0 Chicken Curry Recipe (How to make a chicken curry)

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.


Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder


Picture of Indian herbs and spices.


Picture of chicken curry served with basmati rice.





How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.

0 Chicken tikka masala recipe

Chicken tikka masala recipe - How to make a chicken tikka masala

If you always wanted to cook a chicken tikka masala at home then Chef Jeenas chicken tikka masala recipe is the curry recipe for you.

Chef uses Quorn vegetarian chicken in this masala recipe but real fresh chicken can be used.

This is a very tasty curry recipe and quite spicy, you can add less chilli if you prefer a more mild curry.

In this chicken tikka masala recipe Chef makes two variations of the chicken tikka masala. There is the wonderful red and spicy chicken tikka curry and then the creamy chicken tikka where yogurt or milk is added at the end of cooking.

Chefs chicken tikka curry tastes delicious, aromatic and authentic with all of the flavour of a chicken tikka masala curry that you know so well.

Why not make a home made naan bread to go with this scrumptious curry?

Ingredients for chicken tikka masala recipe

1 Pack of Quorn chicken pieces or fresh diced chicken breast
3 large Tomatoes
2 large handfuls Mushrooms (chopped)
2 medium Onions (chopped)
3 Green chillies
3 Garlic cloves (minced)
3-4 inch fresh Ginger (minced)
1 tsp Tomato puree
Rice bran oil or other flavourless oil
2 Tbsp Water
Drizzle oil
1/4 cup Water
2 Tbsp of Milk or Yogurt (optional)


Marinade

3 Garlic cloves (minced)
4-5 tsp Lemon juice
3/4 tsp Red colouring
1/2 Paprika
1 inch Ginger (minced)
1 tsp Tomato puree
2 Green chillies with seeds
Pinch salt

Spices

1 tsp Paprika
2 large pinches Dried methi leaves
1 pinch Dried curry leaves
1+1/2 tsp Ground cumin
1+1/2 tsp Ground coriander
1/2 tsp Garam masala
Pinch salt and black pepper
2/3 tsp Cardamon powder
1/2 tsp Turmeric

'Note... Use less chilli if you prefer a more mild curry, it will still taste fabulous.'

How to make a chicken tikka masala

In a bowl mix the marinade ingredients together.

Add the quorn or fresh chicken, stir then cover and leave in the fridge for a few hours.

Chop the tomatoes then blend.

Pour a generous amount of oil into a large pan and cook the onions for 5-8 minutes on a medium heat.

Add the garlic and ginger.

Chop at the ginger and garlic and stir evenly.

Use scissors to chop the green chillies into the pan with the seeds.

Add the cumin, coriander, turmeric, curry leaves, methi leaves, paprika and 1/2 tsp cardamom. Stir very well then add the blended tomatoes and 1/4 cup of water.

Add the tomato puree and simmer for 10-15 minutes.

After 10-15 minutes add the salt and pepper, 1/4 teaspoon of cardamom and garam masala.

Simmer for 20 minutes.

Do not boil the chicken tikka curry sauce or else the aromatic spices will turn bland.

Add the mushrooms simmer for 20 minutes.

You may need to add 1- 2 tablespoons of water and a drizzle of oil to loosen the up the tikka curry sauce.

Do not add too much water or else your curry sauce will turn into a stew.

Add the quorn pieces or fresh chicken pieces and stir well, simmer for 20 minutes or until chicken is cooked through.

You should be left with a thick and spicy aromatic chicken tikka masala.

If you want more of a creamy chicken tikka masala then you can add a few tablespoons of milk or yogurt and simmer for 2 minutes until hot and creamy.

Enjoy Chefs chicken tikka masala recipe.

Serve with fresh basmati rice and home made naan bread.

Or enjoy a creamy chicken tikka masala recipe.

For more curry recipes see Chefs :

Curry recipes page 1

Curry recipes page 2