how do you make chicken curry?

Question

i recently made it with a box of spices, chicken , self dried onions,
ginger and vegetable oil.

how can i make BETTER curry?

Answer 1

Maple-Curry Chicken
Servings: 4

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cups cubed cooked chicken breast meat
3 cloves garlic
1 teaspoon sugar
1/4 cup pure maple syrup
1 cup heavy cream
2 1/2 tablespoons hot curry paste

Directions:
1. Heat butter and oil in a large skillet over medium heat.

Add onion and peppers, and cook until onions are
soft and translucent.
Stir in cooked chicken and garlic, and sprinkle with sugar.
Cook, stirring for about 3 minutes, then stir in maple
syrup, and cook for about 5 more minutes, until
caramelized.
2. Stir in curry paste and heavy cream, and reduce heat
to low.
Simmer uncovered for 10 to 15 minutes, or until the sauce
reaches your desired thickness.


Chicken in Red Curry
1 & 1/2 lbs ( 680 g ) chicken breasts
(boneless, skinless)
2 Tbsp lime juice
2 Tbsp Fish Sauce or salt to taste
1 Tbsp brown sugar
1 Tbsp Red Curry Base *
1 can Coconut Milk or Lite Coconut Milk
1 red onion, sliced
1 red bell pepper, cored and sliced
1/4 cup chopped cilantro (coriander leaf) or
basil
2 Tbsp peeled & thinly sliced ginger
*or try with Panang or Green Curry Bases

1 If serving with rice, start rice to cook
while preparing rest of meal.
2 Slice chicken into thin
strips, cutting against the
grain so it will remain
tender. Set aside.
3 In a small bowl , mix together the lime
juice, fish sauce and brown sugar. Set
aside.
4 In skillet over medium
high heat, add curry base
with 1/2 can of the coconut
milk. Stir frequently, until
curry base is dissolved and
mixture is bubbling.
5 Add the rest of the
coconut milk, onions and
bell pepper. Bring to a boil,
then simmer for 2 minutes.
6 Add the lime juice
mixture and sliced chicken.
Bring to a boil, then reduce
heat to medium and simmer
for 5 minutes, stirring
occasionally.
7 Add the cilantro and ginger. Stir and
cook 1 to 2 minutes more or until the
chicken is cooked.
8 Serve over rice


Curried Chicken with Mango Rice

Mango and curry go very well together - the sweetness of
the mango is a nice counterpoint to the spice of the curry.

Servings: 4

Ingredients:

1 teaspoon curry powder, or to taste
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (4 ounce) skinless, boneless chicken breast halves
1 cup chicken broth
1/2 cup water
1/2 cup white wine
1 cup long-grain white rice
1 tablespoon brown sugar
1 tablespoon dried parsley
1 cup diced mango

Directions:

1. Combine curry powder, 1/4 teaspoon salt, and pepper.
Rub mixture into chicken breasts.
Set aside.
2. In a large, non-stick skillet, combine chicken broth,
water, and wine with rice.
Stir in brown sugar, dried parsley, and remaining 1/4
teaspoon salt.
Stir in mango.
Arrange chicken pieces on top of rice, and bring to a
boil.
Cover, reduce heat to low, and simmer for 20 to 25 minutes.
Remove from heat.
3. Let stand, covered, until all liquid is absorbed,
about 5 minutes.

Island Curry Chicken and Vegetables
Preparation time: 25 minutes
Standing time: 3 to 4 hours
Makes 6 to 8 servings.

Ingredients:


2 tablespoons peanut or vegetable oil
3 pounds boneless, skinless chicken breasts cut into
1-inch pieces (about 3 whole breasts)
Salt and fresh-ground black pepper, to taste
1 medium yellow onion, chopped
1 or 2 garlic cloves, minced
1 (1-inch) piece gingerroot, peeled and thinly sliced
1 (14 1/2-ounce) can fat-free, reduced sodium chicken
broth 2 teaspoons curry powder, or to taste
1 teaspoon crushed red pepper flakes
1 (2-inch) cinnamon stick
1/2 teaspoon salt, optional
Juice of 1/2 lemon
2 carrots, sliced thin
4 small red-skinned potatoes cut into eighths
1 (10-ounce) package frozen lima beans


Heat oil in a nonreactive Dutch oven or very large
nonstick skillet over high heat. Cooking the chicken
in batches so as not to crowd it, brown chicken slowly
on all sides. Remove chicken to a plate; season with
salt and pepper. Set aside.
Pour all fat from skillet. To same pan over medium-low
heat, add onions, garlic and gingerroot; cook about 8
minutes or until onions are translucent. Add broth;
scrape up browned bits from bottom of pan. Mix in
curry powder, red pepper flakes, cinnamon and salt.
Return all chicken pieces with accumulated juices to
pan; spoon sauce over them. Reduce heat to low, cover
and simmer about 45 minutes. Add lemon juice, carrots,
potatoes and beans; cover and cook 20 minutes or until
vegetables are tender.

Serve over basmati rice.

Answer 2

Indian Chicken Curry II

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 3

Iam a south asian and that i consume curry very just about common, the main trouble-unfastened thank you to pronounce is hen curry or lamb curry etc.. in spite of the reality that it doesnt count because of the fact they the two recommend the comparable project.

Answer 4

Pour coco milk and curry powder in it. that's it !