ideas for currys?

Question

Can anyone suggest a recipe for a either a chicken korma or a chicken curry?

Answer 1

This site has over 1,000 recipes for curries alone, all submitted by real folk, and they are all rated, the BEST site on the Internet for recipes by a mile.

Answer 2

I got this recipe off the curry powder bottle and made it--yum! It wasn't hard, either. A lot of ingredients but nothing difficult. You want to have your ingredients prepared ahead of time, just like they do on Food TV because otherwise it might burn while you're getting stuff ready.

This was pretty hot so if you use the Hot curry powder instead of the mild, you might want to use only two tablespoons instead of three.

Hot Madras Curry

1 Cup chopped onions
1 tsp. fresh grated ginger root
1 tsp. crushed garlic
2 Tablespoons corn oil (I used canola)
1 lb. skinless, boneless chicken breasts, cubed
3 Tablespoons Sharwoods Hot Curry Powder (or any type)
1 Tablespoon tomato paste
1 Tablespoon Major Grey Mango Chutney (or any type)
1 Tablespoons lemon juice
1/4 tsp. ground pepper
1/4 tsp. salt
chopped cilantro to garnish

1) Fry the onions and garlic in the oil until golden. Add the chicken and ginger. Fry for 5 minutes.
2) Add the remaining ingredients (except cilantro) and 1 Cup of water. Bring to a boil, cover and simmer until meat is tender.
3) Sprinkle with chopped cilantro and serve naan bread, puppodums or rice.

This would be great with rice as it's very runny. Serve in a bowl!

I found some puppodams; I never knew they had them in a box and you could just microwave them! They were delish and only 25 calories per puppodum, and no fat. The whole dish is pretty low in calories, I think...enjoy!

Answer 3

i a'm a asian guy who cooks currys.

1= chop a onion or 2 depending on the meat you buy in weight.
2= pour little oil so it covers the pot.
3= let onions soften then put in a tin of toms in.add garlic,ginger.
4= add salt , garam masala, chillie powder, turmeric 1 spoon each.
5= lower the heat and let the sauce combind until the oil rises to the top .
6= taste the sauce and if required add the following in 4.
7= wash the chicken in cold water and leave for 10 min,until water drains from it.
8= put chicken in pot and give it a good mix, sterring a few times.
9= add boiling water in pot if you require a curry sauce not too much just enough to cover chicken.
10= leave it until water half vapourate and the curry sauce gone to a dark reddish colour.
11= taste sauce again and repeat 4, if required.
12= check chicken,if cooked put chopped parsley in and you have finished.
13= this should take you 1hr and 20 min.
14= get some nans and cut in half with rice and salad.
15= if you fail in this mission please e-mail me and i would show you how to cook it either my place or yours.
16= the most important to a curry dish is the sauce. once you mastered the sauce you can cook any indian dish....
17= keep me updated and enjoy....

Answer 4

Vietnamese Chicken Curry (serves 4)
mild / medium hot

For the marinade: 2 stalks of lemongrass
4 cloves of garlic, peeled
2 red chillies, deseeded and chopped
2 tbsp madras curry paste
1 tbsp muscovado sugar
3 tbsp soy sauce

For the curry: 1lb chicken breasts, 2 tbsp oil, 2 red onions (chopped), 5 fl oz chicken stock, 1 can coconut milk

To make the marinade:
peel the lemongrass to reveal tender, whitish centre and crush with the flat of a knife, then chop into small pieces. In a food processor blend the lemongrass, garlic, chillies, curry paste, sugar, soy sauce & 1 tbsp water. Blend to a paste and coat the chicken thoroughly, leave to marinate for 1 hour.

To make the curry:
Heat a wok until very hot, then add the oil. Add the chicken and stir fry for 5 minutes, add the onions and fry for a further 3 minutes. Pour in the stock & coconut milk and simmer gently for 10 minutes.

Enjoy!!!!!!!

Answer 5

Mmm, I'm making curry tonight too. I always use Pataks paste-it's the most like restaurant curry. You need to fry the chunks of chicken in mild or korma curry paste with a little bit of oil & a chopped onion for a good few minutes, then pour over a jar or tin of sauce & simmer for 15 mins (sorry, i don't know how to make korma sauce). Homepride korma sauce is nice, and i recommend adding some creamed coconut from a block (it's really cheap) if you like it really mild. I also like the balti paste, to which I add some madras paste (all Pataks) then just add tinned tomatoes & water. It's also delicious with spinach in it. I find sharwoods curries taste weird so I avoid them. I'm hungry now...

Answer 6

I like to make curry myself and have tons of spices, normally I just make it up as i go along, but to cheat;

There is a jar of powder from Sainsburys (and maybe others), with a purple lid, it's called ???? blend, it has a recipe for the most gorgeous butter chicken on the back.

Or jars of madras, vindaloo or rogan josh paste, currently on 2 for £1 in Asda, have the recipe on the back and make nice currys. I normally just add a couple of real chillis 'cos i like them hot.

Or try www.curryhouse.co.uk or www.curryfrenzy.com

Answer 7

In a cup put:
3 tea spoons curry powder, 2 tea spoons coriander and 1 tea spoon of ginger. add hot water (apr 1/4 cup) and stir to form a paste.
Brown off and seal chicken and finely chopped garlic ( 3 to 4 cloves) in olive oil and butter, add salt and pepper.
Add paste, half tube tomato puree and a tin of chopped tomato's, and couple of cups off water
Bring to boil then simmer for approx 2 hrs. add water if necessary.
20 mins prior to full cooking time and coarsely chopped onions
serve on a bed of rice.
depending on how hot you like your curries depend on what curry powder you choose. but the measurements stay the same.
korma is made with cream, but i like my curry to have a kick to it, never made a korma, sorry cant help you with that.

Answer 8

CURRIED CHICKEN SOUP

5 cups water
1 3-ounce pkg chicken flavored ramen noodles
2-3 teaspoons curry powder
1 cup sliced fresh mushrooms
2 cups cubed cooked chicken
1 medium aple, cored and coarsely chopped
1/2 cup canned sliced water chestnuts

In a large saucepan combine water, the flavoring packet from noodles, and curry powder. Bring to boiling

Break up noodles. Add noodles and mushrooms to mixture in saucepan; reduce heat. Simmer, uncovered, for 3 minutes. Stir in chicken, apple and water chestnuts ; heat through.

Answer 9

My grandmother, who was on a tight budget, always made this for us when we visited. The sauce is yummy over mashed potatoes.

Granny's Curried Chicken

2 lbs chicken parts
1 can tomato soup (Campbells)
1/4 cup chopped onion
1/4 tsp thyme
2 tbsp shortening
1/3 cup water
1 garlic clove (1/8 tsp powder = 1 small clove)
curry, to taste

Brown chicken in shortening. Mix all other ingredients and add to pan. Simmer for 30 minutes, covered on low heat. Stir occassionaly.
.

Answer 10

Cranberry Chicken Curry recipe:

Ingredients:

12 oz. (350g) cooked chicken

2 tbsps. tomato puree

2 tbsps. dessicated coconut

2 tbsps. curry powder

1 bay leaf

1 tbsp lemon juice

6 oz. (175g) cranberry sauce

1 medium onion, sliced

1 clove garlic, crushed

pinch of mixed spice

pinch of salt

half a pint of water

1 tbsp. flour

2 tbsp. oil for frying

Cooking Instructions:

Heat the oil in a saucepan, add the sliced onion and fry until tender

Stir in the curry powder and garlic then fry gently for a further minute

Remove from heat then add lemon juice, cranberry sauce, salt, flour, tomato puree, bay leaf, mixed spice and coconut

Stir in the water and bring to the boil, stirring continuously

Reduce the heat then cover and simmer gently for 30 minutes, stirring occasionally

Divide the cooked chicken into small pieces, add to the pan and heat for a few minutes

Serve on a bed of boiled rice