me again can 1 of u pls send me a good chicken curry recipe mine was a disaster?

Question

didnt even smell like curry got it off web site used all the sices

Answer 1

This was out of a second helpings cook book

It should take you at least an hour to cook



To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve


Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Its always been good when I make it.

Answer 2

Preparation time less than 30 mins

Cooking time 1 to 2 hours

To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
salt and freshly ground black pepper
100ml/3½fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve



Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Answer 3

Growing up, my next-door-neighbors were Indonesian-Dutch and used curry a lot. Here's the recipe she gave me. I've done the curried chicken and curried eggs. Curried lamb is also good.

CURRY MEAT

1 onion - diced
1 garlic - minced
2 T oil
1/4 tsp ground ginger
1/2 tsp curry
dash salt
1/4 tsp black pepper
your meat - chicken, beef, lamb, whatever - even hard-boiled eggs

Saute onions and garlic in oil until translucent and fragrant. Sprinkle on the curry, salt, pepper and ginger until you smell the curry and ginger. Add the raw chicken/beef/whatever and 1/2 c water. If the water isn't enough, add a little. When the chicken is soft, put in 1/2 c evaporated milk (or you could even use your coconut milk but evaporated works just fine. Cook until thick. DO NOT COVER until it is done!!

Serve over rice. As I said, she made this often. She loved HOT so she would put dried cayenne with seeds that she ground herself in it - but I always left it out for my own.

Enjoy!

Answer 4

1 tbsp butter
1 cup chopped apple
1 cup sliced celery
1 clove garlic, minced
1/2 cup chopped onion
2 tbsp cornstarch
2 to 3 tsp curry powder
3/4 cup cold chicken stock
2 cups milk
2 cups cooked chicken, diced
1 (3 ounce) can mushrooms, drained
Salt To Taste
Rice Ring
1/4 cup butter
1/2 cup chopped onion
1/4 cup slivered almonds
1/2 cup light raisins
6 cups hot cooked rice
6 1/2 cup ring mold


How to make curry chicken :

* Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.
* Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.
* Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.
* Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.

Answer 5

look this one it's easy and not a lot of work in the kitchen,buy some boneless chicken and go to Traders Joes or any other organic market that you can find where you live,and buy Marsala Sauce,it has all the ingredients of curry dishes in it ,it yummy

Answer 6

Nice to see people have added their receipes, but this looks too complicated for a beginner to start off with..anyways, which ever way you choose to cook it, hope it turns out good.

Word of advice, make sure you take a good shower end of it to get rid of the cooking smell... ITS A MUST !!

Answer 7

try this one..its proven!!!

1whole chicken,chopped
marinate with:
1tsp turmeric
1/2 tsp chili flakes
1tbsp onions,grated
1tsp garlic,crushed finely

saute:
2tbsp ghee or olive oil
1tbsp garlic
2tbsp onions,grated
1tbsp grated ginger
2tbsp turmeric
1tbsp chili powder
then add the marinated chicken, once tender add 3tomatoes quartered...2-3cardamom seeds,2inches cinnamon bark and fried potatoes..let simmer til sauce gets thick..you can add yogurt if you like!put brown onions on to!happy eating!

Answer 8

brown your chicken pieces then add asdas own brand curry sauce.no need to go to all the bother these days,these products are just as good. best of luck.

Answer 9

well i did a curry for tea, and everyone on answers was invited, if you had called round i would av give you the recipie.