How to Make the Best Chicken Curry?

Question

Anyone have any fav. receipes?

Am cooking a huge amount on Sat. night for about 10 - 20 pple.

Answer 1

indian chicken curry is the most delicious chicken curry in the world.....I PROMISE!!!!!!!
INGREDIENTS
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste
DIRECTIONS
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.

Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
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Serve with hot cooked rice and veggies if desired; make sure that you do NOT eat the cloves, the flavor is too strong!"

Answer 2

Chicken curry

Answer 3

Texas Curried Chicken
i add in ingeredents to Servings 20
INGREDIENTS
3-1/4 (4 pound) whole chicken, cut into pieces
1-2/3 cups butter, divided
1-3/4 teaspoons salt
3/4 teaspoon black pepper
3/4 cup and 1 tablespoon and 1 teaspoon honey
3/4 cup and 1 tablespoon and 1 teaspoon molasses
3/4 cup and 1 tablespoon and 1 teaspoon prepared mustard
1 tablespoon and 1/4 teaspoon curry powder
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place chicken pieces into a greased 9x13 inch baking dish. Melt 1/4 cup of the butter, and drizzle it over the chicken. Season with salt and pepper.
Bake chicken, uncovered, for 45 minutes in the preheated oven. While the chicken is cooking, combine the honey, molasses, mustard, curry powder and remaining butter in a medium saucepan. Simmer over medium heat for about 5 minutes to blend the flavors.
When the 45 minutes are up on the chicken, pour the curry mixture over the pieces, and bake for an additional 15 minutes, or until the chicken is no longer pink, and the juices run clear.

Answer 4

2 cups TILDA* Basmati Rice
1 tbspn Vegetable Oil
1 litre CAMPBELL'S* Real Chicken Stock
1 cup GOLDEN CIRCLE* Sweet Mango Conserve
340 g jar TILDA* Butter Chicken simmer sauce
3 tspn CONTINENTAL* Coriander
1 cup FARMERS UNION* Greek Style Natural Yoghurt
2 Banana, sliced
1/2 small Red Onion, very thinly sliced
500 g Chicken Tenderlions, diced

1. Bring stock to the boil in a large sauce pan. Add rice, stirring. Cook for 12 minutes or until tender. Drain well.

2. Heat oil in a medium sized pan. Brown the chicken pieces well. Stir in the sauce. Bring to the boil. Reduce heat. Simmer for 7 minutes, or until the chicken is tender.

3. To prepare mango and banana relish: Combine the conserve, banana, red onion, and coriander in a small bowl. Refrigerate until serving.

4. Serve the curry with the rice, accompanied with the mango relish and yoghurt.

Answer 5

Chicken Curry

Ingredients:

1 3-4 pound chicken, cut into serving pieces
2 tablespoons oil
2 cinnamon sticks
1 bay leaf
2 whole cloves
4 onions, chopped
1 tablespoon of fresh ginger, minced
4 cloves garlic, minced
¼ teaspoon cayenne pepper
1 tablespoon garam masala
2 tomatoes, chopped (optional)
Salt and freshly ground pepper

Directions:

Sprinkle chicken pieces with salt and freshly ground pepper.

In large pot, heat oil and add cinnamon sticks, bay leaf and cloves. Stir for 30 seconds.

Push spices aside and brown chicken pieces, turning once, approximately 4 minutes per side. Work in batches if necessary. Remove from pan.

Add onions, ginger, and garlic and sauté until translucent. Add chicken and cayenne, stir and cover. Reduce heat to medium low and simmer until cooked about 1 hour.

Add garam masala and optional tomatoes, if using. Cook for 5 minutes more and adjust seasoning

Serve over steamed rice.

Answer 6

CHICKEN CURRY

Active time: 30 min Start to finish: 1 1/2 hr

4 garlic cloves, chopped
1 (1-inch) piece peeled fresh ginger, chopped
1 cup plus 3 tablespoons warm water
1/2 cup whole-milk yogurt
1 1/4 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon chili powder
6 whole chicken legs, cut into drumstick and thigh portions (3 lb total), skin discarded and meat trimmed of any fat
3 cardamom pods*
2 whole cloves
1 (1 1/2-inch) piece cinnamon stick
2 tablespoons vegetable oil
1 large red onion, halved lengthwise, then thinly sliced crosswise
3 Turkish bay leaves or 1 1/2 California Special equipment: an electric coffee/spice grinder
Accompaniment: jasmine or basmati rice



Purée garlic, ginger, and 3 tablespoons water in a blender. Transfer to a large bowl and whisk in yogurt, 1/2 teaspoon salt, turmeric, and chili powder until combined. Add chicken and turn to coat well, then marinate, covered, at room temperature 30 minutes.
While chicken is marinating, finely grind cardamom pods, cloves, and cinnamon in grinder.

Heat oil in a 12- to 14-inch heavy skillet (2 to 3 inches deep) over moderate heat until hot but not smoking, then cook onion with bay leaves, stirring occasionally, until deep golden, 8 to 10 minutes. Add chicken with marinade and ground spices and cook, turning chicken and stirring occasionally, until almost all of marinade is evaporated, 5 to 7 minutes. Stir in remaining 1 cup water and 3/4 teaspoon salt and simmer, covered, until chicken is cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and boil sauce, stirring occasionally, until reduced to about 1 cup, 8 to 10 minutes. Discard bay leaves and pour sauce over chicken.


Makes 6 servings.

Answer 7

Here u will find every type of curry!

Answer 8

GREEN CHICKEN CURRY
INGREDIENTS:
1 cup sliced chicken breast
2 cups coconut milk
2 tbsp. green curry paste
2 green chilies, cut longways
2 tbsp. fish sauce
2 tbsp. vegetable sauce
1 cup frozen baby beans
Stir-fry green curry paste for 1 minute. Add chicken and fish sauce. Fry
until cooked, add coconut milk, bring to the boil. Add beans and chili. Serve

Answer 9

Buy chicken and curry sauce. Place in saucepan and cook in the oven for however long the packet says. Serve with rice and (opt) naan bread. Perfect every time!

Answer 10

chicken curry leaves curry powder ginger chilli lime lemon grass cinnamon cloves pepper salt water = a good pot of curry