Chicken curry?

zippychick

Hi Nomad soul

there is a thread about an easy chicken curry

Easy chicken curry

I only seem to make long complicated curries!:rotfl: (where's the rolly eye smiley when you need it)

Also , here is a link to Curry night thread - long process to make the base sauce, but once it is made it freezes well and is transformed quickly, so worth making a batch up - for other occasions when you are not so pushed for time.


I will add your thread to the first one later to keep the ideas together:)

thanks
Zip.

Pink.

Hi nomad,

Some more links that might help:

Curry Night

Recipe for (healthy) thai curry

Korma Curry Recipe anyone?

Chicken curry?

Store cupboard recipe: Chickpea Curry

Help: Basic Indian Curry Sauce Recipe Wanted ONLY Using Ingredients I Have !

Indian Curry Recipe Needed!

Curry recipe?

Cheap daal curry (& good for you!)

If you do an advanced search and look for the word curry in titles only there are many more threads.

If I need to make a 'curry in a hurry' I find Pataks Curry Pastes are hard to beat. The pastes come in a variety of flavours and strengths and are as near a 'British' Indian curry as I've tasted. They are available in most supermarkets and I play about with them and add things like yoghurt, green pepper, tomatoes, coconut milk/cream etc until I get it how I like it.

Pink

nomnomnom

Butter chicken balti.

It's one that you just mix most of the ingredients in a bowl then chuck in the pan until the chicken is cooked. Delicious!

http://www.netthing.co.uk/curry/cotw/curries/baltibc.html

Nomad_soul

Wow thanks guy's lots for me to be getting on with there, thanks for pointing me in the right direction! :T

Nomnomnom, thats sounds fab, gonna try it at the weekend, thanks :j

Kerry

NJW69

I generally fry, in a little oil, a chopped onion and a pepper, stir in whatever indian spices I have in the cupboard i.e. cumin, cardamon, coriander, and then some garlic, black and white pepper, tomatoe puree, tin of tomatoes, might add some lime or mixed indian pickle or mango chutney and then a yoghurt. Doesn't matter what flavour as it just adds to the sauce. I make them hot so add more chilli, either fresh or sauce or powder. If I have some curry powder might shake some of that in as well.

Works with minced beef as well as chicken.

jojotall

Hi, has any got a tried and tested chicken curry recipe please? I'm cooking roast chicken and know I'm going to have chicken left over but unfortunately I'ver never cooked a curry from scratch. If anyone can share with me I'd really appreciate it. Thanks. :j

MrsE_2

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

Ignore the step about adding water, makes it too runny.

Pink.

Hi jojotall,

This thread has recipes and links that may help:

Easy Chicken Curry Recipe?

I'll add your thread to it later to keep the suggestions together.

Pink

jojotall

Thank you thank you thank. I'll have a look at these recipes when I get a 'quiet' moment...:D

meritaten

this is my recipe and the whole family love it (and their friends - the recipe must be going around three valleys now!)

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. if using cooked chicken skip this part!!!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 (or add about a pint and a half of water if using cooked meat) – 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. if using Cooked chicken then only simmer about five mins add the cooked meat and simmer for ten minutes 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.