11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Chicken Curry Recipe (How to make a chicken curry)
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How to make a chicken curry recipe with video
Here is Chefs chicken curry recipe with step-by-step pictures and also a video.
Chicken curry recipes can come in many forms, different spices, textures and flavors.
This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.
Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.
Simply follow the steps and cook your very own tasty chicken curry recipe.
Ingredients for chicken curry
2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil
Spices
1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Picture of Indian herbs and spices.
Picture of chicken curry served with basmati rice.
How to make a chicken curry recipe
Take a large pan on a medium/high heat,
Pour in a generous amount of oil, add the blended onions.
Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.
Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.
Do not over cook the coconut at this stage.
Remove the coconut onions from the pan and place in a dish until later.
Pour a small amount of oil into the pan and sear the chicken pieces on each side.
Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.
Stir well.
Place the two whole chillies into the pan.
Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.
Whilst the chicken pieces simmer for 60 minutes you can cook the onions.
Pour a little oil into a small frying pan, add the onions and fry until soft.
Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.
When the chicken is cooked remove the chicken pieces from the pan.
Pick the chicken off the bone.
Add the half teaspoon of cumin and coriander to the pan.
Check for seasoning and add a little salt if needed.
Add the mushrooms to the pan, stir well cook on low heat.
After a few minutes add the peas.
Add the cooked onions to the curry stir well then add the cooked chicken to the curry.
Serve with fresh basmati rice and naan bread.
Enjoy Chefs chicken curry recipe.
Click on the video to see the video version of this chicken curry recipe.
How to make a chicken curry recipe with video
Here is Chefs chicken curry recipe with step-by-step pictures and also a video.
Chicken curry recipes can come in many forms, different spices, textures and flavors.
This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.
Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.
Simply follow the steps and cook your very own tasty chicken curry recipe.
Ingredients for chicken curry
2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil
Spices
1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Picture of Indian herbs and spices.
Picture of chicken curry served with basmati rice.
How to make a chicken curry recipe
Take a large pan on a medium/high heat,
Pour in a generous amount of oil, add the blended onions.
Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.
Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.
Do not over cook the coconut at this stage.
Remove the coconut onions from the pan and place in a dish until later.
Pour a small amount of oil into the pan and sear the chicken pieces on each side.
Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.
Stir well.
Place the two whole chillies into the pan.
Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.
Whilst the chicken pieces simmer for 60 minutes you can cook the onions.
Pour a little oil into a small frying pan, add the onions and fry until soft.
Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.
When the chicken is cooked remove the chicken pieces from the pan.
Pick the chicken off the bone.
Add the half teaspoon of cumin and coriander to the pan.
Check for seasoning and add a little salt if needed.
Add the mushrooms to the pan, stir well cook on low heat.
After a few minutes add the peas.
Add the cooked onions to the curry stir well then add the cooked chicken to the curry.
Serve with fresh basmati rice and naan bread.
Enjoy Chefs chicken curry recipe.
Click on the video to see the video version of this chicken curry recipe.
Shami kebab recipe
To contact us Click HERE
How to make shami kebabs
Shami kebab recipes can vary from place to place on which ingredients are used.
Traditionally shami kebabs are made using spices minced meat and chickpeas and are cooked in both India and Pakistan. A shami kebab is shaped like a round patty, unlike a seekh kebab which is shaped like a long sausage.
Chefs shami kebab recipe does not use chickpeas, instead sweet red peppers and onions are lightly fried along with fresh garlic, ginger and spices which give the kebabs a fabulous flavour.
These shami kebabs are easy to make and taste wonderful with pita bread, rice and fresh yogurt to dip the kebabs into.
Ingredients for shami kebabs
500g Extra lean minced beef or lamb
1 medium Onion (chopped extra fine)
1 medium Red capsicum/pepper
1 large tsp Garlic (minced)
1 large tsp Ginger (minced)
1 Tbsp Fresh coriander leaves (chopped fine)
1 tsp Butter/margarine
Pinch dried Methi leaves
Oil for frying
Spices
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Paprika
1/4 tsp Garam masala
1/4 tsp Cardamom powder
1/2 tsp Turmeric
1/2 tsp Salt
Pinch black pepper
1/2 tsp salt
Picture of Indian spices.
Picture of shami kebab cooking in the pan.
How to make shami kebabs
In a frying pan lightly fry the onions for s few minutes.
Add the peppers, garlic and ginger stir and cook for a few more minutes.
Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.
Spreading the onion mixture on a flat plate helps it to cool down much quicker.
In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.
Add the cooled down onions and fresh coriander, mix well.
The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away.
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.
Do not turn the kebabs over until they have cooked a little on one side.
Turn the kebabs over and cook until the meat is cooked through.
The kebabs may need turning over once or twice more whilst cooking.
Serve the shami kebabs with fresh yogurt. Enjoy Chefs shami kebabs recipe.
How to make shami kebabs
Shami kebab recipes can vary from place to place on which ingredients are used.
Traditionally shami kebabs are made using spices minced meat and chickpeas and are cooked in both India and Pakistan. A shami kebab is shaped like a round patty, unlike a seekh kebab which is shaped like a long sausage.
Chefs shami kebab recipe does not use chickpeas, instead sweet red peppers and onions are lightly fried along with fresh garlic, ginger and spices which give the kebabs a fabulous flavour.
These shami kebabs are easy to make and taste wonderful with pita bread, rice and fresh yogurt to dip the kebabs into.
Ingredients for shami kebabs
500g Extra lean minced beef or lamb
1 medium Onion (chopped extra fine)
1 medium Red capsicum/pepper
1 large tsp Garlic (minced)
1 large tsp Ginger (minced)
1 Tbsp Fresh coriander leaves (chopped fine)
1 tsp Butter/margarine
Pinch dried Methi leaves
Oil for frying
Spices
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Paprika
1/4 tsp Garam masala
1/4 tsp Cardamom powder
1/2 tsp Turmeric
1/2 tsp Salt
Pinch black pepper
1/2 tsp salt
Picture of Indian spices.
Picture of shami kebab cooking in the pan.
How to make shami kebabs
In a frying pan lightly fry the onions for s few minutes.
Add the peppers, garlic and ginger stir and cook for a few more minutes.
Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.
Spreading the onion mixture on a flat plate helps it to cool down much quicker.
In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.
Add the cooled down onions and fresh coriander, mix well.
The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away.
Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.
Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.
Do not turn the kebabs over until they have cooked a little on one side.
Turn the kebabs over and cook until the meat is cooked through.
The kebabs may need turning over once or twice more whilst cooking.
Serve the shami kebabs with fresh yogurt. Enjoy Chefs shami kebabs recipe.
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