Chickens curry recipes

Murg Kari (chicken curry)

Ingredients for 4 people:
1.5 kg of chicken meat
300 g of tomatoes
225 g of onions
125 g of yoghurt
125 ml water
125 ml oil
2 tablespoons of hacked parsley
1 tablespoon of pressed garlic
1 tablespoon of lemon juice
3 TL salt
1 ½ TL ginger (grated)
1 TL Garam Masala (mixed herbs)
1 TL curcuma
1 TL cumin (ground)
1 TL coriander (ground)
1 TL Cayenne pepper
¼ TL fennel seed (ground)

Preparation:
The oil give in a big frying pan and heat up. Chicken meat with salt spice and in the frying pan give and with strong heat about 5 minutes sear, afterwards wrap in tin-foil. The onions in cube cut and give together with the ginger and the garlic to the remaining oil in the frying pan and sear with middle heat (always touch). Then cumins, coriander, fennel seed, curcuma, Cayenne pepper and 1 tablespoon of water add and roast with weak heat about 2 minutes further. Now there come the thrown tomatoes, the yoghurt, 1 tablespoon of parsley, the chicken meat (with the meat juice) and the remaining water together with a TL salt in. The whole now with middle heat to cook bring and then strew the remaining parsley and the Garam Masala about that. The frying pan with a lid allow to use up and cook everything with low heat good during 20 minutes. The chickens parts to the plates distribute which give sauce about that and give in the end the lemon juice about that.
As an addition fits in the best rice.

Chickens curry with tomatoes

Ingredients for 4 people:

500 g of chicken’s breast fillet
500 g of yoghurt
100 ml water
10 tomatoes
2 onions
2 garlic toes
2 tablespoons of curry powder
2 TL Garam Masala (mixed herbs)
2 tablespoons Ghee or clarified butter
1 pinch of curcuma
1 pinch of chilli powder
¼ TL pepper (freshly ground)
some salt

Preparation:
The chicken meat in stripe cut and with chilli, pepper, ½ TL rub curry powder and salt. Then for about 1 ½ hours in the fridge put. In the interim the onions cut, the garlic press and sear both together in some Ghee easily. Then curcuma, curry powder and Garam Masala add and briefly roast with. The water give about that and then add the chicken meat. Everything allow to simmer with middle heat about 6 minutes. In the time the tomatoes briefly in hot water give, skin, chop and afterwards to the meat give. Add in the end the yoghurt, the cooker switch off and infuse everything on the hearthstone another at least 5 minutes. When addition in the best rice serve.

Murgh makhani

Ingredients for 6 people:
1 kg of chicken meat
350 g of tomatoes
125 ml cream
60 g of yoghurt
2 tablespoons Ghee or clarified butter
6 cardamom capsules (crushes)
1 cinnamon stick
2 tablespoons of peanut oil
1 tablespoon of lemon juice
1 tablespoon of ginger (grated)
1 tablespoon of sugar
2 TL Garam Masala (mixed herbs)
2 TL of ground coriander
2 TL paprika powder
¼ TL chilli powder

Preparation:
Chicken meat in stripe cut. 1 tablespoon Ghee give in a big frying pan, heat up and sear about 500 g of chicken meat during about 5 minutes, then take out. Again give 1 tablespoon Ghee in the frying pan and sear the remaining chicken meat. The tomatoes briefly in hot water give, skin and mash. Now give the peanut oil in the frying pan and with quite low heat give paprika powder, ginger, coriander, cinnamon stick, chilli powder, cardamom capsules and Garam Masala in and during about 1 minute roast. Now the chicken meat, sugar, mashed tomatoes in addition allow to give and simmer with middle heat good 15 minutes. In the end yoghurt, lemon juice and cream allow to untertouch and simmer over again 6 minutes. Together with rice on the plates arrange and serve.

Chickens curry with mushrooms

Ingredients for 4 people:

500 g of chicken’s breast fillet
400 g of mushrooms (for example, champignons)
400 ml coconut milk
3 garlic toes
1 onion
4 tablespoons Korma paste (spice paste)
3 tablespoons of peanut oil
1 TL ginger (grated)
1 TL ground coriander
1 TL sharp chilli powder (if one it with pleasure 6 fresh red chilli may sharply)
1 TL broth
½ TL ground curcuma
Juice of half a lime
freshly ground pepper
some salt
4 chilli pods for the decoration

Preparation:
The chicken meat in cube cut and with pepper, limes mix juice, salt, 1 tablespoon of peanut oil and 2 tablespoons Korma paste. For about 1 ½ hours in the fridge put. Garlic press, onions chop and stew together with coriander and ginger in the remaining oil in the frying pan. Now add the chicken meat (by use of fresh chilli, these chop and now add) and during about 5 minutes roast (over and over again stir). The mushrooms cut, the curry powder and the coconut milk allow to add and boil. Then curcuma, broth, chilli powder and Korma paste allow to add and simmer everything with middle heat during about 15 minutes. With rice on the plates arrange and as a decoration give a chilli pod on every plate.


Chickens curry with almonds

Ingredients for 4 people:
4 chicken’s breast fillets
300 ml chicken stock
300 g of yoghurt
150 g of beans
60 g of peeled almonds (ground)
2 onions
2 garlic toes (pressed)
1 piece of gingers (about 2.5 cm)
4 tablespoons Ghee (or clarified butter)
2 tablespoons of lemon juice
1 ½ tablespoons Garam Masala (mixed herbs)
2 TL curry powder
½ TL chilli powder
freshly ground pepper
1 pinch of salt
roasted almond lamellas for the decoration

Preparation:
Ghee in a frying pan give and heat up, the chicken meat sear and then on a plate lay. Garlic, ginger and cut onions in the remaining fat give and stew during about 3 minutes. Now curry powder, Garam Masala and chilli powder adds and sears one minute. The yoghurt and the chicken stock unterstir and with pepper and salt spice.
Briefly boil ask and, besides, constantly touch, then add the meat, the lid on the frying pan allow to simmer and everything with low heat half an hour. Chicken meat take out and give the almonds with the cut beans and lemon juice in the frying pan. About 4 minutes with middle heat allow to cook and, besides, stir constantly. The meat again add, lids on it and with low heat other 10 minutes allow to simmer. Together with rice distribute to the plates and with roasted almond lamellas decorate.

Chickens curry with pineapple

Ingredients for 4 people:

750 g of chicken’s breast fillet
400 g of beans
300 g of pineapple
250 ml chicken stock
250 ml coconut milk
200 g of yoghurt
4 onions
2 garlic toes (pressed)
20 g of ginger (grated)
4 tablespoons of sesame-seed oil
2 tablespoons of hacked coriander
1 TL curcuma
1 TL Cayenne pepper
1 TL curry powder
1 TL Garam Masala (mixed herbs)
¼ TL lemon juice
4 discs of pineapple to garnish

Preparation:
Garlic, gingers, spices, oil and lemon juice mix. Chicken meat in cube cut, in the marinade give and for about 1 hour in the fridge put. Beans wash, cut and together with the cut onions sear. Then add the meat and also sear. Now chicken stock and coconut milk allow to add and simmer with low heat 15 minutes. Afterwards cut the pineapple in small pieces and together with the yoghurt to the meat give and over again 10 minutes allow to easily simmer. Together with rice on the plates arrange, with a pineapple slice decorate and serve.

Chickens curry Madras

Ingredients for 3 people:
300 g of chicken’s breast fillet
100 g of pineapple
100 g of cashew nuts
100 g of yoghurt (with high fat portion)
250 ml coconut milk
125 ml fowl broth
50 g of carrots
2 garlic toes
2 onions
1 green chilli
1 banana
3 tablespoons of curry powder
1 tablespoon Ghee or oil
2 TL paprika powder
1 pinch of pepper
1 TL lemon juice
Salt

Preparation:

The chicken meat in big cubes, carrots, garlic and onions in small cubes cut.
100 mix ml coconut milk with 2 tablespoons of curry powder and salt. Ghee or oil in a frying pan heat up, the meat in it sear and afterwards in the curry give coconut milk mixture.
Now carrots, onions and garlic in the frying pan give and briefly sear. Banana crush, give in addition and then give the broth about that. Of all good 5 minutes allow to cook and with some curry spice. Chilli core and in stripe cut, pineapple in small pieces cut. Now the meat (with which curry allow to give coconut milk mixture), chilli, remaining coconut milk, cashew nuts and the yoghurt to the vegetables and simmer with middle heat about 20 minutes. Give in the end lemon juice in addition and with pepper, paprika spice powder, salt and the remaining curry powder. The court can be served thus or with rice.

Red chicken curry

Ingredients for 4 people:
750 ml chicken stock (or vegetable stock)
600 g of chicken’s breast fillet
350 g of onions
250 g of potatoes
7 garlic toes
4 tomatoes
1 ginger (3 cm)
4 tablespoons Ghee or oil
1 tablespoon of cumin seed
1 tablespoon of tomato paste
3 TL ground coriander
2 TL chilli powder
1 TL lemon juice
¾ TL Garam Masala (mixed herbs)
½ TL ground curcuma
Salt

Preparation:
Tomatoes, garlic, ginger, cumin and tomato paste in a barman give and mash.
Onions in small cubes and chicken meat in big cubes cut. Ghee in a frying pan heat up and sear the onions in it briefly. Then 4 tablespoons of water in addition give, to cook bring and then give curcuma, coriander in and about 1 minute allow to cook (constantly stir).
Now Garam Masala, 1 tablespoon of water allow to add and cook also 1 minute (constantly stir). Chicken meat with about 1 TL give salt to the onions and with middle heat about 4 minutes easily sear. Then give mashed tomato sauce in addition, 3 minutes simmer ask and now the chicken stock and the potatoes in. Lids on the frying pan allow to give and simmer with middle heat of all 35 minutes. Give in the end still lemon juice purely, 2 minutes infuse and arrange together with rice on the plates.

Murgh Tikka

Ingredients for 2 people:
500 g of chicken’s breast fillet, without skin
250 g of yoghurt (high fat portion)
1 garlic toe
1 lemon
1 onion
1 alliance of fresh coriander (hacked)
2 tablespoons of tomato paste
1 TL curcuma powder
1 TL cumin powder
1 TL coriander powder
½ TL Garam Masala (mixed herbs)
½ TL chilli powder
1 pinch of salt
Ghee or clarified butter
some chicken stock

Preparation:
Onion and garlic completely chop.
Yoghurt, spices, salt, garlic, onion, tomato paste and lemon juice in a bowl give and well mix. Chicken meat in big cubes cut and in the yoghurt give mixture. Everything mix well and then for about 1 day, in a well close vessel, in the fridge put. Ghee in a big frying pan give and heat up, chicken meat with yoghurt mixture give in. Lids on the frying pan allow to give and simmer with middle heat during about 12 minutes. If the sauce a little should be more liquid then yet some chicken stock in addition give. Salt when required something else, then on the plates arrange and strew the fresh coriander about that.

Chickens Khorma

Ingredients for 4 people:
500 g of chicken’s breast fillet
150 ml water
150 g of yoghurt
3 garlic toes
3 cardamom capsules
2 onions
1 ginger (2 cm)
1 green chilli (freshly)
2 TL Garam Masala (mixed herbs)
1 TL salt
1 TL chilli powder
1 TL cardamom (ground)
1 TL almonds (ground)
1 TL coriander (ground)
½ TL of black cumins (ground)
½ alliances of fresh coriander
Ghee or clarified butter

Preparation:
Garlic and ginger rub, cardamom capsules crush and take out the seeds. Yoghurt, cumin, Garam Masala, chilli powder, cardamom to powder, cardamom seed, ginger, garlic, salt, almonds and coriander powder in a bowl give and well mix.
Chicken meat in big cubes cut and in the yoghurt give marinade. Everything in a well closeable vessel fill and for 1 day in the fridge put. Onions in small cubes and chilli in discs cut. Ghee in a big frying pan heat up which onions add and sear. Now give the meat in addition, about 5 minutes roast there ask and then waters and marinade in. Lids on the frying pan allow to give and simmer with low heat during about 30 minutes (now and again stir). Allow to give in the end fresh coriander and chilli in addition and simmer over again 5 minutes. Together with rice or Naan serve bread.