Mum's Chicken Curry
Chicken cooked this way is a favourite of both my daughters Kavita and Neeta, they call it mum's chicken curry. It is not too highly spiced. It can be made in advance and kept in the fridge for a few days. It freezes well too. If freezing, make ... [... more]
Mamta's Kitchen |
Chicken Curry
1 chicken breast,weighing about 170g/6oz, cut into large pieces 1. Heat the oil in a pan and fry the chicken for 3-4 minutes, or until brown. 2. Add the garlic, pancetta, tomato and spinach and cook for a further minute. 3. Stir in the curry ... [... more]
BBC |
Bombay Chicken Curry
This is a tried and tested recipe, a family favourite. It is easy to make and quite delicious. Serves 4 Melt the butter and fry onions, garlic, ginger and half the tomatoes only, with the cardamom, cloves and cinnamon stick. When soft and golden ... [... more]
Mamta's Kitchen |
Vindaloo Chicken Curry
This is one of the most loved Indian curries in UK. All Indian restaurants have it on their menu. It is a Portuguese influenced dish from Goa, in India. Traditionally, it was not meant to be hot. It originally contained pork, potatoes, (aloo) and ... [... more]
Mamta's Kitchen |
Madras Chicken Curry
The word 'Madras' is often added to the name of an Indian dish in UK simply because it is very hot. South Indian dishes tend to be hotter than North and Central Indian dishes and this may be the reason for it. Perhaps such dishes should now be ... [... more]
Mamta's Kitchen |
Chicken Curry with Cinnamon
This is a easy dish to cook with gentle flavour of cinnamon. It can be served with hot Nan or roti. Serves 7-8 A handful of green coriander leaves cleaned, washed and chopped finely Peel onions, ginger and garlic and either chop finely or grind ... [... more]
Mamta's Kitchen |
Chicken Curry - Balti
Leave to cook gently for around 15-20 minutes or until the chicken is tender. Poorer the quality of meat, longer it takes to cook. Balti chicken is ready. It is best eaten with hot Chapatties or Tandoori Roti or Nan, and a few good friends!! 1 ... [... more]
Mamta's Kitchen |
Butter Chicken - Chicken Curry
This dish has chicken in a thick, creamy sauce, hence the name. It is not very highly spiced and has delicious, gentle flavour. Makhani means 'buttery' or 'creamy'. Serves 4 Add bay leaves, ginger and garlic paste. Cook until it turns ... [... more]
Mamta's Kitchen |
Chicken Curry Bhuna
This is an easy to prepare and delicious chicken dish. Serve it straight from the pan, with hot naan bread or chapaties. Serves Peel and finely slice the onions and cook slowly in the olive oil along with the bay leaves and methi seeds. Keep it ... [... more]
Mamta's Kitchen |
Simple Goan Chicken Curry
1. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. 2. ... [... more]
BBC |
Thai House Green Chicken Curry
In a saucepan, dry stir-fry all the ingredients (except the kapi/shrimp paste) until brown. Put all the stir-fried ingredients and the kapi/shrimp paste in a mortar or in a blender. Pound or blend until it becomes a smooth paste, adding a little ... [... more]
BBC |
Green Chicken Curry
1. Roast salt, white peppercorns, coriander seeds, and cumin seeds, then grind in a spice grinder. 2. Add the rest of the ingredients for the paste and blend until very fine. 4. Fry three tablespoons of paste, but make sure it is not too hot. ... [... more]
BBC |
