5 Easy Recipes For Curry Night + Bonus Recipe To Surprise Your Friends

Here are 5 easiest chicken recipes that you can cook for curry night. There’s a bonus recipe at the end which can surprise your friends if they know you’re a meat lover 🙂

1. Homemade Chicken Tikka Masala

Znalezione obrazy dla zapytania: Homemade Chicken Tikka Masala tasty channel curry night"

Servings: 5
INGREDIENTS

CHICKEN MARINADE

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt(125 g)
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce(800 g)
  • 1 ¼ cups water(300 mL)
  • 1 cup heavy cream(250 mL)
  • ¼ cup fresh cilantro(10 g), for garnish
  • cooked rice, for serving
  • naan bread, for serving

SPECIAL EQUIPMENT

  • Bamboo or wooden skewer
PREPRATION
  1. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
  2. Cover and refrigerate for at least 1 hour, or overnight.
  3. Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.
  4. Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.
  5. Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.
  6. Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  7. Enjoy!

2. Butter Chicken Mac ‘n’ Cheese

Znalezione obrazy dla zapytania: Butter Chicken Mac ‘n’ Cheese tasty channel curry night"

Servings: 4
INGREDIENTS
  • 1 tablespoon butter
  • 2 ¼ cups chicken(300 g), chopped
  • salt, to taste
  • pepper, to taste

SAUCE

  • 1 onion, chopped
  • 1 tablespoon plain flour
  • 1 ¼ cups milk(300 mL)
  • ¼ cup butter chicken sauce(50 g)
  • 2 ¼ cups mozzarella cheese(250 g)
  • 2 ½ cups cheddar cheese(250 g)
  • 1 cup elbow pasta(200 g), cooked
  • 1 cup mozzarella cheese(100 g), grafted
  • fresh coriander, to garnish
PREPRATION
  1. Preheat the oven to 350°F (180°C).
  2. Melt the butter in a large skillet over medium high heat until melted.
  3. Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
  4. Add the onion and fry for 2 minutes.
  5. Stir in the flour.
  6. Gradually whisk in the milk.
  7. Whisk in the butter chicken sauce.
  8. Whisk in the mozzarella and cheddar cheese.
  9. Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
  10. Sprinkle on some more cheese on top.
  11. Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
  12. Garnish with coriander.
  13. Enjoy!

3. Japanese Pork Cutlet (Tonkatsu) With Curry

Znalezione obrazy dla zapytania: Japanese Pork Cutlet (Tonkatsu) With Curry tasty channel"

Servings: 4
INGREDIENTS
  • 4 cups white rice(920 g), cooked

PORK CUTLET

  • 4 boneless pork chops
  • salt, to taste
  • pepper, to taste
  • 4 shiso leaves
  • 4 slices mozzarella cheese
  • ½ cup flour(60 g)
  • 3 eggs
  • 3 cups panko breadcrumbs(150 g)
  • oil, for frying

JAPANESE CURRY

  • 1 tablespoon oil
  • ½ onion, sliced
  • 2 medium potatoes, cubed
  • 1 medium carrot, diced
  • 3 cups water(720 mL)
  • ⅓ cup japanese curry paste(75 g)
PREPRATION
  1. Season the pork chops on both sides with salt and pepper.
  2. Cut a large slit through the side of the pork chops.
  3. Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
  4. Repeat with the remaining pork chops.
  5. Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
  6. Repeat with the other pork chops.
  7. Heat oil over medium-high heat until about 360°F (185˚C).
  8. Fry the pork chops one at a time until golden brown, then drain on a paper towel.
  9. Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
  10. Lower the heat and simmer for about 10 minutes.
  11. Add the curry paste, then stir until dissolved.
  12. Cook for another 10 minutes on low heat, then set aside.
  13. Slice the pork cutlets into ½-inch (1-cm) slices.
  14. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
  15. Enjoy!

4. Chicken Tikka Biryani

Znalezione obrazy dla zapytania: Chicken Tikka Biryani tasty channel"

Servings: 6
INGREDIENTS

CHICKEN TIKKA

  • 1 ⅓ lb chicken breast(600 g)
  • 1 ⅔ cups natural yogurt(410 mL)
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • 2 tablespoons tikka masala sauce
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt

CURRY

  • 2 tablespoons oil
  • 1 onion, finely chopped
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon cumin seed
  • 2 black peppercorns
  • 2 cloves
  • 1 teaspoon red chili powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tomatoes, finely chopped
  • ½ cup natural yogurt(100 mL)
  • ⅓ cup water(100 mL)

RICE

  • 1 ⅔ cups water(400 mL)
  • 1 ½ cups basmati rice(300 g), soaked for at least 20 minutes
  • 1 bay leaf
  • ½ teaspoon cumin seed

BIRYANI ASSEMBLY

  • 1 ½ cups onion(200 g), carmelised
  • ½ cup fresh coriander(20 g), finely chopped
  • 1 tablespoon oil
  • 1 cup water(200 mL), saffron-infused
PREPRATION
  1. Preheat the oven 430˚F ( 220˚C).
  2. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
  3. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
  4. Reserve the chicken tikka marinade for later use.
  5. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
  6. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
  7. Add in the chopped tomatoes and fry till soft.
  8. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
  9. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
  10. In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
  11. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
  12. Enjoy!

Tofu Tikka Masala – Bonus Recipe

Znalezione obrazy dla zapytania: Tofu Tikka Masala tasty channel"

Yeah, maybe you think it’s not fun but this is a vegetarian recipe xD but look at it from the bright side – you can prank your friends or something like that 🙂 Just don’t tell them it’s not meat – seeing how confused they are eating “meat” will be really fun!

Servings: 4
INGREDIENTS

MARINADE

  • 14 oz extra firm tofu(395 g)
  • 1 lemon
  • 1 cup yogurt(245 g)
  • 6 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 3 ½ cups tomato sauce(800 g), or crushed tomatoes
  • 1 ¼ cups water(300 mL)
  • 1 cup heavy cream(250 mL), or dairy substitute of your choice
  • fresh coriander, chopped, to garnish
  • rice, to serve
  • naan bread, to serve
PREPRATION
  1. Remove tofu from packaging and drain.
  2. Place tofu on a couple of paper towels and find a heavy object to place on top of tofu, leave it there for 20 minutes.
  3. Slice the tofu into bite-sized pieces.
  4. Combine the marinade ingredients in a bowl then add the tofu.
  5. Mix until evenly coated. Cover and refrigerate for at least 1 hour.
  6. Preheat oven to 425°F (220°C)
  7. Place the marinated tofu pieces on bamboo skewers, then place them over a baking tray lined with parchment paper. Make sure there is space underneath the tofu to help distribute the heat more evenly.
  8. Bake for about 15 minutes, until slightly dark brown on the edges.
  9. Heat oil in a large pot over medium heat, and sauté the onions, ginger, and garlic until tender but not browned.
  10. Add the spices for about 30 seconds to release their aromatics and flavor, stirring constantly.
  11. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
  12. Pour in the cream and mix in the tofu, cooking for another 1-2 minutes.
  13. Serve with rice and naan bread.
  14. Enjoy!