I need a good chicken curry recipe?

Question

Can anyone point me in the right direction

thanks

Answer 1

Indian Chicken Curry

INGREDIENTS
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

DIRECTIONS
Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

Answer 2

Chicken curry is so common that you will find it at any to-go curry vendors in Thailand. Chicken curry is eaten with rice or 'kanom jeen' noodles.

You can see chicken curry's popularity when you go to a temple in Thailand; Thai people frequently bring the classic dishes like chicken curry to feed the monks and other temple patrons.

2-4 Servings


3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 chicken breast

I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.

Cut up the chicken into bite size pieces. If you have this dish in Thailand, you will see that the chicken comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavorful.

Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add chicken when you see red oil bubbling on top. Stir and coat chicken with curry sauce. Add the eggplant when chicken starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the color.

Serve hot with rice or rice noodles.


Learn more about this and other similarly prepared Curry (Gang [Ped]) recipes

Answer 3

Hi, here's one i do, serves 4 people:

Chicken & Pineapple:

4 Chicken Breasts cut into cubes
Small tin Pineapple chunks
1-2 teaspoons Curry powder, (I use Medium) depends on how hot you want it
Veg stock cube dissolved in 1/2 pint boiling water

Method:

Heat a small amount of oil in large frying pan or wok, add chicken cook for about 5-7 minutes stirring all the time, add the curry powder fry off 2-3 mins, put the Pineapple in plus the Veg stock.turn heat down to a simmer & cook for about 25-30 mins, serve with rice of your choosing

Answer 4

caot the chicken with flouer salt and pepper or house seasoning and the Jamaican curry powder and add at least a table spoon to 2 tbs to the flour mixture. Then one diced yellow onion. And Bake in caserole dish covered for 1hr and a half @ 350 degrees. Takem cover off and let brown a lil bit for another 25-30 mins. Then eat up!

Answer 5

CREAMY CHICKEN CURRY( This is brilliant & never fails to impress!)
1 Tbspn oil
2 chopped onions
1 Tbspn of curry paste to your liking.( I use Korma )
4 chopped chicken breasts
1 large tub creme fraiche
4 tbspn Mango chutney
Handfull fresh coriander.
Cook onions in oil with the curry paste for about 5 mins
Add chicken & stir well to coat thoroughly with the spicy paste & onions.
Stir in creme fraiche & mango chutney.
Lower heat & simmer for around 15 minutes or untill the chicken is cooked.
Sprinkle with coriander just before serving.

Answer 6

Stir fry chicken, mushrooms and onion
Add a packet of tomato passata, and stir in 1-2 teaspoons of curry paste - i like pataks korma or rogon josh
Stir in a small pot of natural yogurt
Simmer until chicken is cooked

Then add lots of dried mint ...mmmmmm delicious.

Serve with pilau rice or go brummie style and have half chips half rice!

Well, thats decided what im having for dinner tonight!

Answer 7

if you want just the chicken to be curried and served with rice and salad or whatever. cook and cube your chicken.white sauce. and add schwartz fragrant thai curry spice to your own taste. this powder makes one beautiful curry.

Answer 8

01254 54999, that' the number for Trishnas in Blackburn, I'm useless at making curries, so I normally just ring them, it's less stressful and they make it far better than I ever could.

Answer 9

Try these recipes they are lovely, the Thai one is really good, in fact they all are

Thai Green Curry with Chicken
1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)

For the green curry paste:
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste

For the finished sauce:
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves

The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.

What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.

To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

Or Baked Thai Red Curry Chicken with Coriander Chutney

Partly boned chicken breasts
2 rounded tablespoons Thai Red Curry Paste
2 teaspoons groundnut oil or other flavourless oil
salt

For the coriander chutney:
2 oz (50 g) fresh coriander, roughly chopped
1 tablespoon lime juice
1 fresh chilli, de-seeded and chopped
1 clove garlic
¼ level teaspoon sugar
salt and freshly milled black pepper

To garnish:
1 lime, cut into quarters
a few sprigs fresh coriander

About 1 or 2 hours before you need to cook the chicken, lay the breasts in a heatproof dish, then take a sharp knife and make four diagonal cuts across each breast. Sprinkle first with a little salt and then with the oil, rubbing the oil well into the chicken. Next spread the curry paste over the surface of each portion and rub that in well too. Cover with clingfilm and leave on one side for the chicken to soak up all the flavours.

To make the coriander chutney, place half the coriander in the goblet of a blender, or in the small goblet of a food processor, together with the lime juice, 3 tablespoons of water, chilli and garlic, then blend till smooth. You'll have to do this with a few stops to scrape down the sides of the goblet. When smooth, add the remaining coriander and continue to blend until smooth again. Taste and flavour with sugar, salt and pepper and keep in a small, covered bowl in the fridge until needed.

To cook the chicken, pre-heat the oven to gas mark 4, 350°F (180°C). Place the dish on a high shelf and cook for 30 minutes, basting with the juices from time to time. Serve the chicken with the Spiced Pilau Rice with Nuts and the coriander chutney, garnishing with sprigs of coriander and some lime quarters to squeeze over

Or Chicken curry
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
½ tsp dried chilli flakes
½ tsp cumin
½ tsp turmeric
½ tsp medium curry powder
100g/3½oz chicken breast, skinned and cubed
1 tbsp tomato purée
1 tomato, skinned and chopped
100ml/3½fl oz hot chicken stock
50ml/2fl oz double cream
salt and freshly ground black pepper
25g/1oz chopped fresh coriander
25g/1oz pine nuts

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the olive oil in a frying pan and fry the onion and garlic until soft.
3. Add the spices and fry for a further minute.
4. Add the chicken pieces and cook, stirring, for five minutes, then add the tomato purée and chopped tomato and cook until soft.
5. Pour in the chicken stock and cream, then simmer for five minutes. Season with salt and freshly ground black pepper.
6. Serve in a warm bowl and sprinkle over the chopped coriander and pine nuts.

Or Chicken curry
1 tbsp olive oil
½ onion, peeled and diced
100g/3½oz chicken, diced
½ tsp curry powder
pinch of chilli powder
½ tsp turmeric
70g/2½oz peas
70ml2½fl oz water

Method
1. Heat the oil in a pan and sauté the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.