Chicken curry?

tandraig

my chicken curry recipe its long because i wrote it for DS1 and had to explain everything!!

Mams chicken curry

A good plateful of uncooked chicken cut into large cubes (legs or wings can be left whole)
1 large onion - chopped
Clove garlic – chopped or crushed
2 chicken oxos
Sharwoods mild or medium curry powder – the one in the round tubs.
Plain flour
Mango chutney
Teaspoon sugar and dash of vinegar
How to make
Quickly brown the meat in oil and set aside. Gently fry the onion in a large saucepan until it goes soft but NOT brown. Add the finely chopped or crushed clove of garlic – cook for another minute. Now add about 4 – 6 teaspoons of curry powder and cook gently for about 5 minutes. Stir constantly – if the spices burn you will have to chuck it and start again!!!! Now add a heaped tablespoon of flour (plain is best) and stir in. Cook gently for another minute.
Add the browned meat and cover completely with cold water – stir well. Add the two oxos, sugar and vinegar and bring to the boil – keep stirring. The curry should thicken now. If it feels too thick add hot water out of the kettle. If not thick enough – don’t worry – it will thicken more as it reduces. Add a good tablespoon of mango chutney. Simmer for about an hour to hour and half depending on whether you have used cubed chicken or legs, stirring frequently to ensure meat does’nt stick to bottom of pan and burns. Check that the liquid doesn’t thicken too much or evaporate. Add hot water from kettle if needed.
Taste before serving – if too sweet add a dash more vinegar.
You can also add some frozen peas about 10 minutes before serving.
See next page for variations.

Mams curry - variations

Beef curry – use stewing or braising beef – cubed, no smaller than 1” and beef oxo cubes. Method is exactly the same as chicken curry.

If using cooked meat ie beef chicken lamb or pork make the curry sauce by omitting first step then carry on with recipe. Use the appropriate oxo cube for the meat. But any curry can be made with the chicken oxos if pushed.

If you want to make prawn curry then use a chicken oxo and add defrosted prawns about 5 minutes before you serve curry – don’t put them in too soon as they go tough. Just check the prawns are heated through.

You can make vegetable currys too – mushroom is nice ! just substitute veg for uncooked meat version use chicken oxo and cook for about an hour. Great for using up odds and ends of veg.

Egg Curry – hard boil eggs and shell – add to curry sauce and simmer for about half hour.

Tip – If the curry sauce is too thin at end of cooking time you can thicken it by either – bring back to the boil and boil rapidly for a few minutes – but watch the meat doesn’t burn – stir constantly or
Mix plain flour with a knob of butter and drop into curry in little pieces, keep stirring until it thickens or
Put a couple of teaspoons of cornflour in a cup and add a tablespoon of cold water stir it well – bring the curry up to boil and pour the cornflour slowly into curry stirring well. Reduce heat and simmer for a minute. This is method i use.

underlay_guru

Hi,

Theres a cool Keema Curry on Cooking Guide on the Nintendo DS!!!

1. chop and fry half and onion;
2. Add 1lb of fresh mince and brown;
3. Add 1 clove of minced garlic, half a tube of tomato puree & a cup of frozen peas;
4. Stir in 2 tbsps of balti curry powder and 1 cup of cold water;
5. simmer for 10 mins.

...simply substitute the mince for the chicken, cut into strips!!

merlin1

foolproof base for a damn good curry is one of them 4p curry sauces from sainsburys or asda etc - add extra stuff like peppers mushrooms and onions and meat of choice - now decide wether you you want a hot or mild curry, chuck in some yoghurt to cool or spice it up abit with chillies and spices. the world is your oyster - the hard work is done for you imho, but it tastes as good straight out the jar!

comping_cat

Here is my cheats curry -

Whatever meat you want to use (or have left over)
1 tin of tomato soup
1 onion
1 tbsp tomato puree
1 or 2 tbsp curry powder (we use a korma or tikka massala spice mix, but you can use whatever you prefer)
150ml plain yoghurt.

Mix the tomato puree and the spice mix together, then mix in the meat you are using, leaving to marinate until needed.
Peel and cut up the onion, then blend (i use a hand blender) until its a smooth paste, i add a little of the tomato soup to make it easier.
Put the onion puree and the tomato soup into a pan and bring to the boil, reduce the heat and add your spice/meat mix. Simmer until the meat is cooked (heated through if using left overs).
Before serving, add the yoghurt, warm through and then serve with rice.

Moominmamma

I have searched (honest!) but can't seem to find what I'm looking for amongst the gazillions of chicken curry posts...

What I'm after is a recipe, or at least some pointers, to recreate an especially yummy curry I had recently; the chicken was sort of shredded rather than in chunks, and I seem to remember (after rather too many glasses of wine ) that it was cooked using a roux as a base - never heard of this with a curry before

Any help would be hugely appreciated!!

charliee_3

if the chicken was shredded id say that they used pre cooked chicken as that always shreds itself in my curries.

my curry (i think) is particularly yummy, i used pataks paste, coconut cream, tinned toms, loads of veggies, mango chutney, ground almonds, lemon juice, sultanas and a touch of mint sauce. its sweet sour and hot just how i like it!

dreamywings1

Try this http://forums.moneysavingexpert.com/showthread.html?t=100759

Loverly

zippychick

i can vouch for that! it's from the Khris dillon book which I just got for my birthday after trying the sauce !

I also have the madhur jaffrey curry bible so if you want a complicate recipe just ask lol

patchwork_cat

Was it a Japanese curry, they seem to have roux based sauces? http://japanesefood.about.com/od/curry/r/currychicken.htm for the roux base http://www.justhungry.com/japanese-beef-curry. The chinese curry that I love has a sort of roux base too. You buy the curry paste from chinese supermarkets, there is a thread about the base on here. Maysan make the base. http://forums.moneysavingexpert.com/showthread.html?t=1620859

Nomad_soul

Hello all, I was wondering if anyone can point me in the direction of the recipes for this on here, had a quick look and but couldn't seem to find what i'm after. Just want a curry that I can cook and eat fairly fast, ( really I mean cook fast, I can eat anything fast ) I have been using curry from a tin but don't really like it.
Anyone got any recipes they can share with me? doesn't have to be easy as such just don't want to be cooking all evening. Or even a dahl maybe?
Thanks for any help

Kerry