Best 3 Indian Style Curry Chicken Recipes

Indian style curry chicken is a versatile dish that can be tailored to suit a variety of tastes and preferences. Whether you prefer mild, medium, or spicy curry, there is a recipe out there for you. This article will provide you with step-by-step instructions for cooking a delicious and authentic Indian style curry chicken, along with tips and tricks for customization.

Let's cook with our recipes!

INDIAN-STYLE CHICKEN WITH GINGER AND CURRY

Indian-Style Chicken with Ginger and Curry image

Categories Chicken Ginger Sauté Curry Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 cup chopped onion
1/4 cup bottled nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)

Steps:

Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.

CHICKEN CURRY - NORTH INDIAN STYLE

Chicken Curry - North Indian Style image

Make and share this Chicken Curry - North Indian Style recipe from Food.com.

Provided by TDT5603

Categories Curries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup plain yogurt
1 teaspoon cornflour
2 tablespoons oil
2 cups onions, chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh garlic, crushed
4 teaspoons green chilies, chopped
12 large chicken thighs, skinned
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon ground cayenne pepper
400 g canned tomatoes, chopped
1/2 cup fresh coriander, roughly chopped
2 teaspoons salt
1 1/2 teaspoons garam masala
1/4 cup fresh coriander, roughly chopped

Steps:

Stir cornflour into yoghurt. Put aside.
In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
Stir in ginger, garlic and chillies. Saute for a further two minutes.
Increase heat to medium-high and add chicken. Brown well.
Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
Reduce heat to low and simmer until chicken is cooked.
Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
Garnish with remaining coriander and serve with rice and/or Indian breads.

Nutrition Facts : Calories 379.8, Fat 26.3, SaturatedFat 7.2, Cholesterol 122.4, Sodium 777.8, Carbohydrate 8.9, Fiber 1.7, Sugar 4.5, Protein 26.6

INDIAN-STYLE CURRY CHICKEN

Indian-Style Curry Chicken image

Fill your home with the irresistible smell of Indian spices when making this curry-laced chicken dish blended with two Indian favorites, peas and potatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 bag (12 oz) frozen sweet peas, thawed
1 can (14.5 oz) diced tomatoes with green chiles, undrained
4 teaspoons curry powder
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon garlic salt
12 chicken drumsticks
1 tablespoon vegetable oil

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together potatoes, peas, tomatoes, 2 teaspoons of the curry powder and the salt. Spread evenly in baking dish.
In large resealable food-storage plastic bag, mix remaining 2 teaspoons curry powder, the flour, paprika and garlic salt; shake to mix. Add drumsticks; seal bag, and shake to coat.
In 12-inch skillet, heat oil over medium-high heat. Cook drumsticks in oil 8 to 10 minutes, turning frequently, until skin is brown (cook 6 drumsticks at a time if all don't fit in skillet). Place drumsticks in 2 rows lengthwise over potato mixture, alternating direction of drumsticks to cover potato mixture. Cover tightly with foil.
Bake 30 minutes. Remove foil; bake about 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (180°F).

Nutrition Facts : Calories 510, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 6 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 8 g, TransFat 0 g

Tips:

Choose the right chicken: Boneless, skinless chicken breasts or thighs are ideal for this recipe. If you prefer dark meat, use chicken thighs.
Use a good quality curry powder: The curry powder is the key ingredient in this dish, so make sure to use a good quality one. Look for a curry powder that is fresh and has a vibrant color.
Don't be afraid to adjust the spices: This recipe is a starting point, so feel free to adjust the spices to your liking. If you like it hotter, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper.
Serve with your favorite sides: This curry chicken can be served with a variety of sides, such as rice, naan bread, or roti. It is also delicious served over a bed of quinoa or cauliflower rice.

Conclusion:

This Indian-style curry chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your liking. Serve it with your favorite sides and enjoy!