New recipes

Four Seasons Chicken Curry recipe

Four Seasons Chicken Curry recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You won't serve a better curry. Don't worry about the other whole spices, as the cooking will soften them. Enjoy as your tongue hits all the different combination of flavours.

62 people made this

IngredientsServes: 8

  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • 1 (2.5cm) piece fresh ginger, grated
  • 1 (2.5cm) piece stick cinnamon
  • 3 bay leaves
  • 1 tablespoon brown sugar
  • 1 teaspoon coriander seeds
  • 1 teaspoon fenugreek seeds
  • 6 whole cloves
  • 6 whole cardamom pods
  • 1 teaspoon crushed red chilli flakes
  • 10 whole black peppercorns
  • 450g skinless, boneless chicken breast fillets - diced
  • 3 tablespoons curry powder
  • 350ml water, or as needed
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 125ml single cream

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Heat the oil in a wok over medium heat, and cook the onion until lightly browned. Mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red chilli and peppercorns. Cook and stir about 3 minutes.
  2. Place chicken in the wok, and cook until lightly browned. Mix in curry powder. Pour in water, and bring to the boil. Reduce heat to low, cover, and simmer 30 minutes. Add more water as necessary to keep chicken covered.
  3. Mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. Stir in cream and remove cinnamon stick and bay leaves before serving.

Recently viewed

Reviews & ratingsAverage global rating:(35)

Reviews in English (28)

This is a very good recipe enjoyed by the whole family. Loads of ingredients but easy to do. Recipe states it serves 8 but says to use 450g of chicken - just served 4 in our house.-29 Dec 2010

Tried making many curries in my time and ive got to say this 1 went down a treat.10/10 from me n my smiley belly yum yum yum-06 Jan 2013

This looks daunting because of the list of ingredients but it was really easy and I had everything in my stock cupboard. More to the point it tasted fantastic! If you don't like things too hot cut down on the curry powder a little.-13 Apr 2010


Yotam Ottolenghi's recipes for autumn traybakes

The beauty of a traybake is that all the flavours in the tin meld wondrously, and they’re relatively fuss-free: try this root veg toad-in-the-hole, crunchy-topped squash curry or an Ethiopian spiced chicken stew

Yotam Ottolenghi’s five-a-day toad in the hole. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly.

Yotam Ottolenghi’s five-a-day toad in the hole. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Katy Gilhooly.

Last modified on Sat 10 Oct 2020 20.17 BST

N othing says autumn quite like a traybake. They work in other seasons, too, of course, but to me they make most sense when filled with the root vegetables of autumn. Piled into a large oven tray and roasted with all manner of sweetness and spice, these robust vegetables – celeriac and beetroot, say, carrots, swede and squash – soften, mellow and take on the flavours of everything they’re cooked with. In doing so, they become the definition of comfort food. As we pile around the table in an effort to gain similar comfort, there’s also something reassuring about being able to put one dish in the middle of the table from which everyone can help themselves.


Chicken curry

In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, although perhaps it’s my loss) and found myself on Chetna Makan, the talented semifinalist from the 2014 season’s YouTube page, watching her make her mom’s chicken curry. It looked absolutely amazing. I watched the video, “BEST Chicken Curry recipe!” three times, and, having failed to find the recipe online or in her cookbooks, did that thing I imagine we had to in the pre-internet era of food television: wrote down the recipe from what she was saying. My kids were in the backseat and I kept saying “shh! I need to hear what spice this is!” (I’m fun.)


I have so many dishes of Indian subcontinent origin on this site, but there hasn’t been a go-to chicken curry, just this sheet pan tikka, mostly because I didn’t know I needed one in my life. Silly Deb. But then I followed the recipe from my scrawled notes, we ate it for dinner, and absolutely did not shut up about it for at least three weeks after, telling everyone I saw about this “unbelievably good chicken curry” that would now be a staple in my cooking repertoire forever. I told friends to watch the video and make it, and would then text them a list of the changes I’d made and shockingly, this [“Watch and transcribe a 5-minute cooking video and then make these edits”] didn’t tempt anyone. I mean, if only I had an internet website I could share the edited recipe on and send them a link to? Nah, who needs that noise.


But despite vowing to make it forever and ever, I didn’t do it again for eight months, and I realized as some point I was afraid that my notes weren’t very good or that I’d remembered is better than it was — because it’s that the worst, having oversold something… to yourself? However, last week my craving was finally stronger than my fear of muddling the memory of it with something good but not shout-from-the-rooftops good and I tackled it again and it barely made it to the table for dinner because everyone around that day wanted to eat it straight from the pot, standing up. It is shockingly rich for something with only a cup of yogurt in it, but more, cozy and complex. Cooking the base flavors deeply and layered helps build a foundation that makes even a 6-pack of chicken thigh cutlets from the grocery store taste like something you’ve toiled over all day. I will never go eight months without making it again.

Previously

Chicken Curry

  • Servings: 4 to 6
  • Time: 60 minutes
  • Source:Chetna Makan
  • 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup plain, full-fat yogurt (I use Greek with Greek, 2% worked too)
  • 4 garlic cloves, minced or grated, divided
  • 2-inch piece of ginger, minced or grated, divided
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 2 to 3 tablespoons neutral oil or ghee
  • 2 large yellow onions, minced
  • 1 teaspoon cumin seeds
  • About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon ground coriander
  • 1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
  • 1/2 cup water

In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot add onions and cumin seeds, cook 5 minutes, until browned at edges. Add remaining ginger and garlic and cook one to two minutes more. Add remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. Add tomatoes and cook until they begin to break down, 4 minutes. Add tomato paste, cook for another 2 minutes. Add chicken and yogurt marinade from bowl, plus water, stir to combine, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.

Chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness). Adjust seasoning as needed and serve with rice.

Notes:
* In the video, Chetna Makan makes this with one whole chicken that’s been skinned and cut into chunks I do not doubt that having bones in the mix provide a deeper flavor. I went with boneless chicken thighs for speed and ease.

* Re, fresh tomatoes: I often see fresh tomatoes suggested in Indian dishes and found it surprising, when they’re so lousy out of season and canned tomatoes are so consistent. But in Priya Krishna’s Indian-ish cookbook, she suggests that you only use canned tomatoes “if you have to.” She said she finds that even those sad fresh winter tomatoes seem to work better in bringing that necessary brightness to Indian dishes than canned ones.” I’ve used fresh tomatoes in dishes that call for them since, even firm, unjuicy ones, and really like the complexity they bring once cooked. I’m fully converted.

* Re, removing dairy: I definitely think you could marinate the chicken in full-fat coconut milk (I find the cans from Trader Joe’s particularly rich) for a similarly delicious dish.

* Re, InstantPot: Yes, I think you could. Chunks of boneless thighs usually take 7 minutes for me on high, however, I suspect by the time the IP comes up to pressure and then releases, you’ll have saved little of the 25 minutes stovetop simmering time. But, the IP is hands-off, and that counts too.

* About the name/name change: Makan called the recipe chicken curry, but I had taken the liberty of calling it what I believed to be the full dish name: chicken tikka masala, because I’d read mixed things about the word “curry” (more here on why, but it’s basically it’s catch-all term that doesn’t mean a whole lot). Many commenters came forward and corrected my mistake (namely, this isn’t chicken tikka masala!) — thank you — and I changed the name back to the original.

* I’m using the pot you probably see all of the time here, a Staub 4-quart braiser. The rice you see is golden sella basmati rice I bought mine at Kalustyan’s.


Chicken Mushroom and Spinach Comfort Food Recipe

We were lucky to have both of our daughters home this week, and as always, the most time we spent together was in the kitchen and at the dinner table. Tuesday was a miserable day weather-wise since the residuals of Hurricane Isaias were upon us, so everyone was in the mood for “healthy” comfort food. How about chicken, mushroom and spinach?

When I think of comfort food I think of dishes like macaroni and cheese, or chicken pot pie, or any kind of stew. And because of the nasty weather, I wanted to make do with what we had on hand, starting with the giant bag of fresh spinach that had been sorely neglected.

I decided to draw on one of my favorites, Chicken Thighs with Mushrooms and Artichoke Hearts, substituting spinach for the artichokes. I also wanted to borrow from the mac & cheese concept and incorporate a creamy, cheesy sauce….but not TOO heavy since it’s August and, well, “healthy”.

I started rooting around in my freezer and fridge to see what we had available. I defrosted a package of six boneless, skinless chicken thighs plus a quart of homemade chicken stock. I pulled a package of mushrooms out along with the spinach, and started to cook.

First Steps First

First, I cut the thighs in half to make the sizes more manageable, then dried them with paper towels and gave them a dash of salt and pepper. I heated a large frying pan, big enough to handle all the chicken at once, over medium high heat and threw in equal parts butter and olive oil, about a tablespoon of each.

Once the butter melted, the chicken went in next. I cooked the thighs for about four minutes per side, until the internal temperature read 165° F. If you prefer chicken breast, you can certainly substitute boneless, skinless breasts the cooking time may vary.

While the chicken cooked, I cleaned a 10 ounce package of button mushrooms with a damp paper towel to remove the dirt and sliced them up. You can use any fresh mushroom variety, this is just what we had.

Once the chicken was cooked on both sides, I removed it from the pan, covered it in foil, and set it aside. In the same pan, add another round of butter and oil, and when hot, add the mushrooms. I like to let them sit without much fuss, so minimal stirring. Five minutes later, the mushrooms were also relegated to a separate bowl so I could make up a sauce.

I wanted to add some garlic to the dish, so I decided to mince and sauté 5 cloves (we like a lot of garlic) in butter and oil before making a roux for the sauce. Using the same pan that the chicken and mushrooms cooked in, I added butter and oil, about two tablespoons of each, and sautéed the minced garlic over medium low for a couple of minutes, watching it closely so it wouldn’t burn.

Then I added about a tablespoon of flour to the garlic, butter and oil, and whisked until it was all mixed in. That’s all it takes to make a roux.

Then I drizzled in a cup of chicken broth and a cup of half and half. I used half and half because that’s what we had, but heavy or light cream, or even sour cream could substitute.

Once the sauce was simmering, I threw in

We served this tasty dinner with a 2017 Henry’s Drive Shiraz (72%) Cabernet Sauvignon (28%) from Padthaway McLaren Vale, Australia. This is called the Adelaide Hills Region.

I learned online that back in the 19th century only horse drawn coaches transported mail and people to this part of South Australia. The coach drivers were highly regarded by their passengers and appreciated their local knowledge.

The coach driver proprietor in this area was Mr Henry John Hill who drove through a property owned by the Longbottom family of Padthaway. Back then, routes were know as Drives and this is where the name Henry’s Drive comes from.


Chicken Curry Potpie

Chicken curry may sound exotic for a potpie filling, but this curry simply seasons pieces of boneless chicken breast with Indian spices and cooks them quickly with some liquid and tomatoes. The exquisite result is a gorgeous golden filling that makes a colorful “dinner party” potpie. I prefer to soufflé the chicken in ghee but corn or canola oil can be substituted. Ghee, which is actually clarified butter, does not burn easily, and adds a nutty browned-butter flavor. Be sure to use whole-milk yogurt for the sauce, which is more like a rich, thick Indian yogurt. Serve the potpie with a scattering of cilantro leaves for a fresh, colorful finish. For a larger crowd, prepare 2 crusts and double the filling ingredients to make 2 potpies in 2 baking dishes.

Occasion Casual Dinner Party, Family Get-together

Recipe Course main course

Equipment baking/gratin dish

Five Ingredients or Less Yes

Taste and Texture creamy, crisp, hot & spicy, spiced

Type of Dish savory/pot pie

Ingredients

  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 tablespoons ghee or corn or canola oil
  • 2 cups finely chopped onions (2 medium)
  • 2 cloves garlic finely chopped
  • 6 slices peeled fresh ginger root, about ¼ inch thick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder or more to taste
  • ¼ teaspoon cayenne pepper or hot paprika
  • One 14½-ounce can whole tomatoes drained
  • ¾ cup water
  • ½ cup plain whole milk yogurt
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

Have ready a baking dish with a 6-cup capacity. Pat the chicken pieces dry with a paper towel and sprinkle them lightly with salt and pepper. In a large skillet, heat the ghee or oil over medium-high heat for 1 minute. Add the chicken pieces and use tongs to turn the chicken once to lightly brown on both sides, about 5 minutes. The chicken is not fully cooked at this point. Remove the chicken to a clean plate and set aside.

Reduce the heat to medium and add the onions, garlic, and ginger to the skillet. Cook until the onions soften and the edges begin to brown, about 6 minutes, stirring often. Stir in the cumin, coriander, curry powder, and cayenne or paprika, stirring to blend the spices. Add the tomatoes and use a fork to break them up into pieces about ¾ inch in size. Pour in the water and return the chicken and any accumulated juices to the pan. Cover and cook on low heat at a gentle simmer, stirring occasionally, until the chicken pieces are no longer pink in the center, about 20 minutes.

Remove the pan from the heat and remove the ginger slices and discard them. Put the yogurt and cream in a small bowl and whisk in about ½, cup of the warm liquid from the pan. Stir the yogurt mixture into the chicken curry to blend it into the sauce. Taste the sauce and add additional curry powder, if desired. Transfer the filling to the baking dish and let it cool for about 15 minutes while you roll the crust. Or, cover the filling with plastic wrap and refrigerate it for up to 1 day.

Position a rack in the middle of the oven. Preheat the oven to 375°F.

Lightly flour the rolling surface and rolling pin. Roll the crust dough to a shape that is 1 inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the cooled chicken filling. Fold ½, inch of the edge of the crust under to form a smooth edge. Use fork tines to press the dough firmly onto the rim of the baking dish. Cut four 2-inch-long slits in the top of the crust to release steam while the pie bakes.

Bake for about 30 minutes, or until the crust is lightly browned. Let rest for 5 minutes, then use a large spoon to cut down through the crust and scoop out servings of crust and filling. Sprinkle with the cilantro and serve.


So, how did it come out?

Photo: Karla Engdahl

After creating this hybrid of Indian-style pilaf and Japan’s favorite omurice (rice omelette) the first time around, I found the original recipe to be tasty but oddly specific. It called for me to beat my eggs 50 times, exactly.

What counts as one beat? If I beat the eggs 51 times, is that considered assault? Honestly, I got so caught up in counting my egg beats that I neglected to ensure the salt and sugar got involved in the party.

Instead, a sad lump of salt-sugar sludge settled at the bottom of the mixing bowl. I fundamentally disagree with being told how many times I should beat my eggs. This is cooking, not kindergarten. When it came to my adapted recipe, I did not beat the eggs 50 times nor did I pay attention to how many times I beat them.

If I beat the eggs 51 times, is that considered assault?

Adding the rice to the pan to be cooked in combination with the existing flavors and chicken stock was a knock-out improvement. Think of this method as being akin to making risotto. While it’s perfectly reasonable to use pre-cooked rice as per the original recipe, allowing the rice to absorb the flavors of the dish not only makes it taste better, it makes you seem more adult.

I wouldn’t necessarily call this dish a “dry curry” rice as it was more of a spiced, aromatic rice. I appreciated the hint of sweetness provided by the sushi vinegar, and overall, there was no need for additional salt. My partner even asked if there was any more of the rice mix left, but alas, there was none. This is why we always use recipes that serve four or more in my house.

What’s recipe would you like to see us try next time? Let us know in the comments!


Four Seasons Chicken Curry recipe - Recipes


The Four Seasons is one of the most fascinating, elegant and spectacular restaurants in the world. Its sumptuous decor, its breathtaking innovations, its remarkable originality have all combined to make it an institution, a unique restaurant where the clientele includes heads of state, celebrities in all of the arts, men and women of achievement, and where the food is admired by gourmets, critics and fellow restaurateurs all over the world. Behind that institution lies a philosophy of food--a concept of freshness, of originality of simplicity and seasonal variation.

It began as a dream in several minds, including the architect Phillip Johnson, the owners of the Seagram Building where it resides, and Joe Baum, the pivotal personality of an organization called Restaurant Associates. The dream, in short, was of a restaurant of peerless magnificence for New Yorkers, a restaurant whose food was splendid and whose very ambiance mirrored the seasons of the year.

Whether one dines or lunches in the Bar Room, where simple broiled food takes a seat of honor, or in the Pool Room where the menu is much more involved and its presentation much more spectacular, there is the comfort of knowing that the food being served has been prepared with great relish and eaten with true appreciation by a large discerning clientele, including me!


The first time I dined at the Four Seasons was in the early 60's while at boarding school. An old uncle invited my parents and me during Spring break and we ate in the Pool Room. All I can remember was the beauty of the decor. You have to remember that when it first opened, the Four Seasons was not only innovative but also revolutionary. It was Spring and darn it if they didn't have dogwoods or cherry blossoms in bloom all over the room!


For another weeknight-friendly chicken dish, De Laurentiis looks to Tuscany. “These chicken breasts are simple yet delicious.” Plus, most of the supporting ingredients are ones you likely have on hand and the recipe takes just 30 minutes from start to finish. Serving the chicken breasts over spinach “adds balance and makes them a complete meal,” notes De Laurentiis. And if you have fresh spinach, feel free to use it in place of the frozen.

This quick, deconstructed salad, from Marge Perry and David Bonom’s cookbook, "Hero Dinners: Complete One-Pan Meals That Save the Day" puts a new spin on a guaranteed crowd-pleaser. “Roasting boneless, skinless breasts to temperature results in juicy, tender chicken — and couldn’t be simpler!” insists Perry. “The key is using an instant-read thermometer and cooking the chicken until it is safe but not overcooked and dry: 160°F.” It’s also essential to let the chicken rest. “If you were to slice the chicken right away, the juices would pour out onto the cutting board, which would result in drier, less tender chicken,” explains Perry.


Tips for making the One Pan Lemon Asparagus Chicken:

  • I know I’m boring, I said it earlier, I’ll say it again. PLEASE buy British asparagus! This is sponsored, I’m not working for them, I just think the taste is totally different and I don’t want you to be disappointed by this recipe with some boring, strongly flown in veggies. May to June are the only times really. Outside of those times, for this dish you could replace if with green beans.
  • One of my must have kitchen tools is a Microplane Zester. They are not cheap, (about £14) but if you enjoy cooking a bit, it’s one of the best tools I’ve ever bought. I’m hesitant to say that it will change your life, but ummm.. It kind of will if you ever cook with lemons! No more zester fingertips – HURRAH! (You can find it on Amazon here: Microplane Premium Zester. Top tip: also makes a great gift for foodie friends.)
  • About half way through cooking the chicken and potatoes you may need to give them a shuffle around in the pan. If your oven cooks a little unevenly like mine this will help to get all of the potatoes crispy, not just the outside ones.
  • This makes a great lunch served cold as leftovers too. I put it in in these tubs: 3 Compartment Lunch Boxes.

About Slimming World

Slimming World&rsquos Food Optimising plan is a healthy, flexible approach, based on everyday foods, to help people lose weight without ever going hungry. It&rsquos a practical, family-friendly plan that fits easily into everyday life and doesn&rsquot require complex weighing and measuring or obsessive calorie counting. &ndash Slimming World

Disclosure: I am not affiliated with Slimming World in any way other than being a member and following their Food Optimising plan. This recipe may have been adapted from a Slimming World magazine or book. If you are reading this blog post or printing this recipe the chances are you already follow SW and know all the ins-and-outs of how it works. Please check with your consultant, in your member pack, or online at Slimming World&rsquos website for full and up-to-date details about the plan as it may be updated from time to time in line with the latest nutritional information. I am not a doctor or dietician, or providing medical advice and hold no responsibility for the complete accuracy of calorie counts and nutritional information. And where applicable, Syns in Slimming World friendly recipes. I advise you to check your own resources if you are using recipes to lose weight. All weight-loss programs should be followed on advice from a doctor.

Please share this post with your family and friends on social media &ndash just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. &hearts


Watch the video: 3 Four Season Four Seasons Chicken R (August 2022).