How to make the perfect chicken curry??!

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How to make the perfect chicken curry??

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23 minutes ago
indian curry

Answers: 23 minutes ago
indian curry Ask an Indian!

Chicken Coondapuri is one of my all time favorite dishes. This is a specialty from Mangalore, which is a coastal city located on the southwestern coast in the state of Karnataka. Mangalore is often referred to as the "Gateway to Karnataka". The cuisine of Mangalore is characterized by its use of fresh coconuts, hot chilies and fragrant spices. Although Mangalore is well known for its wonderful seafood dishes, Coondapuri Chicken continues to be a regional favorite. The addition of a freshly ground home made masala (spice mixture) is what makes this dish so special and of course, absolutely delicious.

This dish is simple to prepare and just perfect for entertaining. It can be made well ahead of time and warmed through just before serving. I am sure your family and friends will enjoy it as much as mine do.


CHICKEN COONDAPURI

Ingredients:

3-4 lbs of chicken pieces (boneless and skinless), cut into 1.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

For the MASALA: dry roast and grind to a fine powder

6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric

Heat the spices in a dry pan on medium high heat until slightly browned and fragrant. Let cool and using a spice grinder, grind into a fine powder.

METHOD:

In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk. Cover and let sit in the refrigerator for at least 1 hour.

In a large deep skillet on medium high heat, add the oil and when hot, add the onions. Fry until slightly golden and then add the ginger and garlic. When browned, add the chicken pieces and the marinade as well. Reduce the heat, cover and let simmer for 15-20 minutes on low heat. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice. Source(s):
http://www.bellaonline.com/site/indianfo... LOTS of curry!

There are a lot of good recipes at allrecipes.com

You can do a search and also choose recipes by rating. Chicken Curry
Contributed By: Nawelly
Racheal Ray


Ingredients
For spicy rice:
1 teaspoon Each coriander seeds, cumin seeds, mustard seeds
2 cups Basmati rice, prepared according to package directions
3 tablespoons Vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds Chicken breast tenders, diced
2 to 4 cloves Garlic, minced, mild to extra spicy
1 To 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 Large yellow skinned onion, peeled and chopped
1 can Chicken broth, about 2 cups
2 tablespoons Curry paste, mild or hot
1/3 to 1/2 cup Mincemeat
Coarse salt
2 tablespoons Flour

Preparation
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.





Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.





Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your http://thaifood.about.com/od/thairecipes...

http://www.bettycrocker.com/recipes/reci...


http://www.zindagee.co.uk/cuisine/currie... just ask the chicken tarladalal.com hey, u gonna see this in some other site. there is a lot of types of chicken curry ,(thai curry , veit curry, japanese curry, india curry) depend on what curry you want. india curry taste more traditional. take pieces of chicken and washed it properly. now get ready to cook .
Chopped onions , garlic n ginger paste (depends on tht chicken)and red chili powder 1small spoon,little bit garam masala if you want , Curd Big 4Teaspoon,1tomato chopped, and one table spoon sugar and oil just mixed all and put in the fridge for atleast2-4hours b4 cook.
and just b4 cook take out atleast half an hour b4 and then mix salt and put as it ease. after half an hour take a fry pan or non stick put that on gas stove and then pour that chicken and stir you will see the water are coming out so no need of extra water just stir and stir and then leave fr half an hour and see your chicken curry is ready. Yummyyyyyyyyy mouth watering and if you want you can put tomato sauce whatever you have with you that will give you a different taste

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