Chicken curry?

arkonite_babe

Has anyone made a chicken and pineapple curry before? I had one of these from M&S over the weekend and it was scrummy, so I'd like to try and make it at home.

I kept the ingredients off the packet but I'm not sure of quantities for the spices etc and would like some advice

Ingredients list is as follows:

Cooked chicken, low fat yoghurt, water, onions, coconut milk, pineapple, sugar cornflour, wheatflour, garlic puree, lemon juice, ground coriander, rapeseed oil, coriander, ground turmeric, curry leaves, white cumin seeds, green chilli puree, garam masla, salt, black pepper, chilli powder, paprika, chilli extract.



Cooked chicken is marinated in: low fat yoghurt, tomato paste, rapeseed oil, cornflour, garlic puree, ginger puree, salt, ground coriander, lemon juice, balti garam masala, paprika, chilli extract, chilli powder, ground turmeric.


Thanks in advance for any replies

pixie1

I always use cooking sauces when i make a curry but want to stop doing that as 1. its not OS but more importantly 2. they are expensive!

So, as a novice cook, can anyone tell me an easy chicken curry recipe that i can make using left over roast chicken? (im trying rubber chicken next week) We do like spicy food, so the hotter the better?

Many thanks

Pix

mgardner

I think using cooking sauces is very OS when they are cheap . I am currently using Asdas 4p
sauces and adding whatever I fancy to pep it up

Gigervamp

This is the way I do it.

Chop an onion and a couple or 3 cloves of garlic and fry gently in oil until the onion is translucent.

Add the spices:
1 teaspoon of turmeric,
1.5 teaspoons salt,
2 teaspoons garam masala,
about a teaspoon of chilli flakes (you could always add a chopped chilli instead),
ginger (about half a teaspoon of powder, or a good heaped teaspoon of grated fresh).

Fry those off for a minute or two then add the chicken.

Add a squirt of tomato puree and a dollop of mango chutney.

I also sometimes add half a tin of chick peas.

Pour on some stock or half a tin of coconut milk.

This is a rough recipe as I tend to add or subtract ingredients each time I make it! However, I keep the spices the same.

Instead of the stock and tomato puree, you could add a tin of tomatoes instead and if you still want the creamyness of the coconut, use a sachet of coconut cream instead of the milk.

Bongedone

mgardner wrote: »

I think using cooking sauces is very OS when they are cheap . I am currently using Asdas 4p
sauces and adding whatever I fancy to pep it up

You mean very MS not OS.

larmy16

For me a curry is not a curry without fresh coriander.

Here is what I use for most curries.

fresh ginger about 1T
garlic - 2/3 cloves
fresh chilli chopped (seeds removed)

I tsp mushroom seeds
cumin
turmeric
pinch chilli (if desired)

Onion chopped (we blend ours with the garlic chill etc as don't like lumps)

Tin tomatoes or two depending on size of curry.

Five minutes before end of cooking stir in 1T garam masala and add chopped fresh coriander (which I keep frozen and chop off with scissors)
We like a bit of emlea cream - the low fat one stirred in after cooking.

I use this basic recipe for all my curries - chick pea, chicken, quorn etc. You have to add and subtract according to taste. I may also add a little dried coriander, cumin, methi, whatever is in the cupboard. It rarely goes wrong.

Look out for a spice called panch phoran - it makes divine curries.

skiTTish

Fry chicken ,add Asda 4p curry sauce
Voila !

MrsE_2

pixie1 wrote: »

I always use cooking sauces when i make a curry but want to stop doing that as 1. its not OS but more importantly 2. they are expensive!

So, as a novice cook, can anyone tell me an easy chicken curry recipe that i can make using left over roast chicken? (im trying rubber chicken next week) We do like spicy food, so the hotter the better?

Many thanks

Pix

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=677907

This is the ONLY curry recipe you need.

Jamies chiken tikka massala from Ministry of Food cookbook.

As good as any from a "good" curry house.

sandiep

All the left over veggies in the fridge drawer, chopped up with left over chicken, a can of tomatos, some garlic, couple of tablespoons of curry paste.

jonny2510

I would recomend the Curry Secret recipe book for authentic Indian Restaurant style curries.

I love making my own curries (usually from Indian recipe books) though I must say, Tesco does a jar of Rogan Josh sauce that's delicious. It's not tescos brand, but it's the cheap value brand that tescos now do as well (if that makes sense!)

We usually keep a jar in for emergancies / a quick tea!

Approx 77p iirc