Anyone got a recipe for a good chicken or lamb curry?

Answer 1

Indian Lamb Curry Recipe #27864
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves

6 servings Change size or US/metric
Change to: servings US Metric

1 hour 10 minutes 10 mins prep

Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
Stir in the ginger paste, garlic, chile pepper, and lamb.
Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tbsp.
water.
Add diced tomatoes, and cook for 5 minutes, stirring frequently.
Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
Lower heat.
Whisk the yogurt with a fork; and add to the pot slowly.
Then cook until meat is done to your liking and sauce is thickened.
Garnish with cilantro leaves.
Serve with steamed basmati rice, or hot Indian breads, such as Naan.

Answer 2

Curry Chicken - http://www.islandflave.com/recipes/cchicken.shtml

Curry Lamb
http://www.sheepscreek.com/recipes/curry_lamb.html

Answer 3

Curried Chicken
http://www.epicurious.com/recipes/recipe_views/views/5879

making a curry paste from scratch
http://www.thaifoodandtravel.com/features/cpaste.html

Answer 4

Thai Pineapple Curry

INGREDIENTS:
2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained

DIRECTIONS:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Answer 5

yes

1/Fry some oil in a saucepan
2/Fry 1 onion chopped, 2 garlic cloves, 2"piece of ginger until onions are clear
3/Add 1 1/2 generous spoonfuls of curry sauce paste (I use Patak's) and stir for 2 minutes.
4/Add 1/2 tin of chopped tomatoes
5/Add about 50ml of water
6/Simmer. While simmering fry up your choice of meat in another saucepan until meat seals (about 5 minutes) Use a packet of diced meat from supermarket (I prefer lamb)
7/Add to sauce and simmer for 25 minutes (or longer depending on cooking guidelines of meat you've bought), check regulary and add water if required so mix doesn't dry out.
8/Add 1/2 tub of plain yoghurt and simmer for 2 minutes
9/Before serving add some chopped corriander and stir through.

Lovely
Don't be afraid to change and alter to make the recipe your own because I've changed it a lot from the original recipe I was taught.

Answer 6

Chicken Curry

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Though curry powder is available in most supermarkets, we recommend toasting and grinding your own spices to add depth and complexity to curries. This particular combination of spices, which includes cardamon and cinnamon, gives a mild heat and rich fragrance to the dish. You can adjust the spices to suit your taste.

Serves: 4

Ingredients:

2 1/2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/8 teaspoon crushed red-pepper flakes
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Pinch of ground cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 whole boneless, skinless chicken breasts, cut into 2-inch pieces
2 tablespoons peanut oil
2 tablespoons fresh ginger, minced
1 large clove garlic, minced
3 medium onions, halved and thinly sliced
2 whole cinnamon sticks, about 3-inches long
1 bay leaf
3 cardamom pods
4 cups whole canned tomatoes, peeled and seeded with juices
1 1/2 cups homemade or canned low-sodium chicken stock
1/4 cup plain yogurt
3/4 cup golden raisins, roughly chopped
1/2 cup chopped fresh cilantro
Pappadams, for serving
Cooked basmati rice, for serving
Chopped cashews, for garnish
Prepared mango chutney, for garnish
1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper. Add chicken, and toss to coat.

2. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes. Remove chicken. Set aside.

3. Reduce heat, and add ginger, garlic, and onions. Cook until softened and deep-brown in color, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes. Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and raisins. Cook until warmed throughout; add cilantro. Serve with basmati rice, and garnish with cashews. Accompany curry with pappadams and chutney.

Answer 7

go to allrecipes.com!

Answer 8

no