What's a simple way to make chicken curry?!
Answers:
Quick, Simple Chicken Curry
I love this recipe, its simple, and doesn't have a long list of ingredients!. I usually serve it over rice!.
Ingredients
* 4 boneless skinless chicken thighs, cut into bite-sized pieces
* 1 tablespoon vegetable oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 green pepper, chopped
* 2 tablespoons medium curry paste (I use Patak's Curry Paste)
* 5-6 new potatoes, cooked & cubed
* 1 cup frozen green pea
* 1 (14 ounce) can coconut milk, well shaken
Directions
1!.In a deep frying pan, brown chicken thighs in oil!.
2!.Remove chicken from pan& keep warm!.
3!.Saute onion and green pepper until soft; add garlic and saute 1 minute!.
4!.Stir in curry paste and cook 3-4 minutes!.
5!.Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency!.
6!.Serve over rice!.
Www@FoodAQ@Com
I love this recipe, its simple, and doesn't have a long list of ingredients!. I usually serve it over rice!.
Ingredients
* 4 boneless skinless chicken thighs, cut into bite-sized pieces
* 1 tablespoon vegetable oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 green pepper, chopped
* 2 tablespoons medium curry paste (I use Patak's Curry Paste)
* 5-6 new potatoes, cooked & cubed
* 1 cup frozen green pea
* 1 (14 ounce) can coconut milk, well shaken
Directions
1!.In a deep frying pan, brown chicken thighs in oil!.
2!.Remove chicken from pan& keep warm!.
3!.Saute onion and green pepper until soft; add garlic and saute 1 minute!.
4!.Stir in curry paste and cook 3-4 minutes!.
5!.Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency!.
6!.Serve over rice!.
Www@FoodAQ@Com
Indian Chicken Curry --
"My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"
INGREDIENTS
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
DIRECTIONS
Rinse chicken and pat dry; season with salt and pepper to taste!. Heat oil in a large skillet over medium high heat, then saute chicken until browned!. Remove chicken from skillet and set aside!.
Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder!.
Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick!. Season with salt to taste and stir all together!.
Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes!.
Www@FoodAQ@Com
"My friend's father, who is from India, showed me how to make this! It's delicious! Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"
INGREDIENTS
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
DIRECTIONS
Rinse chicken and pat dry; season with salt and pepper to taste!. Heat oil in a large skillet over medium high heat, then saute chicken until browned!. Remove chicken from skillet and set aside!.
Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder!.
Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick!. Season with salt to taste and stir all together!.
Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes!.
Www@FoodAQ@Com
Mom's Chicken Curry
| 40 min | 20 min prep |
!.
SERVES 6
Ingredients
3 tablespoons butter
1/2 cup onion, minced
1 tablespoon curry powder
3 tablespoons flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon ginger
1 cup chicken broth
1 cup milk
4 cups cooked chicken, cut up
1 teaspoon lemon juice
Directions
1Saute onion in butter with curry powder!.
2Blend in flour and other seasonings!.
3Cook on low until smooth!.
4Stir in broth and milk slowly with whisk to make sure to get all the lumps out!.
5Bring to boil!. Boil for one minute or until thickened while stirring!.
6Stir in chicken and lemon juice!.
7Serve over rice!.
8Enjoy!
Www@FoodAQ@Com
| 40 min | 20 min prep |
!.
SERVES 6
Ingredients
3 tablespoons butter
1/2 cup onion, minced
1 tablespoon curry powder
3 tablespoons flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon ginger
1 cup chicken broth
1 cup milk
4 cups cooked chicken, cut up
1 teaspoon lemon juice
Directions
1Saute onion in butter with curry powder!.
2Blend in flour and other seasonings!.
3Cook on low until smooth!.
4Stir in broth and milk slowly with whisk to make sure to get all the lumps out!.
5Bring to boil!. Boil for one minute or until thickened while stirring!.
6Stir in chicken and lemon juice!.
7Serve over rice!.
8Enjoy!
Www@FoodAQ@Com
SUPER EASY CHICKEN CURRY
1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)
Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes!. Add water, chicken base, and basil!.
Bring back to a boil and cook until basil is tender (3-5 minutes)!. Add bamboo shoots and eggplant!.
Lower heat and simmer until eggplant is tender (12 minutes)!. Add cooked chicken!. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli!.
Serves 4 large portions or 6 smaller portions!.
Submitted by: Sarah Looney-EckermannWww@FoodAQ@Com
1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)
Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes!. Add water, chicken base, and basil!.
Bring back to a boil and cook until basil is tender (3-5 minutes)!. Add bamboo shoots and eggplant!.
Lower heat and simmer until eggplant is tender (12 minutes)!. Add cooked chicken!. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli!.
Serves 4 large portions or 6 smaller portions!.
Submitted by: Sarah Looney-EckermannWww@FoodAQ@Com
CHICKEN CURRY INDIAN STYLE (easy and incredibly tasty!)
3 1/2 lb!. chicken
6 tbsp!. natural yogurt
2 med!. onions, grated
1/2 tsp!. fresh ginger, grated
1 tsp!. turmeric powder
1/4 tsp!. cayenne pepper
1 1/2 tbsp!. cooking oil
1/2 tsp!. cumin seeds
2 1/2 tsp!. salt to taste
2 med!. potatoes, peeled and cut into bite-sized pieces
Take off skin and cut chicken into pieces!. Wash pieces!. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil!. Marinate for 1/2 hour at least!.
Heat oil in the saucepan!. Fry potatoes until they are golden brown!. Keep them aside!. Fry cumin seed in the same oil for a minute or so!. Pour chicken with the marinade in the pan!. Fry for 3 or 4 minutes!.
Pour contents of saucepan into the casserole!. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes!. Check whether chicken and potatoes are tender!.
NOTE: You can omit potatoes, continue cooking chicken!. Just add 1 cup of water and cook over medium heat until chicken is tender!. You can also sprinkle unsalted peanuts, raisins and/or shredded coconut over the top and serve with steamed white rice!.Www@FoodAQ@Com
3 1/2 lb!. chicken
6 tbsp!. natural yogurt
2 med!. onions, grated
1/2 tsp!. fresh ginger, grated
1 tsp!. turmeric powder
1/4 tsp!. cayenne pepper
1 1/2 tbsp!. cooking oil
1/2 tsp!. cumin seeds
2 1/2 tsp!. salt to taste
2 med!. potatoes, peeled and cut into bite-sized pieces
Take off skin and cut chicken into pieces!. Wash pieces!. Now in the glass bowl, mix chicken with yogurt, onions, ginger, turmeric, cayenne pepper, and oil!. Marinate for 1/2 hour at least!.
Heat oil in the saucepan!. Fry potatoes until they are golden brown!. Keep them aside!. Fry cumin seed in the same oil for a minute or so!. Pour chicken with the marinade in the pan!. Fry for 3 or 4 minutes!.
Pour contents of saucepan into the casserole!. Place potatoes over the meat, cover it and put it in a preheated oven set at 300 degrees and cook for 50 to 60 minutes!. Check whether chicken and potatoes are tender!.
NOTE: You can omit potatoes, continue cooking chicken!. Just add 1 cup of water and cook over medium heat until chicken is tender!. You can also sprinkle unsalted peanuts, raisins and/or shredded coconut over the top and serve with steamed white rice!.Www@FoodAQ@Com
I just made it!
First recipe on this site:
http://shylahsrecipes!.blogspot!.com/
You'll need to look in your grocer's ethnic indian section for a curry blend (don't use curry powder!) -- look for a masala blend!. I think they are the best!.
Or:
2 T turmeric
2 T cumin
2 T coriander
1 T paprika
1/2 T cayenne
2 tsp!. cinnamon
2 tsp!. clove
1/2 tsp!. nutmeg
That should do the trick!. Mix those spices together and use 2 T of the whole as your masala spice blend!. Store the rest for your next chicken curry night!.Www@FoodAQ@Com
First recipe on this site:
http://shylahsrecipes!.blogspot!.com/
You'll need to look in your grocer's ethnic indian section for a curry blend (don't use curry powder!) -- look for a masala blend!. I think they are the best!.
Or:
2 T turmeric
2 T cumin
2 T coriander
1 T paprika
1/2 T cayenne
2 tsp!. cinnamon
2 tsp!. clove
1/2 tsp!. nutmeg
That should do the trick!. Mix those spices together and use 2 T of the whole as your masala spice blend!. Store the rest for your next chicken curry night!.Www@FoodAQ@Com
Pan fry chicken breast pieces with onions and garlic in a big saucepan, add jar of curry sauce of your choice, I like Balti or Jalfrezi!. Cook for about 15 mins, add tin of tomatoes maybe if you like or mushrooms/green peppers!.
Boil some boil in the bag Basmati rice for the recommended time!. Pop a Naan bread in the toaster!.
mmmm I'm hungry now
Www@FoodAQ@Com
Boil some boil in the bag Basmati rice for the recommended time!. Pop a Naan bread in the toaster!.
mmmm I'm hungry now
Www@FoodAQ@Com
I use precooked sliced/diced chicken
add a small tub of sour cream (traditionally it's yogurt)
heavy on the curry with grilled veggies like onion and potato
throw it in the oven till heated thru :)Www@FoodAQ@Com
add a small tub of sour cream (traditionally it's yogurt)
heavy on the curry with grilled veggies like onion and potato
throw it in the oven till heated thru :)Www@FoodAQ@Com
I like S&B although there are thousands of variations on curryWww@FoodAQ@Com
get the ready made spice mix from the indian store and follow instructions on the boxWww@FoodAQ@Com