Best 2 My Favourite Chicken Curry Recipes

Chicken curry is a delicious and versatile dish that can be enjoyed by people of all ages. With its origins in the Indian subcontinent, chicken curry has become a popular dish all over the world, and there are countless variations on the recipe. Whether you prefer a mild or spicy curry, or one that is creamy or tomato-based, there is sure to be a chicken curry recipe out there that you will love. So, if you are looking for a flavorful and satisfying dish to cook for your next meal, look no further than chicken curry!

Here are our top 2 tried and tested recipes!

MY FAVOURITE CHICKEN CURRY

My Favourite Chicken Curry image

This is a winner with my family. I like to serve this with Onion Pilau #108305. I also like to throw in a handful of red lentils towards the end whilst it is simmering. Pumpkin and baby spinch chucked in towards the end is nice also.

Provided by Stardustannie

Categories Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 kg chicken thigh fillet, cubed into bite size pieces (Can use bone in if you like)
1/3 cup plain flour
2 tablespoons vegetable oil
2 yellow onions, Sliced
2 garlic cloves, crushed
1/2 teaspoon chili powder
1 tablespoon cumin powder
2 tablespoons curry powder, adjust to your taste (I use Keens)
2 (440 g) cans crushed tomatoes
1/4 cup tomato paste
1 tablespoon brown sugar
4 cups chicken stock

Steps:

Remove skin from chicken pieces, discard skin.
Toss chicken in flour, shake off excess.
Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.

MY HUSBAND'S FAVORITE CHICKEN CURRY

My Husband's Favorite Chicken Curry image

I should probably say that my husband is from India, so he knows his way around a curry. This is my own amalgamation of recipes my mother-in-law taught me, as well as recipes I've seen in various books. It's relatively easy, and makes great leftovers. So far, this is the only dish I've ever made where my husband has actually gotten up and kissed me after he tasted it.

Provided by KVasanth

Categories Curries

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

6 boneless skinless chicken breasts, cut into cubes
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons rice bran oil
2 tablespoons rice bran oil
1 tablespoon whole mustard seeds
1 cup chopped onion
2 teaspoons garlic paste
2 teaspoons ginger paste
1 (16 ounce) can chopped tomatoes
1 1/2 cups chopped fresh cilantro
1/4-1/2 cup warm water (depending on how liquid sauce is)
2 teaspoons garam masala
1/4-1/2 teaspoon cayenne pepper
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons margarine (or other cooking-safe, low-fat buttery spread)

Steps:

In a bowl, mix together tumeric, cayenne pepper, salt and black pepper. Set-up a clean plate next to the bowl to make an assembly line. Pat chicken strips dry, and then rub each strip all over with spice mixture. Don't be afraid to get a lot on them, as this will just add to the flavor later. Shake off any excess, and continue coating.
Once all the chicken is coated, heat oil in a large skillet over medium-high heat. Set-up another plate near skillet. Once hot, add batches of chicken strips in a single layer. Brown on all sides, but don't cook all the way through (just a few minutes each should do). Set cooked strips on a separate plate, and once all are browned, set chicken aside. Keep the skillet on the heat, as you're going to use it next.
In the same skillet, add the additional oil. Once the oil is hot, add the mustard seeds- these should start popping in a matter of seconds. Add in the onion, garlic and ginger, reduce the heat to medium and cook mixture until brown. Once mixture as taken on a caramel-colored apperance, add in the rest of the ingredients, and bring to a simmer.
Return chicken and its juices to the simmering sauce, allowing the sauce to cover as much of the chicken as possible. Reduce the heat to medium low, and cover. Cook for 10-15 minutes, stirring occasionally until chicken is cooked through. Serve immediately.

Tips:

When choosing chicken, select pieces that are firm and have no blemishes. Boneless, skinless chicken breasts or thighs are good options.
Use a variety of spices to create a flavorful curry. Common spices include cumin, coriander, turmeric, garam masala, and chili powder.
Adjust the amount of chili powder to suit your taste. If you prefer a milder curry, use less chili powder. For a spicier curry, use more.
If you don't have coconut milk, you can substitute plain yogurt or heavy cream.
Serve chicken curry with rice, naan bread, or roti.

Conclusion:

Chicken curry is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made ahead of time and frozen for later use. Whether you are a beginner cook or a seasoned pro, you are sure to find a chicken curry recipe that you will love.

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