Does anybody know of a good curry recipe or where i can find one?

Answer 1

Pataks do a great range of indian curry pastes with full recipe instructions on the back. Extremely tasty madras, tikka masala.vindaloo ETC...Usually just adding chicken, onions, chopped tomatoes and anything else you fancy. The paste saves you grinding all the spices yourself. Hope this helps.

Answer 2

Curry Chicken Salad

cooked chicken, cut into smaller than bite sized pieces
mayonaise
your favorite nuts, chopped into pieces (pecans, almonds or cashews)
red grapes cut in half
curry to taste

mix all together to make a chicken salad for a sandwich.
Use a very hearty bread so it can hold up to the chunky chicken salad.

Answer 3

Easy Chicken Curry

2 Tablespoons margarine or butter
1teaspoon curry powder
1 small onion, chopped
2 cups cut up cooked chicken
1/3 cup raisins
1 small unpared all- purpose red apple,coarsely chopped
1 can (10 3/4 ounces) condensed cream of chicken soup
1 soup can water
Hot cooked rice
chopped peanuts

Cook and stir margarine, curry powder and onion in 3 quart saucepan over medium heat until onion is tender, about 4 minutes.

Stir in remaining ingredients except rice and peanuts. Cook, stirring occasionally until hot. Serve over rice and sprinkle with chopped peanuts.

Answer 4

Chicken Curry

4 x Chicken breasts, cooked
3 tbl Butter
1 x Clove garlic, crushed
1 cup Chopped onion
3 tsp Curry powder
1/4 cup Flour
1/4 tsp Cardamom
1 tsp Ground ginger
1 tsp Salt
1/4 tsp Pepper
2 tsp Grated lime peel
2 tbl Lime juice
1/4 cup Chutney
2 cup Water

Melt butter and saute onion, garlic and curry powder. Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Gradually stir in the water, lime peel and lime juice. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in chicken and chutney.

I like to serve this over rice with a variety of accompaniments such as cashews, raisins. coconut sunflower seeds and other garnishes.

Answer 5

if you want to be able to cook indian food that tastes just the same as in restaurants, here is the book for you...
the curry secret by kris dhillon
isbn 0-7160-2054-8

Answer 6

Aromatic Curry-and-Spice Chicken:

Prep: 20 min., Cook: 46 min.

1 1/2 cups uncooked brown rice
6 (6-ounce) skinned and boned chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper
2 medium-size sweet onions, chopped
2 medium-size green bell peppers, chopped
4 teaspoons vegetable oil, divided
2 garlic cloves, minced
2 (14 1/2-ounce) cans petite diced tomatoes
1 tablespoon curry powder
1/8 teaspoon ground cloves
1 (3-inch) cinnamon stick
1/4 cup golden raisins
3 tablespoons chopped fresh cilantro
1/4 cup slivered almonds, toasted

Prepare rice according to package directions, omitting salt and fat. Keep rice warm.

Sprinkle chicken evenly with 1/2 teaspoon salt and pepper; set aside.

Sauté chopped onions and bell peppers in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic; sauté 1 minute.

Transfer onion mixture to a medium bowl; stir in remaining 1/4 teaspoon salt, tomatoes, and next 4 ingredients. Wipe skillet clean.

Cook chicken in remaining 2 teaspoons hot oil in skillet over medium-high heat 6 minutes on each side or until browned. Pour tomato mixture evenly over chicken. Cover, reduce heat to medium low, and simmer 15 minutes. Uncover and simmer 10 minutes or until mixture is thickened and chicken is tender. Remove and discard cinnamon stick. Stir in cilantro, and top with almonds. Serve over brown rice.

Yield: Makes 6 servings (serving size: 1 chicken breast, about 1 cup sauce, 1/2 cup rice)

Answer 7

Chicken Curry! Mmmmmm... pretty tastey!
See simple, step-by-step instructions and pictures by clicking the link below.
http://www.thaitable.com/Thai/recipes/Chicken_Curry.htm

Answer 8

RECIPE for a good curry:

100 GMS. BEANS, 2 POTATO, 1 TOMATO, ONE ONION, 100 GRAMS GREEN PEASE, CURRY LEAVES - FEW , MINT LEAF- 2 STRANDS , CORRIANDER LEAF ONE SMALL BUNCH, 1/2 CUP GRATED COCONUT, GINGER 1/2", CLOVES - 2 NOS, 4 GREEN CHILLIES, CINNAMON-2, LEMON JUICE - 2 TSP, 1/2 CUP WATER, 1 TSP SALT.

CUT ALL THE VEGETABLES LENGTH-WISE IN MEDIUM SIZE
KEEP A FRYING PAN, ADD 2 TSP OF VEG. OIL, ADD MUSTARD, ALLOW IT TO SPUTTER, ADD 1 TSP OF URUDU DHAL, PUT ALL THE CUT VEGETALES AND SIMMER. GRIND TO A FINE PASTE GREEN CHILLIES, GINGER, CINNAMON, CLOVES, CURRY LEAVES, CORRIANDER LEAVES AND MINT. ADD THIS PASTE TO THE VEGETABLES. ADD 1/2 A CUP OF WATER AND 1 TSP OF SALT AND COOK FOR FIVE MINTES. BEFORE SERVING ADD THE LEMON JUICE. THIS IS AN INDIAN RECIPIE.

YOU MAY ALSO GET A VARIETIES OF CURRY RECIPIES IN INDIAN COOK BOOKS.

TRY IT OUT, IF YOU LIKE I SHALL MAIL YOU MORE INDIAN RECIPIES.

BYE

Answer 9

Try this site all the recipes I have tried are brilliant and they also help you get the ingredients
.http://www.curryclub.co.uk/curryclub/index.htm

Answer 10

http://www.foodnetwork.com/

Type in Curry in the search line. You'll find a ton of them.