Does anyone have a simple recipe for a great curry?

Answer 1

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 2

Hi,

For my mums FRUITY CHICKEN CURRY

You will need;
6 DICED CHICKEN BREAST
2 LARGE ONIONS
1 CUP OF SULTANAS
3 MEDIUM APPLES
300g MUSHROOMS
1 300G MANGO CHUTNEY
4 PEPPERS 1 RED 1 GREEN 1 YELLOW
MEDUIM STRENGHT CURRY POWDER
BLACK PEPPER FOR SEASONING
1 PINT WATER


Prep time 20 mins
Cooking Time 2hrs

INSTRUCTIONS
Place the Diced Chicken in a pan with a small amount of olive oil and lightly fry until golden brown, add 1tsp of the curry powder once the chicken is browned.

Add the Chopped Onion and lightly fry until the onion goes clear.

Transfer the chicken and onion to a slow cooker or a large steam pressure cooker, add the chopped peppers, chopped mushrooms and 1/2 of the pint of water, add the whole jar mango chutney and another 2tsp of the curry powder

Leave for 30 mins, meanwhile chop up the apples into small bitesize peices.

Add the apples and sultanas and stir. Add more water if required. Cover and leave on medium for 1hr, checking frequently and adding water as required, add 1tbsp of the curry powder and taste, add more if required, the chicken will break down and become stringy which will make the curry nice and thick! ()shouldnt be watery!()

Enjoy!

Answer 3

Brown some chicken and whatever vegies you like - onions, mushrooms etc

Chuck in a carton of tomato passata
stir in some curry paste according to taste
stir in natural yoghurt
stir in LOTS of dried mint

simmer until chicken is cooked - yummy

you may need to add some water if you prefer a saucier curry

Answer 4

here is the trick for curry u buy it in the store any curry will do...what u need to do is put a little oil in the pan on low and saute the curry powder all be itself and then cook it in a sauce as normal ...this is to take away the potency of the curry and make it blend nicely

Answer 5

1. Saute sliced onions in 2 tbs oil till golden.
2. Add sliced garlic & pureed ginger.
3. Add good curry powder..fry 2 mins.
4. Add cubed chicken breast...fry till opaque.
5. Add can of plum tomatoes, sugar and 1tbs vinegar.
6. Simmer on low for 15mins till sauce reduces.
7. You can add lemon juice & coriander leaves.
Eat with crusty bread!

Answer 6

shrimp curry
5 ingredients
1 pound shrimp i use the medium size ones
campbells cream of shrimp soup
diced onions
curry powder
butter for sauteing onions
Melt butter, a couple tablespoons in a pan big enough, depending on how much you want to make, to fit the soup and shrimp in. add the onions and saute till clear and starting to brown. add 1 teaspoon per can of soup to the onions and butter and cook for about a minute or two on medium heat. with one pound of shrimp use 2 or 3 cans depending on how much sauce to shrimp ratio you want to have, i always add an extra teaspoon or two of curry cause i like mine a little spicy then when the curry and onions are done add the shrimp you can use fresh or frozen fresh cook till just pink frozen till heated through. add soup and heat through. serve over rice. this is the best and easiest thing to make when you don't want to spend hours in the kitchen. i always make extra and freeze it for when i don't want to cook. let me know if you try it and tell me what you think.

Answer 7

i make this rice it takes 5 minutes. just take minute rice and add curry powder and canned veggies to it. or check out the website below

Answer 8

Chicken Curry:

1¾ hours 1¼ hours prep
4 servings

2 1/2 teaspoons coriander seeds
2 teaspoons cumin seeds
1/8 teaspoon red pepper flakes, crushed
1/2 teaspoon turmeric
1/2 teaspoon ginger, ground
1 pinch cloves, ground
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 whole boneless skinless chicken breasts, cut into 2-inch pieces
2 tablespoons butter (or ghee)
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
3 medium onions, halved and thinly sliced
2 whole cinnamon sticks, about 3-inches long
1 bay leaf
3 cardamom pods
2 cups whole canned tomatoes, peeled and seeded with juices
1 1/2 cups homemade chicken stock or low-sodium chicken stock
1/4 cup plain yogurt
3/4 cup golden raisins, roughly chopped
1/2 cup fresh cilantro, chopped
pappadams, for serving
basmati rice, Cooked, for serving
cashews, Chopped, for garnish
mango chutney, for garnish

1. In a dry skillet over medium heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes.
2. Transfer to spice grinder, add crushed red-pepper flakes, and grind to a powder.
3. Place in a small bowl, and add turmeric, ginger, cloves, salt, and black pepper.
4. Add chicken, and toss to coat. Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking until browned, 3 to 5 minutes.
5. Remove chicken.
6. Set aside. Reduce heat, and add ginger, garlic, and onions.
7. Cook until softened and deep-brown in color, 8 to 10 minutes.
8. Add cinnamon sticks, bay leaf, and cardamom pods; cook for 10 minutes.
9. Add tomatoes, chicken stock, and cooked chicken.
10. Raise heat to medium high, and cook until liquid is reduced, about 15 minutes.
11. Meanwhile, toast pappadams.
12. Reduce heat to low, and stir in yogurt and raisins.
13. Cook until warmed throughout; add cilantro.
14. Serve with basmati rice, and garnish with cashews.

Answer 9

Try the following, they are so nice
Chicken curry with pilau rice

For the chicken curry
1 tbsp oil
1 chicken thigh, chopped into three pieces
½ onion, diced
1 garlic clove, crushed
½ tsp coriander seeds
½ tsp cumin seeds
¼ tsp cayenne pepper
1 tsp curry powder
½ tsp red chilli, diced
150ml/¼ pint chicken stock
For the rice
½ onion, diced
1 tbsp oil
2 cardamom pods, slightly crushed
100g/3½oz rice
1 tsp curry powder
½ tsp turmeric powder
100ml/3½fl oz chicken stock
½ red chilli, diced
25g/1oz mangetout
55g/2oz butter
To serve
1 tbsp Greek yoghurt

Method
1. For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
2. Add the spices and chilli and stir for one minute.
3. Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
4. Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
5. Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.
6. Add the butter to the cooked rice and stir through.
7. To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.

or Thai Prawn Curry with Pineapple
1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk

For the curry paste:
4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce

To garnish:
2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips
You will also need a wok or a very large frying pan.

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment.


or 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

You will also need a large flameproof casserole or a wok.
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 All-in-one oven curry
5oz trimmed lamb neck fillets, cut into bite-sized pieces
1½ tbsp medium curry powder
2 tbsp olive oil
1 large onion, thinly sliced
500ml hot vegetable stock
400g/14¼oz can chopped tomatoes in natural juice
2 cinnamon sticks
4 garlic cloves, crushed
4 dried curry leaves or 2 bay leaves (optional)
300g/10½ oz orzo or rissoni pasta, or similar tiny pasta shapes
340g/12oz butternut squash, cubed
200g/7¼oz green peas
To serve
naan bread
Greek yoghurt

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Toss the lamb in the curry powder.
3. Heat half the oil in a large frying pan and brown the lamb, in batches, for five minutes and set aside.
4. Heat the remaining oil, add the onion and fry for five minutes.
5. Spoon into a three litre baking dish along with the lamb and any juices.
6. Stir in the stock, tomatoes, cinnamon, garlic and curry leaves and season.
7. Cover with foil and bake for 20 minutes, until most of the liquid has been absorbed.
8. Uncover, stir in the orzo or rissoni pasta.
9. Add the butternut squash and bake for another 10 minutes.
10. Remove and add the peas, then bake for a further 10 minutes, until most of the liquid has been absorbed.
8. Stir and season, then divide among the plates and serve with naan bread and Greek yoghurt.