• 1 large onion (chopped, very fine)

Optional:

• 2 green chilies 
• 2 tomatoes (medium size) 
• 1/4 tsp turmeric powder 
• 1/4 tsp red chili powder 
• salt
• 8 slices fresh, soft sandwich bread

Method:

1. Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft. Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
2. Add the paneer and mix well. Stir fry for 3-4 minutes and then turn off the fire. Allow to cool a little
3. Lay the slices of bread on a clean cutting board, and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
4. Grill or toast the sandwich till crispy and golden.

[N.B: This is specially nice when done in a sandwich toaster which seals the edges, preventing the paneer falling out later. Serve hot with tomato ketchup.

2.PANEER SZECHUAN

Ingredients

• 750g  paneer - cut into 1" cubes
• 5 tbsp all-purpose flour
• 3 tbsp corn flour
• salt
• 1 tsp freshly ground black pepper
• cooking oil ( for deep fry)
• 3 tbsp vegetable/canola/sunflower cooking oil
• 3 spring onions, chopped coarsely ( bulb and leaves)
• '1 cup Indo-Chinese Szechuan sauce
• 1 large green bell pepper 
• 2 cups vegetable stock
• 1 tbsp corn flower - for thickening gravy

Method:

1. Start to heat the cooking oil for deep frying. The temperature should ideally be between 170-180°C/ 338-356°F.
2. While the oil is heating, put the flour, corn flour, salt to taste and pepper into a large mixing bowl. Add a little water at a time to the mix to make a medium thick batter — the same consistency as pancake batter. Mix well till there are no more lumps and the batter is smooth.
3. Add paneer cubes and stir to coat them well with the above batter. Once the oil is hot, gently add a few battered cubes at a time and fry till crisp and golden in colour. Drain well and remove from the oil. Keep aside on paper towels for later use.
4. In another pan or wok, heated on high, add the 3 tablespoon vegetable/canola/ sunflower cooking oil. When the oil is smokey hot, add the spring onions (reserve a little to garnish the dish later). Sauté for a minute.
5. Now add the Indo-Chinese Szechuan sauce and chicken stock. Mix well. Cook for 2 minutes.
6. Omit this step if you want the dish to be dry or would like to serve it as an appetizer; instead — mix 1 tablespoon of corn flour with ½ cup of cold water and stir to mix well. Make sure there are no lumps in this mixture. Pour into the above gravy and stir well. The gravy will start to thicken. Once this happens, turn off the heat.
7. Now add the previously fried cubes and the chopped bell pepper to this gravy. Stir well to coat all the chicken and peppers with the gravy. Spoon into a serving dish, garnish with reserved, chopped spring onions and serve.

Enjoy!