mearl223 On September - 11 - 2011

Chicken Curries of the World

I’ve had the good fortune of traveling to many cities around the world & in my quest for various cuisines, I found that you get Chicken Curry in SO many forms – Indian, Thai, English, Jamaican, Mexican, Japanese & so much more! Here are some of my favs.. Feel free to add some of yours!

 

 

 

 

1. CHICKEN TIKKA MASALA

Ingredients:
3 chicken breasts  – cubed
4 tbsp cooking oil
1 large onion – chopped
2 cloves of garlic – finely chopped
1 tsp garam masala (all spice)
1 tsp cumin
1 tsp coriander
1/4 tsp turmeric
1/8 tsp cardamon
1/4 tsp cinnamon
2 tsp fresh ginger, finely chopped
1/2 tsp cayenne
1 tbsp paprika
1 tsp tomato paste
1 tomato chopped
1/2 cup water
1 small container plain yogurt (about ½ cup)
fresh coriander for garnish
Salt to taste
Cooking Instructions:
1. Fry the onions in hot oil.
2. Add garlic & fry for a minute.
3. Add all the other spices & fry for 2 minutes.
4. Add the tomato paste & cubes, season with salt & cook to soften the tomatoes.
5. Add the chicken & cook for 10-12 mins (or less in a pressure cooker), then simmer till it thickens.
6. Stir in beaten curd/yogurt & simmer for 5.
7. Garnish with chopped coriander leaves & serve with rice or naan.
2. THAI CHICKEN CURRY – RED, YELLOW OR GREEN
Ingredients:
2 lbs boneless chicken – cubed.
1 tbsp oil
1 small red onion – finely chopped
2 cloves garlic, crushed
1 fresh red chili - chopped
1 tbsp red/yellow/green curry paste
1 tbsp creamy peanut butter
1 cup coconut milk
1 cup chicken stock
1 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp sugar
1 cup fresh cilantro, chopped
Cooking Instructions:
1. Fry the onions in hot oil.
2. Add the chilies & garlic & fry well.
3. Add the curry paste & fry for 2mins.
4. Add the peanut butter  & cook for a minute, stirring well.
5. Add the chicken stock & chicken.
6. Add water to cover the chicken – boil & then simmer until the chicken is almost done.
7. Add the coconut milk & continue to cook till its done.
8. Season with lime juice, fish sauce & some sugar.
9. Serve with hot jasmine steamed rice.
3. ARGENTINE CHICKEN IN CHIMICHURRI SAUCE
Ingredients:
1 1/2 parsley, chopped
3/4 cup olive oil
1 cup red wine vinegar
2 garlic cloves, peeled
1 1/2 teaspoons Aji molido or crushed red pepper
1/2 teaspoon salt
1lb chicken strips
1/2 tsp garlic paste
1/2 tsp chili pwd
Cooking Instructions:
1. Marinade the chicken in garlic paste, chili pwd, salt to taste & 1/4 cup oil.
2. Grill/BBQ the chicken (or shallow fry).
3. Blend all the other ingredients in a blender to make the sauce.
4. Place the chicken on a serving plate & top off with the sauce.
5.Heat in the oven/ microwave for a few minutes till the sauce steams.
6. Serve with tortillas & chips.
4. CHILEAN CHICKEN IN MANGO SALSA
Ingredients:
1kg chicken – boneless, cubed
1/4 cup olive oil
2 ripe mangoes – finely chopped
1 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons chopped jalapeno pepper
1 small red bell pepper – chopped finely
1 red onion – cut in long thin strips
1 garlic clove minced
1/4 cup pineapple juice
Salt to taste
Freshly-ground black pepper to taste
Cooking Instructions:
1. Marinade the chicken in salt, pepper, olive oil & 3/4 cup lime juice.
2. BBQ/ Grill or pan-fry the chicken & set aside.
3. Mix all the other ingredients to make a coarse sauce.
4. Pour this over the chicken & serve with rice or chips. (You can also pour it over some cooked shrimp or grilled fish)
5. ITALIAN CREAMY MUSHROOM CHICKEN
Ingredients:
1kg chicken breasts, drumsticks & thighs with the skin on
2 cups mushrooms, cleaned and sliced
3 tablespoons butter
1 tablespoon olive oil
Salt to taste
Fresh ground black pepper
1/2 cup dry white wine
1/4 cup heavy cream
1 cup grated cheese
Cooking Instructions:
1. Wash & pat-dry the chicken pieces.
2. Heat 2tbsp butter & the olive oil in a thick bottom non-stick pan.
3. Place the chicken in the pan, skin-side down.
4. Seaon with salt & pepper
5. 5 minutes later turn the chicken oven & again season with salt & pepper and saute for 5 mins.
6. In another pan, sautee the mushroom slices in the remaining butter.
7. When the chicken is done, take the pieces out on a plate.
8. Leaving 1tbsp of the fat in the pan, take out the rest in a cup.
9. Add the wine to the pan & deglaze on medium heat, scraping all the fat & juices sauces from the surface.
10. Add the mushrooms to this sauce – bring to a boil & then simmer.
11. Add the cream & grated cheese & simmer to thicken.
12. Add the chicken & baste the pieces in the mushroom-cheese sauce.
13. Cover & cook for 2 mins and season with salt & pepper if required.
15. Serve hot with or on pasta.
6. JAMAICAN CHICKEN CURRY 
Ingredients:

1 whole chicken – cut into 12 medium pieces
Juice of 2 limes
3-5 garlic cloves - minced
2 green onions - chopped fine.
1/4 inch fresh ginger, peeled and minced
1 1/2 tbsp curry powder
1/4 tsp allspice powder
1 tsp sugar
2 tsp salt
2 tbsp vegetable oil
2 cups water
3 medium potatoes, peeled and cubed

Cooking Instructions:
1. Wash the chicken in the lime juice & then drain.
2. Blend the garlic, green onions & ginger together.
3. Rub the curry pwd, all spice pwd, sugar, salt & garlic mixture onto the chicken – Marinate for an hour.
4. In a non-stick heavy bottom skillet, heat some oil.
5. Brown the chicken in this heated oil.
6. Add the water & potatoes.
7. Bring to a boil & then cover & cook until the chicken is tender (25mins or 10 in a cooker)

8. Serve with brown rice, roti, fried plantain & cabbage salad.

7. JAPANESE CHICKEN IN TERIYAKI SAUCE
Ingredients:
1kg chicken strips or cubes – boneless
1/2 cup soy sauce
1/2 cup sugar
2 tbsp Mirin wine
1 clove garlic - crushed
1 tbsp cornflour
1 inch ginger root – peeled & minced.
Cooking Instructions:
1. Mix all the ingredients together & marinade the chicken in half of it (for 24 hrs if possible!).
2. Bring the remaining half to a boil with little water.
3. Add the cornstarch & simmer till it thickens.
4. BBQ the chicken & add it to the gravy.
5. Simmer for 2 mins & serve with rice.

Leave a Reply


Featured Video

Helicopter Game