How To make Curried Chicken Dinner
2 1/2 c Water
1 c Brown Rice, uncooked
1 1/2 t Chicken bouillon powder
6 x Chicken breast halves *
2 1/2 c Water
1/2 t Curry powder
1/4 t Salt
2 c Unsweetened Orange juice
2 T Cornstarch
2 T Dry Sherry
1 t Groung Ginger
1 t Grated Orange rind
2 c Diagonally sliced Celery
1 x Lg sweet Red Pepper **
1 x Lg Green Pepper **
* 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.
How To make Curried Chicken Dinner's Videos
EXTRA CREAMY Japanese Chicken Curry
#shorts #curry #creamy #japanesefood
CHICKEN CURRY FOR BACHELORS | SIMPLE CHICKEN CURRY FOR BEGINNERS | CHICKEN GRAVY
Chicken Curry For Bachelors | Simple Chicken Curry For Beginners | Chicken Gravy | Chicken Curry | Bachelor Chicken Curry | Chicken Masala Powder Curry | Easy Chicken Curry | Chicken Masala
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Simple Chicken Curry:
- Chicken- 1 kg
- Onion, rough chopped- 4 medium
- Ginger, crushed- 2 tsp
- Garlic, crushed- 2 tsp
- Tomatoes, roughly chopped- 3 medium
- Green chillies, thick chopped- 3 nos.
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Readymade Chicken Masala- 1 tbsp (store bought)
- Salt- 1.5 tsp
- Refined Oil- 4-5 tbsp
Preparation:
- Clean & wash the chicken pieces and keep it to drain.
- Roughly chop the onions, tomatoes and green chillies.
- Peel and crush the ginger and garlic cloves.
Process:
- Heat oil in a pan or kadai and add the chopped onions.
- Fry on high heat for 10 mins till brown in colour.
- Add the crushed ginger and garlic and fry on medium heat for 2 mins.
- Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
- Add the turmeric powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
- Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
- Add the readymade chicken masala, red Chilli powder and salt, mix and bhunno on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
- Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.
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TASTY PINOY STYLE CREAMY CHICKEN CURRY! EASY TO COOK!
This is a creamy version of chicken curry that is very easy to cook and the ingredients are very simple and easy to find.
Chicken Curry Ingredients:
1 kilo chicken your choice of cuts (e.g. legs, wings or thigh) or 1 whole dressed chicken
2 large onions quartered
3 pcs red and green bell peppers cut into strips
3 stalks celery cut 1 inch long
3 pcs medium sized potatoes cut into large cubes and fried
2 Tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. MSG or granulated seasoning optional
1 Tbsp. patis
1 tsp. salt
4 cloves garlic crushed
1 cup coconut milk or evaporated milk
1/2 cup water
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#ChickenCurry
To see the written recipe with instructions, follow this link:
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PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY
Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Punjabi Chicken Curry | Chicken Curry | Chicken Gravy Recipe | Punjabi Chicken Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Punjabi Chicken Gravy Recipe:
- Chicken, curry cut with bones- 500 gms
Marinate with:
- Whisked curd/yogurt- 1/2 cup
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
For paste, to be fried & blended:
- Cumin seeds- 1 tsp
- Green cardamom- 4
- Cloves-3
- Cinnamon- 1/2 inch piece
- Black cardamom-1
- Bay leaf-1
- Onion sliced-2 medium
- Ginger chopped-1” piece chopped
- Garlic cloves- 5
- Oil- 1.5 tbsp
- Tomato purée- 1 cup or purée of 2 fresh tomatoes
- Red Chilli powder- 1 tbsp
- Coriander powder-2 tsp
- Cumin powder-1 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Roasted and Crushed) - 1 tsp
- Amchur powder (Dry Mango Powder)- 1/4 tsp
- Oil- 3-4 tbsp
Preparation:
- Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.
- To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
- Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.
Process:
- Heat oil in a kadai or pan & add the blended paste.
- Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
- Now add the tomato purée and sauté for around 2 mins till oil separates.
- Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
- Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
- Continue to bhunno(sauté)on medium heat for another 10 mins.
- Mix it well, lower heat to minimum and cover & cook for 5 mins.
- Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
- Mix it well and cover & cook on low heat for 15 mins.
- Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.
- Serve hot with roti or rice.
#punjabichickengravy #tariwalachicken #punjabichickencurry #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
#chickenmasala #chickenmasalarecipe #chickenrecipe #chickencurry #chickengravy #chicken #chickendinner #chickengravy #chickengravycurry
#chickenmasalaintamil #kashmirichicken
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