Chicken curry recipe???!
i need a curry recipe using coconut curry as a base
thanksWww@FoodAQ@Com
thanksWww@FoodAQ@Com
Answers:
Simple but yummy chicken curry dish
1 - fry in a large pot 3 table spoons of oil one chopped onion with one clove of garlic
2 - toss in one can of chopped tomatoes and continuue stirring for one minute!.
3 - Stir in one or two tablespoons of curry powder
4!. - Toss in 1 kilogram diced chicken or 8 chicken drumsticks
5!. - put the heat down to a simmer
6!. - toss in one can of coconut cream
7!. - cover with water
8 - 3 teaspoons of salt
9 - cook on low heat for 45 mins
You can vary every part of this recipe to taste!. It is very forgiving!.Www@FoodAQ@Com
1 - fry in a large pot 3 table spoons of oil one chopped onion with one clove of garlic
2 - toss in one can of chopped tomatoes and continuue stirring for one minute!.
3 - Stir in one or two tablespoons of curry powder
4!. - Toss in 1 kilogram diced chicken or 8 chicken drumsticks
5!. - put the heat down to a simmer
6!. - toss in one can of coconut cream
7!. - cover with water
8 - 3 teaspoons of salt
9 - cook on low heat for 45 mins
You can vary every part of this recipe to taste!. It is very forgiving!.Www@FoodAQ@Com
Coconut chicken curry
Ingredients (serves 4)
2 tablespoons vegetable oil
750g chicken thigh fillets, trimmed, cut into thirds
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed, bruised, thinly sliced
1 small red chilli, deseeded, thinly sliced
400ml can coconut milk
15 fresh curry leaves
1 cup coriander leaves
1/2 lime, juiced
steamed jasmine rice, coriander sprigs and lime wedges, to serve
Method
Heat 1 tablespoon oil in a wok or large frying pan over high heat!. Add half the chicken!. Cook, turning occasionally, for 3 to 4 minutes or until golden!. Using a slotted spoon, transfer to a plate!. Repeat with remaining chicken!.
Reduce heat to medium-high!. Add remaining oil to wok!. Add onion and garlic!. Cook, stirring often, for 3 minutes!. Add turmeric, curry paste, lemongrass and chilli!. Cook, stirring, for 1 minute or until aromatic!.
Stir in coconut milk and curry leaves!. Bring to the boil!. Reduce heat to low!. Return chicken to wok!. Cover and simmer for 15 to 20 minutes or until chicken is tender!. Stir in coriander and 1 tablespoon lime juice!. Spoon over rice and top with coriander sprigs!. Serve with lime wedges!.Www@FoodAQ@Com
Ingredients (serves 4)
2 tablespoons vegetable oil
750g chicken thigh fillets, trimmed, cut into thirds
1 brown onion, cut into thin wedges
2 garlic cloves, finely chopped
1 teaspoon ground turmeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed, bruised, thinly sliced
1 small red chilli, deseeded, thinly sliced
400ml can coconut milk
15 fresh curry leaves
1 cup coriander leaves
1/2 lime, juiced
steamed jasmine rice, coriander sprigs and lime wedges, to serve
Method
Heat 1 tablespoon oil in a wok or large frying pan over high heat!. Add half the chicken!. Cook, turning occasionally, for 3 to 4 minutes or until golden!. Using a slotted spoon, transfer to a plate!. Repeat with remaining chicken!.
Reduce heat to medium-high!. Add remaining oil to wok!. Add onion and garlic!. Cook, stirring often, for 3 minutes!. Add turmeric, curry paste, lemongrass and chilli!. Cook, stirring, for 1 minute or until aromatic!.
Stir in coconut milk and curry leaves!. Bring to the boil!. Reduce heat to low!. Return chicken to wok!. Cover and simmer for 15 to 20 minutes or until chicken is tender!. Stir in coriander and 1 tablespoon lime juice!. Spoon over rice and top with coriander sprigs!. Serve with lime wedges!.Www@FoodAQ@Com
Have you heard of Chicken Korma its made using a coconut cream, I am and english woman living in india if you want me to find a recipe for you send another question, meat or non meat will find you all the ingredients :-)Www@FoodAQ@Com