February 19, 2015

cookbook challenge: chicken curries

This time i tried out some curries with chicken. The dshes are very light and easy to cook^^
The Chicken Masala is also good to prepare and useful as a party snack. I like both recipes!

Red Chicken Curry with tomatoes

Incrediants (4 portions)
500 g chicken filet, sliced in stripes
2 garlic cloves, minced
10 g ginger, minced
2 tbs sesame oil
300 ml coconut milk
1 tbs tomato paste
2 tsp red curry paste
100 ml vegetable broth
500 g tomatoes, skinned & deseeded
3 stalks Thai Basil
3 stalks coriander
salt, pepper
juice of ½ lemon


Heat oil in a pan and fry garlic and ginger under stirring for 1 minute. Add the chicken stripes and fry it from every side. Stir in coconut milk, tomato paste, curry paste and broth and let it cook for about 10 minutes.

Add the tomatoes and heat them up shortly. Stir in basil and coriander. Taste curry with salt, pepper and lemon juice and serve it with basmati rice.

a fruity curry^^


Chicken Masala with fenugreek

Incrediants (4 portions)
15 g ginger
2 garlic cloves
½ bunch of mint
½ bunch of coriander
4 tsp fenugreek seeds
4 tbs vinegar
2 tbs oil
2 tsp curcuma
1 tsp cloves, powder
1 tsp cardamom
4 chicken breast fillets
6 stalks of curry leaves
4 tbs cashew nuts


Mix ginger, garlic, mint, coriander, fenugreek seeds, vinegar, oil, salt, curcuma, cloves and cardamom to a paste.

Grease a gratin dish. Baste the chicken with spice paste, cut it into pieces and put it into the dish. Mix in the sliced curry leaves. Marinate the chicken over night.

Preheat oven to 180°C. Put the chicken on the middle bar for about 35 minutes. Then start the oven grill and let it fry for a few more minutes. Rost the cashew nuts till gold brown. Put the chicken masala into bowls and add the cashew nuts.

Serve with basmati rice or Chapati (bread).

[sorry, I forgot to take a picture >.<]

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