Does anyone have any good curry recipes?

Question

I went to England with my grandmother several years ago,and we ate at an indian resturant.I had chicken and almond curry over rice. I have never tasted anything else quite like it since. It was wonderful.Thanks for any ideas.

Answer 1

CHICKEN ALMOND CURRY WITH APRICOTS

4 Servings

1/3 cup whole almonds
12 dried apricots (3 ounces)
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 tablespoons finely grated fresh ginger
2 large garlic cloves, minced
1 large onion, finely chopped
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
2 cups chicken stock or low-sodium broth
2 tablespoons plain low-fat yogurt
2 scallions, sliced on the diagonal

In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.

Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.

Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.

Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.

Answer 2

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 withpeanuts.

--Everyday FOOD

Answer 3

My suggestion is to go to http://www.epicurious.com/recipes/find/advanced/

and search for curry - i personally would do a seach on "curry" and "coconut milk" - they pair together very well

Answer 4

Ooooh, Indian curry dishes are my favorite dishes of all time! Chicken or beef, it doesn't matter. Thanks for getting my mouth watering.
As for your question, I don't cook so I don't know any recipes.

Answer 5

curry not good

Answer 6

Just go to this website:
http://www.allrecipes.com
here you can explore any recipe you want.
just try.

Good luck.

Answer 7

mmmmmmmmmmmmm..curry!!

im hungry