im trying to learn how to make chicken curry?

Question

do you think that you can give me some tips thank you all very much
may god bless you

Answer 1

One Pot Curry & Rice
Prep Time: 20 min
Total Time: 35 min
Makes: 4 servings, about 1-1/2 cups each

1/2 cup KRAFT CATALINA Dressing
1 to 2 Tbsp. curry powder
1 lb. boneless skinless chicken breasts, cut into strips
2 stalks celery, chopped (about 1 cup)
2 large carrots, thinly sliced (about 1 cup)
4 green onions, sliced
1 can (14-1/2 oz.) chicken broth
1-1/2 cups instant white rice, uncooked
1/2 cup chopped dried apricots
1/2 cup PLANTERS Cashews
2 tsp. ground ginger

MIX dressing and curry powder; pour over chicken. Cover and refrigerate 10 minutes.
POUR chicken mixture into large skillet. Add celery, carrots and onions; mix well. Cook on medium-high heat 2 minutes, stirring occasionally. Stir in chicken broth. Bring to boil. Cover skillet. Reduce heat to medium-low; simmer 5 minutes.
ADD rice, apricots, cashews and ginger; mix well. Remove from heat. Let stand, covered, 5 minutes. Stir before serving.

KRAFT KITCHENS TIPS
Food Facts
Curry powder is a blend of up to 20 spices, herbs and seeds. Since curry powder loses its pungency quickly, store it in an airtight container in a cool dry place and use within 2 months.

Substitute
Try using fresh chopped ginger in place of the powdered ginger. Or, add some heat to the dish by adding a dash of dried red chilies.

Answer 2

Thai Chicken Curry:

33 min 10 min prep
4 servings

1 (14 ounce) can coconut milk
3 potatoes, small quartered
3 tablespoons nam pla
1 tablespoon curry powder
1/4 teaspoon cloves, ground
1 lb boneless chicken, cubed

#1 Combine everything except chicken; simmer 15 minutes.
#2 Add chicken, cover, increase heat until chicken and potatoes are tender, about 8 minutes.
#3 Stir occasionally.
#4 Serve with rice.

Answer 3

And I wish blessings upon you, your family & home in return... and Thanks!

First...
Buy yourself some good Indian Spices and a small electric coffee grinder.

Combining almost any spices will make for a good curry.

Red curries use red spices or heat spices.

Green curries use leafy dried herbs, Indian curry leaves, and/or green spices

yellow curries use yellow spices and white spices...

Here is one of my own Indian curries...

Ferungreek
Chili powder
turmeric
coriander
asafoti (Optional)
black onion seeds (optional)
Garam Masala
red pepper flake
cumin
ginger
cinnamon
Cardamom
Cayenne pepper
black pepper & sea salt
Kona coffee (Optional)
bay.

Sometimes I even put in a pinch of sugar for sweetness that off sets the heat.

Put an equal amount of each into the coffee grinder (usually a tsp of each)
Grind, and save in an airtight container until you are ready to use it.

When you are ready to use it... toast the spices in a dry pan until they smoke just a little... It doesn't take much so take it easy... You can also toast them whole and then grind them... that works too! Makes it fresher...

Then remove that, add a few tbsp of oil or ghee into a pan and put the spices back into the oil and toast again... That is your actual curry. Mix anything you like into that.

Think of it as a kind of dry rub and a wet rub combination like in barbeque...

add whatever you like to that...
Cooked chicken
shrimp
steak
vegetables
aromatics... onions garlic... whatever.

Then you would add the wet ingredients afterward to moisten all and create a sauce.

Coconut milk
Heavy cream
Plain yogurt
chicken stock
whatever... It all works...

I love that curry with a combination of onions, potatoes califlower and chick peas. It is delicious!

Answer 4

for a beginner i would try the following:

one chicken cut into 8 pcs
1 tsp ginger paste
1 tsp garlic paste
1 large onion finely chopped( pref. red onions. not white)
2 large tomato's chopped
1 green chili whole
1/3 tsp turmeric
1/4 tsp Cayenne pepper/ red chili powder
2- 3 tbsp oil (never olive)

Heat oil and add green chili and brown onion over med- high flame until the turn soft and translucent. then add ginger and garlic paste and fry well until the pastes have incorporated into onions and don't smell raw. about 3-4 mins. Add tomato, turmeric and Cayenne pepper and mix well. Add chicken some water turn flame to medium low and cook covered for about 20 mins. remove lid and let curry simmer until gravy has thickened and tomato is a pulp. add salt and garnish with cilantro.

Very Basic curry. quick and good. Once you have mastered this may add coriander powder and cumin powder about 1/2 tsp each before you add the tomato's. you may also add garam masala powder 5 mins before you take off the fire. the trick is in browning the onions well and letting the tomato's cook to a pulp.

All the best.

Answer 5

if u mean an indian chicken curry i can help . if u have 1/2 a kg chicken, wash well and drain all water.
1. marinate the chicken in 2 tsp yoghurt, 1 tsp ginger and 1/2 tsp garlic paster. keep for 10-15 mins.
2. thinly slice 2 medium onions or 1 large onion.
3. heat oil in a pan, put in bay leaf(tez patta), some whole black peppers(1/4 tsp) one black cardamom, 2 green cardamoms.
4. when they begin to pop put in the onions and fry till onions are golden.
5. add the marinated chicken, salt to taste, 1 tsp(or less) red chilli powder, 1 tsp dhania powder(dry coriander powder), and cover and let it simmer for some time.
6. open and see if chicken is tender, if not and water has dried, add 1/4 cup of water and let it cook till tender. t
7. open pan cover and fry till all water evaporates and oil seperates from the masala. add garam masala powder at this point, and a cup of bouiled water, cover and cook till water boils again, garnish with green coriander and voila!!
8. if anything goes wrong head to the nearest indian resturant for delicious chicken curry.

Answer 6

Murgh Makhani

Butter Chicken Recipe

Ingredients:

Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste

Method:

Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick.

Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.

Answer 7

Some simple recepies; Pasta with tomatoe sauce and chorizo. Ingredients: Red onion, pasta (your choice) garlic, chorizo, basil, tin of tomatoes, parmesan cheese. Boil some water with a tablespoon of oil in it, and when bubbling put in your pasta (penne, spaghetti, linguine, fusilli...), boil until cooked but still firm to the bite. Also follow packet instructions. Meanwhile, get half a tin of tomatoes, a clove of garlic (finely chopped) salt and pepper, half a glass of white wine (alcohol will burn off) and red onion (finely chopped). Fry onion and garlic in a little oil for about one minute (low medium heat) then put all other ingredients into a frying pan (but not the basil or cheese) and bring to a simmering boil (make sure the sauce isn't bubbling too much) under a low heat then put in your chorizo. With the chorizo chop off as much of the sausage as you want to eat, peel the skin off, then slice it into small coin shapes. Cook the sauce until the pasta is done (so prep sauce first). When finished mix pasta with the sauce, put on a plate the tear up some basil leaves and grate some of the cheese and sprinkle both over the meal. This all sounds complicated, but it really isn't. Chicken Caeser. Ingredients: Lettuce, chicken, mayo, milk, anchovies (i know, gross, but you won't taste them, worchestire sauce, clove of garlic finely chopped, pepper, parmesan cheese, french mustard, lemon, vinegar. Slice chicken to the same thickness as your ring finger, this will insure they all cook evenly at the same speed, and fry over a low medium heat with a little oil. Wash your lettuce and put in a bowl. Finely chop the anchovy (don't let it be in chunks I mean chop it up be horrible to get a lump of fish in your sauce) do the same with the garlic (take your time with these two ingredients, if you rush it will ruin it). Now to mix them all together. In a seperate bowl (NOT the one with the lettuce) put in the anchovy, garlic, half a small jar of mayo, the juice of one lemon (be careful of the pips, take them out if they fall in), teaspoon of salt and 1/4 teaspoon of pepper, teaspoon of french (dijon) mustard, 1/2 teaspoon vinegar, 1/2 cup of parmesan cheese, teaspoon of worchestire sauce and mix it all together. Add milk, about a 1/4 of a cup gradually until it becomes a sauce that you can pour. When chicken is cooked (no pink bits) put it with the lettuce and then pour some of the sauce over and enjoy. You can eat this with a baguette. Yummy. My recepies take some prep, but are easy and easier with practice and you'll love cooking then. Best of luck mate.

Answer 8

Buy a packet of ready to use chicken curry mix/paste, follow the instructions.(Mostly very easy) and you are done with least hassle.

Answer 9

You might try http://east-indian-recipes.blogspot.com
This site has a great chicken curry. (The index is on the right-hand side a little ways down).

Good Luck

Answer 10

very easy and very simple

fry chopped onion
add sliced chicken meat
add sliced carrot
add sliced potato
salt,pepper
when ready mix 2teaspoons of curry

serve with rise,mashed potatoes or noodles