Quick curry recipes?!
thanx in advance.
Answers: does anyone know a recipe for a nice mild - medium chicken curry that's full of flavour, but simple to make and doesn't take too long? please give me recipes that you have tried, and please include how long t should take to make.
thanx in advance.
I agree, those jarred sauces are awful! Nothing beats a good traditional cury from scratch:
Indian CHICKEN CURRY: this is easy & delicious
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover. Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
Chicken pieces, chopped onion, if required. Throw in pan, cook on a medium heat, add one jar of Korma sauce, cook for a further 15-20mins. Serve with microwave Basmati Rice 2 mins.
Dinner is served
Just cooked.
Cube chicken breast.
Fry some chopped onion, garlic,ginger,chilli [ I had a small green one]
A bit of coriander cumin ,tumeric powder.
2 chopped toms.
Add chicken.
Cook rice.
Add yougurt towards end of cooking time of chicken.
No need for a jar.
It was a bit Ready Steady Cook but it came out great.
This isn't the quickest in the world but it is really tasty, got the recipe off "britains best dish" and everyone I've made it for loves it. If you want to be healthy replace the cream with low fat greek yogurt - I always do it this way & its just as good.
All the spices sound intimidating but all you have to do is measure them out & they are quite cheap at tesco's & last a long time - it tastes so much better than anything out of a jar. I use lazy garlic & ginger puree & chop the onion in a blender to make it quicker & easier. This will serve 2 people.
Chicken Tikka Masala
MARINADE
? 1 large or 2 small boneless skinless chicken breast, cut into bite size pieces
? 3 tbsp natural yogurt (or low fat greek yogurt)
? 1 tsp of lemon/lime juice
? 1 tsp turmeric
? 1 tsp chilli powder
? 1 tsp coriander and cumin powder
? 1 tsp of ginger and garlic crushed (almost pureed)
? Salt to taste
TIKKA MASALA PASTE
? 1 medium onion
? 2.5 cm/1 inch fresh ginger (or 2tsp ginger puree)
? 2 cloves Garlic (or 2tsp lazy garlic)
? 1-2 tbsp olive oil
? 1 tsp chilli powder
? 1 tsp coriander powder
? 1 tsp cumin powder
? 4 tbsp tomato puree
? 1 tsp salt
? 3 tbsp double cream (or low fat greek yogurt)
? Sprig of fresh coriander leaves
METHOD
1. Mix together the marinade ingredients, coat the chicken pieces and leave overnight.
2. Chop the onion and tomato and crush the garlic and ginger.
3. In a large wide pan, heat the oil and fry the onion over a medium heat until brown.
4. Add the ginger and garlic to the onion pan and sauté
5. Add the spices and cook for 30 seconds.
6. Stir in the tomato puree and simmer for 1-2 minutes.
7. Add the marinated chicken, cook for 10–15 minutes at medium heat with lid on.
8. Add the cream/yogurt and gently stir the chicken for 3-5 minutes
I know Caribbean curry recipes, not the authentic Indian curry.
For this I use cut up chicken breast pieces, you can actually use whatever chicken parts you like. It usually takes me about 30 to 40 minutes. I rinse the chicken with water first, then let it soak for about 3 minutes in red wine vinegar. I put it in the pan I season with Adobo or Sazon Completa by Badia seasoning. Enough to cover both sides but no so much thats its salty or you cant even see the meat anymore a few sprinkles you know? After about 15 minutes when its about 70 percent cooked, I sprinkle in some curry powder, put some cut up carrots and potatoes in it. I let it stew together for about 15-20 more minutes periodically checking. Once I have determined its finished and do a taste test its good to go.
Now honestly thats my variation on it. Some of my family and friends like to let it marinate a few hours or even a whole day, but I'm not thinking about the food that far in advance. When I'm hungry I cook. Everyone always loves it, I love it myself. Probably if I allowed it to marinate, it might be a little tastier, but I get rave reviews with the way I described to you here. I usually serve this with brown rice, and sweet plantains. Maybe a salad.
If you try this which is very simple, tell me how it works out.
oh! btw, notice there is no measuring here, doesn't matter how many pounds of chicken as long as you season it well. Cover each side moderately, dont go overboard. The curry I use already has tumeric and chilli and all the good stuff already mixed in. The last step is to add the powder Remember a moderate amount. A sauce naturally forms.
I cook curry all the time and hardly if ever use bottled mixes. I also try to use bone on chicken, it tastes better for some reason and most often I try and get the breast with bone on and chop it or sometimes the butcher will be nice enough to do it. Here is the recipe, unfortunately I cannot give you exact quantities, since it depends on how much chicken.
onion chopped
Ginger and garlic finely chopped
Tomatoes
Cumin seeds
Cumin powder
Turmeric
Soy sauce (a dash)
Green chili sliced across
Marinate the chicken in the cumin and chili powders for a while (optional) Add oil and add some cumin seeds, stir fry the onions and once soft add the ginger garlic and green chili once it fried add a little more cumin and chili powder and salt, keep stirring, then add the chopped tomotoe and once broken down add the chicken and the soy sauce and cover and let it cook on a slow fire. The water from the chicken will make it a curry, however should it dry just add some water. Add some lime juice at the end and its good.
Once you start cooking and tasting, seasoning can be adjusted. If you have any other curry powders feel free to add, it can never go wrong, there is no science to it, take it from an asian who cooks a lot of curries.
For speed, I always use Pataks jars to be honest!
Agree with Sal, you can't beat a jar of ready made sauce for quickness!
Ingredients
Serves 2
3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.
QUICK AND TASTY =]