Can anyone let me have an authentic recipe for chicken curry?!
Can anyone let me have an authentic recipe for chicken curry?
Answers:
I mix all this into a paste: curry powder, garam masala, cumin, grated onion, grated garlic, a bit of fresh hot peppers. I stir fry the paste in hot oil for a few minutes and then I add seasoned chicken to pot. Stir fry for a further few minutes then add stock to finish cooking. Sometimes I do add cubed potatoes. I usually serve with rice or roti.
It really comes down to the curry, doesn't it?
There is a huge variety of curries available in the world. Much of the Asian Continent uses curry in some form or another. The most popular Western curry is yellow in color from the turmeric, and is mild in the spice in regards to heat. Yet there are red curries, and green curries, all with a variety of heat and spice, as well as flavor. Some curry dishes are tomato based, or broth based. Some use dairy such as yogurt or cream.
Indian curries are probably the most famous. The term Curry was created by Europeans to describe the spiced dishes of the East.
So, in short, there is not a simple way to answer your question. There are too many recipes for Chicken and Curry to know what you are looking for.
But there are a million recipes on the net. Just try a few and see what works best for your taste.
Good Luck
Here is my pie recipe.
Chicken Pie (Lazy Man Version)
Buy 1 kg at the Supermarket Deli bar Shredded Chicken
Slice a large onion into rings or crescents and soften in oil in a fry pan.
Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.
Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.
In the mean time line a greased pie dish with a sheet of puff pastry.
Individual oval pie dishes could be used if you have 4 or more.
Once the chicken mix has cooled 2/3 rds fill the pie dishes.
Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.
Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely.
Remove and place on a wire rack to cool.
A teaspoon of curry powder added with the flour would be great.
I don't know if it's authentic, but it tastes nice! This is what I do - fry 2 onions, add 2 teaspoons of garam masala, 1 can chopped tomatoes and then blend to make sauce. If it's too thick add hot water or if you like it thicker add some tomato puree. Add chicken till cooked and serve with basmati rice and nan bread.
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Looking for good recipes? I suggest epicurious.com. It's free, and you can create a recipe box to keep all your favorites. This is handy, because when you print out on plain paper it doesn't matter if you spill on it while cooking, etc. Also, the have a wide array of food and drink recipes too!
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