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Answers: has anyone got a recipe for chicken curry, i am fed up of trying different jars, and they aren't that nice. i don't like them very hot, just medium. please make it as simple as you can as i am not very good in the kitchen. thanks

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This is easy! Fry 2 onions till soft, add garlic and 1 teaspoon garam masala. Then add a tin of tomatoes and whizz it up. Add cooked chicken and serve with rice and nan bread. Enjoy!

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go to a hot indian/bengali restaurant or go to east london brick lane has the best.

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Lloyd Grosman sauces are lush and easy to make.
Try the Korma,
Brown 1 whole onion and the chicken in a wok, then when you add the sauce to the browned chicken add a handful of frozen peas and half tin of coconut milk aswell.
Just let it simmer slowly for 20 mins....lush...especially with a coconut rice. yum!

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curry powder salt and pepper
onion (sliced) paprika
green pepper (sliced) cayenne pepper (if you like)
carrots (chopped)
white vinegar
chicken thighs (i like best)

season chicken with ingredients rub curry in to meat , just a cap of vinegar (marinate for atleast 30min)

now in a skillet or pot add oil about 1/2 cup let that heat up then place just the chicken nothing else in the pan let the chicken brown slightly then add water to the and the onions and peppers , carrots let all that cook down don't for get the salt and pepper to taste

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Why don't you just buy a jar or packet of curry powder - then it's up to you just what strength to buy and how much you use - personally I use two teaspoonsful to do a large pan of curried beef - you just fry it gently for a few minutes over low heat with the chopped onions at the start - then add your stock or whatever before adding the meat and all the other stuff like tomato puree, brown sugar, lemon juice and even sultanas! ! !

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Here are some of my variations:

Curry Powder (Garam Masala):
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
Yield: about 1/2 cup


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Thai Green Curry Paste:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
8 fresh Thai green chiles
2 shallots, coarsely chopped
4 garlic cloves, smashed
Small handful of fresh cilantro sprigs
2-inch piece galangal, peeled and coarsely chopped
2 lemon grass stalks, white part only, coarsely chopped
2 kaffir lime leaves, torn
2 teaspoons dried shrimp paste
1/2 cup water

Heat the coriander, cumin seeds, and peppercorns in a small dry skillet for 2 minutes until fragrant. Put the seeds in a clean coffee grinder or spice mill and buzz the spices to a powder.
Put the spice blend and remaining ingredients in a food processor, and pulse to combine. Pour in the water to help grind everything down into a paste.

Yield: 1 1/2 cups


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MASAMAM CURRY (good for shrimp)

2 fresh lemon grass stalks
12 small dried red chili peppers, seeded
1 (1-inch) piece fresh galangal, chopped or 4 slices dried
2 red onions, chopped
12 garlic cloves
2 tablespoons coriander seeds
1 tablespoon cardamom seeds
2 teaspoons cumin seeds
1/2 cinnamon stick
1 teaspoon cloves
1 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon whole black peppercorns
1 teaspoon shrimp paste
4 bay leaves


Remove and discard the outer leaves and upper half of the lemon grass stalks, and chop the bottom half into 1-inch pieces. Soak all the dried ingredients for 30 minutes, or until softened. Place all the ingredients in a food processor, and blend to a smooth paste. Add a little water if necessary to thin.
Yield: about 1 cup

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CURRY PASTE (and Curry Oil):
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon tumeric
2-inch piece ginger, peeled and chopped
1/3 cup white vinegar

In a spice or coffee mill, grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make curry oil, mix half of paste with 1 cup vegetable oil.
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Curry Powder Blend

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.
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Yellow Curry Powder

3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoons fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
2 teaspoons white peppercorns
6 whole cloves
2 tablespoons turmeric
2 teaspoons ground red pepper

Place all of the ingredients, except for the turmeric and ground red pepper in a saute pan, over medium heat. Cook until dark toasted, about 12 minutes. Remove and cool. Place the toasted ingredients in a spice grinder and process to powder consistency. Add the turmeric and red pepper. Mix well.
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For the Curry Sauce: for shimp and sea food and chicken
1 tablespoon unsalted butter
1/2 cup finely chopped onion
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
4 teaspoons curry powder
1 cup chicken stock
1/2 cup fresh orange juice
1 cup heavy cream

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what you can do is buy the block of curry, I think it's by s&b. You get it in your ethnic section of the grocery store. It's in a long, gold colored box with a picture of curry over rice. What you do is chop up chicken, fry it in a little bit of flour and onion and any kind of vegies you like. Nex pour in a little cream and break up the cubes of curry. You may want to use a few blocks, not the whole thing and mix really well. It will clump up, so make sure you break up the clumps with a fork. It's really good. If you want curry stew, follow the directions on the back of the box. It's my favorite winter meal.

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