NORTH INDIAN STYLE SPICY CHICKEN MASALA | CHICKEN CURRY | CHICKEN GRAVY | CHICKEN MASALA CURRY
NORTH INDIAN STYLE SPICY CHICKEN MASALA | CHICKEN CURRY | CHICKEN GRAVY | CHICKEN MASALA CURRY
#SpicyChickenMasala #ChickenCurry #ChickenMasala #ChickenGravy
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My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner
A quick and simple mild chicken curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family.
Freezer-friendly so you can make a big batch and save some for later.
Free Printable recipe is available on our site:
Ingredients for the chicken curry:
2 tbsp vegetable oil
3 chicken breasts - - (approx 500g/17.5 oz) chopped into bite-size chunks
1 large onion - (or 2 small) peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild curry powder- go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
1/2 tsp salt
½ tsp black pepper
2 tbsp tomato puree/paste
14 oz (400g) tin finely chopped tomatoes
1 cup (240ml) chicken stock
14 oz (400ml) tin full fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
2 packed cups (60g) baby spinach
To Serve:
Boiled rice
Fresh coriander
Chilli flakes
#Curry #EasyDinner #CookingShow
Chicken Curry Recipe - Filipino Style
Chicken Curry Recipe - Filipino Style
How To Cook Chicken Curry Recipe a Pinoy Style. This Chicken Recipe is Made of Sautéed Garlic, Onion And Chicken added with Coconut Milk, Water, Curry Powder, Fish Sauce Seasoned with Salt and Black Pepper then Top with Fried Potato, Carrots and Green Bell Pepper. One of the Best Chicken Curry Recipe.
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Ingredients:
4 Cloves Garlic
1 Piece Onion
1 Piece Ginger
1 Kilogram Chicken
1 Piece Potato
1 Piece Carrots
1 Piece Belle Pepper
1/2 Cup Water
1 1/2 Cup Coconut Milk
1 1/2 Tablespoon Curry Powder
1 Tablespoon Fish Sauce
Salt
Black Pepper
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HYDERABADI CHILLI CHICKEN CURRY | HYDERABADI CHILLI CHICKEN RESTAURANT STYLE
Hyderabadi Chilli Chicken Curry | Hyderabadi Chilli Chicken Restaurant Style | Hyderabadi Style Green Chilli Chicken | Hyderabadi Chilli Chicken | Green Chilli Chicken Curry | Hyderabadi Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Hyderabadi Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Onion-Chilli Green paste:
- Onion, cubed- 2 medium (160 gms)
- Ginger, chopped- 2 inches (20 gms)
- Garlic cloves- 12-14( 15 gms)
- Green Chillies- 10 (25 gms)
- Coriander Leaves, chopped- 8 tbsp (40 gms)
For the Marination:r
- Turmeric powder-1 tsp
- Salt- 2 tsp
- Whisked curd/yogurt- 8 tbsp (200 gms)
- Green paste made in grinder
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1.5 tsp
- Later,
- Garam Masala Powder- 2 tsp
Other Ingredients:
- Green Chillies, cut- 4-5
- Oil -5-6 tbsp
For Garnish:
- Coriander leaves, chopped- 4 tbsp
Preparation:
- To make the Green paste, peel and cube/thick slice the onions, peel the ginger and garlic and chop the ginger & coriander leaves. Also cut the green chillies into two.
- To make the paste, add all these items to a grinder and grind into a paste.
- Whisk the yogurt and set it aside.
- Marinate the chicken pieces with the green paste, turmeric, whisked curd/yogurt and salt.
- Set aside for 30 mins.
Process:
- Heat oil in a pan or kadhai and then add the green chillies. Give a stir and lower the heat. Add the spice powders other than Garam Masala powder and give a mix for 15 secs.
- Add the marinated chicken, give a mix and fry on high heat for around 5 mins till chicken turns white and oil starts to leave the sides.
- Now cover & cook on low heat for around 20 mins till the masala is cooked, chicken is tender and oil separates. Do stir it once after 10 mins.
- Now add the garam masala powder, give a mix and cover & cook for another 5 mins.
- Lastly garnish with chopped coriander leaves
#hyderabadichillichicken #chillichickencurry #spicychickengravy #hyderabadistylechicken #spicychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
INSTANT POT CHICKEN CURRY | PRESSURE COOKER CHICKEN CURRY | SPICE EATS
Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
- Green Cardamom- 5-6
- Cloves- 5-6
- Cinnamon- 2
- Star Anise- 1.5
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 2 tsp
- Curry Powder- 3 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Onions chopped - 3 medium (225 gms)
- Ginger Garlic paste- 3 tsp
- Tomatoes, sliced - 2 medium (150 gms)
- Green Chillies, slit- 3
- Coconut milk- 1 US cup, around 225 ml
- Oil- 4 tbsp
- Coriander leaves, chopped- 2-3 tbsp
Preparation:
- Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
- For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
- In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
- Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
- Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
- Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
- Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
- Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
- Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
- Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
- Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
- Open lid and garnish with chopped coriander leaves
- Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
#instantpotchickencurry #instantpotrecipes #instantpotindianrecipes #instantpotdinners #chickenrecipe #chickencurry #chickengravy #spiceeatsrecipes #spiceeatschicken
Quick and Easy Chicken Curry Recipe
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
Music: Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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