Has anyone a Chicken Curry Recipe Please ?!
Thank YouWww@FoodAQ@Com
Answers:
Momma's Chicken Curry
Ingredients
1 pound boneless chicken breast
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
Directions
Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly!.
Heat the oil in a large skillet over medium high heat!. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes!. Remove chicken!.
Reduce heat to medium and stir in curry paste!. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes!.
Return chicken to the skillet, stirring to coat with the curry mixture!.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture!.
Allow to simmer over medium heat for 20 minutes until the chicken is tender!.
Serve garnished with cilantro leaves!.
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good luck and good eatingWww@FoodAQ@Com
Ingredients
1 pound boneless chicken breast
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
1/2 cup cilantro leaves, for garnish
Directions
Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly!.
Heat the oil in a large skillet over medium high heat!. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes!. Remove chicken!.
Reduce heat to medium and stir in curry paste!. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes!.
Return chicken to the skillet, stirring to coat with the curry mixture!.
Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture!.
Allow to simmer over medium heat for 20 minutes until the chicken is tender!.
Serve garnished with cilantro leaves!.
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good luck and good eatingWww@FoodAQ@Com
1 lb!. chicken breast
1/2 lb!. potatoes
1 tablespoon yellow cooking wine
1-2 teaspoons salt
1 tablespoon curry oil
1 tablespoon curry powder
1 teaspoon corn starch
1/4 cup chicken stock
Cut the chicken breast and potatoes into 1x1 inch small pieces;
Add chicken and potatoes into a heated pan;
Add chicken stock and wine; then add salt and bring it a boil;
Turn down the heat (medium-low) and cook for about 10 minutes; then simmer for about 25 minutes;
Add curry oil, curry powder, corn starch mixture (1 tsp corn starch and 3 tsp water); stir all ingredients!.
Serve with white/yellow rice!.Www@FoodAQ@Com
1/2 lb!. potatoes
1 tablespoon yellow cooking wine
1-2 teaspoons salt
1 tablespoon curry oil
1 tablespoon curry powder
1 teaspoon corn starch
1/4 cup chicken stock
Cut the chicken breast and potatoes into 1x1 inch small pieces;
Add chicken and potatoes into a heated pan;
Add chicken stock and wine; then add salt and bring it a boil;
Turn down the heat (medium-low) and cook for about 10 minutes; then simmer for about 25 minutes;
Add curry oil, curry powder, corn starch mixture (1 tsp corn starch and 3 tsp water); stir all ingredients!.
Serve with white/yellow rice!.Www@FoodAQ@Com
If you want something really yummy n spicy!.
Chicken Curry Recipe (Filipino Style)-
Ingredients :
· 2-3 tbsp!. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb!. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp!. patis (fish sauce)
· 3 tbsp!. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
Cooking Procedures :
1!. Pan fry potatoes!. Set aside!.
2!. In the same pan, fry chicken pieces and brown a little!.
3!. Add garlic and onion!. Sauté for a few minutes until soft!.
4!. Pour in patis and season with curry powder, salt and pepper!. Stir for 2 minutes!.
5!. Add water!. Cover and bring to a boil!. Lower the heat; add celery, bell peppers and fried potatoes!. Simmer for 3 minutes or until half done!.
6!. Add milk and stir occasionally!. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled)!.
7!. Remove from heat!. Serve hot!.
Www@FoodAQ@Com
Chicken Curry Recipe (Filipino Style)-
Ingredients :
· 2-3 tbsp!. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb!. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp!. patis (fish sauce)
· 3 tbsp!. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk
Cooking Procedures :
1!. Pan fry potatoes!. Set aside!.
2!. In the same pan, fry chicken pieces and brown a little!.
3!. Add garlic and onion!. Sauté for a few minutes until soft!.
4!. Pour in patis and season with curry powder, salt and pepper!. Stir for 2 minutes!.
5!. Add water!. Cover and bring to a boil!. Lower the heat; add celery, bell peppers and fried potatoes!. Simmer for 3 minutes or until half done!.
6!. Add milk and stir occasionally!. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled)!.
7!. Remove from heat!. Serve hot!.
Www@FoodAQ@Com
True Indian Chicken Curry
8 chicken breast halves, boneless, skinless
Marinade (recipe follows)
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1/2 cup water
1 teaspoon salt
6 cups cooked rice
Fresh cilantro
Sliced almonds
Place Marinade in large glass dish and add chicken, turning to coat!. Marinate in refrigerator 1 hour!.
Remove chicken from marinade (do not scrape off marinade)!.
In large frypan, place oil and heat to medium high temperature!. Add onions and saute slowly, about 5 minutes!. Lower temperature to medium and continue to cook 10 minutes more or until onions are caramelized and golden brown!.
Add chicken, several pieces at a time, and cook, turning, about 8 minutes or until brown on all sides!.
Add water and salt!. Reduce heat to low temperature, cover and simmer 35 minutes or until fork can be inserted in chicken with ease!.
To serve, place rice on dish, arrange chicken and sauce on top!. Garnish with cilantro sprigs and slivered almonds!.
Makes 8 servings!.
Marinade: In medium bowl, mix together 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground cardamom, 1 1/2 teaspoons freshly grated ginger, 1 1/2 teaspoon minced garlic, 1 teaspoon ground almonds and 1 cup plain low
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Vietnamese Aromatic Chicken Curry
2 medium-sized potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chilies, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 (14-ounce) can of coconut milk
1 14-ounce) can of chicken stock
Fresh basil leaves
Hot cooked rice
Fry the potato chunks in the oil until nicely browned, then drain them on paper towels!.
Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes!. Add the chicken and cook, stirring, until it is opaque!. Add the potatoes, salt, coconut milk and chicken stock!. Bring to a boil and then simmer gently for about 30 minutes!.
Garnish with basil leaves before serving in bowls with rice!.
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Curry Chicken and Rice Dinner
1 oven bag (large size 14 x 20-inch)
1 tablespoon all-purpose flour
1 tablespoon curry powder, divided
2 cups uncooked quick-cooking rice
1 (7!.2-ounce) jar roasted red bell peppers, drained and sliced
1 (14 1/2-ounce) can chicken broth
1 large yellow onion, chopped
1/2 cup raisins
1 teaspoon chicken bouillon granules
4 split chicken breasts, skinned
Preheat oven to 350*F (175*C)!.
Place oven bag in a 13 x 9 x 2-inch baking dish!. Add flour to oven bag; twist end of bag, and shake!.
Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients!.
Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture!.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag!.
Bake at 350*F (175*C)!. for 45 to 50 minutes or until chicken is done!.
Makes 6 servings!.
Www@FoodAQ@Com
8 chicken breast halves, boneless, skinless
Marinade (recipe follows)
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1/2 cup water
1 teaspoon salt
6 cups cooked rice
Fresh cilantro
Sliced almonds
Place Marinade in large glass dish and add chicken, turning to coat!. Marinate in refrigerator 1 hour!.
Remove chicken from marinade (do not scrape off marinade)!.
In large frypan, place oil and heat to medium high temperature!. Add onions and saute slowly, about 5 minutes!. Lower temperature to medium and continue to cook 10 minutes more or until onions are caramelized and golden brown!.
Add chicken, several pieces at a time, and cook, turning, about 8 minutes or until brown on all sides!.
Add water and salt!. Reduce heat to low temperature, cover and simmer 35 minutes or until fork can be inserted in chicken with ease!.
To serve, place rice on dish, arrange chicken and sauce on top!. Garnish with cilantro sprigs and slivered almonds!.
Makes 8 servings!.
Marinade: In medium bowl, mix together 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground cardamom, 1 1/2 teaspoons freshly grated ginger, 1 1/2 teaspoon minced garlic, 1 teaspoon ground almonds and 1 cup plain low
~~~~~~~~~~~~~
Vietnamese Aromatic Chicken Curry
2 medium-sized potatoes, cut into chunks
4 tablespoons peanut oil
8 shallots, minced
4 stalks fresh lemon grass, minced
3 garlic cloves, minced
2 fresh hot red chilies, minced
2 tablespoons best-quality curry powder
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 teaspoon sea salt or 1 teaspoon fish sauce
1 (14-ounce) can of coconut milk
1 14-ounce) can of chicken stock
Fresh basil leaves
Hot cooked rice
Fry the potato chunks in the oil until nicely browned, then drain them on paper towels!.
Add the shallots, lemon grass, and all of the spices to the pan, and stir-fry for a few minutes!. Add the chicken and cook, stirring, until it is opaque!. Add the potatoes, salt, coconut milk and chicken stock!. Bring to a boil and then simmer gently for about 30 minutes!.
Garnish with basil leaves before serving in bowls with rice!.
~~~~
Curry Chicken and Rice Dinner
1 oven bag (large size 14 x 20-inch)
1 tablespoon all-purpose flour
1 tablespoon curry powder, divided
2 cups uncooked quick-cooking rice
1 (7!.2-ounce) jar roasted red bell peppers, drained and sliced
1 (14 1/2-ounce) can chicken broth
1 large yellow onion, chopped
1/2 cup raisins
1 teaspoon chicken bouillon granules
4 split chicken breasts, skinned
Preheat oven to 350*F (175*C)!.
Place oven bag in a 13 x 9 x 2-inch baking dish!. Add flour to oven bag; twist end of bag, and shake!.
Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients!.
Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture!.
Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag!.
Bake at 350*F (175*C)!. for 45 to 50 minutes or until chicken is done!.
Makes 6 servings!.
Www@FoodAQ@Com