Please can someone give me a simple but very authentic chicken curry recipe??!
i find the sauce jars awful and most aren't safe for me anyway!!!
Answers: I have a severe nut allergy so it can't contain nuts or coconut!!!
i find the sauce jars awful and most aren't safe for me anyway!!!
Easy & Delicious Chicken Curry recipe: no nuts!
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.
get your chick bits and skin clean in a drop of vinegar and lemon for 5 Min's rinse
put in bowl
add chili garlic [as much as you want ]half t spoon or spoonful onions and fresh tomatoes
curry powder paprika chicken seasoning
and half t spoonful of mixed spice and mixed herbs
rub into meat leave it to marinate over night
next day put oil in a pan to brown meat leave in pan add water then simmer till tender
good luck
shazza
A friend told me he substitutes yogurt for coconut milk when he makes Malaysian curry. (To address your allergy to nuts)
Ingredients
2 tbsp olive oil
1 tsp chilli powder
1 tsp chilli flakes
2 garlic cloves, peeled and crushed
1 tsp turmeric
1 tsp ginger
1 chicken breast, diced
? onion, peeled and diced
2 tomatoes, diced
110ml/4fl oz double cream
1 lime, juiced
3 tbsp fresh coriander, chopped
2 tortillas, toasted
Method
1. Preheat a medium pan.
2. Heat the oil in the pan before adding the spices and frying for two minutes.
3. Add the chicken and sauté for two minutes.
4. Add the onion and tomatoes and leave curry to simmer for six minutes.
5. Pour in the cream and add the lime juice.
6. When the cream has heated through and reduced, remove the curry from the heat.
7. Add the coriander and stir well.
8. Transfer the curry to a large deep bowl and serve with the toasted tortilla.
Ingredients -
oil for frying
1 onion , chopped
2 tbsp curry paste , such as Madras
4 tomatoes , chopped
4 skinless chicken thighs or thigh fillets
100g young spinach
4 tbsp plain yogurt
a handful of coriander
basmati rice or naan bread, to serve.
Method -
Heat a little oil in a deep non-stick frying pan (with a lid) and add the onion. Fry for about 3 minutes until tender then stir in the curry paste and fry for a minute. Add the chicken and tomatoes and a splash of water, cover and cook for 15-20 minutes until cooked through. Stir in the spinach until it just wilts then stir in the yoghurt and coriander.
I am sorry to hear about your food allergies. There are many Indian "curry" recipes that do not use nuts or coconuts. You can make Indian curries with Spinach, potatoes, tomatoes etc. The possibilities are endless.
Here is a good collection of Chicken Curries. I use the term curry referring to gravy in Indian cooking, not the "curry" powder used in Japanese/Indian cooking
http://www.indianfoodsguide.com/indian-r...
I am from Pakistan, we have curries (for almost) every lunch and dinner. There are many ways to cook up a curry but when time is short, this is the one. Perfect for when I come home from a long day at the university :-)
3 tbsp vegetbale oil
1 large yellow onion
1 tsp chopped garlic
1 tsp chopped ginger
3 tomatoes
1 chicken, cut into pieces as you prefer
2 tsp coriander powder
1/2 tsp garam masala powder
1 tsp salt
red chili powder, according to your chili tolerance, i prefer it spicy so 1 tsp does it for me
1/2 a bunch chopped fresh coriander (or cilantro)
Chop the onions finely. Heat the oil in a saucepan and add the onions. fry until light golden and then add the ginger and garlic. saute for a minute. Add the chicken and saute until chicken starts browning. Add the tomatoes and spices. Stir to combine. Simmer on medium heat until chicken is tender and fully cooked. Just before removing from stove, add the chopped coriander. Serve with rice or naan.
Notes:
You can make your own garam masala: http://www.recipedelights.com/basics/Gar...
btw...a tawa is a totally flat skillet...you can use an ordianry skillet.
Fresh home-ground spices are highly preferred to store-bought ones. If only I had the time to do so.
Basic curry base using yogurt or cream:
You can get these ingredients from any Asian markets or grocery stores.
1kg meat chopped into serving sizes (using either chicken/beef/pork/mutton/lamp)
100g curry powder
250g cream or yogurt
100g minced onions
500g young potatoes cut into serving sizes
2 stalks lemongrass
Salt and Sugar to taste
A handful of chopped coriander for garnishing and favour
Use enough water or stock to cover everything in a large pot. Boil for 1.5 hr or until chicken is cooked. Serve with bread or rice.