Have you a Recipe please for Chicken Curry. ?!
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Answers:
Here is one for you = )
Chicken Curry
1 lb bnls, skinless chicken breast, cut in bite-size pieces
1 c mushrooms
1 c onions
1 c zucchini
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1-2 T veg!. oil
1 T red curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf
1A!. Pre-cook potatoes and carrots!. Don't cook them too done, since
they will simmer with the main dish later!.
1!. Cut boneless, skinless chicken breast into bite-size pieces!.
2!. Wash and cut fresh vegetables into bite-size pieces!.
3!. In a heavy saucepan on medium heat, heat the veg!. oil, red curry
paste, and about one third of the coconut milk!. Heat 5-10 minutes,
stirring, until it forms a thin gravy!.
4!. Turn the heat to high, add the chicken, and cook until the chicken
is half cooked, maybe five minutes!.
5!. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well!.
6!. Stir in the curry powder, potatoes, carrots, and water/stock!. If
desired, add 1/s bay leaf!. Let simmer just a minute or two!.
7!. Add the fresh vegetables and the frozen peas, and let simmer for 3
to 5 minutes, until fresh veggies are just done!.
8!. Serve (with jasmine rice!.!.!.)!.Www@FoodAQ@Com
Chicken Curry
1 lb bnls, skinless chicken breast, cut in bite-size pieces
1 c mushrooms
1 c onions
1 c zucchini
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1-2 T veg!. oil
1 T red curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1 T yellow curry powder
1/2 c water or chicken stock
1/2 bay leaf
1A!. Pre-cook potatoes and carrots!. Don't cook them too done, since
they will simmer with the main dish later!.
1!. Cut boneless, skinless chicken breast into bite-size pieces!.
2!. Wash and cut fresh vegetables into bite-size pieces!.
3!. In a heavy saucepan on medium heat, heat the veg!. oil, red curry
paste, and about one third of the coconut milk!. Heat 5-10 minutes,
stirring, until it forms a thin gravy!.
4!. Turn the heat to high, add the chicken, and cook until the chicken
is half cooked, maybe five minutes!.
5!. Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well!.
6!. Stir in the curry powder, potatoes, carrots, and water/stock!. If
desired, add 1/s bay leaf!. Let simmer just a minute or two!.
7!. Add the fresh vegetables and the frozen peas, and let simmer for 3
to 5 minutes, until fresh veggies are just done!.
8!. Serve (with jasmine rice!.!.!.)!.Www@FoodAQ@Com
Indian Chicken Curry --
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat!. Saute onion until lightly browned!. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt!. Continue stirring for 2 minutes!. Add chicken pieces, tomato paste, yogurt, and coconut milk!. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes!.
Remove bay leaf, and stir in lemon juice and cayenne pepper!. Simmer 5 more minutes!. Www@FoodAQ@Com
INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
DIRECTIONS
Heat olive oil in a skillet over medium heat!. Saute onion until lightly browned!. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt!. Continue stirring for 2 minutes!. Add chicken pieces, tomato paste, yogurt, and coconut milk!. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes!.
Remove bay leaf, and stir in lemon juice and cayenne pepper!. Simmer 5 more minutes!. Www@FoodAQ@Com
Easy chicken curry
Curries can contain a lot of fat, in the form of ghee or oil, coconut or dairy cream and nuts!. This one uses just a little sunflower oil (which contains good fats) and yogurt!. Amount of fat per serving: standard takeaway chicken curry, 34g; our easy chicken curry, 10g
Serves 4
Preparation time 45 minutes
Ingredients
2tbsp sunflower oil
2 onions, chopped
2 cloves garlic, crushed
1 heaped tsp Asda ground ginger
1 heaped tsp Asda turmeric
2tsp Asda hot curry powder
4 chicken breasts
2 x 400g tins chopped tomatoes
150g Asda natural wholemilk bio yogurt
2tsp Asda garam masala
Asda fresh coriander, to serve
Method
1 Heat half the oil in a large pan, add the onions and fry until soft and golden!. Add the garlic and spices and cook for 1 minute, stirring often!. Tip out onto plate!.
2 Cut the chicken into large pieces!. Heat the remaining oil in the pan and brown the chicken!. Add the onion mixture and cook for 1 minute to coat chicken!. Add the tomatoes, stir and simmer gently for 15 minutes!.
3 Stir in yogurt and garam masala and gently heat through!. Chop the coriander and sprinkle over!. Serve with rice, naan bread and mango chutney!.
Www@FoodAQ@Com
Curries can contain a lot of fat, in the form of ghee or oil, coconut or dairy cream and nuts!. This one uses just a little sunflower oil (which contains good fats) and yogurt!. Amount of fat per serving: standard takeaway chicken curry, 34g; our easy chicken curry, 10g
Serves 4
Preparation time 45 minutes
Ingredients
2tbsp sunflower oil
2 onions, chopped
2 cloves garlic, crushed
1 heaped tsp Asda ground ginger
1 heaped tsp Asda turmeric
2tsp Asda hot curry powder
4 chicken breasts
2 x 400g tins chopped tomatoes
150g Asda natural wholemilk bio yogurt
2tsp Asda garam masala
Asda fresh coriander, to serve
Method
1 Heat half the oil in a large pan, add the onions and fry until soft and golden!. Add the garlic and spices and cook for 1 minute, stirring often!. Tip out onto plate!.
2 Cut the chicken into large pieces!. Heat the remaining oil in the pan and brown the chicken!. Add the onion mixture and cook for 1 minute to coat chicken!. Add the tomatoes, stir and simmer gently for 15 minutes!.
3 Stir in yogurt and garam masala and gently heat through!. Chop the coriander and sprinkle over!. Serve with rice, naan bread and mango chutney!.
Www@FoodAQ@Com
CHICKEN KORMA
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
? a teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
100ml (? a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the chicken, garlic, ginger and onions into the pan!. Cook for 20 minutes until the chicken is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 10 minutes!.
Add the yoghurt and the creamed coconut and mix thoroughly!. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced!.
ADDITIONS & ALTERNATIVES
Use turkey instead of chicken!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!. Www@FoodAQ@Com
Serves 2
INGREDIENTS
375g of chicken breasts
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
? a teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
100ml (? a 200ml pot) of yoghurt
50g sachet of creamed coconut
METHOD
Chop the chicken into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a moderate heat!. Put the chicken, garlic, ginger and onions into the pan!. Cook for 20 minutes until the chicken is cooked thoroughly!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 10 minutes!.
Add the yoghurt and the creamed coconut and mix thoroughly!. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced!.
ADDITIONS & ALTERNATIVES
Use turkey instead of chicken!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!. Www@FoodAQ@Com
Chicken Curry
1 lb!. boneless skinless chicken thighs
1 large onion
1 serrano chile
2 tbsp!. fresh minced ginger
3 garlic cloves
4 tbsp!. ghee or olive oil
1/2 cup white wine
1/4 cup yogurt
1/4 cup coconut milk
Salt
2 tbsp!. curry powder (S)
1 tsp!. garam marsala (S)
1/2 tsp!. cardamom (S)
1/2 tsp!. chili powder (S)
1/2 tsp!. cumin (S)
1/2 tsp!. cinnamon (S)
1/2 tsp!. red pepper flakes (S)
1/4 tsp!. turmeric (S)
1/4 tsp!. chipotle pepper powder (S)
1/4 tsp!. cayenne powder (S)
(S)= spice mix
Make the spice mix!.
Chop the thighs into bite-sized pieces!. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine!.
Remember the key to Indian cooking: First, toast your spices in oil!. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil!. Let it heat until tiny wisps of smoke can be seen!. Now add the spice mix!. Stir this mixture until the spices begin to turn brown and toast!. Approximately 1 minute!. DO NOT TAKE YOUR EYES OFF THE POT!. IT WILL BURN!
Once the mixture has browned, add the onions, the ginger and the pepper!. Liberally salt the mixture (approximately 1 tsp)!. You want to hold back on the garlic!. (Once garlic burns it becomes bitter in taste!.) After about 2 minutes, you should see the onion begin to change color!. Now add the garlic!. Cook for another minute over high heat!. This step should result in a dark, spicy paste of vegetables and spices!.
Salt the chicken and then add it to the pot!. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon!. Begin to brown the chicken!. Approximately 4 min!.
Once the chicken starts to brown, it’s time for the wine!. This step is a pretty well-known technique called deglazing!. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot!. You are also using the wine to scrape those up!. Those little bits are full of flavor, and you want them incorporated into the final product!. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid!.
Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium!.
You’ll notice that the browned bits are emerging again!. This time, you’re going to add coconut milk to deglaze!. Work up all the nice patches of spice and bits!. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min!.
Turn off the heat!. Stir in the yogurt!. Serve over rice!.
nfd?
Www@FoodAQ@Com
1 lb!. boneless skinless chicken thighs
1 large onion
1 serrano chile
2 tbsp!. fresh minced ginger
3 garlic cloves
4 tbsp!. ghee or olive oil
1/2 cup white wine
1/4 cup yogurt
1/4 cup coconut milk
Salt
2 tbsp!. curry powder (S)
1 tsp!. garam marsala (S)
1/2 tsp!. cardamom (S)
1/2 tsp!. chili powder (S)
1/2 tsp!. cumin (S)
1/2 tsp!. cinnamon (S)
1/2 tsp!. red pepper flakes (S)
1/4 tsp!. turmeric (S)
1/4 tsp!. chipotle pepper powder (S)
1/4 tsp!. cayenne powder (S)
(S)= spice mix
Make the spice mix!.
Chop the thighs into bite-sized pieces!. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine!.
Remember the key to Indian cooking: First, toast your spices in oil!. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil!. Let it heat until tiny wisps of smoke can be seen!. Now add the spice mix!. Stir this mixture until the spices begin to turn brown and toast!. Approximately 1 minute!. DO NOT TAKE YOUR EYES OFF THE POT!. IT WILL BURN!
Once the mixture has browned, add the onions, the ginger and the pepper!. Liberally salt the mixture (approximately 1 tsp)!. You want to hold back on the garlic!. (Once garlic burns it becomes bitter in taste!.) After about 2 minutes, you should see the onion begin to change color!. Now add the garlic!. Cook for another minute over high heat!. This step should result in a dark, spicy paste of vegetables and spices!.
Salt the chicken and then add it to the pot!. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon!. Begin to brown the chicken!. Approximately 4 min!.
Once the chicken starts to brown, it’s time for the wine!. This step is a pretty well-known technique called deglazing!. Sure, the wine adds flavor — but you’ll also notice all the brown bits on the bottom of the pot!. You are also using the wine to scrape those up!. Those little bits are full of flavor, and you want them incorporated into the final product!. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid!.
Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium!.
You’ll notice that the browned bits are emerging again!. This time, you’re going to add coconut milk to deglaze!. Work up all the nice patches of spice and bits!. Once you’ve done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min!.
Turn off the heat!. Stir in the yogurt!. Serve over rice!.
nfd?
Www@FoodAQ@Com
This is simple and easy !.Take a pan add some cooking oil add some peppercorns,black cardamon whole[}cloves Till this turns brown add chopped onions fry till golden brown also add garlic/ginger paste along with this now add the chicken pieces cover till they turn brown keep stiring from time to time!.Now stirringt, red chilly powder!.some turmeric some tomatoes or tomato puree mix well cover add some water and cook till done!.Www@FoodAQ@Com
there's a few great recipies for curry on videojug food/drink
one is called buttered chicken, which seems to me like a korma!.
mmmmm!.!.!.!.!.!.I feel like a curry now!.!.!.!.Www@FoodAQ@Com
one is called buttered chicken, which seems to me like a korma!.
mmmmm!.!.!.!.!.!.I feel like a curry now!.!.!.!.Www@FoodAQ@Com
Google Chicken Curry recipesWww@FoodAQ@Com