Does anybody have a good nice and spicy chicken curry recipe using powder spices if possible thank you?

gimme 10 !!





Serves: 4


Cooking time (approx.): 28 minutes


Style: Indian Non-Vegetarian





3 tablespoon(s) oil


2 onion(s) grated


2 tablespoon(s) garlic paste


1 teaspoon(s) ginger paste


1 cup(s) yoghurt beaten till smooth


2 tomatoes grated or finely chopped


1 teaspoon(s) red chilli powder


2 teaspoon(s) coriander powder


1 teaspoon(s) cumin powder


陆 teaspoon(s) turmeric powder


salt and freshly milled pepper to taste


12 medium pieces (about 800 grams) of chicken


1 cup(s) hot water


1 teaspoon(s) curry powder or hot spice mix (garam masala) powder


finely chopped fresh coriander to garnish








Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.


Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.


Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.


Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.


Serve hot garnished with coriander leaves.


TIPS:





Using clarified butter (ghee) makes this dish more flavorful.


Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.


Keep some extra amount of hot water ready if more gravy is desired. Does anybody have a good nice and spicy chicken curry recipe using powder spices if possible thank you?
Baked Chicken Curry


1/2 cp honey


1/4 cp prepared mustard


3 Tbs butter melted


3 Tbs milk


2 tsp curry powder


1 tsp salt


1/8 tsp ground white pepper


1 (2 1/2- 3 lb broiler-fryer, cut up)


1/2 cup raisins


1/4 cup chopped pecans


1/4 cup shredded coconut





Combine honey, mustard, butter, milk, curry powder, salt, and pepper


in a small bowl; stir well. Dip chicken in curry mixture. Place chicken in a greased 12x8x2 inck baking dish. Reserve remaining curry mixture, and set aside.


Bake chicken at 350 for 1 hour, basting occasionally with reserved curry mixture. Remove chicken from oven; sprinkle with raisins, pecans, and coconut. Bake an additional 15 minutes or until chicken is done. Yield: 4 servings. I Love itDoes anybody have a good nice and spicy chicken curry recipe using powder spices if possible thank you?
This is REALLY REALLY good:





2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks


1 teaspoon salt and pepper, or to taste


1 1/2 tablespoons vegetable oil


4 tablespoons curry powder


1/2 onion, thinly sliced


2 cloves garlic, crushed


1 (14 ounce) can coconut milk


1 (14.5 ounce) can stewed, diced tomatoes


1 (8 ounce) can tomato sauce


3 tablespoons sugar





Serves 6.





Season chicken pieces with salt and pepper.


Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.


Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.


^^^^^^^^^^^^^^^^^
Skinless Chicken - 2 lbs, cut


Water - 2 cups (approx)


Oil - 2 tbsp


Cinnamon stick - 2鈥硃c


Black Cardomom - 1


Cloves - 5


Green Cardamom - 2


Bay Leaf - 2


Peppercorns - 1/4 tsp


Onions - 3, medium, chopped


Crushed Tomatoes - 1, 14 oz can


Garlic - 1 heaping tbsp, chopped


Ginger - 1 heaping tbsp, chopped


Salt - to taste


Red Chili Powder - 1/2 tsp


Turmeric Powder - 1/2 tsp


Garam Masala - 1tsp


Cumin Powder - 1 tsp


Corriander Powder - 1.5 tsp


Green Chili - to taste (optional)


Cilantro - for garnish, finely chopped





Method:





1. Wash the Chicken and drain the excess water well.


2. Heat a pan on medium heat.


3. Once hot, add in the Oil (hold back 1 tsp for later).


4. Allow it to heat up and add in Cloves, Peppercorns, Bay leaves and Green Cardamom.


5. Fry for about 30 seconds and then add in the Onions.


6. Add a little salt to experdite the cooking process. Mix well.


7. Cook for 3-5 minutes and add in the Ginger, Garlic and Green Chilis.


8. Cook and stir frequently. Allow the Onions to brown but not burn.


9. Add in the crushed tomatoes and cook until the oil starts seperating from the mixture. Stir frequently as tomatoes tend to burn quick.


10. Once the Oil starts seperating, turn off the flame and allow the masala to cool down a bit.


11. Blend the Masala into a smooth paste. Keep aside.


12. Heat the pan once agin and add in the balance of the Oil (1 tsp).


13. Once the Oil is hot, add in the Cinnamon Stick and the Black Cardamom.


14. Cook for 30 seconds and add in Turmeric Powder.


15. Mix and add in the Masala Paste.


16. Add Red Chili Powder, Coriander powder and Cumin Powder.


17. Add a little bit of water to avoid the Powders burning and to help them mix in the Masala well.


18. Once it is well mixed, add in the Chicken and allow it to seal.


19. After the chicken has turned white, add in the desired amout of water.


20. Mix well and add Salt. Mix again.


21. Cover and cook till it is done, stirring frequently inbetween.


22. Garnish with Cilantro (and a dash of Lime Juice!).


23. Serves 6.





Tips:





1. For this Chicken Curry recipe, chicken with or without bones can be used.


2. Healthiest part of the chicken is the breast but the thighs and drumsticks tend to the more tender and tastier.


3. This is a great recipe for the Fozen Masala鈥ust throw in the chicken, water, dry spices and cook till it is done.



Just put two spoons of Vindaloo Paste a tin of chopped tomatoes and a tablespoon of Cirio Tomato paste in whatever curry you make and it will be hot spicy and tasty. Chop some coriander leaves and spring onion and it will be as good as ay chef makes in the best Indian restaurant ..:D