CinSing Chicken Curry w/mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.8
- Total Fat: 9.3 g
- Cholesterol: 114.5 mg
- Sodium: 945.0 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.8 g
- Protein: 31.1 g
View full nutritional breakdown of CinSing Chicken Curry w/mushrooms calories by ingredient
Number of Servings: 4
Ingredients
-
6-8 Chicken Thighs (8 in this recipe calculation)
1 large Onions, raw, chopped
Mushrooms, fresh, 8 medium rough chopped
Salt, 1 tsp
Olive Oil, 1 tbsp - divided
Garlic, 3 cloves minced
Ginger, 1 inch piece - minced
Cumin seed, 1 tsp
Garam Masala, 1 tsp
Cinnamon, ground, .5 tsp
Pepper, red or cayenne, .5 tsp
Tumeric, .5 tsp
Curry powder, 2 tsp (1 sweet, 1 hot)
Kitchen Basics Chicken Broth, 2 cups
Cilantro, fresh - chopped
Directions
Per Cindi:
optional: I sometimes add another 1-2 tsp Indian Curry (from Indian store) just before putting the lid on for cooking….that’s b/c I’m loving extra flavor.
6-8 chicken thighs – remove skin but you can leave some of the residual fat – it’s nice for flavoring while cooking.
1-2 cups chicken stock
Fresh cilantro – a good handful chopped – I love this stuff so I’m very generous with it.
In a heavy pan with fitting lid or a Wok with lid, fry chopped onions in olive oil with salt over medium heat. You are shooting for moist and golden/brown translucent onion pieces (lower heat achieves this rather than high). When almost satisfactorily carmalized, add chopped ginger and minced garlic. Continue cooking for a few more minutes watching and stirring together. Next lower heat and move onion mixture to outskirts of pan or wok leaving a cleared space in pan’s center.
Heat is lowered to Med-low. Add ½ tsp oil to pan center and add spices in the order shown making sure you toast the cumin seeds until they sizzle ... then add remaining spices… toast over low heat for another minute or so, add turmeric last (if using ground ginger add it now)…
Join spices up with onions and remove this mixture from pan temporarily – turn heat back up to medium. In the same pan, add skinless chicken thighs browning them on both sides for about 5 minutes. Add onion/curry mix back to pan, add about a cup chicken broth and mix together – add enough broth to bring the liquid level up the sides of the thighs but not covering them – careful not to dilute your spice flavor too much – but don’t taste now b/c your chicken is still raw… you can add more broth later if needed… the chicken will add juices while cooking too. Throw in a handful of Cilantro. Mix it all together. Cover, reduce to simmer and let cook for at least One and a half hours…but no longer than three. The longer you cook it the lower the heat should be and the better it will taste. The chicken may eventually fall from the bone.
You may want to cook 2”square pcs of bell peppers and mushroom slices with chicken.
Serve over Rice or whole wheat noodles. Might dip French bread into it. Or serve with Naan. Your choice.
Tomorrow’s leftovers will be amazing – that’s why you want to make a bunch of this.
Here are a number of variations to fixing any curry dish: Doesn’t matter how you do this – just always use the onion, garlic and ginger and the curry Spices just as it is typed above then add your meat and liquid.
Number of Servings: 4
Recipe submitted by SparkPeople user RIMAJO.
optional: I sometimes add another 1-2 tsp Indian Curry (from Indian store) just before putting the lid on for cooking….that’s b/c I’m loving extra flavor.
6-8 chicken thighs – remove skin but you can leave some of the residual fat – it’s nice for flavoring while cooking.
1-2 cups chicken stock
Fresh cilantro – a good handful chopped – I love this stuff so I’m very generous with it.
In a heavy pan with fitting lid or a Wok with lid, fry chopped onions in olive oil with salt over medium heat. You are shooting for moist and golden/brown translucent onion pieces (lower heat achieves this rather than high). When almost satisfactorily carmalized, add chopped ginger and minced garlic. Continue cooking for a few more minutes watching and stirring together. Next lower heat and move onion mixture to outskirts of pan or wok leaving a cleared space in pan’s center.
Heat is lowered to Med-low. Add ½ tsp oil to pan center and add spices in the order shown making sure you toast the cumin seeds until they sizzle ... then add remaining spices… toast over low heat for another minute or so, add turmeric last (if using ground ginger add it now)…
Join spices up with onions and remove this mixture from pan temporarily – turn heat back up to medium. In the same pan, add skinless chicken thighs browning them on both sides for about 5 minutes. Add onion/curry mix back to pan, add about a cup chicken broth and mix together – add enough broth to bring the liquid level up the sides of the thighs but not covering them – careful not to dilute your spice flavor too much – but don’t taste now b/c your chicken is still raw… you can add more broth later if needed… the chicken will add juices while cooking too. Throw in a handful of Cilantro. Mix it all together. Cover, reduce to simmer and let cook for at least One and a half hours…but no longer than three. The longer you cook it the lower the heat should be and the better it will taste. The chicken may eventually fall from the bone.
You may want to cook 2”square pcs of bell peppers and mushroom slices with chicken.
Serve over Rice or whole wheat noodles. Might dip French bread into it. Or serve with Naan. Your choice.
Tomorrow’s leftovers will be amazing – that’s why you want to make a bunch of this.
Here are a number of variations to fixing any curry dish: Doesn’t matter how you do this – just always use the onion, garlic and ginger and the curry Spices just as it is typed above then add your meat and liquid.
Number of Servings: 4
Recipe submitted by SparkPeople user RIMAJO.