Looking for a basic indian curry chicken over rice recipe?

I'm in the need of a basic recipe, that would include only chicken breasts, rice, milk, salt and pepper, curry powder and oil. and of course the rice...mom made it years ago but wasn't sure now how to make it, and she didn't use any chicken broth or tomato paste...nothing extra like that or garlic....just an all easy basic recipe...thanks much appreciated :)Looking for a basic indian curry chicken over rice recipe?
This is the easiest chicken curry recipe, but I have never actually heard of milk being used, maybe you mean coconut milk?





In a little oil or butter, stir fry some thinly sliced onion. Some ginger %26amp; garlic would be nice too, but that's optional.





Let the onion brown %26amp; then add your spices (salt, pepper, 1-2 tbsp+ curry powder....cumin, red chili powder would also be good to add). Add the chicken pieces %26amp; stir fry until opaque. Add tomato or tomato paste is good at this point. Now add the coconut milk, reduce heat, cover %26amp; simmer 6-8 minutes ---- done! Serve over rice.





Rice: 2 cups water to 1 cup rice, bring to a boil. Reduce heat, cover %26amp; simmer 10-12 minutes or until done.Looking for a basic indian curry chicken over rice recipe?
I would have posted you the recipe but there is a Best way to get that particular recipe is to visit www.vahrevah.com website.


You will get typical Indian recipes there only.


Also you can brows www.youtube.com for the same.


Hope it will work for you as these sited helped me alot to learn different Indian and other international cuisine.





Good luck!
Ingredients


2 lbs chicken, cubed, bite size


1/4 cup vegetable oil


2 tablespoons curry powder


1 cup chicken stock or milk


1/4 teaspoon salt and pepper


Directions


cook, over medium heat, curry powder and oil. Immediately add cubed chicken. Cook for roughly 5 minutes. Add the chicken stock or milk, and salt and pepper. Cover and simmer for approximately 25 minutes.





The rice you speak of is Jasmine rice or Basmati you can buy it at any local grocery store just follow the directions on the bag. Usually 2 cups water to 1 cup of rice.
I am not sure how tasty a chicken curry would be without garlic etc. But if you want to marinate the chicken pieces with the curry powder and leave it for a while. Then saute it in some oil, onions might be a good thing to use and then cover and let it cook. The water from the chicken will make it moist, but you could add some milk if you want to as well.





If you want to go the extra mile here is a simple recipe





2 chicken breasts, cut into 1-inch cubes


1 cup thinly sliced onions


1 cup chopped tomatoes


1-2 green chilies, finely chopped


1 tsp cumin seeds


1/2 tsp red chili powder


1/2 tsp cumin powder





1/4 tsp turmeric powder


1 tbsp coriander powder


1/2 tsp garam masala


1 tbsp ginger-garlic paste


salt, to taste


2 tbsp cooking oil


chopped coriander leaves for garnish


Method:





Heat oil in a deep pan and add cumin seeds. Wait till they start to sizzle, then add sliced onions and green chilies.


Fry till onions soften and lightly brown. Add turmeric, red chili powder, coriander powder, cumin powder and ginger-garlic paste, and fry till fragrant.


Add tomatoes and cook for a few minutes till they pulp. Add in salt and chicken pieces and allow to come to a simmer.


Add about a cup of water or as desired, and cover cook on medium heat for 15-20 minutes till chicken is cooked through.


Sprinkle with garam masala and fresh chopped coriander leaves, and enjoy with warm rice
INDIAN CHICKEN CURRY





1 lb. boneless skinless chicken breast


2 lb. onions


1 lb. tomatoes


1 sq. inch ginger


4 cloves garlic


2 tsp. tumeric


2 tsp. coriander


2 tsp. cumin


1 tsp. crushed red pepper (more or less to taste)


Salt to taste


4 tsp. cooking oil





Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.





AND





INDIAN CHICKEN CURRY





2 lb. chicken cut up


1/4 tsp. garlic powder


1/4 tsp. ground cinnamon


1/4 tsp. ground cloves


1/2 tsp. ground ginger


2 tbsp. plain yogurt


1 c. onions, chopped


2 tbsp. tomato paste


4 tbsp. cooking oil


2 tsp. salt


1 tsp. red pepper


1 sm. can mushrooms





Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms





JM