Chicken curry?

newDude

kmiller4 wrote: »

I want to make more meals at home and limit the amount of eating out in the budget. Can anyone tell me how to make a simple chicken curry with vegetables to serve over rice?

Thanks in advance--
Kathy

Get the ingredients and it's easy. I even make my own base sauce instead of buying that !!!! in the glass jars from the supermarket.

[Deleted User]

Hi,

quick easy,



and cheap.

Jojo_the_Tightfisted

Chop onions, cook until brown and soft in pan. Add chicken and brown, along with some curry powder/garam masala. Tip in tin of tomatoes, put on lid and leave bubbling until the fat rises to the top of the sauce. Tip in veggies cooked in another pan. Add some sugar/honey/syrup/mango chutney (whatever you have that is sweet - apricot jam works in an emergency) and boil. It'll darken a bit. Chuck in some coriander leaf.

Serve with rice, plain yoghurt and wedges of lemon/lime if wished.

welshlovebiscuit

I've cooked curries from scratch since 1999 when I lived in Southall and my neighbour taught me how to make the pastes/masalas etc. Bases will last ages in the fridge - but they do stink it out!

I thoroughly recommend Anjum Anand's recipes - get her book for Christmas!...I got in in WH Smiths on Boxing day last year vastly reduced.

squeaky

Hi,

We have all sorts of threads on curries - such as this one:- Mild Curry from scratch (must be easy)

And this would be of help:- Chicken curry?

(I'll add your query to that one later)

Here's a list of loads of other threads that you might like to browse:- curry threads here on Old Style MoneySaving

Gigervamp

[Deleted User] wrote:

Hi,

quick easy,



and cheap.

The OP lives in America.

crazyguy

They have Tescos over there I think.

katieowl_2

I don't think you can go wrong really if you use one of the jars of Pateks curry pastes. On the side of each jar it tells you how to make that particular currys, be it a balti, korma or whatever. And you can just fiddle about with that to your taste, I add tomatoes to the tomato based ones, coconut milk/cream to the kormas etc. and vary to suit your vegetables/meat.

I only buy them when they are on offer (and stock up of course ) but I do think they are a step up from curry powder, obviously not the same as a home made paste, or doing the whole thing from scratch, but for a mid-week family meal, with a bit of fresh coriander, think you'd struggle for a simpler, tastier way to do it to be honest?

Kate

squeakysue

I just do onions, mushrooms, chicken, add some curry paste/powder and a tin of tomatoes, some times some stock and let it bubble away. A tin of coconut milk is nice for an Indian curry

Rowan9

On the 'it's tough' thread, there's a fab recipe for chickpea curry from a poster called Softstuff - you could add in chicken or use it instead of the chickpeas. It's delicious, makes loads and is v thrifty!
W