Chicken Curry Low Res

Chicken Curry Recipes for your soul!

Who doesn’t love a good chicken curry? Warm, spicy, rich, creamy – chicken curries come in infinite styles. We love them because they are easy to whip up for dinner on a rainy weeknight or for brunch on a lovely weekend. All you need is good meat, and a delicious recipe. For the meat, check out our range of cleaned and beautifully-crafted curry cuts; for the recipes, keep reading. And if you’d like some tips on making the best meat curries ever, check out our blog.

 

CHICKEN HANDI RECIPE

If you’re looking for a good chicken curry recipe, Chicken Handi is a great place to start. It’s rich and delicious and can easily be put together even on a weeknight. Order Licious Chicken Curry Cut Small and get started on your Currylicious journey, today! Also explore our range of curry cuts of chicken, lamb/goat, and fish!

Chicken Handi Recipe
Print Recipe
Servings Prep Time
2-3 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 30 minutes
Cook Time
30 minutes
Chicken Handi Recipe
Print Recipe
Servings Prep Time
2-3 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 30 minutes
Cook Time
30 minutes
Ingredients
  • 1.25 kg Chicken Curry Cut Small
  • 3 tbsp cashews
  • 1/2 cup hot water for soaking the cashews
  • 1 Onion (finely chopped)
  • 1 Tomato (finely chopped)
  • 2 tsp Ginger Garlic Paste
  • 2 tbsp Coriander leaves (chopped)
  • 2 tbsp Mint leaves (chopped)
  • 1 cup Water
  • 3 tbsp yogurt
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp garam masala powder
  • 1/2 tsp to 3/4coriander powder
  • 3 tbsp butter/oil
  • 2 tsp Salt (or to taste)
  • 2 cloves
  • 1/2 inch cinnamon
  • 2 green cardamoms
Servings: people
Instructions
  1. Soak cashews in half a cup of hot water for 30 minutes and grind them to a fine paste. Mix yogurt and set this paste aside.
  2. Heat butter/oil in a handi. Add the whole spices - cinnamon, green cardamom, and cloves. Lightly fry till it emanates a good aroma. Add finely chopped onions and fry till golden brown in color. Add the ginger-garlic paste. Once cooked, add the chopped coriander and mint leaves. Stir and saute for a minute.
  3. Add the chicken pieces and saute till light brown on all sides. Add turmeric powder, red chili powder, salt, and coriander powder. Give it a stir. Mix in the finely chopped tomatoes and cook till the tomatoes soften and you see oil leaving the sides of the pan.
  4. Add the ground cashew paste and yogurt. Keep stirring till oil starts leaving the sides of the masala. Add the slit green chilies and garam masala powder, stir again and let the gravy simmer for 3 to 4 minutes on a low to medium flame.
Serving Suggestion:
  1. Garnish with chopped coriander or mint leaves.
  2. Serve Chicken Handi with tandoori rotis, naan, parathas or chapatis.

 

HYDERABADI DUM CHICKEN CURRY RECIPE

On a day when you have the luxury of time and are craving something warm and delicious, this Hyderabadi Dum Chicken Curry will tick all your boxes. Order Licious Curry Cut Large and slow cook it with a lot of patience. Also explore our range of curry cuts of chicken, lamb/goat, and fish!

Hyderabadi Dum Chicken Curry Recipe

Hyderabadi Dum Chicken Curry Recipe
Hyderabadi Dum Chicken Curry
Print Recipe
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
1 hour 2 hours
Hyderabadi Dum Chicken Curry Recipe
Hyderabadi Dum Chicken Curry
Print Recipe
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
2-3 people 10 minutes
Cook Time Passive Time
1 hour 2 hours
Ingredients
For marination:
  • 1.5 kg Chicken Curry Cut Large
  • cup ½Yogurt
  • 1 tbsp Red Chili Powder
  • 2 tbsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 2 tsp garam masala powder
  • 2 tsp Salt
  • 1 tbsp Lemon Juice
For curry:
  • 2 large onions (finely chopped)
  • 1 Large onion (thinly sliced)
  • 2 inches Ginger
  • 8-10 cloves garlic
  • 1-2 Green Chilies (or to taste)
  • ½ cup Oil (divided)
  • 2 Bay leaves
  • 1 inch stick Cinnamon
  • 3 green cardamom
  • 3 cloves
  • 1 piece small mace
  • 2 tbsp Tomato paste
  • 15 Cashew nuts (powdered)
  • 1 cup Water
  • Salt to taste
  • 2 tbsp Cilantro leaves (chopped)
  • 1 tbsp Lemon Juice
Servings: people
Instructions
  1. Mix together the ingredients for the marinade and coat the chicken pieces liberally. Cover and refrigerate for at least 2 hours.
  2. Make a fine paste with ginger, garlic and green chilies. Set aside.
  3. Fry the sliced onion in 3-4 tbsp oil till golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
  4. Heat the rest of the oil in a large thick-bottomed pan. Add bay leaves, cinnamon, cardamom, cloves and mace. Allow to crackle and become fragrant. Now add the onion paste and sauté on medium heat till thick and light golden, 15-20 minutes.
  5. Add ginger-garlic-chili paste and sauté for a couple of minutes till cooked. Add the fried onion (reserving 2 tbsp for later) and tomato paste. Mix well, stir, and cook till you see the oil starting to separate at the sides.
  6. Now add the marinated chicken and any leftover marinade juices. Toss with the masala and cook on medium-high for a few minutes to seal the meat juices.
  7. Add the powdered cashews and stir well to combine. Add a cup of water and check seasoning. Cover and cook on low till chicken is tender, around 30 minutes. Open lid and reduce gravy further if desired. Ideally, the curry should be very thick.
Serving Suggestions:
  1. Sprinkle the reserved fried onions, chopped cilantro and lemon juice on top.
  2. Serve hot with chapathis or steamed rice.

2 Comments

  1. Rajrani singh

    It’s lovely page with good color pictures and aromatic ingredients.definatly good to try hand

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