chicken curry

chicken curry

Ingredients:-
1 Chicken drumsticks or thighs 10
2 Cumin Powder 3 teaspoons
3 Red Chilli powder 1/2 teaspoon or to taste
4 Tumeric powder 3/4 teaspoon
5 Cardamom 3-4 whole pieces
6 Cinnamon 2-3 small pieces
7 Onions 2 cooking onions
8 Garlic 3-4 cloves
9 Ginger 50g whole ginger (a fingers length)
10 Tomato 1
11 Salt 1-2 teaspoons to taste

Preparing the Chicken
Remove the skin from the chicken then wash it thoroughly four to five times. Peel the skin off the onions and finely chop them. Shred the garlic into very fine pieces and mash or cut the ginger. Grind the whole cinnamon and cadamom (with shells) together to a coarse powder.

Cooking
Pour enough oil to just cover the base of a dry medium to large saucepan and heat until the oil is very hot but not smoking. Add the garlic and the onions to the oil . Fry until the onions brown. Remove the saucepan from the heat and leave to stand.

Place all the spices (tumeric, cumin powder and chilli powder) into a small cereal bowel. Add about half a cup of water and mix. Pour the spice mixture into the onions. Fry on a medium heat until most of the water evaporates but ensure that the spice mixture does not burn. Add the chicken and stir until all the chicken is coated. Reduce to low heat. Add the salt, tomato and ginger and cook for 10 - 15 minutes. Then add enough water to just cover the chicken. Place a lid on the saucepan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. Add the cadamom / cinnamon powder 10 minutes before the chicken is served. Mrs Pal's chicken curry is ready to be served straight away but tastes even better the next day!

Fast Track Curry (for people in a hurry!)
Start the recipe as above but add the chicken first into the onions, then the spices directly onto the chicken, followed by tomato, ginger and salt . Stir vigorously for 5 minutes on a high heat and add enough water to cover the chicken. The curry is ready in 30 minutes.

Tips
It is easier to remove the skin from chicken thighs than drumsticks. You could try using a clean tea towel or cloth to help hold the skin when pulling.

The most important step is frying the onions thoroughly as this determines the quality of the curry sauce.

We recommend you serve the curry with Basmati rice.

Press the Print button on your browser and print just page 1. Take it from the printer, go directly to your kitchen and you will be eating Mrs Pals chicken currey tonight!

Curry Chicken
http://www.insanechicken.com/recipe-of-the-day/index.php?id=459

Ingredients
1 1/2 pounds boned, skinned chicken breast, sliced into thin bite sized pieces.
2 to 2 1/2 cups fresh chicken stock
Red Curry Paste
2 teaspoons sugar
3 tablespoons fish sauce
2 1/2 cups thick coconut milk
6 to 10 ounces bamboo shoots, cut lengthwise into 20 to 30 wedges about
1/2 by 3 inches.
4 jalapeno or serrano chili peppers, stems removed, cut lengthwise into quarters
1 cup Thai or Italian basil leaves, loosely packed ( approximately 60 leaves)

Directions
Boil the chicken in the Chicken stock for 2 minutes, or until it is just done. Remove the chicken, reserving the stock. Set aside.

Add the curry paste, sugar, fish sauce, and 1 cup of the coconut milk to a large well seasoned pan or wok. Bring to a boil and reduce over medium high heat for 15 to 20 minutes, scraping the sides and bottom of the pan as needed to prevent sticking or burning as the mixture becomes somewhat dry and pasty.

Tiny pockets of oil from the coconut milk should start to surface at this time. If the oil does not surface, add 3 to 4 tablespoons of the reserved chicken stock and bring to a boil. Reduce for 3 to 4 minutes. Repeat if necessary.

Cook for another 10 minutes at medium high heat, scraping the sides and bottom of the pan. Add the remaining 1 1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, add the chicken and bamboo shoots. Bring to a vigorous boil. do not stir. Remove from stove and add the chili peppers and Thai basil leaves. Stir and serve immmediately....


Curry Chicken
http://www.recipezaar.com/81591

Ingredients:
1/4 cup butter
1/2 cup honey
2 tablespoons curry powder
1/4 cup Dijon mustard
4-6 boneless skinless chicken breasts

Directions:
1. preheat oven to 350.
2. heat butter, honey, dijon mustard, and curry together in a pan.
3. place chicken in a baking dish and pour sauce over chicken.
4. bake for 50-55 mins.

Pineapple Chicken Curry


1 (20 oz) can pineapple chunks
2 lbs. Chicken breasts, cubed
2T flour
2T curry powder
1t salt
1t ground ginger
1/2t cinnamon
2T butter
2T vegetable oil
1 small onion, sliced
2 cloves garlic, pressed
1/2C chicken broth
1 (8 oz) carton vanilla yogurt




Drain pineapple, reserving half cup of juice. In a plastic bag, coat chicken with flour, curry, salt, ginger and cinnamon. In a large skillet, brown chicken in butter and oil. Add onion and garlic. Cook until onions are tender. Add reserved juice and broth. Cook until boiling and it begins to thicken. Blend in yogurt. Stir in pineapple. Serve over rice. Serves 6 – 8.

Condiments: chutney, sliced green onions, raisins, coconut, almonds, chopped cilantro.



Curry Chicken Recipe
Ingredients
1 1/2 pounds boned, skinned chicken breast, sliced into thin bite sized pieces.
2 to 2 1/2 cups fresh chicken stock
Red Curry Paste
2 teaspoons sugar
3 tablespoons fish sauce
2 1/2 cups thick coconut milk
6 to 10 ounces bamboo shoots, cut lengthwise into 20 to 30 wedges about
1/2 by 3 inches.
4 jalapeno or serrano chili peppers, stems removed, cut lengthwise into quarters
1 cup Thai or Italian basil leaves, loosely packed ( approximately 60 leaves)

Directions
Boil the chicken in the Chicken stock for 2 minutes, or until it is just done. Remove the chicken, reserving the stock. Set aside.

Add the curry paste, sugar, fish sauce, and 1 cup of the coconut milk to a large well seasoned pan or wok. Bring to a boil and reduce over medium high heat for 15 to 20 minutes, scraping the sides and bottom of the pan as needed to prevent sticking or burning as the mixture becomes somewhat dry and pasty.

Tiny pockets of oil from the coconut milk should start to surface at this time. If the oil does not surface, add 3 to 4 tablespoons of the reserved chicken stock and bring to a boil. Reduce for 3 to 4 minutes. Repeat if necessary.

Cook for another 10 minutes at medium high heat, scraping the sides and bottom of the pan. Add the remaining 1 1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, add the chicken and bamboo shoots. Bring to a vigorous boil. do not stir. Remove from stove and add the chili peppers and Thai basil leaves. Stir and serve immmediately....




Curry Chicken Recipe

1 whole fryer chicken -- 2-1/2 lb.
1 cup onion -- sliced
2 1/2 tbsp curry powder -- or curry paste*
1 tbsp chili powder
4 tbsp cooking oil -- I used canola
1 1/2 tsp salt
1/2 tsp M.S.G. -- optional
2 1/2 tbsp flour

Mix curry and chili powders into paste in 1/2 cup water.

Mix flour smoothly with 1/2 cup of water.

Put oil in a large heavy pan over medium high heat.

Add onion and stir frequently until light brown.

Mix the curry paste for a few stirrings and add the chicken pieces.

Stir for 2 minutes until the chicken is evenly coated with curry.

Pour 1 cup water and bring to a boil.

Cover and simmer over very low heat for 20 minutes.

Add salt and M.S.G. (if using), then remove the chicken to a serving casserole or deep plate.

Stir the flour mixture smoothly in the pan to thicken the gravy.

Pour the gravy over the chicken and serve hot