Anyone got a good recipe for chicken curry?

Question

Not the greatest cook so something simple would be good lol

Answer 1

http://www.currysimple.com/servlet/the-16/Yellow-Curry%2C-Yellow-Curry/Detail

Answer 2

Curry Chicken Croissants
Prep Time
15 min. Cook Time -
Serves 4
Ingredients
2 1/2 cups cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 tablespoons grated onion
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon curry powder
1/8 teaspoon Cajun seasoning
Lettuce Leaves
4 croissants, split

Nutrition Info Per Serving

Calories: 648 Cal
Carbohydrates: 23 g
Dietary Fiber: 2 g
Fat: 48 g
Protein: 30 g
Sugars: 2 g

Cooking instructions

1. Ingredients2 1/2 cups cubed cooked chicken
1/2 cup chopped walnuts
1/3 cup finely chopped celery
2 tablespoons grated onion
1/2 cup mayonnaise
2 tablespoons sour cream
3/4 teaspoon curry powder
1/8 teaspoon Cajun seasoning
Lettuce Leaves
4 croissants, split
Nutrition Info Per Serving

Calories: 648 Cal
Carbohydrates: 23 g
Dietary Fiber: 2 g
Fat: 48 g
Protein: 30 g
Sugars: 2 g
About: Nutrition Info


2. Cooking Directions
In a food processor or blender, process chicken until finely chopped. Transfer to a large bowl; add walnuts, celery and onion.
In a small bowl, combine mayonnaise, sour cream, curry powder and Cajun seasoning; mix well. Pour over chicken mixture and stir well. Refrigerate for at least 1 hour. Place lettuce and about 3/4 cup chicken mixture on each croissant.
Yield: 4 servings

Answer 3

Try the following

Thai Creamed Coconut Chicken
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
½ level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
½ oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.

Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.

When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.

Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves

or Spiced Chicken Madras
1 small clove of garlic, peeled
1 dessertspoon groundnut or other flavourless oil
1 heaped teaspoon ground ginger
1 heaped teaspoon ground turmeric
1 teaspoon of sea salt
2 part-boned, skin on, chicken breasts
1 small onion, peeled
1 heaped teaspoon Sharwood’s Hot Curry Powder (for Madras and other hot dishes)
7 fl oz (200 ml) half-fat crème fraîche


few coriander sprigs, to garnish
What we're going to do here is, first of all put the garlic, oil, ginger, turmeric and salt into a Mini Chopper (see How To Cheat Equipment Hero, below) and whiz them to a paste. No Mini Chopper? Fear not, crush the garlic clove, pressing with the back of the knife, then mix to a paste with rest of the above. Now, with a skewer or small knife, stab the chicken breasts several times, so they can absorb all the flavours, and spread half of the spice paste all over each one.

Now, in an ideal world, you would leave it aside on a plate covered with foil for however many hours, or overnight. But, that said, it will still be good if you cook it immediately in a pre-heated oven at gas mark 4, 180°C (350°F). In which case, chop the onion roughly and scatter it into the centre of a small roasting tin or heatproof dish, then put the chicken breasts on top of the onions and pop them into the oven for 30 minutes.

Meanwhile, mix the curry powder with the crème fraîche, then, when the 30 minutes is up, pour it over the chicken. Cover the dish with foil, then return it to the oven for a further 30 minutes.

Serve with rice, mango chutney and garnish with coriander sprig

Answer 4

(L)
SUPER EASY CHICKEN CURRY

1 1/2 tbsp green curry paste
1 can coconut milk
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
4-5 Thai eggplant (cut in fourths)
salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.
Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

Serves 4 large portions or 6 smaller portions.

Answer 5

Simple Chicken Curry:

4½ hours 20 min prep
4 servings

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon ginger
1/2 can crushed tomatoes
1 teaspoon curry powder
1 pinch salt
1/2 teaspoon pepper
water, as needed
6 boneless skinless chicken thighs

1. In large saucepan, heat olive oil, then add onion and fry until golden.
2. Add garlic and ginger and cook for 1 minute.
3. Add crushed tomatoes, curry powder, salt, and pepper.
4. Add a little water if mixture is very thick and cook over medium heat for 10 minutes.
5. Add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally.
6. Serve over rice.

Answer 6

ok here we go....
You will need

cut chicken
onions sliced long and thin-2
grated ginger- 1 tablespoon
grated garlic-2 tablespoons
white vinegar-1/4 cup
pepper
salt
1 tablespoon plain yogurt
chicken masala powder from any indian store
cayenne pepper-1/4 tablespoon
1 can coconut milk


Marinate the chicken with the pepper,1/2 of vinegar,chicken masala and salt.
Heat oil,add onions,ginger,garlic.Fry till golden brown.
Add the marinated chicken pieces
Fry till 5 minutes.
Add the canned coconot milk and cook till done.

PS: You can change the constituency by adding water or make it more dry by sauting it in the pan on low heat for some more time...
Your chicken curry is done....Enjoy ur meal!!!!

Answer 7

Hi .......... Try this one which is fab for throwing together late at nite after a few beers and goes down a treat ........
CHUCK IT IN A POT CURRY
1 Tin baked beans
1 Tsp chilli powder
2 Tsp curry powder
2 Tsp lime pickle (or to taste)
Meat of your choice ..... already cooked
Sliced chilli (if you like the heat)
Knob of butter or ghee
Fry the spices in the oil of you choice stir in the beans lime pickle and meat (sausages are good) Cook over a meduim heat till piping hot and serve with bread and butter.
Luverly stuff ........... even the basic of cooks can't get it wrong and its delicious. ENJOY xxx

Answer 8

This is by fat the best Chicken Curry I've ever had.


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 9

Lemon chicken is often a winner!! you in basic terms prefer lemon pepper, lemon juice, potatoes, onions and garlic. placed it multi functional pot season properly with the lemon pepper and juice, over each and all of the greens and chicken and roast in a 4 hundred oven for 40 5-60 min watching the size of the chicken. Use an instantaneous examine thermometer a hundred and sixty-a hundred seventy five. be careful to not over prepare dinner!!

Answer 10

Easy to do.

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1/2 cup fresh shredded coconut
2 tablespoons Indian curry powder
3/4 cup coconut milk
salt and pepper to taste
1/4 cup diced fresh tomato
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/2 pint of plain yogurt
DIRECTIONS
Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the coconut, and curry powder; stir fry for 2 more minutes.
Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, cilantro and spoonfulls of yogurt on top. .

Answer 11

Chicken Curry

3 tablespoon(s) oil
2 onion(s) grated
2 tablespoon(s) garlic paste
1 teaspoon(s) ginger paste
1 cup(s) yoghurt beaten till smooth
2 tomatoes grated or finely chopped
1 teaspoon(s) red chilli powder
2 teaspoon(s) coriander powder
1 teaspoon(s) cumin powder
½ teaspoon(s) turmeric powder
salt and freshly milled pepper to taste
12 medium pieces (about 800 grams) of chicken
1 cup(s) hot water
1 teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish

1. Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4 minutes or till rich golden brown.
2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes and the yoghurt stirring briskly to avoid curdling. Fry for about 4 minutes or till oil separates.
3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. Increase the heat and add the chicken pieces. Fry for about 5 minutes or till the chicken is lightly browned.
4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15 minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
Serve hot garnished with coriander leaves.

TIPS:
* Using clarified butter (ghee) makes this dish more flavorful.
* Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
* Keep some extra amount of hot water ready if more gravy is desired.