Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Chicken Curry Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Chicken Curry Biography

Source(google.com.pk)
chicken curry
There isn't a recipe on earth that doesn't make my mouth water when it has the words "coconut" and "curry" in the same line.
So when my sister-in-law passed this on I was all about gathering those ingredients speedy quick and whipping that stuff up.

in the crockpot (sprayed with cooking spray).
The recipe calls for cutting that chicken into large cubes, so I thawed it and did just that, but I think it would work just the same if you just throw in some of those Costco frozen chicken tenderloins and not mess with the whole thawing business).
Put these next ingredients in a food processor (or blender if you don't have a food processor):
1 whole onion, peeled and halved
2 cloves garlic, peeled (I just used the fresh chopped garlic in the jar you can get at the grocery store)
1 whole small green bell pepper, seeded and quartered
1 small can tomato paste (6-oz.)
1 can coconut milk (14-oz....why does that make my mouth water to type the words "coconut milk"??)
1-1/2 tsp. salt
1 Tbs. curry powder
1 Tbs. Garam Masala (I had to go to two stores to find this but they had it at Walmart)

Pour sauce mix on top of the chicken waiting in the crockpot.

Add 2 whole dry red chili peppers if you want more heat (I didn't because I didn't want it to be too spicy the first time I made it...and because I didn't have them:)

Close the lid and cook on low for five or six hours (depending on the power of your crockpot).
An hour before serving, shred the chicken into chunks if you started with tenderloins. Then mix together 2 Tbs. water and 1-1/2 Tbs. cornstarch until the cornstarch is completely dissolved. Add it to the chicken curry and mix well. Replace lid and continue cooking until serving time.

**I completely spaced the water and cornstarch business and it was still very good. I'm just saying...
Serve on top of steaming white rice.
ust a little secret I have to throw out there: if you're not feeling very adventurous and you really want this same kind of taste without much time, there is a marsala sauce mix at Trader Joes that tastes very simila

his recipe makes it much better, and is first class, but still, just had to let people in on that little secret as well because that's what moms do:
Heat 1/2 tbsp of olive oil over medium- high in a small dutch oven or pot. Season chicken with salt. Brown chicken on both sides until deep golden (reduce heat to medium if pan begins to burn); Note that chicken may need to be browned in two batches. Remove chicken from pan and add the remaining butter or oil. Sauté the onion over medium heat until slightly caramelized, about 10 minutes. Push onion to side of pan and add the spices to the center of pan toasting for 2 miuntes, stirring frequently. Add garlic and ginger to spices and saute for 1 minute. Stir onions into the spice mixture. Add tomatoes and increase heat to high. Reduce heat to a heavy simmer for 20 minutes. Return chicken and any accumulated juices, cover, and cook for 20 more minutes or until ready to serve. Serve with yogurt, chutney, and chopped cilantro or mint. - See mor.

Curry, turmeric, and ginger make this an ultimate anti-inflammatory meal, providing key ingredients to help fight arthritis. The traditional version incorporates whole-milk yogurt, but I use fat-free yogurt to reduce the saturated fat in the recipe.

1.5 pounds skinless chicken breasts, cut into 2-inch chunks
1/4 teaspoon Kosher salt
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced (or ¼ teaspoon garlic powder)
1 teaspoon turmeric
1 teaspoon fresh minced ginger
3 tablespoons curry powder
1 head cauliflower, cut into florets
1 fifteen-ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained
2 fifteen-ounce cans no-salt-added diced tomatoes
1 cup fat-free plain yogurt
2 tablespoons chopped cilantro (garnish)

Season the chicken with salt. In a large skillet, heat the oil over med-high heat. Add the chicken and cook, stirring, 3 to 4 minutes, until the chicken begins to brown. Transfer the chicken to a plate. Add the onion, and cook 3 to 4 minutes, until beginning it begins to soften and become translucent. Add the garlic, turmeric, ginger, and curry powder and cook, stirring, 1 to 2 minutes, until the mixture becomes fragrant.
Add the cauliflower, chickpeas, and diced tomatoes (plus liquid). Lower the heat to a simmer. Cover and cook 8 to 10 minutes, until the cauliflower is tender. Uncover and, return the chicken to the pan, and cook, stirring occasionally, 10 to 15 minutes longer, until the chicken is cooked through but still tender and the liquid thickens.
Remove from heat. Stir in the yogurt. Season with a pinch of kosher salt if desired and garnish with optional cilantro. Serve immediately with brown basmati rice.