How To make Curried Chicken Legs
Ingredients
4
each
chicken legs
1
tablespoon
curry powder
1/3
cup
yogurt, plain
2
tablespoon
lemon juice
1
teaspoon
brown sugar, packed
Directions:
Trim off any fat and excess skin from chicken; cut at joint into thighs and drumsticks.
In small saucepan [see tip below], heat curry powder with 1 ts vegetable oil over medium heat for 3 minutes or until bubbling; pour into large bowl. Add yogurt, lemon juice and sugar; whisk to blend well. Add chicken, turning to coat; marinate at room temperature for 30 minutes.
[Tip: save on time and dish washing by microwaving the oil and curry powder in the large bowl until bubbling.]
Place chicken, fleshy side up, on foil-lined baking sheet; brush with remaining yogurt marinade. Bake in 425F 220C oven for 35-40 minutes or until browned and juices run clear when chicken is pierced.
Serve with rice, chutney and slices of radish and cucumber tossed with yogurt and seasoned with a touch of mint and cayenne.
Makes 4 servings.
Per Serving: about 300 calories, 31 g protein, 17 g fat, 4 g carbohydrate.
How To make Curried Chicken Legs's Videos
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
The Secret To Making The BEST Jamaican Style Curry Chicken! | Val's Kitchen
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Super Tasty Jamaican Curry Chicken Drumsticks Easy & delicious | Chicken Drumsticks Recipe
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????Ingredients
7 chicken drumsticks
1 small potatoes
1 small carrot
1/2 onion
1 stalk scallions
4 cloves garlic
1 tbsp fresh thyme
2 tsp fresh ginger
1 tsp pimento seed
1 tbsp scotch bonnets Pepper
1 stalk scallions
????Seasoning
1 tbsp curry powder
1 tsp jerk powder season
1/2 tsp black pepper
2 tsp chicken season
2 tsp All Purpose Season
1/2 tsp salt
4 1/2 cups hot water
????Cooked for 30 minutes in total
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The Best & Easiest Jamaican Curry Chicken Recipe || Whitney's Kitchen Jamaica
Ingredients:
3 leg quarters
1 tsp chicken seasoning
1 tsp all purpose seasoning
2 tsp curry powder (I used 2 different powders for this recipe)
2 stalk scallion
1/4 tsp thyme leaves
pepper (as you like)
2 pegs garlic
1/8 tsp ginger (grated) **optional
6-8 pimento berries
2 tbsp. vegetable oil
water (as needed)
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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.
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