Recipes for chicken curry?

I would like a resipe for chicken curry. I want to make it from scratch.





ThanksRecipes for chicken curry?
Good for you. Home made curries are infinitely better than using commercial sauces, which are laden with sugar and salt. The magic ingredient is the little bit of fresh ginger - it just gives it that little ';zing';. The individual chilli powder and spices mean that you can fine tune the heat and spiciness to your taste.





CHICKEN KORMA





Serves 2 - 3





INGREDIENTS





375g of chicken breasts


1 clove of garlic


2cm (1 inch) piece of fresh ginger


2 onions


2 tablespoons of sunflower oil


200g (陆 a 400g tin) of plum tomatoes*


陆 a teaspoon of chilli powder


1 tablespoon of garam masala


陆 a teaspoon of ground turmeric


250ml of water


100ml (陆 a 200ml pot) of yoghurt


50g sachet of creamed coconut





METHOD





Chop the chicken into 1cm (陆 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.





Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.





Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.





Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES





Use turkey instead of chicken. Add 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.Recipes for chicken curry?
This is for one person, you can just double the ingredients for 2 portions.





1 Chicken Breast diced


1 Onion


2 Garlic Gloves


Ginger (same amount as garlic)


1 Green Chilli


1 Tomato


1 tbl Tomato Paste


1 tsp Mustard Seeds


1/2 tsp Ground Cumin


1/2 tsp Ground Coriander


1/2 tsp Tumeric


1/2 tsp Chilli Powder


1/2 tsp Salt


Lemon Juice


Fresh Coriander





First finely chop onion, garlic, ginger and chilli





Heat vegetable oil in pan and add mustard seeds, fry until they start to pop. Then add onion and fry for 5 to 10 mins untill translucent.





Add garlic, ginger and chilli and fry for a further 5 mins.





Ad tomato paste, ground cumin, ground coriander, turmeric and chilli powder and fry for a minute stirring constantly so spices don鈥檛 burn.





Add chicken and fry until chicken is sealed.





Add finely chopped tomato, salt and some water to make a curry sauce consistency.





Cook on a low heat for about 45 mins stirring occasionally to stop sticking. You need to cook for a while to release all the natural sugars from the tomato to give it a less tomato type taste and more curry flavour.





Just before serving add a dash of fresh lemon juice and some chopped fresh coriander
Here's a recipe my family use for chicken saag:





Chicken breast cut into cubes


Onions


Garlic - about 4-6 cloves chopped


Ginger - about 2 inches chopped


Chillies - to taste


Salt


haldi (Tumeric)


Garam Masala


curry powder


LARGE Tin of Spinach Puree


(if tins are about size of tin of beans get two)


Butter or ghee





2-4 Onions chopped - brown these in a pan - cook them down slowly and make sure they go brown but not burnt!





Add chicken pieces and brown, once sealed add tin of spinach and salt to taste.





Meanwhile in a separate pan make the 'tarka':





Add a very big knob of butter to frying pan


Add lots of garlic - I use about six cloves but its to your taste really,


Add ginger - again to your taste


Add chopped chillies


fry for a couple of minutes


Add garam masala, curry powder and haldi - about 2-3 tsp of each


stir and cook for about 5 minutes, if it goes a bit dry add more butter or ghee





Add this mix to the chicken and spinach and stir - cook until chicken is tender and cooked through.





TIP - tins of spinach puree normally have a lot of water in them - try and get rid of as much as possible so the curry isn't too wet.





Good Luck!
400-500 grams boneless, skinless chicken breasts, cut into chunks, or skinless chicken legs and thighs





1/4 cup olive oil or ghee (60ml)





2 onions





4 cloves garlic





1'; (2.5 cm) piece peeled fresh ginger root





2'; (5 cm) cinnamon stick





2 dried red chilies





1 tsp turmeric powder (5ml)





5-10 cardamom pods - seeds only, discard shells





5 whole cloves





14 ounce (400ml) can tomato sauce





1/2 cup water (125ml)





1/2 cup (125ml) plain yogurt





1 tbsp lemon juice ((15ml)





chopped fresh coriander leaves (cilantro)





Chop spices and garlic in blender, along with tomato sauce, water and finally add yogurt and pulse to mix.





Saut茅 chicken pieces in oil and then add onions, continue cooking till onions are transparent and tender and chicken is reasonably well-cooked.





Pour spice mixture over the chicken and onions and bring to a boil, stirring well.





Simmer, covered, stirring occasionally until chicken is tender for about 45 minutes.


Add lemon juice, and garnish your curried chicken with fresh coriander leaves.
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.
Easy indian curry chicken


First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.


Step2Cut the chicken into bite sized pieces.


Step3Spray a saucepan with Pam cooking spray.


Step4Add chopped onions and chicken, Let cook for 5 minutes.


Step5Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro %26amp; Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.


Step6Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.


Step7Heat up some store bought Naan bread or Pita bread and welcome to India!
see this website for the worlds best currys!! yum yum yum yum!!





http://cr0.co.uk





chicken curry


http://cr0.co.uk/curry/index.php?topic=3322.msg29949;topicseen#msg29949





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Chicken %26amp; curry powder, butter and a pan. milk, rice etc.
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