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Curry

  1. BRIAN SLATER profile image85
    BRIAN SLATERposted 6 years ago

    I would like a chicken curry recipe for home, not too difficult, medium hot any ideas?

    1. alexandriaruthk profile image54
      alexandriaruthkposted 6 years ago in reply to this

      saute onion, garlic, pepper and ginger into skillet and then when done , put the curry powder and put to medium temp, then cook for two minutes

      add the chicken, after five minutes add the cooconut milk, let it simmer for a medium temp

      add little salt to taste, put parsley when it is cooked if you want

    2. Mark Knowles profile image60
      Mark Knowlesposted 6 years ago in reply to this

      mild chicken curry

      You can spice this one up if you like - it is pretty mild as is. Add a couple of fried chilli peppers. big_smile

    3. baralbinoid profile image60
      baralbinoidposted 6 years ago in reply to this

      Put Onion , Tomato , Curry powder , Garlic , Ginger , Chilli and Oil in blender to make fine paste .

      Cook in first full fire and when start boil add Chicken and  leave for slow fire . When oil comes up on top that means it ready .

      Finish with Garam Masala and Garnish with fresh Coriander and served with Rice

      Enjoy your meal

      Binod

    4. cascoly profile image61
      cascolyposted 6 years ago in reply to this

      here's an easy & popular chicken currry:

      http://hubpages.com/hub/Coriander-Chicken-Curry

    5. rcrm89 profile image75
      rcrm89posted 6 years ago in reply to this

      For a quick curry what I generally do is marinate the diced chicken in garlic, ginger, chilli, coriander-cumin powder, tumeric, garam masala and lemon juice for at least a few hours (preferably a day) before using the typically bland store-bought paste recipe.

      1. profile image0
        china manposted 6 years ago in reply to this

        Absolutely the way to go !  I do this and occasionally increase the chilli to make chilli chicken- those tasty little bombs do wonders - as you say - for shop curry stuff.

  2. BRIAN SLATER profile image85
    BRIAN SLATERposted 6 years ago

    thanks for that alex

    1. alexandriaruthk profile image54
      alexandriaruthkposted 6 years ago in reply to this

      youre welcome put a little bit more chili if you want, little only aside from the curry powder
      then cook a rice

    2. BRIAN SLATER profile image85
      BRIAN SLATERposted 6 years ago in reply to this

      thanks for that Mark will try it out.

  3. EmpressFelicity profile image82
    EmpressFelicityposted 6 years ago

    Fry chopped onion and optionally chopped red pepper in veg. oil for a minute or two.  Add Patak's curry paste (Rogan Josh is good) and heat for a bit more.  Add stock, and a bit of apple sauce and a handful of sultanas.  Simmer for 20 minutes, stirring regularly. 

    If the chicken you're using is raw, add chunks of it immediately after you've poured in the stock.  If you're using leftover cooked chicken, add it five minutes before the end. 

    A couple of minutes before the end, add a couple of ounces of ground almonds - it thickens the curry and adds a subtle nutty flavour.  A tablespoon of natural yoghurt and/or a bit of creamed coconut is also good.

    Serve with rice.

    Had a curry like this tonight as it happens - YUM.  And I've written a hub extolling the virtues of Patak's pastes if anyone's interested.

  4. Purple Perl profile image79
    Purple Perlposted 6 years ago

    Aromatic Indian Chicken Curry Recipe
    http://hubpages.com/hub/How-To-Make-An- … cken-Curry

 
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