How To make Chicken Curry Casserole

Curry Chicken and Broccoli Casserole

Take your casseroles to the next level with this Curry Chicken and Broccoli Casserole from MealPlanHQ.


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The EASIEST & MOST DELICIOUS Chicken Curry Recipe IN THE OVEN (You Will Be Amazed)

The Easiest & Most Delicious Chicken Curry Recipe In The Oven - How To Make Chicken Curry In The Oven - Oven Recipe
You will be amazed how you can make the most delicious chicken curry in the oven. No browning of onions required, no stirring required but all the magic will happen in that oven. Just mix some basic spices, marinate and put it in the oven and you have this most delicious chicken curry ever, ready to be served.
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Ingredients required for making this easy chicken curry recipe -
* chicken - 650 gm / 1.4 lb. Bone in skinless chicken thighs or drumsticks or a combination of both.
* Onion - 1 medium to large
* Ginger - 1 inch length and thickness
* Garlic - 6 large cloves
* Tomato Paste (optional) - 1 tablespoon (can even use tomato puree)
* Plain Unflavored Yogurt (curd) - 1/2 cup. Taste your yogurt before adding. If it seems too sour then add only 1/4th cup.
* Kashmiri red chilli powder - 2 teaspoons. You can even use paprika if you do not get kashmiri red chili powder or a combination of paprika and cayenne pepper. Adjust the proportion according to your preference.
* Curry Powder - 2 teaspoons heaped
* Garam Masala Powder - 1/2 teaspoon
* Dry Bay Leaves - 2
* Freshly Ground Black Pepper
* Salt - to taste. Please keep in mind that store bought curry powders have added salt in them so add salt according to the curry powder you are using.
* Sugar - 2 teaspoons (optional). Sugar balances the sharpness coming from those bold spices.
* Raw Cashew Nuts - 8 whole or a tablespoon of broken cashews. Soak the cashews in hot water for about an hour. Of you forget soaking them then boil them in little water for 10 minutes. Remove the water before putting in the blender. Or if you have a powerful blender then don't even bother soaking them.
* Oil - 2 tablespoons
* Coriander leaves (Cilantro) - as preferred
* Water - 1 cup to start with then add depending on how much gravy you want. Remember that adding too much will dilute the flavors.
* You can even add some cream before serving.
*** Baking temperature and time - Bake in a preheated 400 degrees F/ 200 degrees C oven for 1 hour & 45 minutes. Remove the aluminum foil after 50 minutes, then bake uncovered for the rest of the time. Oven temperatures vary so please check your chicken before the above mentioned time. It may take much less time in your oven. The goal here is to cook the chicken and potatoes till they are tender and falling off the bones soft (if you like it that way) or to cook the chicken till it registers 175 - 180 degrees F in an instant read thermometer.
Serve this with hot steamed rice, chapati or naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

How to make Chicken Curry Sauce for beginners | step by step | Easy!!

INGREDIENTS

*1/2 kilo Chicken breast

Marinate with

*1-2 Tspn Seasoning powder
*1 Tbspn curry powder
*1 Tspn thyme
*1 Tspn ginger powder
*1 Tspn garlic powder
*1 Tspn black pepper
*1 Tspn ground red pepper
*1 Tspn onion powder
*1 Tspn salt (or to taste)

OTHERS

*1 red bell pepper
*1 green bell pepper
*1 yellow bell pepper
*2-3 medium size carrot
*1 big size Onions

1 Cooking spoon vegetable oil

SLURRY to thicken sauce

1 cup water
1-2 Tbspn corn flour

Extras

1 Tspn curry
1 Tspn thyme
1 Tspn salt

Season to taste


You can double or divide the ingredients depending on the quantity you are making.

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Chicken Curry Casserole with Tomato

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CHICKEN/AWESOME CHICKEN CURRY CASSEROLE RECIPE/CHERYLS HOME COOKING/ EPISODE 478

This video is about making home made Chicken Curry Casserole Its so simple and full of grat flavor. A hit with my family...ENJOY!! For more awesome recipes check out ifood.tv/cheryls-home-cooking



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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)









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