Chicken - Curry Cut With Bone & Skin , 1kg

Chicken - Curry Cut (With Skin): Weight, Health Benefits, and Full Recipes

Weight per Piece:
Chicken curry cut with skin includes various parts of the chicken like thighs, drumsticks, breasts, and wings, all of which have their skin left intact. The weight of each piece generally ranges from 50 to 100 grams, depending on the cut. Drumsticks and thighs tend to be heavier (70-100g), while breast pieces are usually lighter (50-70g).

Health Benefits of Eating Chicken (With Skin):

1. High in Protein: Chicken is a rich source of high-quality protein, which is essential for building and repairing muscle tissue.
2. Source of Healthy Fats: The skin contains more fat, but this also includes unsaturated fats, which are beneficial for heart health when consumed in moderation.
3. Vitamins and Minerals: Chicken provides essential nutrients like B vitamins (B6, B12), phosphorus, and selenium, which play a crucial role in metabolism, immune function, and bone health.
4. Boosts Immune System: Chicken contains zinc and other important nutrients that help strengthen the immune system.
5. More Flavorful: Cooking chicken with the skin retains more natural juices, making the meat tender and flavorful.

3 Indian Curry Recipes (Step-by-Step)

1. Tandoori Chicken Curry

Ingredients:

• 500g chicken curry cut (with skin)
• 1 cup yogurt
• 2 tbsp tandoori masala
• 1 tbsp lemon juice
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• 2 onions (chopped)
• 2 tomatoes (pureed)
• 2 tbsp oil
• Fresh coriander (for garnish)

Steps:

1. Marinate the chicken with yogurt, tandoori masala, lemon juice, red chili powder, turmeric, and ginger-garlic paste for 2 hours.
2. Heat oil in a pan and sauté the onions until golden brown.
3. Add the marinated chicken and cook on high heat for 5-6 minutes until seared.
4. Add the tomato puree and cook until the oil separates from the masala.
5. Add 1 cup of water, cover, and simmer for 20-25 minutes until the chicken is fully cooked.
6. Garnish with fresh coriander and serve with naan or rice.

2. Chicken Chettinad

Ingredients:

• 500g chicken curry cut (with skin)
• 2 onions (finely chopped)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 2 tsp Chettinad masala (roasted spices: coriander seeds, cumin, black pepper, fennel seeds, dried red chilies)
• 10 curry leaves
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup coconut milk
• Salt (to taste)

Steps:

1. Heat oil in a pan and add curry leaves.
2. Add chopped onions and sauté until golden.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Add turmeric, red chili powder, and Chettinad masala. Cook for 1 minute.
5. Add the chicken and sauté for 5-6 minutes until lightly browned.
6. Add chopped tomatoes and cook until soft.
7. Stir in coconut milk, cover, and simmer for 20 minutes until the chicken is cooked through.
8. Serve with steamed rice or dosas.

3. Chicken Jalfrezi

Ingredients:

• 500g chicken curry cut (with skin)
• 2 onions (sliced)
• 2 tomatoes (chopped)
• 1 green bell pepper (sliced)
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• Salt (to taste)
• Fresh coriander (for garnish)

Steps:

1. Heat oil in a pan, add cumin seeds, and let them splutter.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Add turmeric, red chili powder, and salt. Cook for 1 minute.
5. Add the chicken and sauté for 5-6 minutes.
6. Add chopped tomatoes and bell pepper. Cook until the tomatoes break down.
7. Add garam masala and cook for another 5 minutes.
8. Garnish with fresh coriander and serve with rice or chapati.

3 Non-Indian Curry Recipes (Step-by-Step)

1. Crispy Roast Chicken with Garlic-Herb Sauce

Ingredients:

• 500g chicken curry cut (with skin)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper (to taste)
• 1 cup chicken stock
• 1 lemon (sliced)
• Fresh parsley (for garnish)

Steps:

1. Preheat the oven to 200°C (400°F).
2. Rub the chicken with olive oil, garlic powder, rosemary, thyme, salt, and pepper.
3. Arrange the chicken on a baking sheet and place lemon slices on top.
4. Roast for 30-35 minutes until the skin is crispy and the chicken is cooked through.
5. In a small pan, heat the chicken stock with garlic, and simmer for 5 minutes.
6. Drizzle the garlic-herb sauce over the roasted chicken and garnish with fresh parsley.
7. Serve with mashed potatoes or roasted vegetables.

2. Peri-Peri Chicken Curry

Ingredients:

• 500g chicken curry cut (with skin)
• 2 tbsp Peri-Peri sauce
• 1 onion (chopped)
• 1 red bell pepper (sliced)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 cup coconut milk
• Salt and pepper (to taste)

Steps:

1. Marinate the chicken with Peri-Peri sauce, paprika, garlic powder, and salt for 1 hour.
2. Heat olive oil in a pan and sauté onions until soft.
3. Add the marinated chicken and cook for 5-6 minutes on high heat.
4. Add sliced red bell pepper and coconut milk, then simmer for 15 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve with rice or couscous.

3. Chicken Paprikash

Ingredients:

• 500g chicken curry cut (with skin)
• 2 tbsp sweet paprika
• 1 onion (finely chopped)
• 1 cup sour cream
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 cup chicken broth
• Salt and pepper (to taste)

Steps:

1. Heat olive oil in a pan and sauté onions until golden brown.
2. Add garlic powder and paprika, and cook for 1 minute.
3. Add the chicken pieces and cook until browned.
4. Pour in chicken broth, cover, and simmer for 20 minutes until the chicken is tender.
5. Stir in sour cream and cook for an additional 5 minutes.
6. Serve with egg noodles or rice.

These recipes offer a mix of Indian and non-Indian chicken curry dishes, providing you with flavorful options that take advantage of the richer taste and juiciness of chicken with skin.