Chicken curry ???? #shorts
Ingredients
- 1kg chicken thigh fillets sliced
- 2 large tbsp yoghurt
- 1 tsp curry powder
- 1 tsp garam masala
- 2 tsp salt
- Thumb-size piece ginger, grated
- 5 cloves garlic, grated
- 400g green beans, cut into thirds
- 1 large red onion, sliced
- 1 tbsp peanut oil
- 1 cinnamon stick
- 5 green cardamom pods
- 2 dried chillies
- rice to serve
- coriander to garnish
Method
1. Marinate the chicken in yoghurt, curry powder, garam masala, 1 teaspoon salt, ginger and garlic for at least 30 minutes.
2. Heat the peanut oil in a pan and add the cinnamon stick, cardamom pods, and dried chillies, cook this on medium heat for 2-3 minutes.
3. Add the sliced onion and cook until they start to colour, then remove from the pan and set aside.
4. Add the marinated chicken and cook until browned. Then add the green beans, cooked onions and 1/4 cup water, stir well and cook on medium-low heat for 20 minutes.
5. Serve with rice and garnish with coriander.
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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Honey Curry Chicken (Griddle Master)
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Pumpkin Chicken Curry
Link for Dan-O's Seasoning here #danosseasoning
Ingredients
1 1/2 lb chicken thighs
2 Lb pumpkin
1 tbsp coconut oil
1 onion
2 tbsp fresh ginger
1 red chili
3 garlic cloves
3 tsp curry powder
3 tbsp tomato paste
1 1/2 cup chicken broth
1 tbsp cornstarch
1 can coconut milk
Juice of 1 lime
Salt and black pepper
Sate onion until tender, add garlic, ginger and red chili, sate for another minute, then add Cabocha pumpkin, curry, tomato paste and chicken broth. Simmer for 15-18 min. At the same time season chicken with Dan-O’s and air fry for 18-20 min. Cut chicken into bite-sized pieces and combine with curry. Add coconut milk (mixed with cornstarch) and lime juice. Salt, pepper to taste and cook 3-4 min. Serve with fresh cilantro and rice. Enjoy
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CURRY CHICKEN | recipe guyanese style ????????
2 lbs chicken
1 tbsp all purpose seasoning
1 tbsp complete seasoning
1 tbsp chicken bouillon
1 tsp black pepper
2 tbsp green seasoning
2 medium size potatoes
1 medium size onion
10 cloves garlic
Chopped green onions
thyme
3 habernero peppers
2 tbsp curry powder
1 tbsp geera/cumin
1 tbsp masala
1/2 tsp all purpose seasoning
1/2 tsp complete seasoning
1/2 tsp chicken bouillon
1/2 tsp black pepper
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curry beef recipe:
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Easy JAPANESE CURRY RICE » Made with Golden Curry
Made with simple ingredients, Japanese Curry Rice (Kare Raisu) is a delicious and hearty stew that is perfect for a warm, cozy meal any day of the week. In this video, I'll show you an easy way to make this dish with S&B Golden Curry (or any curry roux brand) that'll taste delicious and authentic, as well as a few extra special ingredients that I like to add to really amp up the flavour into a deep, delicious curry.
As one of Japan's national dishes, Kare Raisu was recently voted the world's #1 Best Traditional Dish by TasteAtlas' prestigious Top 100 award rankings. For TasteAtlas' award rankings of the Top 100 Best Traditional Dishes in the world, visit here:
*NOTE: There were no paid advertisements or brand affiliations in this video. Any opinions of brands are of my own.
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PRODUCT LINKS:
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TIMESTAMPS:
0:00 - Intro: Voted #1 Best Traditional Dish in the world
0:41 - Ingredients: what you'll need
0:53 - What is Japanese curry roux?
1:35 - Prepping ingredients
2:41 - 4 special ingredients
3:08 - Cooking the curry
5:11 - Plating with rice
INGREDIENTS (for 8-10 servings):
► Large onions (2)
► Medium carrots (2)
► Potatoes (3) - Yukon Gold work great
► Garlic (2 cloves)
► Butter (1 tbsp)
► Water or stock (5 cups)
► Cubed beef or protein alternative (roughly 1 lb)
► Japanese curry roux (1 box, or roughly 8 oz/220g)
(Popular curry brands: Golden Curry, Vermont Curry, Java Curry, Torokeru Curry, Kokumaro Curry)
Optional ingredients:
► Worcestershire sauce (1 tbsp)
► Ketchup (1 tbsp)
► Honey (1 tbsp)
► Red apple (1) - Fuji or Honeycrisp work great
PREP:
► Peel and cut potatoes into big bite-sized chunks
► Soak potato chunks in bowl of water for 15 mins
► Peel and cut carrots into diagonal chunks
► Slice onions into half-inch wide slices
► Mince garlic
► Pat dry and salt beef cubes
► (Optional) Peel and grate apple using a fine grater
COOK:
► Pre-heat pot with cooking oil over medium heat
► Add beef to pot and lightly sear for 2 minutes until sides are browned
► Remove beef from pot into a bowl/plate
► Add onions and saute for 8 minutes until caramelized and translucent
► Add garlic and saute for 30 seconds
► Mix in carrots and potatoes, saute for another minute
► Add cooked beef chunks back to pot, and add 5 cups of water/stock
► (Optional) Add grated apple, ketchup, Worcestershire sauce, and honey
► Stir, cover with a lid, and simmer for 20 minutes, stirring occasionally
► Once pot comes to boil, check potatoes for doneness by piercing with a stick
► Filter out any scum/foam using a strainer
► Turn off heat, and mix in curry roux to pot, ensuring all blocks are fully dissolved
► Bring pot to medium-low heat, simmer for 15 minutes until sauce is thickened
SERVE:
► Serve with a bowl or plate of rice and enjoy!
► Refrigerate any leftovers to re-heat another time (Japanese curry can typically last 2-3 days in fridge)
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