How do I make curry chicken?!
How do I make curry chicken?
Answers:
I made this curry chicken almost everyday and love by many:
Whole chicken- cleaned and cut accordingly to sizes u would prefer .
1 potato - peeled and quartered
3 tablespoon of curry powder for meat
1 lemongrass - head pounced a little
1 inch of cinnamon
1 whole flower of star anise
1 pc of cardammon
coconut milk of one whole coconut, equivalent to 500ml.
1 sprig of curry leaf
to blend:
1 pc onion
5 pcs of garlic
1 inch of ginger (sliced in advanced)
1 inch of ghalangal (sliced in advanced)
Heat oil in a pot (use a lot of oil-perhaps a cup) and fry the blended items. Add in the lemongrass, star anise, cinnamon and cardammon. Frying this for sometime makes it worth your while, wait til the blended items get almost brown but dont let it burnt.
Once browned, add in the curry powder and curry leaves. Quickly add half cup of water to be able to mix them well. Stir occasionally until u can see tiny holes appear like bubbles and a layer of oil appears over the top.
Then add the chicken, potatoes and coconut milk, the gravy should cover the chicken just nice and not too much coz too dilute gravy are not so nice..
Add salt depending on your taste bud, let it boil, stir occasionally. Once potato is cooked (by poking it with fork test), means that the chicken are cooked too.
Some people did not use coconut milk, they just use water instead. The choice is yours. Coconut makes it taste yummier. enjoy.
I have no idea, but you can look it up on www.cooks.com
Good luck!
i dont know but you should try to look for it on the internet glad to help
Curry Chicken Recipe
Ingredients
1 1/2 pounds boned, skinned chicken breast, sliced into thin bite sized pieces.
2 to 2 1/2 cups fresh chicken stock
Red Curry Paste
2 teaspoons sugar
3 tablespoons fish sauce
2 1/2 cups thick coconut milk
6 to 10 ounces bamboo shoots, cut lengthwise into 20 to 30 wedges about
1/2 by 3 inches.
4 jalapeno or serrano chili peppers, stems removed, cut lengthwise into quarters
1 cup Thai or Italian basil leaves, loosely packed ( approximately 60 leaves)
Directions
Boil the chicken in the Chicken stock for 2 minutes, or until it is just done. Remove the chicken, reserving the stock. Set aside.
Add the curry paste, sugar, fish sauce, and 1 cup of the coconut milk to a large well seasoned pan or wok. Bring to a boil and reduce over medium high heat for 15 to 20 minutes, scraping the sides and bottom of the pan as needed to prevent sticking or burning as the mixture becomes somewhat dry and pasty.
Tiny pockets of oil from the coconut milk should start to surface at this time. If the oil does not surface, add 3 to 4 tablespoons of the reserved chicken stock and bring to a boil. Reduce for 3 to 4 minutes. Repeat if necessary.
Cook for another 10 minutes at medium high heat, scraping the sides and bottom of the pan. Add the remaining 1 1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, add the chicken and bamboo shoots. Bring to a vigorous boil. do not stir. Remove from stove and add the chili peppers and Thai basil leaves. Stir and serve immmediately....
chicken curry isnt very nice!
Try one of these
apricot chicken
honey and mustard chicken cassaroll
chicken and cheese bake
Grilled Curry Chicken
INGREDIENTS
* 1 carton (8 ounces) plain yogurt
* 1 medium onion, quartered
* 2 garlic cloves
* 2 tablespoons curry powder
* 1 tablespoon paprika
* 1/4 teaspoon ground red pepper
* 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
* 1-1/2 teaspoons salt, optional
SERVINGS 4
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 5 min.
COOK 30 min.
TOTAL 35 min.
DIRECTIONS
In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, about 1 in. apart, in the meat.
Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 8 hours.
Drain and discard marinade. Grill chicken, covered, over medium heat, turning and basting with reserved marinade every 5 minutes, for 30-40 minutes or until juices run clear. Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: One serving (prepared with nonfat yogurt and without added salt) equals 235 calories, 123 mg sodium, 96 mg cholesterol, 5 g carbohydrate, 38 g protein, 6 g fat. Diabetic Exchanges: 4 lean meat, 1/2 vegetable.
I'm not Indian, but like the food, but my standards may not be up to theirs. However, that said I buy these great little pre-made Indian sauces at the grocery in the ethnic section. They are a brand called "Patak". There are several varieties, some with curry spices. You just saute a pound of diced chicken breasts in a little vegetable oil, then add the sauce & simmer it for about 20 minutes. Meanwhile I cook some rice. I serve the chicken in sauce over the rice with some spinach or a salad topped w/sliced mango and some yogurt & pretend I'm having an exotic meal at the Indian restaurant.
The easiest way is to make up a curry sauce and add some sliced cooked chicken (shredded).
Watch this step-by-step video on making chicken curry with spinach.
Try this recipe:
http://thaifood.about.com/od/thairecipes...
When yer bakin' chicken...
add curry!