Does anyone have a basic and cheap [but tasty] recipe for chicken curry?

One that I could freeze in portions? I'm fed up of buying expensive ingredients and then throwing them away when they are not all used up!Does anyone have a basic and cheap [but tasty] recipe for chicken curry?
Hum... curry good idea!


1. Cut onions in small and have them fry in a pressure cooker (if you don't have one, in the biggest sauce pan you have)


2. Add the chicken breasts (it's easier than a whole chicken to cut) cut in small pieces with salt and pepper and let them cook until golden brown


3. Add some water if you see it's too dry


4. When you think it's ready, add 3/4 spoon of flour and a large spoon of curry powder, mix everything and simmer gently for at least 30 minutes - check from time to time to mix and/or adjust the sauce by adding more water or flour as your sauce should be thick


5. Prepare the rice


4. Ready to eat - enjoy!Does anyone have a basic and cheap [but tasty] recipe for chicken curry?
sure do!!


chicken


chicken stock


onions


tin tomatoes


peppers


garlic


curry powder...to your liking!!





chuck it all in slow cooker


cook for 6/8 hours





lovely
get curry PASTE , single cream Greek yogurt coconut milk parsley mushroomstin tomatoes chopped and onions (and of course chicken lol


heat a pan to a high heat put curry paste and tin toms in with mushrooms and chopped onion , then add coconut milk *** much as u like . boil chicken first then add to your pan . then add cream and yogurt according to taste add parsley nearer the end of cooking and hey presto one great curry for about 拢6-7 that can feed an army
Use chicken thighs, they are FULL of flavour.


Seal the meat in a little hot oil in a fry pan.


Transfer to casserole dish.


Fry off onions just to colour - add to chicken.


1/4 - half dozen mushrooms - add.


Curry powder of your choice - 1/2 tub.


Blob of butter


Tin toms %26amp; splodje of puree`.


Cook for as long as it takes in medium oven.


Stir occasionally.


Enjoy my friend.....................Cheap as chips.......xxx
Chicken curry





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


录 tsp ground turmeric


salt and freshly ground black pepper


100ml/3陆fl 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.
Chicken Tandoori Tamatar might meet your requirements. It's cheap and easy (and tasty) and it freezes OK. Here's our family's version of the recipe:





http://www.tooby.demon.co.uk/Log/Recipes.html#ChickTandoori
My family all use this one now,its simple and gorgeous.I used to make a curry from scratch,but have found the curry pastes which have everything in them to make a curry.





4 Chicken breasts,cut into cubes.


2xLarge onions.


2 tins of Tomato Soup.


1Jar of Curry paste (Minara's or Pataks)


Mushrooms(optional).





Fry chiken until sealed, add onions,fry until transparent,add the paste,fry gently for 2 minutes,add soup, stir all together and then simmer for 30 minutes.





If I make the Rogan Josh curry,I add a tin of Plum tomatoes without juice too.





The jars are made by authentic indian chefs,you can use either,I prefer Minara's myself,my daughter prefers Pataks,its just a matter of taste.
I always use jars of Pataks paste. My favourite is balti with a little bit of Madras to give it a kick. the jars do several portions, and keep for months without being refrigerated. I like to cook a whole chicken in the oven, then just pull all the meat from the bones, and add it to a couple of onions sizzled in the paste with a little oil, then add tinned tomatoes and a little water. Once it gets to this stage just simmer it for at least 20 mins until its thickened, or I usually put everything in my slow cooker. You can also add mushrooms or peppers. This always tastes delicious, and it's great with turkey on Boxing Day!
fry onions with curry powder until soft. fling some chicken in, cook that, add some chicken/veg stock and a tin of tomato's, cook until thick. MMMMM curry
http://indianfood.about.com/od/chickendi鈥?/a>





hope it helps and enjoy :)
This recipe is very simple, easy, quick, and cheap! It may take a little while to cook in the oven but you can do whatever else you have to do around the house while it's cooking. Very little prep time. Hope you enjoy it!!!





1/4 cup butter


1/2 cup honey


2 tablespoons curry powder


1/4 cup Dijon mustard


4-6 boneless skinless chicken breasts





1. preheat oven to 350.


2. heat butter, honey, dijon mustard, and curry together in a pan.


3. place chicken in a baking dish and pour sauce over chicken.


4. bake for 50-55 mins.