Can anyone tell me a good recipe for chicken curry?

Trey these ones..





Recipe 1:





Ingredients:





1 tbsp butter


1 cup chopped apple


1 cup sliced celery


1 clove garlic, minced


1/2 cup chopped onion


2 tbsp cornstarch


2 to 3 tsp curry powder


3/4 cup cold chicken stock


2 cups milk


2 cups cooked chicken, diced


1 (3 ounce) can mushrooms, drained


Salt To Taste


Rice Ring


1/4 cup butter


1/2 cup chopped onion


1/4 cup slivered almonds


1/2 cup light raisins


6 cups hot cooked rice


6 1/2 cup ring mold





How to make curry chicken :





* Melt butter in saucepan; add apple, celery, garlic and onion. Cook until onion is tender. Combine cornstarch, curry powder, 3/4 teaspoon salt and broth.


* Stir into onion mixture; add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms; stir and heat through. Serve over rice ring.


* Rice Ring : Melt butter in skillet; add onion and almonds (until golden). Add raisins; heat until plump. Add all to rice and mix.


* Press mixture into greased mold. Unmold at once on platter and fill with indian chicken curry.





Recipe 2:


Spicy Chicken Masala Curry





Ingredients:





Marinate:





½ kg chicken, washed and cut into medium sized pieces





3 tbsp curds





1 tsp red chilli powder (adjust to suit your spice level)





¼ tsp turmeric pwd





salt to taste





Make a paste:





6-7 cashewnuts





4-5 tbsps milk





Dry roast and make a fine powder:





1” cinnamon





10-12 curry leaves





3 cloves





Rest of the ingredients:





3-4 tbsps oil





2 big onions finely chopped





1 large tomato finely chopped





1 tsp ginger-garlic paste





1 tsp coriander powder





3/4 tsp black pepper powder (adjust to suit your spice level)





¼ tsp cumin powder





coriander leaves for garnish





Procedure :





1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.





2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.





3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.





4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.





5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.





6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.





7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.





8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.





9 Garnish with fresh coriander leaves.





Recipe 3 :





Ingredients:





1 kg chicken, cut in pieces, skin removed


1 tbsp oil


½ tsp mustard seeds


2 nos cloves


2 stickscinnamon


2 pods cardamom


3 mediumonions, sliced


3 mediumtomatoes, sliced


1 tbsp ginger garlic paste


2 tbsp chicken masala powder


1 tsp salt


¼ cup coriander leaves, chopped





Method:





Heat oil in a pressure cooker pan. Add mustard seeds. After it splutters, add cloves, cinnamon, cardamom, onions, ginger garlic paste and fry for a few minutes.





Add tomatoes, chicken masala powder and salt. Fry for 5 minutes. Add chicken pieces, mix well and cook for a few minutes stirring occasionally.





Close the pressure pan and steam 10 minutes after putting the weight. Garnish with coriander leaves before serving.





Hope u liked them...


i wish u good luck..!!!!!!!!!


enjoyyyyyyyyyyyyyyyyyyCan anyone tell me a good recipe for chicken curry?
Chicken Curry





Ingredients-


3 cloves garlic, crushed


3 small onions, minced


1 slice fresh ginger root


5 tablespoons curry powder


5 tablespoons water


2 tablespoons olive oil


1 cup yogurt


1 cup coconut milk


1 cup milk


1 cup water


2 large potatoes, cubed


1 (4 pound) whole chicken, cut into 8 pieces


salt to taste








Preparation-


In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.


Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.


Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.


Season with salt to taste and simmer for another 2 minutes; the curry is ready!Can anyone tell me a good recipe for chicken curry?
You didn't state indian or thai...I prefer thai myself


Yellow Curry with Chicken (Gaeng Karee Gai)


1 tbsp palm sugar (or dark brown sugar, or more to taste)


3 tbsp vegetable oil


3 1/2 cups coconut milk


3 tbsp fish sauce


1/2 cups pearl onions (peeled)


1/2 cups yellow curry paste


1/2 lbs potatoes (small boiling potatoes, peeled and halved)


4 large boneless chicken breast halves, sliced across the grain into 1/2-inch-thick strips)





Heat the oil in a large wok or skillet over medium heat. Add the curry paste, reduce the heat to medium-low, and cook until fragrant, about 5 minutes. Add 3/4 cup of the coconut milk and stir until well blended. Add the chicken, increase the heat to medium, and cook, stirring, until the chicken is fully coated with the curry paste. Stir in the potatoes, onions, and remaining 2 3/4 cups coconut milk. Cook, stirring occasionally, 20 to 25 minutes, or until the potatoes and onions are tender. Stir in the fish sauce and sugar, and serve hot.
This is the Indian home recipe:





Ingredients are for 1 kg of chicken in pieces , with bone, WITHOUT skin.





1. Marinate: half cup yogurt, two teaspoons turmeric powder, 2 teaspoonseach coriander and cumin powder , salt, red chilli powder 1 teaspoon ( if you can handle it ) , 2 tablespoons of oil,


2. prep: choped onions, one cup, garlic paste, 1 teaspoon, tomato diced 1 cup.1 teaspoon of mixed clove, cinnamon and cardamom powder.


3. Method:


marinate the chicken for at least 2 hours. Put half a cup of vegetable oil in a wok , and when hot, add the garlic paste and onions. Stir till the onions are light golden. Add the tomatoes and the marinated chicken , and fry till oil starts to show.Add enough water to cover the chicken and cook over a slow flame with a cover till the chicken is soft.


Garnish with coriander leaves and serve with plain rice
be a vegetarian


dont make ur tummy a doom for animals
INDIAN CHICKEN CURRY





1 lb. boneless skinless chicken breast


2 lb. onions


1 lb. tomatoes


1 sq. inch ginger


4 cloves garlic


2 tsp. tumeric


2 tsp. coriander


2 tsp. cumin


1 tsp. crushed red pepper (more or less to taste)


Salt to taste


4 tsp. cooking oil





Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically





http://www.cooks.com/rec/view/0,1839,154…








or








INDIAN CHICKEN CURRY





2 lb. chicken cut up


1/4 tsp. garlic powder


1/4 tsp. ground cinnamon


1/4 tsp. ground cloves


1/2 tsp. ground ginger


2 tbsp. plain yogurt


1 c. onions, chopped


2 tbsp. tomato paste


4 tbsp. cooking oil


2 tsp. salt


1 tsp. red pepper


1 sm. can mushrooms





Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms.








http://www.cooks.com/rec/doc/0,1839,1541…








or





Chicken curry


Preparation time less than 30 mins





Cooking time 1 to 2 hours








To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.





Ingredients


4-6 medium tomatoes


1 medium onion


4 tbsp vegetable oil


3cm/1in piece root ginger


2 garlic cloves


1-2 mild green chillies


1 tsp ground coriander


1 tsp ground cumin


¼ tsp ground turmeric


salt and freshly ground black pepper


100ml/3½fl oz water


1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks


2 tbsp yoghurt


1 lime (or lemon)


a small bunch of coriander leaves


cooked rice, to serve








Method


1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.


2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.


3. Meanwhile, peel and finely chop the ginger and the garlic.


4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.


5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.


6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.


7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.


8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.


9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.








http://www.bbc.co.uk/food/recipes/databa…





or








Chicken Curry (Murgh Kari)





2 lb. skinned chicken breasts


3 t salt


1/2 c. oil


1-1/2 c. finely chopped onions


1 T minced garlic


1-1/2 t finely chopped ginger


1 t cumin


1 t turmeric


1 t coriander


1 t ground cayenne pepper


1/2 c. water


1—15 oz. can crushed tomatoes


2 T fresh cilantro, chopped


1/2 c. yogurt


1 t garam masala


1 T fresh lemon juice





Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside.





Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and remaining teaspoon of salt.





Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil, turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining tablespoon of cilantro. Cover skillet and simmer for 20 minutes.








http://www.globalgourmet.com/destination…
http://www.recipezaar.com/159


this is an indian style recipe