Chicken curry?

goodeys

Hello you lovely people,

Well I am on week one of trying to make our food go as fr as possible. We had roast chicken yesterday and I wanted to try and do a chicken curry tonight with the legs. But I have no idea where to start. I usually make stew but fancy a change. The trouble is I don;t even know if I have the right ingredients available and it will defeat the purpose if I have to go to the shops and buy more.

Can I just use the chicken, vegetables and curry powder or will this just taste awful? I have no yoghurt or curry paste. I do have lots of pots of herbs and spices but which ones will I need. Pls help! :rolleyes:

TYIA

zebedee01

I just fry some veg in a little oil, throw in anything you've got, carrots, onions etc, garlic if you have some.
I always add a tin off tomatoes as i don't like it too spicy!
Then i would add a bit of chicken stock.
Your chicken obviously lol (if i was using raw chicken it would have gone in the pan first though).
A tin of chick peas is a great way to bulk up the curry, you don't need as much meat then, and it tastes good.
Then add the curry powder, depending on how hot you like it!
Leave it all to simmer until it is cooked through!

zebedee01

Sorry, just realised i am not very good at explaining these things, but i very much just like to throw things together in the kitchen! My currys usually turn out ok though!

Wouldn't know how to make a hot curry as i don't do those :rotfl:

Nikkisun

I usually fry off some onions in a deepish frying pan, chuck in a tin of tomatoes, some mushrooms, the chicken, some curry powder and a bit of fruity chutney. Sir it around, put a lid on it and heat it through. If you like your curry hot add in some chilli powder. Job done!

paulies_nixie

we made curry over the weekend
used like 5 huge onions. about 10 cloves of garlic and 2 oz's of fresh ginger all whizzed in a proccessor and boiled in a pint and a bit of water for 40 mins.
then whizzed again and whizzed in a tin of tomatoes some chili powder some tumeric, garum massala, some fennugreek and some oil. Dumped in some fried off chicken.
Came out of a book, said it fed 8. errrr nooooo I think it feeds like 16! we we've managed to portion up 12 portions for the freezer and we had it saturday and sunday for tea! I think with a little water you could make it stretch futher. Worked out to like less than £3 for 16 portions of sauce.

so I think just put together the bits and whiz it all up cook it together for a while, I might even be tempted to try this in the slow cooker. Espeically with chicken thighs or legs

paulies_nixie

Just another thought - have you tried curried rice? bit drier but lovely
Great with chicken legs
Fry some onions, put them, enough rice for how many portions you need and chicken in a buttered oven dish (that has a lid or you can cover with foil) cover with chicken stock (I just used a cube) and a table spoon of curry powder mix it all up and put it in the oven like 180degrees takes anywhere from 30 to 45 mins (although saying that I had some fat chicken legs that took a fair bit longer - check the chook is cooked!) if you want you can take the lid / foil off near the end and you get crusty bits on the rice which sounds grim but tastes great! Even me sisters kids will eat that one. I guess if you like it very spicey you could add cayenne pepper

lucylema

My recipe is as follows:

Diced onions
Raisins or sultanas or diced apple (optional)
1/4 chicken stock
1/2 pint milk
Curry power, ginger and cinamon
Spoon of plain flower

Fry off the onions in a little oil, when softened add the flour, spices and fruit
Add the stock
Add the Milk
Add the chicken whenever
20 mins or so later eat and enjoy

Lucy

kirstyreanne

lucylema wrote: »

My recipe is as follows:

Diced onions
Raisins or sultanas or diced apple (optional)
1/4 chicken stock
1/2 pint milk
Curry power, ginger and cinamon
Spoon of plain flower

Fry off the onions in a little oil, when softened add the flour, spices and fruit
Add the stock
Add the Milk
Add the chicken whenever
20 mins or so later eat and enjoy

Lucy

My recipe is exactly the same as Lucy's, although I don't bother with the optional fruit & add a few tbs of Mango chutney to it also. Another alternative is to omit the milk & add a tin of tomatoes & a green pepper which is lovely too!

Wkdwill

Hi everyone

Im wondering if you could help me, I will have some chicken leftover after todays dinner and was thinking about doing a curry with some of it, but here in lies the problem, ive never made curry before and dont have a clue where to start.

Can someone tell me how they make it please?

Leopardlady

you could either buy a curry paste such as pataks as they are very good and quick to make. You only need a couple of tablespoons per curry as well so a jar will last a long time.

Or chop onions and garlic, add coriander seeds, cumin seed, curry powder and fry off together, then add veg and chicken, stir to cover all. Then add a tin of toms and leave to cook really slowly.

Sorry i don't have the measurements i tend to do it by eye and read the packets to see what they say.

I made a chick curry last night with the powder and veg, it was very good and helps make the chick go a very long way.

Good luck.