How to make a good chicken curry?!
anyone know how to make a good chicken curry nice and hot Www@FoodAQ@Com
Answers:
Once you have tasted this you will never go back to ordinary roast chicken again!.!.!.
IT IS SOOOOOOOOOOOOOOOOOOOOO GOOD!.!.!.
BUTTER CHICKEN
A traditional butter chicken
Ingredients
60 g butter/margarine
15 ml oil
1 kg chicken fillet, cut into cubes
2 medium onions, finely chopped
20 ml garam masala
20 ml ground koljana
30 ml garlic and ginger paste
20 ml chilli powder
5 ml salt
3 cardamom pods
5 black peppercorns
150 ml natural yoghurt
30 ml tomato puree
150 ml milk water – half water, half milk
2 bay leaves
10 ml cornflour
200 ml cream
Method
? Heat butter and oil in a pot!. Sear the chicken pieces until they are brown!. Remove from pot!.
? Fry onions until they are golden and soft!.
? In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces!.
? Add this to the onions!.
? Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally!.
? Turn the chicken pieces over and simmer for another 15 min!.
? Mix the flour with the cream!. Add to chicken!. Cook for a further 10-15 min!.
? Garnish with fresh coriander and chopped green onions!.
? Serves great with roast potatoes, rice or couscous!.
Www@FoodAQ@Com
IT IS SOOOOOOOOOOOOOOOOOOOOO GOOD!.!.!.
BUTTER CHICKEN
A traditional butter chicken
Ingredients
60 g butter/margarine
15 ml oil
1 kg chicken fillet, cut into cubes
2 medium onions, finely chopped
20 ml garam masala
20 ml ground koljana
30 ml garlic and ginger paste
20 ml chilli powder
5 ml salt
3 cardamom pods
5 black peppercorns
150 ml natural yoghurt
30 ml tomato puree
150 ml milk water – half water, half milk
2 bay leaves
10 ml cornflour
200 ml cream
Method
? Heat butter and oil in a pot!. Sear the chicken pieces until they are brown!. Remove from pot!.
? Fry onions until they are golden and soft!.
? In a separate bowl, blend together all the spices, yoghurt, tomato puree and chicken pieces!.
? Add this to the onions!.
? Add the milk and bay leaves and leave to simmer for 15 min, stirring occasionally!.
? Turn the chicken pieces over and simmer for another 15 min!.
? Mix the flour with the cream!. Add to chicken!. Cook for a further 10-15 min!.
? Garnish with fresh coriander and chopped green onions!.
? Serves great with roast potatoes, rice or couscous!.
Www@FoodAQ@Com
Ingredients:
1 16-oz chicken
about 1/4 cup milk
1/4 stick margarine
2 cups (uncooked) white rice - preferably jasmine
1/4 large onion
5 sticks celery (approx)
curry powder
Directions:
Start the rice first and it should be done at around the same time as the rest of the recipe!.
Chop the onion small and the celery the way you would for a macaroni-type salad (i!.e!. crosswise, small)!. Sautee these in some oil, about three minutes on medium-high, then add the chicken!. Cook till the chicken is done!. It should be golden brown, tender and chewy!.
While your chicken and celery and onion are cooking (make sure to stir them up occasionally) melt the margarine and butter in a pot and dump in curry powder to taste!. It's ready when it starts to bubble a bit and/or becomes slightly thicker!. Or when you say it's ready, I guess!.
When everything is done, simply dump it together!. It should smell lovely and taste even better!.
Serves: 3 or 4
Preparation time: 20 minutesWww@FoodAQ@Com
1 16-oz chicken
about 1/4 cup milk
1/4 stick margarine
2 cups (uncooked) white rice - preferably jasmine
1/4 large onion
5 sticks celery (approx)
curry powder
Directions:
Start the rice first and it should be done at around the same time as the rest of the recipe!.
Chop the onion small and the celery the way you would for a macaroni-type salad (i!.e!. crosswise, small)!. Sautee these in some oil, about three minutes on medium-high, then add the chicken!. Cook till the chicken is done!. It should be golden brown, tender and chewy!.
While your chicken and celery and onion are cooking (make sure to stir them up occasionally) melt the margarine and butter in a pot and dump in curry powder to taste!. It's ready when it starts to bubble a bit and/or becomes slightly thicker!. Or when you say it's ready, I guess!.
When everything is done, simply dump it together!. It should smell lovely and taste even better!.
Serves: 3 or 4
Preparation time: 20 minutesWww@FoodAQ@Com
Ingredients:
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold
:
Melt butter in saucepan; add apple, celery, garlic and onion!. Cook until onion is tender!. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth!.
Stir into onion mixture; add milk!. Cook until thickened, stirring constantly!. Add chicken and mushrooms; stir and heat through!. Serve over rice ring!.
Rice Ring : Melt butter in skillet; add onion and almonds (until golden)!. Add raisins; heat until plump!. Add all to rice and mix!.
Press mixture into greased mold!. Unmold at once on platter and fill with indian chicken curry!.
Www@FoodAQ@Com
1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold
:
Melt butter in saucepan; add apple, celery, garlic and onion!. Cook until onion is tender!. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth!.
Stir into onion mixture; add milk!. Cook until thickened, stirring constantly!. Add chicken and mushrooms; stir and heat through!. Serve over rice ring!.
Rice Ring : Melt butter in skillet; add onion and almonds (until golden)!. Add raisins; heat until plump!. Add all to rice and mix!.
Press mixture into greased mold!. Unmold at once on platter and fill with indian chicken curry!.
Www@FoodAQ@Com
l!. One large onion!.
2!. Two or three chopped pieces of garlic!.
3!. Small sliced piece of ginger!.
4!. Rye seeds!.!.!.!.teaspoon!.
5!. Jeera powder!.!.!.!.level teaspoon!.
6!. Coriander powder 2 teaspoons
7!. Garam Masala 1 teaspoon
8!. Tumeric (Haldi) 1 teaspoon!.
9!. Chilli powder to taste (some powders are really hot!.
10!. Vindaloo paste tablespoonful!.
12!. Tomato Puree and one tin of chopped tomatoes (Italian preferred!.!.!.!.Cirio or something like that)!.
13!. Chicken!. cut in pieces or chicken legs and breast
14!. Cardamon seeds 2 (don't eat these they taste awful!.
15!. Cinnamon!. l stick or a quarter of a teaspoon!.
Oil or ghee!.!.!.!.!.ghee makes everything taste a whole lot better but oil if you are diet conscious!.
16!. Coriander leaves to garnish!.
17!. Salt to taste!.
Dry fry rye seeds and jeera seeds (if not using powder)
Add some oil or ghee to fry onions and fry till golden brown adding the chopped garlic, ginger and a small piece of deseeded green chilli (take seeds out if they are very hot)!.
then add all the spices and fry for one minute only!.
Add the chicken pieces and fry till the chicken has lost its raw appearance and is covered with spices!.
Add chopped tomatoes and tablespoon of tomato puree!.
Stir until chicken is completely covered with the tomatoes!.
Add vindaloo paste!.
Add water if necessary
Add salt to taste!.
Cook until chicken is completely cooked!.
When cooked add some coriander leaves on top!.
You can also add some coconut milk or grate some hard coconut (it comes in a packet like butter) if you like a coconut taste!.
You can also add two tablespoons of Greek yoghurt to make it different another time!.
You can also buy ready made chapattis from the supermarket!. Put these on a hot tava (frying pan will do if you don't have one) and butter on each side as you put it on the frying pan!. !.!.it should blow up a little but keep turning over and over again until it is cooked with little brown blisters on each side!. Eat hot otherwise it will be like eating leather!!!Www@FoodAQ@Com
2!. Two or three chopped pieces of garlic!.
3!. Small sliced piece of ginger!.
4!. Rye seeds!.!.!.!.teaspoon!.
5!. Jeera powder!.!.!.!.level teaspoon!.
6!. Coriander powder 2 teaspoons
7!. Garam Masala 1 teaspoon
8!. Tumeric (Haldi) 1 teaspoon!.
9!. Chilli powder to taste (some powders are really hot!.
10!. Vindaloo paste tablespoonful!.
12!. Tomato Puree and one tin of chopped tomatoes (Italian preferred!.!.!.!.Cirio or something like that)!.
13!. Chicken!. cut in pieces or chicken legs and breast
14!. Cardamon seeds 2 (don't eat these they taste awful!.
15!. Cinnamon!. l stick or a quarter of a teaspoon!.
Oil or ghee!.!.!.!.!.ghee makes everything taste a whole lot better but oil if you are diet conscious!.
16!. Coriander leaves to garnish!.
17!. Salt to taste!.
Dry fry rye seeds and jeera seeds (if not using powder)
Add some oil or ghee to fry onions and fry till golden brown adding the chopped garlic, ginger and a small piece of deseeded green chilli (take seeds out if they are very hot)!.
then add all the spices and fry for one minute only!.
Add the chicken pieces and fry till the chicken has lost its raw appearance and is covered with spices!.
Add chopped tomatoes and tablespoon of tomato puree!.
Stir until chicken is completely covered with the tomatoes!.
Add vindaloo paste!.
Add water if necessary
Add salt to taste!.
Cook until chicken is completely cooked!.
When cooked add some coriander leaves on top!.
You can also add some coconut milk or grate some hard coconut (it comes in a packet like butter) if you like a coconut taste!.
You can also add two tablespoons of Greek yoghurt to make it different another time!.
You can also buy ready made chapattis from the supermarket!. Put these on a hot tava (frying pan will do if you don't have one) and butter on each side as you put it on the frying pan!. !.!.it should blow up a little but keep turning over and over again until it is cooked with little brown blisters on each side!. Eat hot otherwise it will be like eating leather!!!Www@FoodAQ@Com
This is the BEST curried chicken recipe I have ever had!. If you find you like it, make a lot of the spices before hand and put them in a tupperware container!. 2 tbsp or so will do the trick!
1 tablespoon vegetable oil or canola oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 finely chopped small onion
1/2 Tsp Powdered ginger
1 tbsp minced garlic
2 Teaspoons garam masala
1 Teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 (8 ounce) can tomato sauce
8 ounces nonfat sour cream
2 tablespoons butter
2 teaspoons lemon juice
1 bay leaf
1 Teaspoon chili powder
1!. Cook chicken in oil in a large pot over med-high heat until just starting to brown!.
2!. Add onion, stir until the onion is soft!.
3!. Add garlic; stir for 2 minutes!. Sprinkle on all dry ingredients, stirring 2 minutes!. Stir in remaining ingredients and bring to a boil!.
4!. Reduce heat and simmer gently, uncovered for 20 minutes!.
5!. Remove bay leaf !. Taste for salt and black pepper!.
6!. Cook down until desired consistency is reached!.
7!. Plate and garnish with chopped scallions/green onions and/or cilantro (if desired)!.
Www@FoodAQ@Com
1 tablespoon vegetable oil or canola oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 finely chopped small onion
1/2 Tsp Powdered ginger
1 tbsp minced garlic
2 Teaspoons garam masala
1 Teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 (8 ounce) can tomato sauce
8 ounces nonfat sour cream
2 tablespoons butter
2 teaspoons lemon juice
1 bay leaf
1 Teaspoon chili powder
1!. Cook chicken in oil in a large pot over med-high heat until just starting to brown!.
2!. Add onion, stir until the onion is soft!.
3!. Add garlic; stir for 2 minutes!. Sprinkle on all dry ingredients, stirring 2 minutes!. Stir in remaining ingredients and bring to a boil!.
4!. Reduce heat and simmer gently, uncovered for 20 minutes!.
5!. Remove bay leaf !. Taste for salt and black pepper!.
6!. Cook down until desired consistency is reached!.
7!. Plate and garnish with chopped scallions/green onions and/or cilantro (if desired)!.
Www@FoodAQ@Com
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
? tsp ground turmeric
salt and freshly ground black pepper
100ml/3?fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1!. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover!. Count to 20, then carefully pour away the water!. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard!. Chop the flesh roughly and put it down on a plate to one side!.
2!. Peel and finely chop the onion!. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown!. Watch carefully to make sure it doesn't burn!.
3!. Meanwhile, peel and finely chop the ginger and the garlic!.
4!. Slit the chilli using a sharp knife!. Slice the flesh away from the cluster of seeds in the middle!. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting!. You can use a fork to hold the chilli down or wear rubber gloves!. Chop the chilli finely!.
5!. Measure the ground spices into a teacup!. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so!. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds!. Then add the spices in the cup into the onions!. Fry the spices for a minute or two, stirring all the time so that they do not stick!. Add some salt and freshly ground black pepper!.
6!. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes!.
7!. Add the chicken pieces to the pan and stir them around so they are covered with the sauce!. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally!. Chicken thighs will take longer to cook than breast pieces!.
8!. Now add the yoghurt to the chicken and stir it in!. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it!. The sauce will probably taste quite sweet because of the tomatoes!. Cut the lime in half and squeeze its juice into the sauce!. Stir and taste again, and decide whether you want to add the second half!.
9!. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice!.Www@FoodAQ@Com
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
? tsp ground turmeric
salt and freshly ground black pepper
100ml/3?fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1!. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover!. Count to 20, then carefully pour away the water!. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard!. Chop the flesh roughly and put it down on a plate to one side!.
2!. Peel and finely chop the onion!. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown!. Watch carefully to make sure it doesn't burn!.
3!. Meanwhile, peel and finely chop the ginger and the garlic!.
4!. Slit the chilli using a sharp knife!. Slice the flesh away from the cluster of seeds in the middle!. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting!. You can use a fork to hold the chilli down or wear rubber gloves!. Chop the chilli finely!.
5!. Measure the ground spices into a teacup!. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so!. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds!. Then add the spices in the cup into the onions!. Fry the spices for a minute or two, stirring all the time so that they do not stick!. Add some salt and freshly ground black pepper!.
6!. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes!.
7!. Add the chicken pieces to the pan and stir them around so they are covered with the sauce!. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally!. Chicken thighs will take longer to cook than breast pieces!.
8!. Now add the yoghurt to the chicken and stir it in!. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it!. The sauce will probably taste quite sweet because of the tomatoes!. Cut the lime in half and squeeze its juice into the sauce!. Stir and taste again, and decide whether you want to add the second half!.
9!. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice!.Www@FoodAQ@Com
hmm ok i never use specific measurements!. i just judge it based on consistency, flavor, and trial & error!. but if you're generally familiar with the kitchen you can figure out how much to use of each ingredient (i'll try to specify)
ingredients:
-around a tablespoon butter
-tiny bit of vegetable oil
-1 finely chopped onion
-half a teaspoon minced garlic
-1 teaspoon curry powder!. if not then 1 tablespoon curry paste (i've never used curry paste, but i'm guessing the powder is more concentrated)
-chili powder (according to taste)
-half a teaspoon tomato paste
-chicken broth (about 1 cup maybe)
-cooked chicken cubes (just marinate them in advace and brown them in some olive oil or butter)
-chopped celery
-cashew nuts
-coconut milk
-salt and pepper to taste
-peanut/satay paste (optional)
-melt butter in saucepan (medium heat)
-add onions and garlic until golden brown
-add curry powder/paste and tomato paste until they start to sizzle!. if u used the powder and things are a little dry and start to stick and burn in the pan, add a tiny bit of butter (or oil) to loosen things up!.
-add a teaspoon of panut/satay paste
-add celery and toss around quickly
-add chicken and toss around for like half a minute (again if things start to stick to pan add some more oil or butter)
-add chicken broth (about half a cup)
-increase heat, let it boil
-add some coconut milk (around half a cup or according to taste)
-lower heat
-let it simmer for hmmm 15 minutes i guess!.!.!. well it's according to taste!. the longer you let it simmer (not too long though) the stronger the flavor
-serve with rice and add cashew nuts right before serving
Www@FoodAQ@Com
ingredients:
-around a tablespoon butter
-tiny bit of vegetable oil
-1 finely chopped onion
-half a teaspoon minced garlic
-1 teaspoon curry powder!. if not then 1 tablespoon curry paste (i've never used curry paste, but i'm guessing the powder is more concentrated)
-chili powder (according to taste)
-half a teaspoon tomato paste
-chicken broth (about 1 cup maybe)
-cooked chicken cubes (just marinate them in advace and brown them in some olive oil or butter)
-chopped celery
-cashew nuts
-coconut milk
-salt and pepper to taste
-peanut/satay paste (optional)
-melt butter in saucepan (medium heat)
-add onions and garlic until golden brown
-add curry powder/paste and tomato paste until they start to sizzle!. if u used the powder and things are a little dry and start to stick and burn in the pan, add a tiny bit of butter (or oil) to loosen things up!.
-add a teaspoon of panut/satay paste
-add celery and toss around quickly
-add chicken and toss around for like half a minute (again if things start to stick to pan add some more oil or butter)
-add chicken broth (about half a cup)
-increase heat, let it boil
-add some coconut milk (around half a cup or according to taste)
-lower heat
-let it simmer for hmmm 15 minutes i guess!.!.!. well it's according to taste!. the longer you let it simmer (not too long though) the stronger the flavor
-serve with rice and add cashew nuts right before serving
Www@FoodAQ@Com
easiest way i know how is, brown chicken, add 1 tin of crushed or chopped tomatos half a tin of coconut cream/milk and a few tsps of curry powder, its makes a kind of chicken kormaWww@FoodAQ@Com
first u need a chicken, and some curry, m,ix it all in a blender and bake at 300 degrees cWww@FoodAQ@Com