Chicken Curry (7) Collection
bhindi bateta and phul gobi vatana 
binni's bihari chicken curry 
anoop and sangeeta's delhi chicken curry 
rashme's kashmiri chicken curry 
shewta's mangalorean chicken curry 
chicken with lentils (dhansak) 
amritsari tandoori chicken by maddhur jaffrey 
> from: "cyril chang" <> 
> how about some recipes for chicken with an authentic indian flavor.maybe 
> some sort of curry or something. thanks 
posted to by terry mitchell 
this simple chicken dish is based on flavours associated with the tamil nadu 
state in south india, where chillies and coriander are especially popular. 
if you like your food authentically fiery, add as many chillies as you can 
handle, or leave the seeds intact when you chop them. 
serve with waitrose vagharela bhaat and waitrose ringna bateta, or waitrose 
bhindi bateta and phul gobi vatana. 
5 Tbsp  vegetable oil
1/4 tsp  turmeric
  125cm piece of fresh root ginger, grated
1 tsp  cumin seeds
1 large  onion, chopped
  300g pack chicken breast fillets, diced
6 - 8 large  green chillies, deseeded
2   tomatoes, chopped
1 Tbsp  tomato purée
1 Tbsp  ground coriander
  salt and freshly ground black pepper
  juice of 1/2 lemon
1 Tbsp  chopped fresh coriander leaves
heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and 
fry for a few seconds to release their flavours. 
add the onion and cook for 10 minutes until softened. 
add the chicken, turn in the spices, then stir-fry over a moderate heat for 
a few minutes until browned. 
chop most of the chillies and add to the pan with the tomatoes, tomato purée 
and just enough water to cover. 
bring to the boil, reduce the heat, cover, and simmer for 10-15 minutes 
until tender, stirring occasionally. 
remove the lid 5 minutes before the end of cooking and add the ground 
coriander and seasoning. 
stir in the lemon juice. 
slice the remaining chillies and add as a garnish. 
here are some varied chicken curry recipes taken from a recent article in 
the washington post by monica bhide. 
  binnis bihari chicken curry
3 to 4   servings
to binni chadda, 27, an epidemiologist from germantown, chicken curry is the 
recipe made by her grandmother. her family is from the indian state of 
bihar, which is where buddha is said to have obtained enlightenment. bihari 
food is simple yet flavorful. this family favorite has been modified to 
include spinach "to make sure you get your veggies in one pot." 
serve this chicken curry traditionally as chadda's grandmother did, with 
steamed basmati rice, or as chadda does, with whole wheat chappaties -- 
indian griddle bread, available in the freezer section at your local indian 
3 Tbsp  vegetable oil
2 small  red onions, peeled and minced
2 tsp  peeled and grated ginger root
1 tsp  minced garlic
1/2 tsp  ground turmeric
1-1/2 tsp  garam masala
1   green serrano chili pepper, seeded and minced
3 small  tomatoes, skin-on, pureed, or 1 cup canned tomatoes, pureed
1-1/2 lb.  chicken pieces, bone-in
2 cup  frozen spinach (two 10-ounce packages), thawed and patted dry
1 cup  water
1/2 to 1 tsp  salt
in a large skillet over medium heat, heat the oil. add the onions and cook 
until lightly browned, 7 to 10 minutes. if the onions begin to stick, add a 
few tablespoons of water. 
add the ginger, garlic, turmeric and garam masala and cook, stirring 
constantly, for 1 minute. add the chili pepper and tomatoes and cook, 
stirring occasionally, for another 7 minutes. 
add the chicken and cook until the chicken is cooked through, about 10 
add the spinach and cook for another 2 minutes. add the water, cover, reduce 
the heat to medium-low and simmer for 10 to 15 minutes. add salt to taste. 
serve hot. 
  anoop and sangeeta's delhi chicken curry
3 to 4   servings
originally from india's capital city of new delhi, anoop mittra, 42, and his 
family have been settled in herndon for about seven years. he describes 
himself as a true delhi native: full of vigor, life and an obsessive love of 
food. their version of chicken curry is inspired by their delhi roots -- 
made with a base of onions and tomatoes and a handful of spices. this is the 
most recognizable chicken curry in the west. their modifications save time 
yet don't compromise on the taste. they use a readily available spice mix 
(mdh brand) instead of collecting and grinding 14 different spices. the 
style of cooking has remained the same: slow cooking to ensure that the 
spices are allowed to release their flavors. 
serve with steamed basmati rice and/or an indian bread of your choice (roti, 
paratha or naan). 
4 Tbsp  vegetable oil
4   whole cloves
1   black cardamom pod (may substitute green cardamom pod)
2 to 3   green cardamom pods
1 large  red onion, peeled and minced
2 tsp  minced garlic
2 tsp  peeled and minced ginger root
8 oz.  can tomato sauce or 1 cup canned tomato puree
3 tsp  curry powder
1/4 tsp  paprika or deghi mirch* (optional)
1 tsp  salt, or to taste
2-1/2 to 3 lb.  chicken pieces, bone-in
1-1/4 cup  water
  fresh cilantro sprigs (optional garnish)
  slivered fresh ginger root (optional garnish)
in a large, preferably nonstick, skillet over medium heat, heat the oil. add 
the cloves, cardamom, onion and garlic and cook, stirring frequently, until 
the onion is golden brown, 5 to 7 minutes. add the ginger and cook for 1 
more minute. add the tomato sauce, mix well and cook, stirring occasionally, 
until the oil begins to separate, 5 to 6 minutes. add the curry powder and 
the cayenne, if using, and cook for 1 minute. 
add salt and chicken and stir gently to coat them well with the tomato 
mixture. add 1/4 cup of water and cook, uncovered, stirring occasionally to 
evenly cook all the pieces, for 8 to 10 minutes. 
add the remaining 1 cup of water and mix well. increase the heat to 
medium-high and bring the curry to a boil. cover, reduce the heat to medium 
and cook until the chicken is cooked through and the curry begins to thicken 
slightly, 15 to 20 minutes, depending on the size of the chicken. sprinkle, 
if desired, with cilantro and ginger. 
note: deghi mirch is similar to paprika. it lends a fiery red color to foods 
without adding heat. 
  rashmes kashmiri chicken curry
3 to 4   servings
rashme dhar, 40, and her family are from the state of jammu and kashmir, 
nestled in the himalayas. they have lived in ellicott city for the past five 
years. her chicken curry does not use onions or tomatoes but is cooked in 
traditional kashmiri style using yogurt, ginger and fennel powder. it is 
referred to as yakhni curry. typically yakhni is prepared with lamb; this 
recipe has been modified to be prepared with chicken. 
enjoy this dish with steamed basmati rice. 
4 Tbsp  vegetable oil
2 lb.  skinless, boneless chicken, cut into 1-inch cubes
1/2 cup  water
2   black cardamom pods (may substitute green cardamom pods)
2 or 3   whole cloves
2   inch stick cinnamon
3 tsp  ground fennel
1 tsp  ground ginger
1 tsp  salt
2 cup  plain yogurt (not low-fat or no-fat)
pinch  of asafoetida* (optional)
2   bay leaves
5   green cardamom pods
  about 1 teaspoon garam masala
  fresh mint leaves (optional garnish)
in a heavy-bottomed saucepan on medium or medium-high heat, heat 2 
tablespoons of the oil. add the chicken and cook, turning as necessary, 
until the chicken is browned on all sides but not cooked through, 5 to 10 
minutes. (may need to work in batches.) 
add the water, cardamom, cloves and cinnamon to the skillet (for easier 
retrieval, tie the black cardamom, cloves and cinnamon in a piece of 
cheesecloth or place in a tea ball). add the fennel, ginger and salt, bring 
to a gentle simmer and cook, stirring occasionally, until the chicken is 
tender, 10 to 12 minutes. remove the pan from the heat and set aside to cool 
for about 10 minutes. 
strain the mixture, reserving the liquid and chicken separately. you should 
have about 1/2 cup of liquid. remove and discard the whole spices. 
in a large measuring cup or bowl, whisk the yogurt until smooth and then 
whisk in 1/2 cup of the cooking liquid. set aside. 
wipe out the saucepan, return it to medium heat and heat the remaining 2 
tablespoons of oil. add the pinch of asafoetida, if desired, the bay leaves 
and green cardamom and cook, stirring constantly, for about 30 seconds. 
stir the yogurt-cooking liquid mixture into the oil, increase the heat to 
medium-high and cook, stirring constantly so that the yogurt does not 
separate, for a few minutes. return the chicken pieces to the pan simmer 
until the chicken is cooked through and the sauce thickens slightly, 5 to 7 
minutes. before serving, sprinkle with the garam masala and, if desired, the 
mint leaves. 
note: asafoetida powder, also known as hing, is the dried sap of a plant in 
the parsley family. it is very potent in aroma and flavor; its nickname is 
"devil's dung." 
  shewtas mangalorean chicken curry
3 to 4   servings
shewta amin, 24, moved to germantown earlier this year. although she was 
raised in northern india, her curry reflects her roots from the southern 
indian state of karnataka. laden with coconut and tamarind, it's typical of 
the coastal cuisine of the city of mangalore in karnataka. this curry is 
typically served with neer dosas -- specialized indian crepes prepared with 
rice -- or plain steamed basmati rice. 
1 Tbsp  coriander seeds
1/2 tsp  cumin seeds
1 tsp  black mustard seeds* (may substitute brown or yellow mustard
5 or 6 clove  garlic, peeled and crushed
1 small  onion, thinly sliced
1 cup  grated coconut (fresh or frozen)
1/2 tsp  ground turmeric
1 or 2   whole dried red chili peppers
1 Tbsp  tamarind paste or concentrate
1 tsp  salt
3/4 cup  water
1-1/2 lb.  chicken pieces, bone-in and skin-on
1 Tbsp  vegetable oil
8 to 10   curry leaves*
in a small, dry skillet over medium heat, toast the coriander, cumin and 1/2 
teaspoon of the mustard seeds just until the spices begin to release their 
fragrance. remove from the heat; transfer to a plate and set aside to cool. 
in a food processor or using a mortar and pestle, grind the roasted spices 
until a powder forms. add 3 to 5 cloves of garlic, onion, coconut, turmeric 
and chili peppers and process until a paste forms. set aside. 
in a bowl, combine the tamarind paste, salt and 1/4 cup of water until 
smooth. (may need to use additional water.) stir into the coconut-onion 
paste to obtain a smooth consistency. in a medium skillet over medium heat, 
heat the sauce for 5 to 7 minutes, until the water evaporates completely and 
the sauce thickens. 
add the chicken pieces and cook, turning occasionally, until the chicken is 
fully cooked, about 25 minutes. 
add the remaining 1/2 cup of water, stir and bring to a boil. reduce the 
heat to medium-low and simmer for 5 to 7 minutes. remove from the heat; 
remove and discard the cloves of garlic. 
heat the oil in a small skillet on medium heat. add the remaining clove(s) 
of garlic and sauté until the garlic changes color, about 1 minute. add the 
curry leaves and the remaining 1/2 teaspoon of mustard seeds and cook, 
stirring frequently, until the seeds begin to pop. 
pour the spiced oil mixture over the chicken. serve hot. 
note: black mustard seeds are smaller and more potent than yellow ones. 
fresh curry leaves resemble small bay leaves and have a fragrance 
reminiscent of limes. these ingredients are available at indian, asian and 
some specialty grocers. 
monica bhide is the author of "the spice is right: easy indian cooking for 
chicken with lentils (dhansak) 
serves 6 
1.5 cup  toor dal (yellow lentils)
1   inch piece tamarind pulp
  cold water
1 medium  potato, chopped
  salt (or chicken stock powder)
0.5 cup  oil
2   inch square piece fresh ginger
6   garlic cloves
2 large  onions
1 medium  eggplant, chopped
2 tsp  dhansak masala
3 tsp  parsee sambar masala
0.5 tsp  turmeric powder
1 tsp  cumin powder
3 tsp  coriander powder
2 tsp  red chilli powder
1 cup  coriander leaves
20   fresh mint leaves, optional
  half a bunch fresh fenugreek leaves (2 tsp dried fenugreek - kasuri methi),
3   tomatoes, chopped
6   green chillies, chopped
3   quarter chicken pieces, skinned
1 Tbsp  brown sugar
  juice of 1 lime
wash toor dal and soak in cold water for 30 minutes. soak tamarind in 1 cup 
water for at least 30 minutes. 
in large pot, cover dal with water. add chopped potato. bring to a boil and 
simmer til dal is very soft. do not add salt until dal is soft. when dal is 
the consistancy you like, season with salt or chicken stock powder. 
while dal is cooking, peel and chop ginger, garlic cloves, onion and 
eggplant. (original recipe called for red pumpkin as well), heat the oil in 
a large pan (or use a wok) and fry chopped ginger, onions, garlic, sambar 
masala, dhansak masala, turmeric, cumin, coriander and chili powders, 
coriander leaves, mint leaves, fenugreek, tomatoes, eggplant and green 
chillies. fry for 2 minutes, stirring continuously. add chicken and saute 
for 2 minutes. season with salt (or chicken stock powder) and stir well. 
add the chicken to the dal mixture. add brown sugar. simmer til the chicken 
is cooked through before adding the tamarind water and lime juice; adjust 
for salt, then simmer for a couple of minutes. it is now ready to serve. 
based on a recipe for a parsee dish from bombay in 50 great curries of india 
by camellia panjabi. 
amritsari tandoori chicken by maddhur jaffrey 
1.5 Tbsp  cumin seeds
1.5 Tbsp  black peppercorns
  seeds from 3 black cardamom pods
  seeds from 1 tablespoon green cardamom pods
1 tsp  cloves
3   fresh hot green chillies, seeded and coarsely chopped
2   garlic cloves, peeled and coarsely chopped
1.5   inch piece of fresh root ginger, peeled and coarsely chopped
1.5 tsp  salt
1 Tbsp  mild chilli powder or paprika
2 Tbsp  double cream
4 Tbsp  sunflower oil
2.5 lb.  of skinned chicken pieces
3 Tbsp  ghee or melted unsalted butter
1 - 2 Tbsp  chaat masala (see below)
4   lime wedges
combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind 
to a fine powder. 
in a food processor combine the chillies, garlic cloves, root ginger, 
salt, chilli powder or paprika, double cream and sunflower oil then blend to 
a paste. add the ground spices and mix thoroughly to form a marinade. 
cut deep diagonal slashes into the chicken pieces and then mix with the 
marinade to achieve an even coating of marinade over the chicken and worked 
deep into the slashes. refrigerate overnight or up to 48 hours. 
remove the chicken from the marinade and shake off as much excess 
marinade as possible. lay the chicken on a baking tray and baste with the 
ghee or melted butter. 
place the chicken in the top third of an oven pre-heated to its maximum 
temperature. breast pieces will take 10-12 minutes to cook, legs and 
thighs15-20 minutes. 
once cooked through, remove the chicken from the oven; sprinkle with the 
chaat masala and limejuice and serve immediately. 
chaat masala 
4 tsp  lightly roasted and ground cumin seeds.
1.5 Tbsp  amchoor (ground mango powder)
2 tsp  cayenne pepper
1 tsp  finely ground black pepper
0.75 tsp  finely ground black salt
1 tsp  salt
mix all the ingredients thoroughly together ensuring that any lumps are 
broken up and store in a tightly lidded container. 
(ID: 4413) Mirror: Wed, Dec 15, 2004

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