Chicken Curry | Simple Indian Cooking | Sanjeev Kapoor Khazana

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750 grams chicken, cut into 1 inch pieces on the bone
½ teaspoon turmeric powder
2 teaspoons red chilli powder
Salt to taste
¼ cup yogurt
¼ cup coriander seeds
½ tablespoon fennel seeds (saunf)
½ inch ginger piece
1 green chilli
½ small bunch of coriander leaves
2 medium onions, roughly chopped
5-6 garlic cloves
½ tablespoon caraway seeds (shahi jeera)
½ tablespoon poppy seeds (khuskhus)
1 inch cinnamon stick
2 cloves
5 black peppercorns
1 bay leaf
1 star anise (phoolchakri/badiyan)
1 green cardamom
2-3 whole cashewnuts
2 tablespoons oil
2 medium tomatoes, grated


1. Marinate the chicken with turmeric powder, red chilli powder,
salt and yogurt for one hour in a refrigerator.
2. Put coriander seeds, fennel seeds, ginger, green chilli,
coriander leaves, onions, garlic, caraway seeds, poppy seeds,
cinnamon, cloves, peppercorns, bay leaf, star anise, green
cardamom and cashewnuts in a mixer jar and grind to a fine
and thick paste with sufficient water.
3. Heat oil in a non-stick pan, add tomatoes and sauté for five to
six minutes on medium heat.
4. Add the ground masala and sauté, on medium heat, for eight
to ten minutes or till the oil separates from the masala.
5. Add marinated chicken and sauté on high heat for six to eight
minutes or till the chicken pieces turn brown.
6. Add sufficient water. Cover and cook till the chicken is
completely cooked.
7. Transfer into serving bowl and serve hot with rice / chapatti /
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Curry Fried Rice – Quick and Easy Vegan Recipe!

This is a super quick and easy vegan curry fried rice recipe that you can make any time you want something tasty that is really good for you too!

Eat as a meal itself, or you can use it as a side dish, or even as a rice salad at party etc. Best of all, kids love this too and it is very easy to change the spices and ingredients around to vary it up a bit 🙂

This recipe has no added oil or fat and is 100% plant based vegan!

A great Starch Solution and McDougall friendly recipe!

Print recipe from my website at:

Recipe by Cooking With Plants


3 large cloves of garlic grated or minced (about 2 to 3 tsp of grated garlic)
1 large thumb size of ginger grated (about 3 tsp of grated ginger)
1/4 cup vegetable broth
1 small Spanish onion chopped
1/2 cup frozen peas
1/2 frozen corn kernels
3 tbs sliced scallions
3 cups cooked rice (I used white organic)
1 tbs curry powder
salt, pepper, Mrs Dash seasonings, soy sauce, sesame oil etc

Enjoy xx







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Kabab and Curry Recipe / Kabab Masala – How to Make a Delicious Yet Wonderful Curry with Kabab

Kabab and Curry Recipe is a wonderful dish you want to cook and eat today. Its very delicious in taste and easy to cook at home without any expert skill. Try it out today and have a wonderful dinner tonight. Subscribe to My Food Corner Channel for Recipes.

Anyone who can cook a hamburger has the skills required to cook it. It’s one of those dished that seems complicated and exotic, but is dead simple to cook.

Ingredients used to Make Kabab and Curry / Kabab Masala:
1⁄2 kg boneless skinless chicken breast (minced)
2 teaspoons ginger-garlic paste
2 teaspoons green chili paste
1 onion, finely chopped
2 teaspoons garam masala
2 teaspoons lemon juice

For the gravy:

3 onions, sliced
2 teaspoons ginger-garlic paste
whole masala (3 tsps jeera, 6 cardamoms, 3 red dry chillies, 3 sticks cinnamon)
1 1⁄2 teaspoons red chili paste
3 tablespoons coriander leaves
3 tablespoons oil
2 teaspoons garam masala powder
4 teaspoons tomato puree
2 tomatoes (peeled)
2 tablespoons low-fat plain yogurt
2 teaspoons turmeric powder

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how to make Handi Sheekh Kebab

how to make Handi Sheekh Kebab
Handi Kabab (Kabob Curry) … gravy thin like we do in kofta curry but handi kabobs taste best in dry roasted form … Chicken Seekh Roll Recipe.

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Jamaican Curry Beef New Caribbean cooking videos posted weekly! Curry Beef is delicious served with steamed rice and vegetables. Visit our website to get this recipe and much more!

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My name is Fay DeLeon and I’m a Jamaican grandmother who loves to cook for her family. I started making Jamaican cooking lesson videos to teach my daughters how to make traditional Jamaican recipes. Thank you for letting me into your kitchens too!
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How to Make Beef Curry (Recipe) ビーフカレーの作り方(レシピ)

Savory and hearty beef curry made with beef, potatoes, carrots, mushroom, and Japanese curry roux.

For the complete recipe with step-by-step pictures:


3 large onions (2 lb 13 oz, 1.3 kg)
3 carrots (8 oz, 230 g)
1 russet potato (9.5 oz, 270 g)
8 mushrooms (9.2 oz, 260 g)
2 lb. (907g) lean beef stew meat
Freshly ground black pepper
2 Tbsp. all-purpose flour
2 Tbsp. olive oil (1 Tbsp. for beef, 1 Tbsp. for onion)
2 Tbsp. butter (1 Tbsp. for beef, 1 Tbsp. for onion)
2 cloves garlic, minced
1 inch (2.5 cm) ginger, grated
1 Tbsp. curry powder
2 Tbsp. tomato paste (or ketchup)
1 cup red wine
8 cups (2 QT, 1.9 L) beef broth
2 bay leaves
1 box (7-8.4 oz, 200-240g) Japanese curry roux (or make homemade roux)
2 Tbsp. milk
1 Tbsp. Worcestershire sauce
¼ apple (I use Fuji apple) (optional)
Fukujinzuke (pickled daikon, eggplant, cucumber, lotus root) to serve (optional)

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Vegetable Curry, Indian Gourmet Recipe by Manjula

View full recipe at

Learn how to cook Vegetable Curry, Indian Gourmet Recipe by Manjula

6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red pepper optional
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
1 teaspoon sugar adjust to taste
1 tablespoon corn starch
1/2 teaspoon garam masala, spice mix available in Indian grocery store
Approx. 4 cups of mix vegetables– about 2 cups cauliflower cut into florets, 1 cup green peas, 1carrot diced in about 1/2 inch pieces (gajar), ½ cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
Approx. 2 tablespoons chopped cilantro (hara dhania)