How DO I MAKE A NICE AUTHENTIC CHICKEN CURRY?

Question

WANT TO COOK DINNER FOR MY PARENTS PLEASE HELP...................

Answer 1

which style? Thai or Indian? ^_^ in http://indorecipe.com there are several different recipes of chicken curry, here are some

Chicken Curry
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil

Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces. Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.



Chicken Curry
# 6-8 chicken thighs, skinned
# 2 ripe mangoes, cut into cubes
# 1/4 cup vegetable oil
# 2 dried chili peppers
# 1 bay leaf
# 4 cloves garlic, finely minced or pureed
# 1 root of ginger, finely minced or pureed
# 2 teaspoons ground cumin
# 2 teaspoons ground coriander
# 1 teaspoon ground turmeric
# 1 red onion, sliced
# 1-2 limes, cut into wedges
# 1/2 cup yogurt plain yogurt
# 2 cups water
# 1/2 teaspoon salt, plus more for seasoning
# Cilantro leaves, chopped.
# 1/2 cup frozen peas, thawed
# 8 whole peppercorns
# 1/2 teaspoon cayenne pepper, or more to taste.

Directions
1. Get your **** together. Measure out cumin, coriander, turmeric, cayenne and salt on a plate. Mince or puree garlic and ginger (if mincing by hand, mix some salt in when you slice; it helps grind it smaller). Measure out yogurt, slice onion into thin rounds, and skin and dry chicken pieces.

2. Heat oil in 12-inch skillet or cast-iron pan until hot but not smoking, over medium-high heat. Add dried chilies, bay leaf and peppercorns. Fry for just a few seconds. Add red onion and saute for about 5 minutes or until just beginning to wilt.

2. Add turmeric, cumin, coriander, cayenne, salt, yogurt, ginger, and garlic. Mix to combine. Add chicken, coating with liquid, and saute for 4 minutes on each side. Add 2 cups water and stir to combine, scraping up the fond (caramelized chicken juices) from the bottom of the pan. Bring to boil, and then reduce heat to medium-low. Cover, and simmer for 45 minutes.

3. Dice mango and add to curry. Cover and simmer for 20 minutes longer. (Meanwhile, start the rice)

4. Remove bay leaf, chilies and as many peppercorns as you can find and discard. Remove chicken to a plate. Puree curry in batches until fairly smooth (be careful! Don't cover it all the way). Add pureed curry back to pan. There should be a few chunks of un-pureed mango.

5. If desired, shred chicken into bite-sized pieces and add back to pan (otherwise just leave the things whole). Stir in peas and simmer for 5 minutes until tender. Add fresh chopped cilantro. Serve over basmati rice, squeezing lime wedges over curry at the table.

Answer 2

get good pieces of chicken like breast or leg (i personally prefer those) and also get some nice WHITE potatoes (quite big) and cut them into halves or quarters depending on the size. chop about 3/4 onion and put it in a large saucepan with a little bit of olive oil. then chop up about half a garlic (not clove, im talking about the actual whole garlic) and put that in too.put in a spoon of tumeric powder(its a very yellowy colour) this will give it good flavour and also add colour.you can buy this powder from practically any supermarket, i know for a fact that tescos has it. also put in some cumin seeds, also easily purchased.buy pieces of frozen ginger and put 1 piece inside the pan.keep stirring, you dont want it burning. when the onion and garlic have browned and the ginger melted then put in the chicken.dont put the potatoes in yet, they cook faster than the chicken. stir it evry 10 mins or so.after about 20 mins, put in the potatoes and continue stirring every 10 mins or so. they will only need about 20 mins after that, you will know by tasting a bit of the potato. it should be quite soft and tasty.then take it out and voila! it is perfect with some plain rice and possibly lentils (if you wish). i hope this helps you!

Answer 3

Chicken Tikka

Ingredients:
Chicken: 1kg, mixed portions or boneless, excess fat trimmed, washed and cut into @2 inch pieces (for boneless).
Oil: @4 tbsp.
Tomato: 1-2 medium (blanched and cut in cubes)
Onions: 4 thinly sliced
Chili pwd: 1½ tsp.
Cumin seeds: ½ tsp
Turmeric: ¼ tsp.
Garam masala: ½ tsp.
Salt to taste

Ingredients to marinade:
Plain yogurt: 200gms
Garlic & Ginger Paste: 1½tsp
Chili Powder: 1½tsp
Ground Coriander: 2tsp
Cumin Powder: 1tsp
Garam Masala: ¾ tsp.
Salt to taste
Tandoori Colour: 1/8tsp (optional)

Garnish: Fresh Coriander, chopped green chili, fresh lime juice, red spanish onions - thinly sliced.

Method:

After cutting the chicken, marinade it with the ingredients mentioned above for min 2 hours, but preferably overnight. In doing so, all the spices mix well with the chicken pieces.
In a pan put the oil on a medium flame and add cumin seeds when oil heats up.
Then add onion and fry till golden brown.
Add tomato and stir till it is almost dry, then add turmeric, chili powder, garam masala and salt.
Then add the chicken pieces and mix well.
Cover and cook till chicken is tender @ 35-40 min, stirring occasionally. (If using boneless chicken, cooking time will be
@ 25-30 min.)
Make sure it is on a dry side and not runny and this can be achieved by keeping the pan open and drying out the yogurt curry.
Transfer it on to a serving dish and garnish with fresh coriander, lime juice, chopped green chili and red onions.

This dish is best served with Naan, but will go well with basmati rice as well!

Answer 4

Cube 1lb boneless chicken breast.

In skillet melt 4 tbs butter, 4 bay leaves, 1 tsp ground ginger paste, 1 tbs minced garlic, 1 tsp green curry paste, saute, then
Add 1 chopped onion, fry till golden.
Add 2 tsp Garam Marsala, 1/2 tsp coriander, 1 tsp red chili powder, 3 tbsp tomato puree, 1/2 tsp salt, saute for a couple minutes.

Add 1 cup milk, 1/2 cup water, add chicken pieces and 1/2 cup heavy cream.

Cook till chicken is done and add another 1/2 cup cream. If curry is thin add a couple of tbs or corn starch to the last 1/2 cup cream to thicken the gravy.

Answer 5

Gently simmer some diced chicken breasts in a little water. When cooked, add half a block of creamed coconut.

In a wok dry heat some panch puran spices. Remove, then in some oil fry one onion, a pepper, garlic and ginger. When cooked, add the chicken, turmeric, and (cheating!!! curry paste, and tomatoe puree/tinned tomatoes - not authentic I know!) Simmer gently then add garam masala at the end of cooking.

Serve with boiled basmati rice.

Answer 6

First peal and cut up some potatoes and put them on to boil. Then cut up some breast of chicken and saute it in a skillet. Add some curry seasoning. When the potatoes are tender. Add them to the chicken along with some water. Serve over rice or how ever you like it

Answer 7

As much as I prefer chicken breast, real curry can really only be made with thighs and drumsticks.........take the skin off of the chicken. wash them well.......you will need onion, garlic, red pepper, hanabero pepper, red pepper flakes, curry powder, garam marsala. sugar. coconut milk, but if you can't find coconut milk don't worry it will work just as well, a table spoon of sugar will do best...

cut up veggies and saute them in olive oil, remove from pot, in the same pot, add more oil and place chicken in.....this is to precook not totally cook.......when it turns white remove to plate...when you finish all meat.......then add more oil.....and place in curry as it must be cooked to bloom....do not burn...once you smell it.....add chicken back wth juices....veggies.....and chicken broth..sugar and spices..use a whole container of broth......stir well.....add sugar...bring to boil then..let simmer for at least an hour or more..I go 1 1/2 hours or more I like it to fall apart......20 mins before end of cooking add diced potato..........and you may even add a can of sweet green peas......make some basmati rice......if you can get some mango chutney to cut the heat......if you don't have roti you can use fajita bread just heat it up a little.......I've made this several times and it's keep getting better and better.......be careful with the habanaro peppers tho.....1 or 2 is more than enough and use plastic bags on your hands....it can be dangerous but lovely none the less.....i used 3 one time and my lips were throbbing....so.....judge for yourself....broth must cover it all.....

Answer 8

CHICKEN CURRY (SRI LANKAN STYLE)

1 kg chicken breast
1 chopped onion
2 tsp olive oil
5-6 pieces of curry leaves
1 1/2 tsp chilli powder
1 tsp mustard seeds
3 tsp tomato sauce
3 cloves crushed garlic
1/2 tsp of crushed ginger
1 tsp chilli flakes
1 tsp curry powder
2 tsp salt
1 tsp sugar
3 cloves
3 cardamon cloves
1 stick of cinnamon
1 cup water
2 cups of coconut milk

Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.

Answer 9

1 lb chicken breast (cut into small pieces)
1 large spoon veg. oil
1 large onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
4-5 peppercorn
4-5 cloves
3-4 cardamon pods
1 inch Cinnamon slick
2 tomatoes, pureed
1 tsp turmeric powder
1 tsp coriander seed powder
1 tsp chili powder (less for mild curry)
1 pkt coconut milk
1/2 cup fresh coriander leaves, finely chopped
1 large tomato finely chopped

Heat oil in a large pan
Add ginger paste/garlic paste.
Add peppercorn/cloves.cinnamon/cardamon pods and stir fry.
Add chopped onion and stir fry till pink(stage before golden)
Add the chicken and stir fry on high heat for 2-4 minutes.
Add spices and mix well.
Add little 1 cup hot water and cook covered on low heat till chicken is done (20-25 minutes)
Add coconut milk, chopped tomatoes and coriander leaves and cook further 5 minutes.
Serve with hot rice or chapati/nan bread or mashed potatoes

Answer 10

fry 1 onion a a teeny weeny bit of oil like 2 teaspoons. once golden yellow add cubes chicken breast or whole cut chicken. add salt and tumeric, only 1 teaspoon each. cover and allow to cook slow heat for a few minutes till chicken turns a fried colour!
then add 1 crushed garlic/a teaspoon of ginger 1 sliced chilly, corriander powder, garam masala. tin of tomato all blended. serve with rice or garnish with fresh corriander.

or just add a few teaspoons of masala paste from a jar ready made stuff to chicken as a cheat. hahaha