An easy Indian curry recipe, that's really delicious. Wouldn't mind if it is very spicy!!
I just love Indian food as does my entire family!. Please if you can pass on any easy ones that are totally yummy I would appreciate it!. ThanksWww@FoodAQ@Com
Answers:
Fruited Curry Chicken Salad --
INGREDIENTS
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
DIRECTIONS
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise!. Mix all together, tossing to coat!. Salad is ready to serve!
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Curried Coconut Chicken --
INGREDIENTS
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14!.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS
Season chicken pieces with salt and pepper!.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes!. Stir in onions and garlic, and cook 1 minute more!. Add chicken, tossing lightly to coat with curry oil!. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear!.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine!. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes!.
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Curried Honey Mustard Chicken --
INGREDIENTS
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
DIRECTIONS
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder!. Mix well!. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken!. Cover and place in refrigerator!. Marinate for at least 4 hours or overnight!.
Preheat oven to 375 degrees F (190 degrees C)!.
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes!. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are)!. Www@FoodAQ@Com
INGREDIENTS
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
DIRECTIONS
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise!. Mix all together, tossing to coat!. Salad is ready to serve!
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Curried Coconut Chicken --
INGREDIENTS
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14!.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
DIRECTIONS
Season chicken pieces with salt and pepper!.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes!. Stir in onions and garlic, and cook 1 minute more!. Add chicken, tossing lightly to coat with curry oil!. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear!.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine!. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Curried Honey Mustard Chicken --
INGREDIENTS
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
DIRECTIONS
In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder!. Mix well!. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken!. Cover and place in refrigerator!. Marinate for at least 4 hours or overnight!.
Preheat oven to 375 degrees F (190 degrees C)!.
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes!. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are)!. Www@FoodAQ@Com
This absolutely NOT gourmet cooking!
It's just what I had for dinner last night and it turned out WAY better than it had a right to!.
I took a can of cream of mushroom soup, a tablespoon of curry powder, a handful of pine nuts, 4 sliced carrots and a teaspoon of crushed red pepper, mixed them all together and cooked it until the carrots got tender!. When it was done, I served it over brown rice that I had cooked a few days before!.
It took a total of about 15 minutes!.
Like I said!.!.!.!.
I wouldn't serve this to company, but for a really good and REALLY fast dinner, I don't think it could have been beat!.
There are some really good sounding real recipes here, I just thought I would throw mine out there for a night you are in a pinch for time!.Www@FoodAQ@Com
It's just what I had for dinner last night and it turned out WAY better than it had a right to!.
I took a can of cream of mushroom soup, a tablespoon of curry powder, a handful of pine nuts, 4 sliced carrots and a teaspoon of crushed red pepper, mixed them all together and cooked it until the carrots got tender!. When it was done, I served it over brown rice that I had cooked a few days before!.
It took a total of about 15 minutes!.
Like I said!.!.!.!.
I wouldn't serve this to company, but for a really good and REALLY fast dinner, I don't think it could have been beat!.
There are some really good sounding real recipes here, I just thought I would throw mine out there for a night you are in a pinch for time!.Www@FoodAQ@Com
CURRY CHIKEN
Well!.!.!.y not u try mine curry chiken!.!.finger licking good!.!.!.
Ingredient:
1 Whole Chiken (cut by 6-8 pieces)
4 large potato(cut by 2-4)
3 large tomato(cut into 4)
curry leaves
5-6 shallots(slice)
1-2 cup tamarind juice(lemon juice also can!.!.)
1-2 cups of oil
250ml-1litre coconut milk(u also can use skim milk)
1-2litre plain water
Salt
(B)1-2 cardamom pods
2-3 star anise
1 cinnamon stick
(A) Blend
2-3 onion
2-3 garlic
5-6 dried chillies
4 inches ginger
250gm meat curry powder (the best Baba's brand or House brand)
Method:
1!.Cook ingredients (A),(B) together with the Chiken and potatoes with 1-2litre of plain water in cooking pot till the chiken potatoes soft and tender!.(2 teaspoon of salt)
2!. Put in the coconut milk and tamarind juice wait till it boiled and simmer down!.
3!. In meanwhile heat the cooking pan with oil,fried the shallots and curry leaves till dark brown!.
4!.Pour in the ingredients that u fried into the cooking pot!.(all together with the oil)
5!. Taste it followed by salt!.!. u have to estimate the salt by urself!.!.
6!.Last but not least!.!. u put in the tomatoes n u switch the stove fire off!.
GOOD LUCK!.!.!.!.!.Www@FoodAQ@Com
Well!.!.!.y not u try mine curry chiken!.!.finger licking good!.!.!.
Ingredient:
1 Whole Chiken (cut by 6-8 pieces)
4 large potato(cut by 2-4)
3 large tomato(cut into 4)
curry leaves
5-6 shallots(slice)
1-2 cup tamarind juice(lemon juice also can!.!.)
1-2 cups of oil
250ml-1litre coconut milk(u also can use skim milk)
1-2litre plain water
Salt
(B)1-2 cardamom pods
2-3 star anise
1 cinnamon stick
(A) Blend
2-3 onion
2-3 garlic
5-6 dried chillies
4 inches ginger
250gm meat curry powder (the best Baba's brand or House brand)
Method:
1!.Cook ingredients (A),(B) together with the Chiken and potatoes with 1-2litre of plain water in cooking pot till the chiken potatoes soft and tender!.(2 teaspoon of salt)
2!. Put in the coconut milk and tamarind juice wait till it boiled and simmer down!.
3!. In meanwhile heat the cooking pan with oil,fried the shallots and curry leaves till dark brown!.
4!.Pour in the ingredients that u fried into the cooking pot!.(all together with the oil)
5!. Taste it followed by salt!.!. u have to estimate the salt by urself!.!.
6!.Last but not least!.!. u put in the tomatoes n u switch the stove fire off!.
GOOD LUCK!.!.!.!.!.Www@FoodAQ@Com
Simple and delicious:
CHICKEN COONDAPURI
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1!.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant!. Let cool and using a spice grinder, grind into a fine powder!.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk!. Cover and let sit in the refrigerator for at least 1 hour!.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions!. Fry until slightly golden and then add the ginger and garlic!. When browned, add the chicken pieces and the marinade as well!. Reduce the heat, cover and let simmer for 15-20 minutes on low heat!. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice!.
Other curry recipes:
Tamarind Fish Curry:
http://www!.bellaonline!.com/articles/art5!.!.!.
Goan Shrimp Curry:
http://www!.bellaonline!.com/articles/art4!.!.!.
Www@FoodAQ@Com
CHICKEN COONDAPURI
Ingredients:
3-4 lbs of chicken pieces (boneless and skinless), cut into 1!.5” pieces
1 large onion, finely chopped
4-5 garlic cloves, finely minced
1 inch piece of ginger, finely minced
juice of 1 lemon
1 can of good quality coconut milk
salt to taste
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
For the MASALA: dry roast and grind to a fine powder
6-8 dried red chilies (to taste)
1 tbsp coriander seeds
? tsp black peppercorns
1 tsp fenugreek seeds (methi)
2 tsp turmeric
Heat the spices in a dry pan on medium high heat until slightly browned and fragrant!. Let cool and using a spice grinder, grind into a fine powder!.
METHOD:
In a large mixing bowl, add the chicken pieces along with the ground masala spices, salt, lemon juice and the coconut milk!. Cover and let sit in the refrigerator for at least 1 hour!.
In a large deep skillet on medium high heat, add the oil and when hot, add the onions!. Fry until slightly golden and then add the ginger and garlic!. When browned, add the chicken pieces and the marinade as well!. Reduce the heat, cover and let simmer for 15-20 minutes on low heat!. Garnish with freshly chopped cilantro leaves and serve with warm rotis and fragrant Basmati rice!.
Other curry recipes:
Tamarind Fish Curry:
http://www!.bellaonline!.com/articles/art5!.!.!.
Goan Shrimp Curry:
http://www!.bellaonline!.com/articles/art4!.!.!.
Www@FoodAQ@Com