Could some one give me a recipe for a good chicken curry, just a normal one not korma or anything like that x?!
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
you need
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
yummm
Answers: PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
you need
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.
yummm
take chix roll it around in some Masala (sweet) curry and make it anyway that you usually do. nice thing about sweet curry is it give the great color and smell but not too much kick.
Easy Chicken Curry
PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
INGREDIENTS
6 skinless, boneless chicken breast halves - cut into strips
1/4 cup olive oil
2 large onions, diced
1/3 cup curry powder, or to taste
DIRECTIONS
Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Serve over rice
Chicken Curry
Ingredients
For the poached chicken:
1 tablespoon extra-virgin olive oil (EVOO)
2 cloves garlic, chopped
1 onion, chopped
3 carrots, peeled and thinly sliced
4 ribs celery from the heart, chopped
3 cups chicken stock
3 cups water
1 pack (3 breasts, 6 to 8 ounces each) boneless, skinless chicken breasts
1 pack (about 4) boneless, skinless chicken thighs
1 bay leaf
For Elsa’s Curry Sauce:
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
Salt
2 Honey Crisp, McIntosh or Gala apples, quartered, core cut away and chopped with skin left on
2 tablespoons flour
1 tablespoon curry powder
1 tablespoon peanut butter
2 tablespoons mincemeat
2 tablespoons Major Grey's mango chutney
2 1/2 cups chicken stock
2 teaspoons lemon juice
1 cup Basmati rice, cooked to package directions
Toppings:
Chopped scallions
Spanish peanuts
Unsweetened coconut
Major Grey's Chutney
Yields: 4 servings
Preparation
Heat a medium-size soup pot over medium to medium-high heat with 1 tablespoon EVOO, about 1 turn of the pan. Add the garlic, onion, carrots and celery and sauté until they start to soften up, 5-6 minutes.
Add the chicken stock and water, bring up to a boil, then reduce to a simmer and add the chicken and a bay leaf to the pot. Poach the chicken with a bay leaf until cooked through, 15 minutes. (The chicken can remain on stove over low heat through the curry preparation).
Get the rice started for tonight's dinner, according to package directions; it will take longer to cook than it takes to prepare the curry.
For the curry, heat a large skillet with a tablespoon of EVOO, about 1 turn of the pan, and the butter over medium heat. Cooks the onion until they start to get really tender, then add the garlic and continue to cook until the onions caramelize, about 12-15 minutes total. Season with a little salt and add the apples, cook 3-4 minutes, then sprinkle in the flour and curry powder. Cook for a minute then melt in the peanut butter, mincemeat and chutney. Stir in the chicken stock and simmer about 5 minutes to combine flavors.
While the curry is simmering, chop up 2 chicken breasts and 2 chicken thighs. Add a little lemon juice to the sauce, turn off the heat and fold in the chicken. Fill shallow bowls with the chicken curry and top them off with a small scoop of rice. Serve the assorted toppings alongside.
(To prepare for the next night's meal, let the poaching liquid cool and chop up the remaining chicken breast and thighs. Add the meat back to the pot of cooled broth and veggies and place into the refrigerator for tomorrow night's Chicken Soup With Broken Spaghetti. * Go to Rachael Ray's website for the recipe for soup recipe.)
1. Ingredients:
2 tablespoons all-purpose flour
4 (6 ounce) skinless, boneless chicken breast halves
1 2/3 tablespoons olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons medium to hot curry powder
Coarse salt
3/4 pound small red potatoes, cut into 1/2-inch chunks
1 (14.5 ounce) can diced tomatoes, (preferably zesty flavored), with juice
2. Cooking Directions
Place flour on a plate. Dredge chicken in flour, shaking off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add chicken, and cook until golden brown, about 3 minutes per side. Transfer chicken to a bowl; set aside.
Heat remaining 2 teaspoons oil in same skillet; cook onion and garlic, stirring frequently, until onion is softened, about 5 minutes. Stir in curry powder and 3/4 teaspoon salt; cook 1 minute more.
Add potatoes and 1 cup water; bring to a boil. Reduce heat to a simmer; cover, and cook until potatoes are just tender but still offer slight resistance when pierced with the tip of a paring knife, about 7 minutes. Stir in tomatoes and 1/4 cup water.
Return chicken to skillet along with any accumulated juices in bowl; simmer, covered, until chicken is cooked through, 12 to 15 minutes.
Get the marinade season packet made by McCormick
called Grill Mates Southwest Marinade. Easy to make! I use this for my family and they LOVE IT! Get you some Uncle Ben's microwave rice in a bag flavored SantaFe and you got yourself a meal! Yes, this Marinade taste like curry.
JAT PAT CHICKEN CURRY: this literally translates into "quick & easy" chicken curry.
My family loves this dish, it's a weekly dinner in my house!
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
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All the spices are easily available in any large grocery store and definitely in any Indian grocery store.
Better yet, PARAMPARA is a really good brand of ready made spice mixutures (masalas) that you can find in any Indian store and they are delicious & easy. It's basically adding chicken, Parampara ready made masala packet & water! They come in lots of flavors too.
http://www.paramparamix.com/product.htm
http://www.ishopindian.com/shop/catalog/...
1.Cut 1/2 Kg.Skinless Chicken Breasts into 2 inch long
stripes.Marinate with 1 table spoon Ginger garlic paste +
Juice of one lemon + Salt to taste for ten minutes.
2.Fry the marinated stripes in a non stick flat fry pan using
just enough vegitable oil.
3.Cut three midium sized red onions into thin slices.
4.Cut three midium sized red tomatoes into small pices.
5.In a deep shallow fry pan heat 2 table spoon vegitable oil
add onion slices,saute till colour of onion changes,add one
tea spoon ginger garlic paste+1 tea spoon salt & fry for 1
minute
6 Add tomatoes and one pinch of turmeric powder,stir well,
cook with lid covered for two to three minutes.
7 Add fried chicken strips + half teaspoon vinegar,mix well
and simmer for two minutes.
8 Garnish with freshly chopped coreander & serve hot.
Try this recipe....Its very easy & tasty.
Heat oil.
Add thinly sliced onions (5-6 for 1 kg chicken)) and just mix till thay become pink. (You don't have to fry them till brown)
Add chicken, salt, haldi pwd, dhania pwd, red chilli pwd,1 tomato, 1 sp curd.
Mix well and cover it till it dries.
Now bhuno the chicken (not too much...for about 5 mins)
Add water for the gravy and add 2 sp garam masala.
Leave it on low flame till chicken gets cooked.