Should I make chicken curry or a vegetarian curry tonight?!
Indian-style Madras curryWww@FoodAQ@Com
Answers:
Chicken Curry!.!.!.!.!. Chicken= Good Stuff!.!.!.!.!.!.
Protein= Good for you!
Curry doesn't taste good without you know!.!.!.!.!.!.Chicken!
& curry is a fullfilling meal too!
Hope I helped!Www@FoodAQ@Com
Protein= Good for you!
Curry doesn't taste good without you know!.!.!.!.!.!.Chicken!
& curry is a fullfilling meal too!
Hope I helped!Www@FoodAQ@Com
Try this madras curry recipe from Curry House which states that its recipes are restaurant style!. I usually use cook in sauces myself but I think this will probably be more authentic!
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes!.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white!. Remove them from the pan and set aside!.
Heat the rest of the oil in a heavy saucepan over a moderate heat!.
Add the whole dried chillies and fry until they start to swell!.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round!. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute!. Take care not to burn the spices or the curry will lack flavour and taste bitter!.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done!. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan!.
10 minutes from the end add the garam masala and fenugreek leaves!.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick!.
* 1 year agoWww@FoodAQ@Com
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes!.
half teaspoon garam masala
Method
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white!. Remove them from the pan and set aside!.
Heat the rest of the oil in a heavy saucepan over a moderate heat!.
Add the whole dried chillies and fry until they start to swell!.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round!. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute!. Take care not to burn the spices or the curry will lack flavour and taste bitter!.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done!. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan!.
10 minutes from the end add the garam masala and fenugreek leaves!.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick!.
* 1 year agoWww@FoodAQ@Com
You should make chicken curry, protein = goodstuffWww@FoodAQ@Com
Chicken!. (I am a protein lover)Www@FoodAQ@Com
Cant go wrong with chicken!Www@FoodAQ@Com
chicken curry!.!.!. they will love it!.!.!.!.Www@FoodAQ@Com
do chicken curry it will b a full filling mealWww@FoodAQ@Com
go veggie!Www@FoodAQ@Com
chix is the bestWww@FoodAQ@Com
vegeWww@FoodAQ@Com