Can someone give me a really delicious recipe for chicken curry?

something that's yummy and not too spicy?Can someone give me a really delicious recipe for chicken curry?
Chicken Curry


8 servings


Prep: 30 minutes


Cook: 6 to 8 hours (low), 3 to 4 hours (high); plus 30 minutes (high)





Ingredients


3 tablespoons all-purpose flour


3 tablespoons curry powder


1-1/2 teaspoons ground cumin


1 teaspoon salt


1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces


2 cups peeled and chopped potatoes


1-1/2 cups bias-sliced carrots


1 cup coarsely chopped cooking apple


3/4 cup chopped onion


2 cloves garlic, minced


1 jalapeno pepper, seeded and finely chopped


1 teaspoon instant chicken bouillon granules


1/2 cup water


1 13-1/2-ounce can unsweetened coconut milk


Hot cooked rice


Raisins


Chopped peanuts





Directions


1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.





2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape锟給 peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.





3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.





4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.


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Chicken Curry


4 servings


Start to Finish: 20 minutes





Ingredients


1/2 cup finely chopped onion


1/2 cup finely chopped celery


2 tablespoons butter or margarine


3 tablespoons all-purpose flour


1 teaspoon curry powder


1-1/2 cups chicken broth


1/2 teaspoon Worcestershire sauce


1/2 cup tomato juice


1-1/2 cups chopped cooked chicken (8 ounces)


Salt and pepper (optional)


2 cups hot cooked rice





Directions


1. In a medium saucepan cook the onion and celery in hot butter or margarine until tender. Stir in the flour and curry powder. Add the chicken broth and Worcestershire sauce. Cook and stir until thickened and bubbly. Stir in the tomato juice and cooked chicken; heat through. If desired, season to taste with salt and pepper. Serve over hot rice. Makes 4 servings.


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Curried Chicken


Prep: 20 minutes


Cook: 8-1/2 hour (low) or 4 hours (high)





Ingredients


1-1/4 lb. skinless, boneless chicken thighs or breasts


1 red sweet pepper, chopped


1 yellow sweet pepper, chopped


1 small onion, sliced


1 fresh jalapeno chile pepper, seeded and finely chopped


2 cloves garlic, minced


1 cup low-sodium chicken broth


1/2 cup golden raisins


1/2 cup shredded coconut


3 Tbsp. curry powder


1 tsp. salt


1/4 tsp. ground cinnamon


1/4 tsp. cayenne pepper (optional)


1/2 cup unsweetened coconut milk


1 Tbsp. cornstarch


Hot cooked rice


3/4 cup lightly salted cashews, coarsely chopped





Directions


1. In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.


Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings.Can someone give me a really delicious recipe for chicken curry?
Cut chicken in strips, stir-fry in a little margarine with corn oil, add sliced onions and a tsp of curry powder, stir 3 more minutes. Pour in a can of Campbell's Cream of Mushroom soup. Stir to remove lumps, add enough water to your desired thickness. Serve over rice.
well i could but then I'd have to kill ya lol





ok ok 2 onions roughly chopped


4 chicken breasts cut into chunks and soaked on cornflour mix


peas.


now i don't know the exact amount of these spices but a general rule is 0.5tsp per person.


mild curry powder


tumeric


coriander seeds toasted


cumin seeds toasted


cinamon ground or stick


paprika not smoked


cayenne pepper to taste


garam masala but only towards the end its like salt and pepper





little tip for ya too, vinegar enhances curry flavours





forgot 4 cloves of garlic


5cm piece of ginger root


few curry leaves
* 1 lb Chicken breast (boneless, skinless)


* 1 onion


* 1 garlic clove


* 1 8 oz can of coconut milk


* 1 tbsp red curry paste


* Salt %26amp; Pepper to Taste


* 1/2 tsp fish oil


* 1/8 - 1/4 cup brown sugar


* optional: 5 Clementine oranges OR 1 diced pineapple











1. Cut chicken into cubes and cook over heat.


2. Once chicken is mostly cooked, Cut up the onion and the garlic and add.


3. Add salt %26amp; pepper to taste.


4. Cook until onion is translucent, not brown.


5. Add coconut milk and curry paste


6. Bring to simmer


7. Add fish oil.


8. Slowly add in sugar, stirring to dissolve.


9. Curry should be neither sweet nor salty, so when the balance between the fish oil and the sugar is made, you should stop adding them. If it鈥檚 too salty, add more sugar. If it鈥檚 too salty, add more fish oil.


10. Simmer for about 2 or 3 minutes.


11. Add in your orange slices or pineapple to taste and let cook an additional minute or so.
well roast your chicken first then add mild chilli flakes and then add sultanas in a curry sauce bake in the oven eat it while its hot
Best Ever Chicken Curry


Ingredients for 4 people:





2.5 Tbsp Curry powder


1 Heaped Tsp Cumin


Good pinch each Cayenne pepper and powdered ginger, strength to suit. Use a bit more if you like it hotter.


1 Tbsp Plain flour


2 Tbsp Dry sherry


2 or 3 Pre-cooked cold chicken breasts (or equivalent in chicken meat) ripped into bite sized pieces.


2. oz Ready to eat fruits eg sultanas. If you want to be a bit more exotic, it works just as well with a mix of preserved pineapple, prunes or apricots, as long as they are ready to eat and don't need soaking for use.


1 Onion roughly chopped


2 Cloves of garlic, chopped


6 Medium sized mushrooms, roughly chopped


1 small red or yellow pepper chopped and de-seeded.


1 Small apple, chopped


12 fl.oz Chicken stock


6 fl.oz Tomato ketchup





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Directions


1 Heat the onion and garlic slowly, in as little oil as possible, until transparent looking.


2 Add the curry powder, cumin, ginger, cayenne, chicken stock, tomato sauce (Don't worry - it works fine!), mushrooms, pepper and chicken. Put this on as low a light as possible, cover, and simmer it very slowly for 20 minutes.


3 Add the apple and simmer for another 10 minutes.


4 Cream the sherry into the flour in a teacup, then add this to the curry mixture, together with the ready to eat fruit.


5 Simmer for another five minutes or so then serve with fluffy rice, raw sliced onion and mango chutney.


It sounds a bit odd from the ingredients list, but is really worth a go.
10 chicken thigh fillets


1-2 tablespoons oil


3 brown onion, thinly sliced


2 teaspoons finely chopped thyme


3 tablespoons curry powder


3 teaspoons crushed garlic


2 teaspoons crushed ginger


4 medium tomatoes, chopped


2 cups chicken stock


5 medium potatoes





Method:


Remove excess fat from chicken. Cut each thigh into four pieces. Heat oil in an electric frypan. On a low heat cook onion, thyme, curry powder, garlic and ginger, stirring until the onion is soft. (Hint - place lid on frypan to help with the cooking).





Add tomatoes, cook for about 4 minutes until the tomato is soft. Stir in chicken allowing to slightly brown. Pour in stock and bring to boil. Cover, reduce heat and allow chicken to simmer for 30 minutes.





Meanwhile wash potatoes and roughly chop into large bite size pieces. Add to curry and cook until tender and sauce thickens. A little extra water may be required. Serve with rice.





Some frozen green peas can be stirred through curry 10 minutes before serving.