Anti-flu Diet Recipe — Chicken Curry
This dish is very popular in Southeast Asian and Indian cuisines for its spicy tastes and healthy ingredients which perfect for anti-flu diet.
Simple Chicken Curry Recipe 1:
4 medium onions, chopped
2 tbsp curry powder
1/2 cup butter or cooking oil
1 cup or 1 can (8 ounces)tomato sauce
2 tsp salt
1 frying chicken (2 to 3 pounds)
3/4 cup hot water
Instruction:
Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes.
Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce.
Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes.
Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.
Chicken Curry Masala Recipe 2:
Ingredients:
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
Instructions:
coriander leaves for garnish
1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.
Indian Chicken Curry Recipe 3:
Ingredients:
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold
Instructions:
Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.
