Need a recipe for a good chicken curry!?!
Answers: As hot and authentic indian as possible, although least work as possible lol!!!!!
Not sure if it has a name because I got it from a relative and not out of a book but this is the one I cook for my boyfriend when he wants a hot curry:
4 Tablespoons of sesame oil
3 onions, thinly sliced
8 to 10 fresh green chili peppers (Serrano or Thai)
15 fresh curry leaves
1/2 teaspoon turmeric powder
3 cloves of garlic crushed
1 1/2 inch piece of fresh ginger (finely chopped)
2 cubed tomatoes
1 tablespoon cayenne pepper
1 teaspoon tamarind paste
2 lb boneless and skinless chicken pieces cut into cubes
2 green bell peppers cut into small pieces
Salt
Heat the sesame oil in a heavy deep pan.
Add onions, green chili peppers and curry leaves and fry till onions are soft.
Stir in turmeric, garlic, ginger, cayenne and tomato slices. Simmer for ten minutes, stirring periodically.
Dissolve tamarind paste in 1/2 cup of warm water.
Put in chicken pieces, bell pepper and tamarind water and stir.
Season with salt.
Sprinkle in a little more water if necessary. Cover and simmer over medium to low heat for 30 to 35 minutes, until the chicken is tender and the sauce has thickened. Stir occasionally to prevent the spice mixture from sticking to the bottom of the pot.
Serve with rice and a bit of bread.
I just buy the sauce in a jar from ASDA lol :P:P Its Niceee!! ..x
here ya go babe go for it this is the recipe i use off the net but i use vineson meat chunks so hot makes you swet tears i also add hottest of hot sauces to it when you eat it Phall Curry (The Hottest There Is) use chicken or lamb
Try this Phall Curry (The Hottest There Is) recipe, or post your own recipe for Phall Curry (The Hottest There Is)
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Phall Curry (The Hottest There Is) Ingredients
1 1/2 lb Lamb 1 tb Ketchup
1 Big onion 12 -(up to)
8 -(up to) 15 Dried Bird Seed chillies
10 Cloves garlic 1 ts Cumin
1 1-inch piece fresh ginger; 1 ts Coriander
3 tb Oil or butter 3 ts Birdseed chile powder
1 cn (14-oz) (tin) tomatoes -or- 1 ts Dried methi leaves
1 ct (1-pint) pasata 1 ts Garam masala
1 tb Tomatoe puree
Butter
Chile
Coriander
Cumin
Garlic
Ginger
Ketchup
Lamb
Masa
Onion
Tomato
Insructions for Phall Curry (The Hottest There Is)
Date: Tue, 11 Jun 1996 09:31:41 GMT From: holloway@spider.co.uk (CN=Tom Holloway/OU=Supp/OU=WOK/O=Shiva) Hi everybody, just delurking to answer someones plea. A bit ago someone asked for a recipe for a phall curry, well here it is, sorry its a bit belated but better late than never :-) cut meat into bite sized peices. Gently fry the onion, ginger and garlic until golden using half the butter/oil. Make a masala from the spices with a little water to make a thick paste, add to the onion mixture and fry for 10 mins or until the oil separates from the ingredients. Add the tomatoe stuff and the chillies, cook for 15 mins. while the toms and chilies are cooking fry off the meat in the rest of the butter until browned and sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is tender. I reccomend you make an Indian drink with this called Lassi,mix 1pt milk, 1pt natural yoghurt salt to taste and mix in lots of shaved ice. I wonder what it would be like using dried habs and hab powder? :-) Ive got quite a reputation amongst my freinds for eating hot foods but this one takes the biscuit, youve got to eat it quick in a resturant otherwise they make you pay for the plate and table as it burns its way thru! CHILE-HEADS DIGEST V3 #011 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Original Indian Chicken Curry
Requirements;
4 teaspoons of cooking oil
2 onions chopped
750 grm chicken portions
125 ml brown vinegar
30 ml curry powder
5 ml salt
2 ml black pepper
60 ml brown sugar
1 bay leaf
250 ml water
100 grm small baby potatoes
METHOD
heat oil and lightly fry chopped onions, add chicken portions and fry for a few minutes.
mix brown vinegar, curry powder, salt, pepper, and brown sugar together.
pour over chicken and bring to boil.
add bay leaf, potatoes and water.
cover and reduce heat to a simmer.
Simmer for 3/4 of an hour or until potatoes yield to a fork.
Chicken should be done by now if it was not frozen...
Enjoy.
Parsee Red Chicken Curry
Serves 4
Ingredients:
10 Kashmiri Chiles (or fresh Red Chiles)
1 1/4 Cup Grated Coconut
1/2 tsp. Cumin Seeds
1 tsp. Coriander Seeds
1 tsp. Sesame Seeds (or Tahini)
3 Cloves
6 Peppercorns
1-in piece of cassia bark or cinnamon stick
3 cardamoms
3/4 x 1/2 in. piece of fresh ginger, peeled and chopped
4 large cloves garlic, chopped
3/4 Cup Onion, coarsely chopped
1/3 cup oil
1 3/4 lb. chicken, cut into pieces as you like (preferably with bone)
2 tomatoes, finely chopped
salt
1 tsp. cane or apple vinegar
1/2 tsp. garam masala
1. Soak the kashmiri chiles in a little water for a minimum of fifteen minutes to soften. Soak 1 cup of the grated coconut in a bowl of two cups of warm water for fifteen-twenty minutes. Then squeeze out and strain to make coconut milk.
2. Put the cumin, coriander and sesame seeds, the cloves, peppercorns, cassias, cardamoms, ginger, garlic, and onions into a food-processor and blend to smooth paste, adding a little water if necessary.
3. Heat the oil in a cooking pot. When hot, add the spice paste and stir-fry for about five minutes. Add the chicken and fry it in the paste for five minutes. Then add the tomatoes and 1 level teaspoon of salt, and fry the chicken for about five minutes. Add 3 ? cups of the coconut milk and leave to simmer until the chicken is almost done. Add the vinegar and garam masala. Taste for salt. (If it is too spicy for you at this stage, you could add pieces of peeled potatoes as this will absorb some of the gravy. You can dilute the gravy by adding ? cup water.)
Ingredients for Chicken Curry
1 onion, chopped
2-4 cloves of garlic, chopped finely (I use 4)
2 breasts (or 4 thighs) of chicken, cut into bite sized cubes
1 can tomato, 14-15 oz, chopped
4 cardamoms
2-5 scotch bonnet chilies, minced. It would be 4-10 Kashmiri chilies, if I could get any!
I use scotch bonnets (habaneros) which have about double the heat of Kashmiri chilies, because there aren't any hot Kashmiri or Indian chilies here in Hawaii!
Juice of 1/2 a lemon or lime, or use 1 tsp vinegar.
2 teaspoons each of ground cumin, ground coriander seeds, grated fresh ginger, grated fresh turmeric (if unavailable use the powdered, & dried kind), ground chili powder, ground cinnamon or cassia, & dried fenugreek. Also, 1/4 tsp ground black pepper.
2 Tbsp sesame or coconut oil
Method
1. If your chicken isn't already boneless, remove bones. Cut chicken into bite sized cubes.
2.. Mix spices together and add a little water to make a thick paste.
2. Add 2 tablespoons of oil to a medium hot pan and fry the onion, chilis, cardamoms and garlic until onions are soft. Add the spice mix and stir well. Continue cooking until the water content is removed.
3. Add the chicken and mix with the spices and onion until coated. Add the lemon or lime juice (or vinegar), and stir again to mix well.
4. Add the tomato, mix well and reduce the heat to the lowest setting...a simmer. Cover, and cook for 45 minutes-1 hour and serve with cooked basmati rice.
That's it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time.
Achari Chicken Curry Tangy Indian Chicken Recipe
Ingredients
* Chicken - 1 (700-800gms), cut into pieces
* Onions - 3 / sliced fine
* Tomatoes - 3 / chopped fine
* Garlic Paste - 1 tbsp
* Ginger Paste - 1 tbsp
* Yogurt (curd) - 3 tbsp/thick
* Kalonji - 1 tsp (Nigella seeds)
* Methi dana - 1/2 tsp (Fenugreek seeds)
* Whole Zeera - 1 tsp (Cumin Seeds)
* Saunf - 1 tsp (Fennel seeds)
* Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
* Red Chilli Powder - 1/2 tsp
* Haldi - 1/2 tsp (Turmeric Powder)
* Green chilies - 2-3/ to taste
* Lemon Juice - of 1 lemon
* Salt to taste
* Fresh Coriander (Hara Dhania) to garnish
Directions
1. Slit the green chilies and soak them in thelemon juice. Keep aside.
2. Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
3. Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
4. Add ginger-garlic paste and haldi...roast well.
5. Now put in the chicken pieces and roast on high flame till well browned.
6. On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
7. Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
8. Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
9. Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
10. Serve with naan roti or basmati rice, and a veggie side-dish.
11. Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy
good luck
I've tried to make one once and it was good.
I used 4 serano peppers and one tomatoe with garlic and some cilantro blended it then added to the already cooked chicken added vegetables and served.
chicken curry? i love it! the best recipie i'v found of it is from here. hope it comes in useful!
http://sg.88db. com/sg/Services/Ad.listing/food_entertai...
Chicken Tikka Masala
Three-quarters cup plain yogurt
3 to 4 tablespoons jarred mild Indian-style curry paste (see testing note)
2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch, bite-size pieces
1 tablespoon vegetable oil
1 medium onion, finely diced
2 cloves garlic, finely minced
1 tablespoon garam masala (see testing note)
1 and one-half cup diced tomatoes with juice
1 teaspoon coarse kosher salt, plus more to taste
One-half cup heavy cream
At least 3 hours before you plan to eat, whisk together yogurt and 3 tablespoons curry paste in a medium bowl or lidded container big enough to fit all the chicken. Add chicken and stir to coat. Cover and refrigerate for at least 2 hours and up to 12.
Preheat oven to broil with a rack set in the top slot. Lay chicken on a rack in a broiler pan and broil about 5 to 7 minutes until just cooked through and turning golden brown. Set aside.
In a large saute pan or skillet, heat oil over medium heat and add onion. Cook, stirring occasionally, 4 to 5 minutes until onion softens. Add garlic and garam masala and cook, stirring, about 1 minute until fragrant. Add tomatoes and salt to pan, stir to combine, and simmer 3 minutes. Stir in broiled chicken and cream. Taste and add more curry paste and salt if desired. Simmer for 5 to 7 minutes.
Serve over steamed basmati rice mixed with peas and toasted slivered almonds or chopped cashews. Serves 4 to 6.
Chicken curry
Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
? tsp ground turmeric
salt and freshly ground black pepper
100ml/3?fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.