5 curried tangy chopped chicken Recipes

chicken - 1 (700-800g), cut into pieces, onions - 3 / sliced fine, tomatoes - 3 / chopped fine, garlic paste - 1 tbsp, ginger paste - 1 tbsp, yogurt (curd) - 3 tbsp/thick, kalonji - 1 tsp (nigella seeds), methi dana - 1/2 tsp (fenugreek seeds), whole zeera - 1 tsp (cumin seeds), saunf - 1 tsp (fennel seeds), bhuna zeera powder - 1 tsp (roasted cumin powder), red chilli powder - 1/2 tsp, haldi - 1/2 tsp (turmeric powder), green chilies - 2-3/ to taste, lemon juice - of 1 lemon, salt to taste, fresh coriander (hara dhania) to garnish

boneless skinless chicken breasts, green curry paste, peanut oil, coconut milk, thai sweet chili sauce, asian fish sauce (optional), salt, chopped peanuts (for garnish ), chopped cilantro (for garnish )

olive oil, onion, chopped, minced fresh garlic, fresh minced ginger (or 1 tsp ground ginger), curry powder (or to taste), salt and pepper, ground cinnamon, chicken thighs (about 8), grated fresh lemon rind, lemon juice (or dry white wine), flour, milk or 1 1/2 cups half-and-half cream, good quality chicken broth (can use up to 1 cup), chopped carrots (or 1 cup of each) or 2 cups peeled sweet potatoes (or 1 cup of each), tart apples, chopped

cooked boneless skinless chicken breast (chopped or cubed ), chicken broth (i used the broth made from boiling the chicken), water, instant rice, tarragon, curry, ginger, lemon juice (i used fresh), olive oil, garlic powder, yellow onion, bell pepper, chopped, red pepper, chopped