Tag Archives: Chicken Curry

Chicken Do-Piaza

This is a mildly spiced dish cooked with onions. A delicious variation on the basic chicken curry. Serves 3-4. Preparation and cooking time: 15 minutes.Chicken Do-Piaza

  • 6 tablespoon vegetable oil
  • 2 small onions peeled and cut into strips
  • ¾ pint (425ml or three cups) curry sauce 
  • 1 teaspoon salt
  • 1 level teaspoon chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon garam masala
  • 1 level teaspoon ground cummin
  • ½ level teaspoon ground coriander
  • ½ level teaspoon dried fenugreek
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large frying pan. Add the sliced onions and fry until transparent but not starting to brown. Add the curry sauce, mix well, and bring to a simmer. Stir in the salt, chilli powder, and chicken. Cook on medium heat for ten minutes or until sauce is quite thick, stirring occasionally. Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue simmering for 3-4 minutes. Skim off any excess oil and serve sprinkled with coriander.

 

(Picture shows here not original)

Chicken Curry

This is a basic curry dish which is simple to make requiring little other than the cooked chicken and the curry sauce. If you wish to make this into chicken madras use one teaspoonful of chilli powder.

Double this amount and you will get a vindaloo. This recipe serves 3-4.

Chicken CurryPreparation and cooking time: 15 minutes approx.

  • 5 tablespoon of vegetable oil
  • ¾ pint (425ml) curry sauce (page 20)
  • 1 teaspoon salt Pinch of chilli powder
  • 1 lb (450g) chicken cooked as on page 52
  • 1 level teaspoon of garam masala
  • ½ level teaspoon ground cummin Pinch of ground fenugreek
  • ½ tomato thinly sliced
  • 1 tablespoon finely chopped green coriander

Heat the oil in a large, deep frying pan, and add the curry sauce, and bring to the boil.   Without reducing the heat, add the salt, chilli powder and chicken, and continue cooking for about five minutes. Now turn down the heat and stir in the garam masala. Ground cummin, and dried fenugreek. Simmer for a further 2-3 minutes.

Put in the sliced tomato and half the coriander and cook for another two minutes. Skim off any excess oil and serve sprinkled with the remaining coriander.

A little trick. During the last couple of minutes of cooking a restaurant chef will often stir in a teaspoon or so of the marinade used for tandoori chicken. This improves the texture and flavour of the sauce and well as improving colour. –

 

(Picture shows here not original)