Can anyone tell me how to make a delicious chicken curry?!
Can anyone tell me how to make a delicious chicken curry?
Answers: *Vietnameese chicken Curry.*
Ingredients:
1 Stalk fresh lemon grass (cut into 2-inch lengths)
3 1/2 tsps Curry powder
1 tbsp Fresh ground black pepper
1 tsp Sugar
4 tsps Salt
3 lb Chicken, cut up
7 tbsps Vegetable oil
3 White potatoes, peeled and cubed
4 Cloves garlic (chopped)
3 Bay leaves
1 lg Onion (cut into wedges, separated)
2 c Water
1 Carrot, 2-inch slices
2 c Coconut milk
1 c Milk or water *
Preparation:
(* If you use canned coconut milk, you must use water.)
1. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour.
2. Heat the oil and fry the potatoes lightly over high heat until brown. When well browned, remove from the pan and set aside until ready to cook the curry.
3. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat this oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly.
4. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, or French bread. Source(s):
Hope you like it.You really need to try it.Its the best chicken curry you'll ever taste.When you take some "french bread" & dip it into the curry..you'll be married to it.lol.
I'm Vietnameese ..so thats why I'm know the recipe.
Hope I helped.http://aihaa.typepad.com/photos/uncatego...
p.s.hope you love it.
When you had made it or so..& tried it..please tell me if you like it.
p.s.(again) try pho:Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
5 lb Beef bones with marrow
5 lb Oxtails
1 lb Flank steak
2 lg Onions -- unpeeled, halved,
-and studded with 8 cloves
3 Shallots -- unpeeled
2 oz Piece ginger -- unpeeled
8 Star anise
1 Cinnamon stick
4 md Parsnips cut in 2-inch
-chunks
2 ts Salt
1 lb Beef sirloin
2 Scallions -- thinly sliced
1 tb Cilantro -- chopped
2 md Onions -- thinly sliced
1/4 c Hot chili sauce
1 lb Rice noodles 1/4-inch wide
-(or banh pho)
1/2 c Nuoc mam (Vietnamese fish
-sauce)
Black pepper -- freshly grnd.
2 c Fresh bean sprouts
2 Fresh chili peppers -- sliced
2 Limes cut in wedges
1 bn Fresh mint
1 bn Fresh Asian or regular basil
Soak bone overnight in cold water. Place bones,
oxtails and flank steak in a large stock pot. Add
water to cover and bring to a boil. Cook 10 minutes,
drain and rinse pot and bones. Return bones to pot,
add 6 quarts water and bring to a boil. Skim surface
of scum and fat. Stir bones at bottom from time to
time. Add 3 more quarts water, bring to a boil again
and skim scum. Lower heat and let simmer. Char
clove-studded onions, shallots, and ginger under a
broiler until they release their fragrant odors. Tie
charred vegetables, star anise, and cinnamon stick in
a thick, dampened cheesecloth. Put it in stock with
parsnips and salt. Simmer for 1 hour. Remove flank
steak and continue simmering broth, uncovered pot, for
4-5 hours. Add more water if level goes below bones.
Meanwhile, slice beef sirloin against grain into
paper-thin slices, about 2-by-2 inches. Slice flank
steak the same way. Set aside. In a small bowl,
combine scallions, cilantro, and half the sliced
onions. Place remaining onions in another bowl and
mix in hot chili sauce. Soak rice noodles in warm
water for 30 minutes. Drain and set aside.
When broth is ready, discard bones. Strain broth
through a colander lined with a double layer of damp
cheesecloth into a clean pot. Add fish sauce and
bring to a boil. Reduce heat to simmer. In another
pot, bring 4 quarts of water to a boil. Add noodles
and drain immediately. Do not overcook noodles.
Divide among 4 large soup bowls. Top noodles with
sliced meats. Bring broth to a rolling boil, then
ladle into soup bowls. Garnish with scallions mixture
and black pepper. Serve the onions in hot chili sauce
and remaining ingredients on the side to add as
desired. Also, you can add Hoisin sauce as a dip.
Serves 4.
image:http://upload.wikimedia.org/wikipedia/co...
you'll love it when you try it. *spicy indian chicken curry**
INGREDIENTS
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds
DIRECTIONS
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced. http://www.cooks.com/rec/view/0,1739,144...
check out the rest of that site, they have good recipies! http://recipes.howstuffworks.com/chicken...
heres a recipe =/ haven't tried it though. Hope its a helpful start. 2 tablespoons Real Butter
1 1/4 pounds boneless skinless chicken breasts, cut up
1 large onion, cut in half, sliced
1 1/2 cups water
1 cup baby-cut carrots
8 small new red potatoes, cut into fourths
1 cup Half & Half
1 cup frozen peas
1 (10 3/4-ounce) can condensed cream of chicken soup
1 tablespoon curry powder
1 teaspoon sugar
Melt butter in 4-quart saucepan until sizzling; add chicken and onion. Cook over medium-high heat, stirring occasionally, until onion is softened (2 to 3 minutes).
Add water, carrots and potatoes. Continue cooking, stirring occasionally, until mixture comes to a boil (4 to 6 minutes). Add all remaining ingredients. Reduce heat to medium. Continue cooking until vegetables are tender (12 to 15 minutes). CHICKEN CURRY
1 or 2 chickens, cooked, skinned, deboned
6 tbsp. vegetable oil
1 lg. onion, finely chopped
2 1/2 tsp. crushed garlic
1 1/4 tsp. ginger root, scraped (optional)
4 tsp. curry powder
6 tbsp. water
1/2 lb. fresh tomatoes, chopped, or 1 lb. canned, drained, chopped
6 tbsp. plain yogurt
2 1/2 tsp. salt
1 tsp. garam masala (optional, can be bought at Indian stores)
2 1/2 tsp. fresh lemon juice
Toppings: sliced banana, chutney, sliced fresh tomatoes, sliced onions, coconut, etc.
Fry onions, garlic and ginger in oil for 7-8 minutes until onions are soft and golden brown. Reduce heat to low. Add curry and 1 tablespoon water. Fry for 4 minutes stirring constantly. Stir in tomatoes, yogurt and 1 teaspoon salt. Increase heat to medium. Add chicken and remainder of salt. Pour in 5 tablespoons water (omit water if using canned tomatoes). Bring to boil, stirring until all chicken is evenly coated. (Sprinkle with garam masala.) Reduce heat to low. Cover and simmer 20 minutes. Add lemon juice just before serving. Serve over hot rice with a variety of toppings. Using two chickens this makes a good amount for serving some and freezing the rest for another meal. There are so many kinds!! Here is a great Jamaican one, to serve with RIce and Peas: Ingredients
Jamaican Chicken Curry
1 chicken (cut in small pieces)
1 tbsp Vegetable oil
2 Cloves garlic, chopped
2 Scallions, chopped
1 tbsp Curry powder
1 tbsp Allspice
1 tsp ginger
? cup chicken broth
1 large Potato diced
Directions
1. Heat the vegetable oil and add the garlic, scallions, pepper, curry, allspice, chicken broth, and ginger
2. Cook for a 5 minutes then add the chicken
3. Cook on medium heat for 30 minuets then add potatoes
4. Cook until potatoes are tender
SIMPLE RICE AND PEAS RECIPE
Serves: 4-5
1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
This recipes can also be made using other peas.