does anyone know how to make a really good curry?

Question

chicken if possible!

Answer 1

Chicken Curry



Ingredients
Serves 2

3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla



Method

Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Answer 2

no but jamie oliver does
Fragrant Green Chicken Curry

I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added some more fresh herbs, trying to get it as fragrant as possible. If you are a veggie, replace the chicken with vegetables of your choice.
Green Curry Paste:
6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
2 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
2 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced

4 chicken breasts without bone and skin, each cut into 5 large pieces
16 ounces coconut milk
1 handful chopped pistachio nuts
Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow – very fresh and fragrant.
Sprinkle with the pistachios and some coriander leaves and serve with steamed rice or noodles, and chunky coconut, tomato, cucumber and lime relish.
Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 20 minutes
let me know if you want the other 100 recipes

Answer 3

Chicken curry with ginger, garlic, coconut milk, yogurt and potatoes. Malaysian in taste, deep brown in color, and since it simmers with the potatoes it makes for a complete dish! Serve with hot cooked rice and other veggies, if desired."
Original recipe yield: 4 servings.

Prep Time:
10 Minutes
Cook Time:
40 Minutes
Ready In:
50 Minutes
Servings:
8 (change)

INGREDIENTS:

* 3 cloves garlic, crushed
* 3 small onions, minced
* 1 slice fresh ginger root
* 5 tablespoons curry powder
* 5 tablespoons water
* 2 tablespoons olive oil
* 1 cup yogurt
* 1 cup coconut milk
* 1 cup milk
* 1 cup water
* 2 large potatoes, cubed
* 1 (4 pound) whole chicken, cut into 8 pieces
* salt to taste

DIRECTIONS:

1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!

Answer 4

The thing I hate most about curries is they are anaemic looking.
The trick is to brown the curry powder, after you add the onions, garlic, and ginger in a little olive oil. If it starts to burn add a little water then you'll have a nice curry paste.Then brown the chicken pieces in the paste and cover with water and simmer for approx. 1hour. Add vegies if you wish.They'll help it to thicken the gravy. For some colour add Tumeric powder. Aprox. 2 tspns. - season to taste.
Yummm!!!!!

Answer 5

fry cubed chicken 5 mins
and 2 large spoons of green curry paste
add tin of coconut milk or use paste
1/4 baby egg plants 4 or 5 is plenty
add some tinned bamboo shoots
slice carrot into match sticks
add some lemon grass too
you can add other veg of your choice
cook for about 30 - 40 minutes
serve with some noodle
i like it with very crisp veg like beans baby corn

Answer 6

250ml of water
4 Chicken breasts
1 onion
1 tbsp oil
2stock cube
2tsp plain flour
2 tsps curry powder
1 tsp turmeric
1 tsp ginger
½ tsps mixed spice
2 tbsp raisins



Chop onions
Fry onions
Chop chicken


Fry chicken

Add spices and flour
add water
Simmer for 20 mins

Wash up

Check chicken thoroughly



and it only take about 30 mins probz less

Answer 7

the basis is the "gravy".chop 2lb of onions and boil for 45 mins.let cool then liquidise the mixture for 2 mins. liquidise 1 can of tomatoes for 3 mins.add 6 cloves of garlic,2 teaspoons of turmeric,1 tsp ground coriander,1 tsp ginger,1 1/2 tsp curry pwder,cumin,fenugreek.add your cooked meat to a pot after sealing along with all the above and simmer for 45 mins.1 min. before the end add garam massala to taste along with plenty of freshly chopped coriander.That's restaurant style.indians wont give you this they are fiercely protective.they just give you their home made recipes.check amazon for the curry restaurant secret...it costs about £3.00 it,s a little yellowy colured paperback.worth it's weight in gold!!

Answer 8

** Chicken Coconut Curry **
Serves 6

After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts over basmati rice.

--Everyday FOOD

Answer 9

Indian or Chinese? Personally it's a damn site easier to either open a jar or call a takeaway - they know what they're doing, and they taste good. (The chances of it containing bat or otter meat are no longer so high)

Answer 10

MY HUSBAND MAKES A LOVELY CURRY WITH FRIED RICE BUT I DONT NO THE INGREDIENTS SO I CANT HELP YOU