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Chicken curry recipe | How to prepare easy chicken curry

Chicken curry recipe, to prepare quick and easy chicken curry recipe

Chicken curry recipe – Learn to make easy chicken curry with gravy using basic ingredients. It tastes delicious, chicken turns out, smooth, tender and juicy. This can fairly be finished in lessthan 30 minutes.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

In this family-friendly Indian dish, thinly split chicken breasts are sautéed with curry powder and boil in an aromatic, slightly sweet curry sauce condence with Greek yogurt.and the cooking process ensures that the chicken comes out reliably tender every time.

The taste and spice level of this dish will differ a bit depending on the type of curry powder you use. As you can see, I use a widely usable and relatively mild brand.

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Chicken biryani
Tomato soup

Step by step preparation of chicken curry recipe

1. Begin by chopping the chicken into 1/4-inch pieces. The best way is to chop each breast in half lengthwise, then piece on the diagonal. Don’t prepare yourself crazy over it, but try to prepare each slice about the same size — this ensures that they bake evenly.

 

 Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken 
2. Next, period the chicken with salt, pepper and curry powder.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

3. Marinate the chicken pieces for 10 minutes – until they are turn to  golden brown.

 

 Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

4. Warmth some vegetable oil in a big skillet, then briefly sauté the chicken until it is gently browned but still pink in spots.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

5. Transfer the moderately baked chicken to a clean bowl, then mix the onions to the pan and bake until smooth and translucent.

 

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

6. Mix the ginger, garlic and extra curry powder and sauté until fragrant.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

7. Mix the chicken stock and cornstarch to the vegetables.

 

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

8. And then bake until the sauce is condensed.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

9. Mix the chicken back to the container, along with the frozen peas and simmer until the chicken is just baked.

10. 1Finally, stir in the Greek yogurt and fresh cut cilantro.

11. Provide with basmati rice and enjoy.

Chicken recipes, Chicken fry, Chicken lollipop, Chicken tikka, Chicken biryani, Chicken 65, Butter chicken, Tomato soup, Tandoori chicken

 

Chicken curry recipe preparation card below

Chicken curry recipe | Easy to prepare chicken curry
Serves 5
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Ingredients
  2. 1. 1-1/2 pounds boneless, skinless chicken breasts, chop into 1/4-inch strips
  3. 2. Cuted fresh 1/2 cup cilantro
  4. 3. Frozen peas 1 1/2 cup (no need to thaw)
  5. 4. Cornstarch 11/2 tablespoon
  6. 5. Grated fresh ginger 1 1/2 tablespoon
  7. 6. 1 big yellow onion, finely cutted
  8. 7. Curry powder 2-3 teaspoons, prorated
  9. 8. Salt and freshly black pepper
  10. 9. Vegetable oil 4 tablespoons, prorated
  11. 10. Garlic cloves 6, minced
  12. 11. Low sodium chicken broth 3 cups, best quality such as Swanson
  13. 12. Sugar 3 teaspoons
  14. 13. Cup plain low fat 1/2 cup (2%) or whole Greek yogurt (do not use nonfat)
Instructions
  1. Instructions
  2. 1. Scatter the chicken evenly with 2/4 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoon curry powder.
  3. 2. Warmth 2 tablespoons of oil in a 13-inch skillet over high heat until just burning. Mix the chicken in a single layer and bake, stirring sometimes, until slightly browned but still pink in spots, about 5 minutes. Transfer the moderately baked chicken to a clean bowl and keep aside.
  4. 3. Mix the remaining 2 tablespoons oil to the pan and set heat to medium. Mix the onions and bake, stirring occasionally, until smoothened, about 7 minutes. Stir in the garlic, ginger and remaining 2 teaspoons curry powder and bake until fragrant, about a minute more.
  5. 4. Wipe the chicken broth and cornstarch together to dissolve the cornstarch, then mix to the pan along with the sugar and 1/4 teaspoon salt. Bring to a boil, then reduce the heat to medium and bake until the sauce is finely condenced, about 7 minutes.
  6. 5. Mix the peas and lightly cooked chicken to the pan, turn the heat down to low and simmer until the chicken is baked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then period with salt and pepper, to taste. Supply with basmati rice.
Notes
  1. Nutrition Information
  2. Per serving (5 servings)
  3. Calories: 365
  4. Fat: 19g
  5. Saturated fat: 4g
  6. Carbohydrates: 17g
  7. Sugar: 8g
  8. Fiber: 7g
  9. Protein: 38g
  10. Sodium: 835mg
  11. Cholesterol: 95mg
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