Indian chicken with cucumber salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian chicken with cucumber salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian chicken with cucumber salad.

Serves 4
15mins to prepare and 45mins to cook
720 calories / serving Ingredients

1 x 1·1kg pack chicken legs and drumsticks
1tbsp tomato purée
2tbsp Indian curry paste
1 garlic clove, crushed
100ml (3½fl oz) plain yogurt
2·5cm (1in) piece root ginger, grated
1tbsp white wine vinegar
coriander, to serve
lemon wedges, to serve

For the rice and salad
400g (13oz) basmati rice
1 cucumber, halved, deseeded and sliced
1⁄4 red onion, finely sliced
2tbsp plain yogurt
2tbsp olive oil
2tsp mint sauce
2tsp white wine vinegar

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. 

From Tesco Real Food

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Chicken korma recipe
Chicken Tandoori Roll
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Chicken korma recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken korma recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken korma.

 Serves 6
25 mins to prepare and 40 mins to cook
750 calories / serving
Freezable

Ingredients

4 skinless chicken breasts, diced
50ml sunflower oil
2 cloves garlic, minced
1 onion, finely chopped
1 inch piece of ginger, minced
1/2 teaspoon chilli powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
250ml passata
4 tablespoons chicken stock
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yogurt
salt
pepper
parsley leaves, to garnish
poppadoms, to garnish

For the pilau rice
250g basmati rice, rinsed in several changes of cold water, then drained
500ml boiling water
1tbsp sunflower oil
1/2tsp turmeric
salt
pepper

Prepare the rice by heating the oil in a large saucepan over a medium-high heat. Add the rice, turmeric and seasoning and stir well. Cover with the boiling water and bring to the boil. Cover tightly with a lid, then lower to a simmer for 10-12 minutes.Remove from the heat and keep the lid on until ready to serve.

Sweat the onion, garlic and ginger in a large casserole dish over a medium heat for 5-6 minutes until soft, stirring occasionally. Add all the spices and continue to cook for 1-2 minutes, stirring occasionally. Add the passata and chicken stock and bring to a simmer.

Stir in the ground almonds and the chicken and simmer for 10-12 minutes until the chicken is cooked. Stir in the cream and yogurt and adjust the seasoning to taste. Spoon into a metal serving bowl and garnish with a parsley leaf. Re-heat the rice if necessary and serve in a bowl with the poppadoms alongside. 

From Tesco Real Food

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Mexican Chicken & Bean Pizza 
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Chicken Tandoori Roll Recipe

Photo: Chicken Tandoori Roll Recipe

Tandoori is fast becoming a favourite amongst Australians. Simple, quick and easy but no shortage on taste, give this one a go!

Ingredients

2 tablespoons store bought tandoori paste
1 tablespoons yoghurt
1 knob grated ginger
4 chicken thighs

4 naan bread
4 tablespoons natural Greek yoghurt
8 mint leaves

1 cucumber, finely sliced
½ bunch spring onions, sliced into 2cm batons
Juice ½ lime

Method

1. Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.
2. Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.
3. In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves
4. To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.

Play Chicken Tandoori Roll Video:

Source: www.chickenchannel.com.au 

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Creamy masala chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy masala chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy masala chicken.

A mild chicken curry with oodles of flavour

Easy
Serves 4
Ready in 35-40 minutes
Freezable

Ingredients

4 boneless, skinless chicken breasts , cubed
3cm piece fresh root ginger , peeled and chopped
2 garlic clove , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Nutrition per serving:

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2004.  

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West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
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Chicken with mushroom soup

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West Indian chicken curry recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try West Indian chicken curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make West Indian chicken curry.  

This punchy dish is under 500 calories, but you won't notice you're being healthy

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

1 large onion , chopped
2 garlic cloves , chopped
2 tbsp curry powder
1 large sweet potato , peeled and cut into small chunks
4 skinless boneless chicken breast fillets , cut into chunks
400g tin coconut milk
100g whole cherry tomatoes
fresh coriander , to serve

Method

Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken.

Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.

Serve sprinkled with fresh coriander.

Nutrition per serving:

417 kcalories, protein 37.6g, carbohydrate 25.6g, fat 19 g, saturated fat 14.5g, fibre 4.6g, salt 0.67 g

Recipe from olive magazine, June 2010. 

More Chicken Recipes:            

Chicken tikka kebabs with Indian salad 
Indian spice box chicken
Honey mustard chicken pot with parsnips 
Chicken bhuna 
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Basil pesto chicken

Save and Share West Indian chicken curry recipe

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Chicken tikka kebabs with Indian salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken tikka kebabs with Indian salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken tikka kebabs with Indian salad. 

Low-fat version of the classic dish

Easy
Serves 4
Cook 1 hr
Including 30 minutes to marinate
Low-fat

Ingredients

150ml pot low fat natural yogurt
2 tbsp tikka masala paste (we used Patak's)
700g skinless, boneless chicken breasts , cut into chunks
½ cucumber , chopped
large tomato , chopped
1 green chilli , seeded and finely chopped
1 small onion , finely sliced
4 tbsp roughly chopped fresh coriander
8 soft flour tortillas wraps or chapatis

Method

Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).

Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.

Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Nutrition per serving:

559 kcalories, protein 54g, carbohydrate 79g, fat 5.3 g, saturated fat 1g, fibre 3.9g, salt 1.53 g

Recipe from Good Food magazine, June 2003. 

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Indian spice box chicken
Honey mustard chicken pot with parsnips 
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Chicken and ginger broth

Save and Share Chicken tikka kebabs with Indian salad recipe

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Indian spice box chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spice box chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spice box chicken. 

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Easy
Serves 4
Prep 25 - 30 mins
Cook 1 hr 5 mins - 1 hr 10 mins

Ingredients

50g fat green mild chillies (about 3 large ones)
3 large garlic cloves
5cm piece of fresh root ginger
a bunch of fresh coriander
200g carton of full-fat Greek yogurt
2 medium onions
8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
2 tbsp groundnut or corn oil
2 tsp fennel seeds
1 tsp cumin seeds
a good knob of butter
Chilli-ginger garnish , to serve (see below)

Method

Make the Chilli-ginger garnish (see right), before you start the chicken.
 
Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
 
Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
 
Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
 
Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
 
Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
 
Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

Try
Getting ahead

If you have time, make this dish a few hours before you need it (or even the day before), to give those tart, tangy chillies a chance to mingle with the toasted spice flavours.

Nutrition Per serving:

706 kcalories, protein 50g, carbohydrate 8g, fat 53 g, saturated fat 17g, fibre 1g, salt 0.67 g

Recipe from Good Food magazine, November 2002.


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Chicken and ginger broth 
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Save and Share Indian spice box chicken recipe

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Indian spiced chicken & roast squash recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spiced chicken & roast squash Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spiced chicken & roast squash. 
 Costs: £1.84
Takes: 1hr 30mins
Serves: 4

Ingredients

For the chicken
1.5kg whole organic free-range chicken
2 tbsp olive oil
1 large orange, cut in half
1 small onion, chopped
small handful fresh bay leaves
1 tsp garam masala

For the ginger and cumin roast squash
2-3 tbsp sunflower oil
1 red onion, cut into wedges
1 kg butternut squash, peeled, deseeded, cut into wedges
2.5cm fresh ginger
½ tsp dried chilli flakes
2 tsp ground coriander
2 tsp cumin seeds
4 garlic cloves, unpeeled

Mint and lime raita
150ml natural yoghurt
small handful fresh mint leaves, chopped
zest of ½ a lime

Preparation

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken's cavity with salt and pepper and place in a large roasting tin. Cut one orange half into wedges and place some inside the cavity and some around the chicken. Place the onion wedges and the bay leaves in the chicken cavity. Tie the legs together with string. Rub all over with the olive oil, season and scatter with garam masala. Squeeze the other orange half into the bottom of the roasting tin, add 150ml hot water, cover with foil and roast for 45 minutes.

Meanwhile, toss the red onion wedges and squash with the sunflower oil and then scatter with the ginger, spices and garlic and mix together well so it is all coated in the spicy mix. Tip into a very large roasting tin (large enough so the vegetables can sit happily in one layer without being piled up so that it roasts evenly and doesn't stew). Place in the oven and roast for 40-45 minutes or until tender and lightly browned around the edges.

Remove the foil from the chicken and roast for a further 20-30 minutes or until the skin is golden and the juices from the thigh run clear when pierced with a skewer.

For the raita, mix the yoghurt with the chopped mint and lime zest and place in a small serving bowl.

Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.

From Tesco Realfood

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Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken

Save and Share Indian spiced chicken & roast squash Recipe
 
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Indian Chicken with Currant & Almond Pilaf Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Currant & Almond Pilaf Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Currant & Almond Pilaf.

Take time out from a busy day - or a much-needed study break - and whip up this tasty curried chicken and rice dish.

Cooking Time 30 minutes

Ingredients (serves 4)

Olive oil spray
60ml (1/4 cup) natural yoghurt
60g (1/4 cup) tikka masala curry paste
4 (about 600g) chicken thigh cutlets (see note)
2 tsp olive oil
300g (1 1/2 cups) basmati rice
560ml (2 1/4 cups) chicken stock
2 tbs currants
2 tbs almond kernels, chopped
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped

Method

1. Preheat oven to 180°C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
  
2. Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
  
3. Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
  
4. Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
  
5. Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.

Notes
Lunch box tip: Turn leftovers into lunch. Remove the bones and shred chicken. Divide chicken, rice and salad among Lebanese bread. Roll up to enclose filling.

Cook's tip: If you prefer, you can use 6 small (about 600g) chicken drumsticks instead of the thigh cutlets. Increase the cooking time to 40 minutes in step 3.

If chicken thigh cutlets are unavailable, use chicken thigh fillets.

Source
Good Taste - March 2009, Page 51
Recipe by Cynthia Black   

More Chicken Recipes: 

Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita

Save and Share Indian Chicken with Currant & Almond Pilaf Recipe

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Indian Chicken Curry with Chickpeas and Spinach Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Chickpeas and Spinach Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Chickpeas and Spinach.

Our Indian chicken curry with chickpeas and spinach is a no-fuss meal, cooked in one pan.

Ingredients (serves 2)

1 tablespoon vegetable oil
1 red onion, halved, thinly sliced
2 tablespoons madras curry paste
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 teaspoon caster sugar
250g chicken thigh fillets, trimmed, thinly sliced
1 bunch English spinach, washed, trimmed, roughly chopped
Warmed naan bread and plain yoghurt, to serve

Method

1. Heat oil in a medium frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Stir in curry paste. Cook for 1 minute or until fragrant. Add tomato, chickpeas, sugar and 1/4 cup cold water. Bring to the boil.
  
2. Add chicken. Stir to combine. Reduce heat to medium. Cook for 7 minutes or until chicken is cooked through. Add half the spinach. Cook for 1 to 2 minutes or until just wilted. Add remaining spinach. Cook for 1 minute or until just wilted. Season with salt and pepper. Serve with naan bread and yoghurt.

Notes
Note: Madras is a hot curry paste. For a milder curry, use korma or rogan josh pastes.

Budget tip: Use 100g baby spinach instead of English spinach and save a total of around $1.25.

Source
Super Food Ideas - July 2009, Page 42
Recipe by Lucy Nunes

More Chicken Recipes: 

Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe 

Save and Share Indian Chicken Curry with Chickpeas and Spinach Recipe

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Indian Chicken Curry with Cashews Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry with Cashews Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry with Cashews.

Ingredients (serves 4)

1 cup raw unsalted cashew nuts
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 long red chilli, chopped
2 garlic cloves, chopped
200g plain yoghurt
700g chicken thigh fillets, trimmed, cut into 4cm pieces
2 tablespoons peanut oil
1 large brown onion, chopped
400g can crushed tomatoes
2/3 cup pure cream
Steamed basmati rice and fresh coriander leaves, to serve

Method

1. Heat a large, non-stick frying pan over medium heat. Add cashews. Cook, stirring, for 2 minutes or until golden. Add garam masala, cumin and ground coriander. Cook for 1 minute or until fragrant.
  
2. Process cashew mixture, chilli, garlic and yoghurt together until almost smooth. Transfer to a bowl. Add chicken. Toss to coat. Refrigerate for 1 hour.
  
3. Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 3 to 4 minutes or until softened. Add chicken mixture. Cook, stirring, for 3 to 5 minutes or until chicken starts to brown.
  
4. Add tomato and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer for 25 minutes. Add cream. Simmer for 10 minutes or until sauce has thickened and chicken is cooked through. Serve with rice and coriander.

Notes
Super saver: Replace the cashews with unsalted peanuts and save around $2.33 in total.

Source
Super Food Ideas - March 2009, Page 50
Recipe by Cathie Lonnie

More Chicken Recipes: 

South Indian Chicken Curry
Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe
Steamed Chinese Chicken with Ginger and Shiitakes

Save and Share Indian Chicken Curry with Cashews Recipe

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South Indian Chicken Curry Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try South Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make South Indian Chicken Curry.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

1 tbs peanut oil
1 brown onion, halved, thinly sliced
2 (about 500g) single chicken breast fillets, thinly sliced
1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
1 x 400ml can coconut milk
2 ripe tomatoes, coarsely chopped
Steamed jasmine rice, to serve
Spring onion, sliced, to serve

Method

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until the onion softens. Add the chicken and cook, stirring occasionally, for 2-3 minutes or until chicken is brown.
  
2. Reduce heat to low. Add the flavour base and coconut milk and cook, stirring occasionally, for 5 minutes or until chicken is cooked through.
  
3. Add the tomato and cook, stirring occasionally, for 2-3 minutes, or until tomato softens and sauce thickens slightly.
  
4. Divide the rice and chicken curry among serving bowls. Top with spring onion to serve.

Source
Good Taste - June 2006, Page 23

More Chicken Recipes:

Indian Chicken Curry
Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry Recipe
Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice

Save and Share South Indian Chicken Curry Recipe

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Indian Chicken Curry

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry.

Relaxing of an evening is easy when dinner's made ahead. Simply pop the curry in the oven to reheat, then put your feet up until it's ready.

Preparation Time 15 minutes
Cooking Time 80 minutes

Ingredients (serves 4)

1 1/2 tbs olive oil
1.8kg whole fresh chicken, cut into 8 pieces
2 brown onions, halved, thinly sliced
1/2 tsp salt
1 tbs mustard seeds
1/4 cup fresh curry leaves
1 x 7cm cinnamon stick, broken in half (see note)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1-2 fresh red chillies, halved lengthways
375ml (1 1/2 cups) salt-reduced chicken stock
1/3 cup fresh coriander leaves
Steamed rice, to serve
Steamed green round beans, to serve
Natural yoghurt, to serve

Method

1. Heat the oil in a large saucepan or stockpot over medium-high heat. Add the chicken and cook, turning occasionally, for 8-10 minutes or until the chicken is light golden. Transfer to a large plate.
  
2. Reduce heat to medium-low. Add the onion and salt to the pan. Cook, stirring occasionally, for 15-20 minutes or until onion is very soft and light golden. Add mustard seeds, curry leaves, cinnamon stick, ground coriander, cumin and turmeric. Cook, stirring, for 2 minutes.
  
3. Return the chicken to the pan. Add the chilli and stock. Increase heat to medium. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, for 35-40 minutes or until the chicken is very tender. (To freeze see tips)
  
4. Transfer the chicken to a large serving dish. Increase heat to medium-high and simmer the sauce for 10 minutes or until sauce thickens. Pour over the chicken.
  
5. Divide the chicken mixture among serving bowls. Top with fresh coriander. Serve with rice, beans and yoghurt.

Notes
If cinnamon sticks are unavailable, use 1 tsp ground cinnamon.

Cook's tip: To prepare chicken, use poultry shears or a large sharp knife to remove the backbone. Cut in half along breastbone. Cut around each leg into quarters. Cut the breast and leg pieces in half to make 8 pieces.

Tips: To freeze: At the end of step 3, set aside in the pan for 1 hour to cool. Transfer to a 1.5L (6 cup) airtight container or freezerproof ovenproof dish with a lid. Place in the fridge for 1 hour to chill. Label, date and freeze for up to 3 months.

To thaw: Place in the fridge for 1 1/2 days or until completely thawed.

To reheat: Preheat oven to 200°C. Transfer the curry to an ovenproof dish, or if using a freezerproof ovenproof dish, remove the lid. Cover the dish tightly with foil. Bake, stirring twice, for 40-45 minutes, or until heated through. To thicken the sauce, continue from step 4.

Source
Good Taste - May 2009, Page 70
Recipe by Alison Roberts

More Chicken Recipes:

Indian Chicken Burger
Indian Chicken with Raita
Indian Chicken Curry
Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup

Save and Share Indian Chicken Curry Recipe

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Indian Chicken Burger Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Burger.

Cooking Time 20 minutes

Ingredients (serves 4)

500g chicken mince
70g (1 cup) fresh (made from day-old bread) breadcrumbs
2 tbs mild curry paste
Salt & freshly ground black pepper
1 Lebanese cucumber
1 carrot, peeled
1/4 cup loosely packed fresh coriander leaves
1 1/2 tsp ground turmeric
1/2 tsp ground cumin
130g (1/2 cup) skim natural yoghurt
4 mixed grain bread rolls, split, toasted
90g (1/4 cup) mango chutney
1 cup watercress sprigs, washed, dried

Method

1. Combine the chicken, breadcrumbs and curry paste in a medium bowl. Season with salt and pepper. Divide the mixture into 4 portions and shape into 10cm patties.
  
2. Use a vegetable peeler to slice the cucumber and carrot lengthways into thin ribbons. Place in a bowl with the coriander and gently toss to combine. Set aside.
  
3. Heat a large non-stick frying pan over medium heat. Add the turmeric and cumin and cook, stirring, for 1 minute or until aromatic. Transfer to a small bowl. Add the yoghurt and stir to combine.
  
4. Cook the patties in the same pan for 3-4 minutes each side or until golden brown and cooked through. Remove from heat.
  
5. Divide bread-roll bases among serving plates and spread evenly with mango chutney. Top with watercress, patties and cucumber mixture. Add a dollop of yoghurt mixture and serve immediately with remaining bread-roll halves.

Source
Good Taste - February 2005, Page 33
Recipe by Sarah Hobbs

More Chicken Recipes:

Indian Chicken with Raita
Indian Chicken Curry
Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup
Glazed Chinese Chicken

Save and Share Indian Chicken Burger Recipe

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Indian Chicken with Raita Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken with Raita Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken with Raita.

Preparation Time 20 - 50 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

90g (1/3 cup) low-fat natural yoghurt
2 tbs korma curry paste
60ml (1/4 cup) fresh lime juice
4 small single chicken breast fillets,
excess fat trimmed, halved horizontally
Olive oil spray
100g baby rocket leaves
1 small red onion, halved, thinly sliced

Raita
130g (1/2 cup) low-fat natural yoghurt
1 Lebanese cucumber, halved, deseeded, finely chopped
1 garlic clove, crushed

Method

1. Combine the yoghurt, curry paste and 2 tablespoons of lime juice in a shallow glass or ceramic dish. Add the chicken and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  
2. Meanwhile, to make the raita, combine the yoghurt, cucumber and garlic in a medium bowl.
  
3. Preheat a barbecue grill or chargrill over high heat. Spray chicken with olive oil spray. Cook for 2-3 minutes each side or until golden.
  
4. Combine rocket, onion and remaining lime juice in a bowl. Season with pepper. Divide chicken and salad among serving plates. Top with the raita and serve

Source
Good Taste - January 2007, Page 47
Recipe by Chrissy Freer  

More Chicken Recipes:

Indian Chicken Curry
Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup
Glazed Chinese Chicken
Maple-Mustard Baked Chicken 

Save and Share Indian Chicken with Raita Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Indian Chicken Curry Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian Chicken Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian Chicken Curry.

Ingredients (serves 6)

2 teaspoons olive oil
6 x 150g single chicken breast fillets
1 brown onion, cut into thin wedges
1/4 cup Pataks Balti curry paste
1 cup reduced-salt chicken stock
400g can diced tomatoes
500g kumara (orange sweet potato), peeled, cut into 2cm pieces
200g green beans, topped, halved
1 1/2 cups basmati rice, cooked, to serve

Method

1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.
  
2. Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.
  
3. Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.

Source
Super Food Ideas - July 2004, Page 26
Recipe by Alison Roberts

More Chicken Recipes:

Steamed Chinese Chicken with Ginger and Shiitakes
Chinese Chicken with Vegie Rice
Chinese Chicken Noodle Soup
Glazed Chinese Chicken
Maple-Mustard Baked Chicken   

Save and Share Indian Chicken Curry Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.