Chicken curry?

kirstyreanne

For a quick chicken curry I do the following:

Fry 2 onions in oil until soft & add some curry powder, ginger, cinnamon & plain flour. Stir these for a minute or 2. Add some chicken stock & some milk & bring to the boil. Stir through a couple of tablespoons mango chutney (which should thicken the sauce) & add leftover cooked chicken (if using raw, brown before adding the spices).

Absolutely gorgeous & so simple!!!

HTH

Gingham_Ribbon

If you want it to be quick and easy and you're not sure about blending your own spices yet, you could try a pataks curry paste. It's just blended spices and oil - a flavouring, not a 'sauce'.

I fry an onion slowly, then add a spoonful of paste with the chicken. Sometimes I like it dry, sometimes I add tomatoes. You can use a little garlic and grated ginger in it too, to lift the flavour.

You can bulk it out with mushrooms or cashew nuts or whatever you fancy.

MrsE_2

Gingham_Ribbon wrote: »

If you want it to be quick and easy and you're not sure about blending your own spices yet, you could try a pataks curry paste. It's just blended spices and oil - a flavouring, not a 'sauce'.

I fry an onion slowly, then add a spoonful of paste with the chicken. Sometimes I like it dry, sometimes I add tomatoes. You can use a little garlic and grated ginger in it too, to lift the flavour.

You can bulk it out with mushrooms or cashew nuts or whatever you fancy.

Thats what Jamie Oliver recommends if you want to make it easier for yourself.

Gingham_Ribbon

MrsE wrote: »

Thats what Jamie Oliver recommends if you want to make it easier for yourself.

Really!

I sometimes add some lime pickle to make it hotter or some mango chutney to sweeten it too.

Stephen_Leak

Here's my recipe. The magic ingredient is the little bit of fresh ginger. It really gives it that "zing". The individual chilli powder and spices also mean that you can adjust the heat and spiciness to your exact taste.

It's designed around fresh meat, but if using left-over cooked chicken, just add it with the tomatoes and spices.

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, chicken breasts or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Chop the meat into 1cm (½ 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 garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat 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’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.

Add the chilli, garam masala and turmeric, and stir. Add the water. Continue to cook, stirring as the mixture boils.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild Chicken Korma, also add a 50g sachet of creamed coconut. Add ½ 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.

MrsE_2

Gingham_Ribbon wrote: »

Really!

I sometimes add some lime pickle to make it hotter or some mango chutney to sweeten it too.

He does have recipes to make your own, but recommends Pataks if you don't want the bother.

mgardner

Bongedone wrote: »

You mean very MS not OS.

Sorry dont understand whats MS to me old style is using whatever is available at the
time and as cheap as possible, certainly this is what my very old style grandmother taught me

claireac

Preferably low fat too!

I have a small pack of chicken fillets (bought reduced & frozen) that I want to turn into a curry. I'm just getting into Old Style, so want to bulk out with some veges to feed me, dh (very hungry!) and dd (aged 3).

I've only ever used a readymade curry sauce :eek:!

Pink.

Hi claireac

This thread may help:

Easy Chicken Curry Recipe?

I'll add your thread to that one later to keep the replies together.

Pink

bunny_too

Quick chicken curry

Chicken breast cubed and fried until turning brown.Any veg of your choice. I normally put onion,peas,cauliflower. About 2 handfuls.
Add 1 carton single cream, 3 heaped teaspoons curry paste,1/2 large jar of mango chuntney,and 50g creamed coconut. Cook together until chicken cooked about 10mins or so. Add water or stock even yoghurt if it is too thick.


This was my first ever curry when i first started to cook. Not for the dieters or healthy eaters, but better than ready meals,

Good luck my young son loved this esp with baked potato.