Curry recipe please,simpler the better :)?!
im thinking of cooking my wife a nice (medium) curry,i dont do much cooking so could anyone give me a fairly easy guide and recipe please, Www@FoodAQ@Com
Answers:
Try this!?
Vegetables Curry (2 servings)
Ingredients
1!.5 tablespoons vegetable oil
1 tablespoon curry powder
1/8 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon ginger powder
1/8 teaspoon yellow ginger powder
2 carrots (diced)
1 onion (chopped)
1 potato (diced)
1 teaspoon garlic powder
1 courgette (diced)
500 ml vegetable broth
150g canned small white beans
100g canned red kidney beans
100 ml cream
Salt and pepper to taste
2 teaspoons parsley leaves (minced)
Action
a!. Heat the oil in a thick bottom large pan!.
b!. Add curry, cinnamon, nutmeg, ginger, and yellow ginger,
and stir for 1 minute!.
c!. Add carrots, onion, garlic, potato, and courgette!. Mix well
and stir-fry for 5 minutes!.
d!. Add broth and cook 20 minutes on low fire, until the
vegetables are soft!.
e!. Add small white beans, red kidney beans, and
simmer on low fire!.
f!. Remove from the heat and add the cream!. Mix
thoroughly!.
g!. Add salt and pepper to taste!.
h!. Garnish with parsley, before serving!.
Curried Chicken Casserole
Ingredients A
1500g chicken
75g butter
Salt and pepper
1 onion (thinly sliced)
Broth or water
1 stalk lemon grass
Preparation
a!. Melt the butter in a frying-pan!.
b!. Sprinkle chicken with salt and pepper!.
c!. Arrange it in hot frying pan and cook 10 minutes,
turning so as to brown evenly!.
d!. Add lemon grass, continue cooking 10 minutes longer!.
e!. Arrange chicken in a hot casserole with slices of onion,
salt, and broth to cover!.
f!. Cover casserole and simmer in oven until chicken is tender!.
g!. Remove chicken, strain liquor!.
Ingredients B
50g butter
2 tablespoons flour
2 tablespoons curry powder (fried till fragrant)
500 ml liquor (strained)
100g current jelly
Salt
Action
a!. Melt butter in saucepan, add flour and mix with curry powder,
and stir until smooth!.
b!. Add liquor, currant jelly, and salt to season!.
c!. Turn half of sauce into casserole, arrange chicken over
sauce and cover with the remaining sauce!.
d!. Serve in casserole!.
Note: You may serve boiled rice with curried chicken!.
Curried Chicken
Ingredients
400g beans
5 chicken drumsticks
2 tablespoons curry paste
1 teaspoon chili powder (optional)
1 teaspoon garlic powder
1 tablespoon cooking oil
400 ml Canned coconut milk
Water (optional)
Action
a!. Wash and drain the chicken pieces!.
b!. Remove all the skin and unwanted fats!.
c!. In a large pot, heat the oil till hot!.
d!. Stir-fry curry paste, garlic powder and,
chili powder, till fragrant!.
e!. Stir in chicken drumsticks!. Mix well!.
f!. Add coconut milk and cook till boiling point!.
g!. Turn fire to low, cover the pot, and add beans!.
h!. Simmer till all are cooked and tender!.
i!. Serve very hot with white rice!.
Curried Pork (2 Servings)
Ingredients
400g pork
3 hard boiled eggs
Garlic powder
1 teaspoon soy sauce (optional)
1 tablespoon cooking oil
Action
a!. Wash and dry the pork!. Cut into big pieces!.
b!. In a saucepan, heat the oil hot!.
c!. Put the pieces of meat in the saucepan!.
d!. Brown both sides and remove from fire!.
e!. Sprinkle garlic powder on both sides of the meat!.
f!. Bring the curry gravy to heat!.
g!. Add the pork, cover the pot, and cook till it is tender!.
h!. Remove from fire, add eggs!.
i!. Add soy sauce to taste!.
Happy Cooking!Www@FoodAQ@Com
Vegetables Curry (2 servings)
Ingredients
1!.5 tablespoons vegetable oil
1 tablespoon curry powder
1/8 teaspoon cinnamon powder
1/8 teaspoon nutmeg powder
1/8 teaspoon ginger powder
1/8 teaspoon yellow ginger powder
2 carrots (diced)
1 onion (chopped)
1 potato (diced)
1 teaspoon garlic powder
1 courgette (diced)
500 ml vegetable broth
150g canned small white beans
100g canned red kidney beans
100 ml cream
Salt and pepper to taste
2 teaspoons parsley leaves (minced)
Action
a!. Heat the oil in a thick bottom large pan!.
b!. Add curry, cinnamon, nutmeg, ginger, and yellow ginger,
and stir for 1 minute!.
c!. Add carrots, onion, garlic, potato, and courgette!. Mix well
and stir-fry for 5 minutes!.
d!. Add broth and cook 20 minutes on low fire, until the
vegetables are soft!.
e!. Add small white beans, red kidney beans, and
simmer on low fire!.
f!. Remove from the heat and add the cream!. Mix
thoroughly!.
g!. Add salt and pepper to taste!.
h!. Garnish with parsley, before serving!.
Curried Chicken Casserole
Ingredients A
1500g chicken
75g butter
Salt and pepper
1 onion (thinly sliced)
Broth or water
1 stalk lemon grass
Preparation
a!. Melt the butter in a frying-pan!.
b!. Sprinkle chicken with salt and pepper!.
c!. Arrange it in hot frying pan and cook 10 minutes,
turning so as to brown evenly!.
d!. Add lemon grass, continue cooking 10 minutes longer!.
e!. Arrange chicken in a hot casserole with slices of onion,
salt, and broth to cover!.
f!. Cover casserole and simmer in oven until chicken is tender!.
g!. Remove chicken, strain liquor!.
Ingredients B
50g butter
2 tablespoons flour
2 tablespoons curry powder (fried till fragrant)
500 ml liquor (strained)
100g current jelly
Salt
Action
a!. Melt butter in saucepan, add flour and mix with curry powder,
and stir until smooth!.
b!. Add liquor, currant jelly, and salt to season!.
c!. Turn half of sauce into casserole, arrange chicken over
sauce and cover with the remaining sauce!.
d!. Serve in casserole!.
Note: You may serve boiled rice with curried chicken!.
Curried Chicken
Ingredients
400g beans
5 chicken drumsticks
2 tablespoons curry paste
1 teaspoon chili powder (optional)
1 teaspoon garlic powder
1 tablespoon cooking oil
400 ml Canned coconut milk
Water (optional)
Action
a!. Wash and drain the chicken pieces!.
b!. Remove all the skin and unwanted fats!.
c!. In a large pot, heat the oil till hot!.
d!. Stir-fry curry paste, garlic powder and,
chili powder, till fragrant!.
e!. Stir in chicken drumsticks!. Mix well!.
f!. Add coconut milk and cook till boiling point!.
g!. Turn fire to low, cover the pot, and add beans!.
h!. Simmer till all are cooked and tender!.
i!. Serve very hot with white rice!.
Curried Pork (2 Servings)
Ingredients
400g pork
3 hard boiled eggs
Garlic powder
1 teaspoon soy sauce (optional)
1 tablespoon cooking oil
Action
a!. Wash and dry the pork!. Cut into big pieces!.
b!. In a saucepan, heat the oil hot!.
c!. Put the pieces of meat in the saucepan!.
d!. Brown both sides and remove from fire!.
e!. Sprinkle garlic powder on both sides of the meat!.
f!. Bring the curry gravy to heat!.
g!. Add the pork, cover the pot, and cook till it is tender!.
h!. Remove from fire, add eggs!.
i!. Add soy sauce to taste!.
Happy Cooking!Www@FoodAQ@Com
2 tablespoons red or green curry paste
1 can coconut milk
4-5 cups veggies and/or meat or tofu (I use bell peppers, carrots, potatoes, broccoli and onion)
2 tablespoons fresh cilantro/coriander
1 chopped whole chili (jalapeno, birds eye or whatever hot chili you have)
salt and pepper
cooking oil
Saute vegetables in oil for 6-8 mins, season to taste with salt and pepper
Add curry paste and continue to saute for a few mins
Add coconut milk and simmer for 10 mins
When heated throughly, plate the curry and garnish with cilantro and fresh chili!.Www@FoodAQ@Com
1 can coconut milk
4-5 cups veggies and/or meat or tofu (I use bell peppers, carrots, potatoes, broccoli and onion)
2 tablespoons fresh cilantro/coriander
1 chopped whole chili (jalapeno, birds eye or whatever hot chili you have)
salt and pepper
cooking oil
Saute vegetables in oil for 6-8 mins, season to taste with salt and pepper
Add curry paste and continue to saute for a few mins
Add coconut milk and simmer for 10 mins
When heated throughly, plate the curry and garnish with cilantro and fresh chili!.Www@FoodAQ@Com
Indian Chicken Curry
Garam Masalla 1tbsp
Ground Coriander 1tbsp
1 onion
fresh ginger
5 cloves garlic
fresh chillies / chilli powder to taste
cloves
pepper corns
tomato purée
cinnamon stick
salt - desert spoon
turmeric 1 tsp
tomatoes - fresh or tinned
ghee
chicken
Heat oil/fat!. Season with pepper corns, cinnamon and cloves!. Heat until aroma released!. Remove twigs!. Fry chopped onion, garlic and ginger!. Add tomatoes, tomato puree, garam masalla, turneric, ground coriander, chilli, salt!. Simmer until oil comes to top!. Add chicken pieces!. Cook through!. Add water if needed!.
Add yoghurt for alternative!.
Substitute tomato puree for lemon juice and use prawns instead of chicken for another alternative
Enjoy!Www@FoodAQ@Com
Garam Masalla 1tbsp
Ground Coriander 1tbsp
1 onion
fresh ginger
5 cloves garlic
fresh chillies / chilli powder to taste
cloves
pepper corns
tomato purée
cinnamon stick
salt - desert spoon
turmeric 1 tsp
tomatoes - fresh or tinned
ghee
chicken
Heat oil/fat!. Season with pepper corns, cinnamon and cloves!. Heat until aroma released!. Remove twigs!. Fry chopped onion, garlic and ginger!. Add tomatoes, tomato puree, garam masalla, turneric, ground coriander, chilli, salt!. Simmer until oil comes to top!. Add chicken pieces!. Cook through!. Add water if needed!.
Add yoghurt for alternative!.
Substitute tomato puree for lemon juice and use prawns instead of chicken for another alternative
Enjoy!Www@FoodAQ@Com
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate!.
1 lb!. small red potatoes, halved or quartered
Coarse salt
1? lbs!. boneless, skinless chicken breasts, sliced crosswise into ?” strips
1 Tbsp!. curry powder
3 tsp!. veg!. oil
6 garlic cloves, minced
? tsp!. red pepper flakes
? cup canned coconut milk
1 Tbsp!. tomato paste
1 cup frozen peas, thawed
? cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”!. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes!. Drain!.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp!. salt!. In a large, nonstick skillet, heat 1 tsp!. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes!. Transfer to a plate, repeat with other half of chicken!.
Reduce heat to med-low!. Cooke garlic and pepper flakes in remaining 1 tsp!. oil, about 1 min!. In small bowl, whisk together coconut milk, tomato paste, and ? cup water!. Pour into pan, add peas, and stir until liquid just begins to simmer!.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts!.
--Everyday FOOD
Www@FoodAQ@Com
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate!.
1 lb!. small red potatoes, halved or quartered
Coarse salt
1? lbs!. boneless, skinless chicken breasts, sliced crosswise into ?” strips
1 Tbsp!. curry powder
3 tsp!. veg!. oil
6 garlic cloves, minced
? tsp!. red pepper flakes
? cup canned coconut milk
1 Tbsp!. tomato paste
1 cup frozen peas, thawed
? cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”!. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes!. Drain!.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp!. salt!. In a large, nonstick skillet, heat 1 tsp!. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes!. Transfer to a plate, repeat with other half of chicken!.
Reduce heat to med-low!. Cooke garlic and pepper flakes in remaining 1 tsp!. oil, about 1 min!. In small bowl, whisk together coconut milk, tomato paste, and ? cup water!. Pour into pan, add peas, and stir until liquid just begins to simmer!.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts!.
--Everyday FOOD
Www@FoodAQ@Com
chicken jalfrezi
Ingredients
Serves 4
4 chicken breasts, diced
1 red pepper, sliced into chunks
4 green chillies, sliced lengthways
1 tbsp cumin seeds
1 tsp coriander seeds
4 inch cinnamon stick
2 cardomom pods
4 cloves
? tsp turmeric
? pint (275 ml) brown stuff
2 tbsp fresh coriander, finely chopped
2 tsp garam masala
2 tbsp ghee, for frying
1
Grind the whole spices (use only 1 tsp of the cumin seeds) and add to the turmeric!. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge)!.
2
Heat the oil or ghee in a large pan – it must be very hot!. Add the remaining cumin seeds!. Once they begin to crackle, add your chicken (it will spit everywhere so take care) and turn in the fat to brown it!. Turn the heat down and add the chillies and pepper!. Stir fry until the pepper starts to soften!.
3
Add the brown stuff!. Simmer for 20 minutes until the chicken is cooked through!. Just before serving, stir in the garam masala and chopped fresh coriander!.
Serve with rice and/or naans!.
Add seeds from the chillies or use red chillies for more heat!.
Www@FoodAQ@Com
Ingredients
Serves 4
4 chicken breasts, diced
1 red pepper, sliced into chunks
4 green chillies, sliced lengthways
1 tbsp cumin seeds
1 tsp coriander seeds
4 inch cinnamon stick
2 cardomom pods
4 cloves
? tsp turmeric
? pint (275 ml) brown stuff
2 tbsp fresh coriander, finely chopped
2 tsp garam masala
2 tbsp ghee, for frying
1
Grind the whole spices (use only 1 tsp of the cumin seeds) and add to the turmeric!. Thoroughly coat the meat with the spices and leave to marinade for at least a couple of hours (preferably overnight in the fridge)!.
2
Heat the oil or ghee in a large pan – it must be very hot!. Add the remaining cumin seeds!. Once they begin to crackle, add your chicken (it will spit everywhere so take care) and turn in the fat to brown it!. Turn the heat down and add the chillies and pepper!. Stir fry until the pepper starts to soften!.
3
Add the brown stuff!. Simmer for 20 minutes until the chicken is cooked through!. Just before serving, stir in the garam masala and chopped fresh coriander!.
Serve with rice and/or naans!.
Add seeds from the chillies or use red chillies for more heat!.
Www@FoodAQ@Com
u could buy a cooked chicken and a curry sauce in the jar (unclebens curry or something) and bunk it all in a pot n cook it and also easiest thing to do is buy the rice u can cook in microwave takes a few mins
im a rather lazy cook lol so i usually got for quickest n easiest options lolWww@FoodAQ@Com
im a rather lazy cook lol so i usually got for quickest n easiest options lolWww@FoodAQ@Com
Ingredients
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon turmeric
1 tablespoon ginger
Directions
1Mix all ingredients together and store in an airtight container!.
2The important thing here is that all ingredients are present in equal parts - feel free to make as much or little of this as you need; don't be limited by the measurements given above!
Www@FoodAQ@Com
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon turmeric
1 tablespoon ginger
Directions
1Mix all ingredients together and store in an airtight container!.
2The important thing here is that all ingredients are present in equal parts - feel free to make as much or little of this as you need; don't be limited by the measurements given above!
Www@FoodAQ@Com
You could use chicken and then use a curry sauce from a jar, a really nice one though, a good make!. then make rice!.
http://www!.deliaonline!.com/cookery-schoo!.!.!.
Www@FoodAQ@Com
http://www!.deliaonline!.com/cookery-schoo!.!.!.
Www@FoodAQ@Com
go to youtube search how to make curry
tons of ways and step by step instructions Www@FoodAQ@Com
tons of ways and step by step instructions Www@FoodAQ@Com