Chicken curry is a common dish in many countries and regions such as India, Pakistan, Southeast Asia and the Caribbean.
As the name suggests, are the main ingredients used to prepare this dish with chicken and curry powder or paste form. Given its popularity, there are several variations of recipes combining various ingredients. Here you will find recipes for chicken curry with coconut milk, ginger, lemongrass, saffron, etc., prepared
Here are two recipes chicken curry:The first combines the chicken thighs with curry, ginger cream, potatoes, garlic and sour. Improve in the second recipe, as well as curry powder, orange juice and chicken broth to flavor the chicken breast.
Chicken Curry Recipe 1
10 chicken thighs
3 medium potatoes
4 tablespoons curry powder (or more if desired)
8 ounces sour cream
2 large onions
2 "piece of fresh ginger
3 cloves of garlic
Salt to taste
5 tablespoons cooking oil
1 cupWater
Cut the onion, ginger and garlic into small pieces. Put them in a blender and chop finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to a paste.
Heat the oil in a nonstick pan. Stir-fry the mixture of chopped onion until fragrant. Add fry curry paste and stir well to mix for 2 minutes. Add the chicken and potatoes. Mix well.
Cook, covered, for about 2 minutes. Add the sour cream and water. Mix well. Bring to a boil and reduceHeat to simmer. Cook, covered, over low heat about 30 minutes. Serve with rice.
Chicken Curry Recipe 2
2 teaspoons brown sugar
2 teaspoons curry powder
1 / 2 tsp mustard powder
1 / 4 teaspoon pepper
4 / 2 boneless chicken breasts, cut into chunks
1-3/4 cups chicken broth
1 1 / 2 cup orange juice
1 1 / 4 cups long grain rice, uncooked
10 oz package frozen peas
Combine brown sugar, spices, curry, mustard and pepper. Sprinkle 1Tablespoons spice mixture over chicken and tossed to coat. Reserve remaining spice mixture.
Bring the chicken broth, orange juice, rice and reserved spice mixture to a boil in a large nonstick skillet. Add chicken, reduce heat, cover and simmer for 15 minutes.
Stir in peas, cover and simmer 10 minutes or until liquid is absorbed. Correct salt if necessary.
