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Answers: Here are a few of my favorite:

Curry Chicken Appetizers

3 to 4 teaspoons mayonnaise
1 teaspoon curry powder
4 chicken thighs, cooked and meat removed from bone
5 slices white bread
Salt and pepper

Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper
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Red Chicken Curry

1 tablespoon Garam Masala, recipe follows
2 teaspoons turmeric
3 teaspoons red chile powder
2 tablespoons paprika
1 large chicken fryer, about 4 pounds, cut into 10 pieces
1/4 cup vegetable oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
1 cup chopped fresh tomatoes, peeled, seeded and chopped
2 teaspoons grated fresh ginger
3 cups chicken stock

In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.

Garam Masala:
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 cinnamon stick, cut into pieces
1 teaspoon whole cloves
1 teaspoon grated nutmeg

In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.
Yield: about 1/2 cup
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Dal


1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock

In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.

Garam Masala:
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed
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Green Curry Chicken

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

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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Chicken Bhuna Masala

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 tablespoon vegetable oil
1 whole chicken breast, cut into cubes
Salt and freshly ground black pepper
1 teaspoon curry powder
1 teaspoon chili powder
1/2 cinnamon stick
2 large tomatoes, diced
1/2 red onion, diced
2 cloves garlic, diced
1 teaspoon fresh ginger, chopped
1/3 cup coconut milk
1/3 cup white wine
2 tablespoons chopped fresh cilantro leaves
1 cup cooked basmati rice
2 uncooked Indian poppadum
2 ounces prepared mango chutney


In a large skillet, toast the cumin, coriander, and cardamom over low heat until you smell the spices, about 1 minute. Grind the spices finely in a spice grinder. Add oil to the skillet, and heat over medium-high until the oil is very hot or smoking. Add the chicken and season with salt and pepper. Let the chicken brown before stirring; and brown evenly on each side. Add the curry powder, chili powder, cinnamon, tomatoes, onion, garlic, ginger, coconut milk, and white wine. Bring to a boil, and then simmer over low heat until the sauce thickens, about 1 hour. Season with salt and pepper, to taste, and add the cilantro.
Ladle the masala over a bed of basmati rice. Lightly spray the uncooked poppadum with vegetable spray on both sides and cook in the microwave on high until poppadum is puffed and crisp, about 45 seconds. Serve with mango chutney on the side.
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Spicy Chicken Coconut Curry

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

Ghee:
1 pound unsalted butter

Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
Yield: 1 1/2 cups


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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West Indian Curried Chicken Roti

2 tablespoons ground turmeric
1 tablespoon crushed dried chili flakes
1 tablespoon cumin seeds
1/2 tablespoon coriander seeds
1/2 tablespoon ground cloves
1/2 tablespoon ground ginger
1/2 tablespoon garlic powder
1/2 teaspoon yellow mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 teaspoons salt
1/4 cup vegetable oil
1 chicken, cut into 8 pieces
2 cups chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 sprigs fresh thyme
1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely chopped, or to taste
2 cups chicken broth
1 can unsweetened coconut milk
1 tablespoon light brown sugar
2 tablespoons finely chopped fresh cilantro
1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warm

In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.
In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes.

In a large Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer. Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary.

(Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving.)

Serve the chicken and sauce ladled into the center of the roti breads, then fold both sides over the filling. Fold the top and bottom ends over the sides to form a neat square package, and serve.


West Indian Bread for Roti:
4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking roti
1 cup water
To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel. On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Yield: 6 large roti breads


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Chicken Curry in a Hurry

For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour

Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves


Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings
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Chicken Curry with Chickpeas

3 cups quick-cooking rice
2 roasted chicken breast halves, about 1 pound
1 (15-ounce) can chick peas, drained
1 cup reserved roasted vegetables from Roasted Vegetable Stew
1 cup yogurt
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro leaves
Salt and ground black pepper

Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.

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I had this recently at a local restaurant and immediately went home to look up the recipe on line. It was so very very delicious.

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CURRY CHICKEN

5 lbs. hind quarter or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil

Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.

Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).

Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.

Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!

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I have one for you! i have made it many times and love it!

*curry powder hot or mild about 3 to 4 table spoons
*1 to 2 onions finely diced
*500g to 1kg of chicken breast either fresh or cooked chicken doesnt matter cut into cubes or shredded if cooked already
*pinch salt & pepper for taste
*a can of coconut milk
*500ml to 1litre of chicken/vegetable stock or even cubed stock will do fine with about 2-3 cups of water maybe more if needed
*couple table spoons of oil
*garlic couple cloves & ginger just a knob off a piece of fresh ginger will do both cut finely

Put rice of either in a rice cooker or stop stop how ever you make yours

Heat pan up to decent heat not smoking though!
put some oil in add curry powder and fry off alittle make sure heat is watched as spices can burn easy!
add onion, garlic and ginger fry till you see a little bit of color then add the chicken don't move chicken around too much in pan as it will lose too much moisture if the pan isn't at a high heat
add stock to the chicken and simmer on a low/med heat
add coconut milk stir through with heat still on low/med heat
taste to see if needed more seasoning add salt pepper to taste

rice should be done by the time you finish! dish up and serve!

some things you could add to it too for a different style is potato,bocolli,cauliflower,carrot,string beans

i have tried all of those in this dish all goes well with the curry!

let me know if you decide to make it!

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