Homemade chicken curry, How do I make it?!
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
CRUSTY CURRIED CHICKEN
16 lg. chicken breast halves
1/2 c. butter
2 c. Bisquick
1/4 tsp. curry powder
1 tbsp. salt
1/2 tsp. pepper
Wash chicken breasts, pat dry. In each of 2 baking pans 9 x 13, melt 1/4 cup butter over low heat. In plastic bag, mix together Bisquick, curry powder, salt, and pepper. Shake 2-3 chicken breasts at a time in bag until all are coated.
Place chicken breasts in baking pan, turning to coat each with butter. Arrange skin side up in pans. Bake in 425 degree oven for 50-55 minutes (or until tender). Serves 12.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>...
CHICKEN CURRY (MURGH MASALA)
8 pieces chicken, skinless
2 onions
4 cloves garlic
1/2 tsp. ginger
1/2 c. yogurt
1 tsp. coriander powder
2 tbsp. curry powder
1 tsp. cumin powder
2 finely cut tomatoes
Salt and green pepper to taste
Parsley to garnish
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, pepper and the spices. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes. Now serve hot and garnish with parsley (fresh). Serve with white rice and garden salad.
Serves 6-8.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>...
CURRY CHICKEN CASSEROLE
2 c. bread crumbs
2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 tsp. curry powder
1 med. sized chicken, cut up
1 (10 oz.) can cream of mushroom soup
1/4 c. chicken stock plus 1/4 c. dry sherry
In a plastic bag mix together crumbs, salt, paprika, pepper and curry powder. Shake 2 or 3 chicken pieces in bag at a time until evenly coated. Arrange pieces in single layer in an ungreased shallow baking pan. Bake in hot oven, 400 degrees, for 20 minutes.
Combine soup, chicken broth, wine. Pour a little over chicken, leaving part of the browned portion uncovered. Pour remaining mixture around sides of the chicken. Bake 20 minutes longer.
Answers: CHICKEN CURRY
10 chicken drumsticks (or other cuts)
3 med. potatoes
4 tbsp. curry powder (or more if desired)
8 oz. sour cream
2 lg. cooking onions
2" piece fresh ginger
3 cloves garlic
Salt to taste
5 tbsp. cooking oil
1 c. water
Cut the cooking onions, ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry, mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook, covered, for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook, covered, on low heat for about 30 minutes.
Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
CRUSTY CURRIED CHICKEN
16 lg. chicken breast halves
1/2 c. butter
2 c. Bisquick
1/4 tsp. curry powder
1 tbsp. salt
1/2 tsp. pepper
Wash chicken breasts, pat dry. In each of 2 baking pans 9 x 13, melt 1/4 cup butter over low heat. In plastic bag, mix together Bisquick, curry powder, salt, and pepper. Shake 2-3 chicken breasts at a time in bag until all are coated.
Place chicken breasts in baking pan, turning to coat each with butter. Arrange skin side up in pans. Bake in 425 degree oven for 50-55 minutes (or until tender). Serves 12.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>...
CHICKEN CURRY (MURGH MASALA)
8 pieces chicken, skinless
2 onions
4 cloves garlic
1/2 tsp. ginger
1/2 c. yogurt
1 tsp. coriander powder
2 tbsp. curry powder
1 tsp. cumin powder
2 finely cut tomatoes
Salt and green pepper to taste
Parsley to garnish
Puree onions, garlic and ginger together. In a large skillet add 1 spoon oil and brown the pureed onion paste. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, pepper and the spices. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes. Now serve hot and garnish with parsley (fresh). Serve with white rice and garden salad.
Serves 6-8.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>...
CURRY CHICKEN CASSEROLE
2 c. bread crumbs
2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1 tsp. curry powder
1 med. sized chicken, cut up
1 (10 oz.) can cream of mushroom soup
1/4 c. chicken stock plus 1/4 c. dry sherry
In a plastic bag mix together crumbs, salt, paprika, pepper and curry powder. Shake 2 or 3 chicken pieces in bag at a time until evenly coated. Arrange pieces in single layer in an ungreased shallow baking pan. Bake in hot oven, 400 degrees, for 20 minutes.
Combine soup, chicken broth, wine. Pour a little over chicken, leaving part of the browned portion uncovered. Pour remaining mixture around sides of the chicken. Bake 20 minutes longer.
chicken+curry=chicken curry
use google to find a good recipie...
just pick up the phone and dial yr local indian. saves time and money.
Hi! How do u like it spicy or not?Well actually the base is the same but the spices can be altered according to tastes.
Take chicken pieces and wash em.Let em drain.
In a pan(thick bottomed preferably) heat about 3 tablespoons of oil.Saute chopped onions,cumin and garlic in it till brown.U can also add ginger if u like though its not necessary.
Next arrange the pieces of chicken in this mixture and add Cloves(2),Cinnamon powder,turmeric(optional)and keep turning em till the chicken is brown and kind of covered with the the mixture of spices and onions.
Add chopped tomatoes after a while and then season with salt.Mix well and let it simmer.U can also add some water if u feel the curry base is not coating the chicken well,but then u have to wait till excess water dries up.
p.s: Remove the skin from the chicken:it helps the flavour get in easily.
Also if u dont want to spend on lots o different spices..pick up premixed curry spices from the supermarket.sainsburys stock them.
Buy a jar of curry sauce - loads of different makes - use cooked chicken fillet ( cut into pieces )and fry in olive oil with onions peppers etc - add sauce heat it all up (microwave or pan) - takes about 10 minutes - just time for the rice to cook.
Chicken curry.
2 teaspoons minced Ginger
4 teaspoons minced Garlic
3 tablespoons Olive Oil
10 whole Cardamom Pods
2 Bay Leaves
6 Whole Cloves
10 Whole Peppercorns
1” Stick of Cinnamon
2 large Onions finely chopped
1 teaspoon Ground Coriander Seeds
2 teaspoons Ground cumin Seeds
4 teaspoons Paprika
? - 1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 small tub Plain Yoghurt
? teaspoon Garam Masala
1 Tin Chopped Tomato
? Block Creamed Coconut
6 Chicken Thighs
Fry Onions in the oil until they turn a medium brown colour. Add the Ginger, Garlic and all the spices and fry for a couple of minutes taking care not to burn them. Add yoghurt, tomato and creamed coconut. Cook for 5 minutes, making sure all the coconut has dissolved. Add the meat. Cover and cook on a low heat until the meat is tender approx. 2 hours. Every 10 minutes or so, give it a good stir.
Chicken Cordon Bleu
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream
DIRECTIONS
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
Chicken Pot Pie
INGREDIENTS
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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.
If you want an Indian one, completely authentic (none of that takeaway crap), I would recommend this one by Anjum Anand.
Northern Indian chicken curry
Serves 6-8
4 tbsp vegetable oil
7 cloves, 3 shards cinnamon, 7 green cardamoms
2 small-medium onions, finely chopped
3 tbsp finely chopped fresh ginger, 25g (9 large cloves) garlic, finely chopped
Salt, to taste
1 tsp turmeric, 1 tsp red chilli powder, 2 scant tbsp coriander powder
4 medium tomatoes, puréed
900g chicken
700ml water
1 tsp garam masala
Handful fresh coriander leaves
Heat oil in large saucepan. Add whole spices, fry for 20 seconds. Add onion and cook for 10 mins over moderate heat until rich and golden brown, stirring often.
Stir in ginger and garlic, cook for a further 40 seconds before adding salt and ground spices, stir and cook for a further 10 seconds. Pour in tomatoes and cook over a moderate heat for about 10 minutes until the liquid in the pan has dried off and the oil leaves the sides of the dry masala.
Add chicken and brown over a moderate to high heat for 3-4 minutes. Add enough water to almost cover the chicken, bring to the boil then cook over a slow to moderate heat until the chicken is cooked through. This takes about 15-20 minutes for small joints and up to 30 minutes for larger ones.
Stir in the garam masala and coriander leaves just before serving.