Monday, May 23, 2011

Indian Chicken Curry

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry.

Relaxing of an evening is easy when dinner's made ahead. Simply pop the curry in the oven to reheat, then put your feet up until it's ready.

Preparation Time 15 minutes
Cooking Time 80 minutes

Ingredients (serves 4)

1 1/2 tbs olive oil
1.8kg whole fresh chicken, cut into 8 pieces
2 brown onions, halved, thinly sliced
1/2 tsp salt
1 tbs mustard seeds
1/4 cup fresh curry leaves
1 x 7cm cinnamon stick, broken in half (see note)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1-2 fresh red chillies, halved lengthways
375ml (1 1/2 cups) salt-reduced chicken stock
1/3 cup fresh coriander leaves
Steamed rice, to serve
Steamed green round beans, to serve
Natural yoghurt, to serve


1. Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.
2. Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.
3. Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)
4. Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.
5. Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.

If cinnamon sticks are unavailable, use 1 tsp ground cinnamon.

Cook's tip: To prepare chicken, use poultry shears or a large sharp knife to remove the backbone. Cut in half along breastbone. Cut around each leg into quarters. Cut the breast and leg pieces in half to make 8 pieces.

Tips: To freeze: At the end of step 3, set aside in the pan for 1 hour to cool. Transfer to a 1.5L (6 cup) airtight container or freezerproof ovenproof dish with a lid. Place in the fridge for 1 hour to chill. Label, date and freeze for up to 3 months.

To thaw: Place in the fridge for 1 1/2 days or until completely thawed.

To reheat: Preheat oven to 200°C. Transfer the curry to an ovenproof dish, or if using a freezerproof ovenproof dish, remove the lid. Cover the dish tightly with foil. Bake, stirring twice, for 40-45 minutes, or until heated through. To thicken the sauce, continue from step 4.

Good Taste - May 2009, Page 70
Recipe by Alison Roberts

More Chicken Recipes:

Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry
Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup

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