ThanksHave you an Easy Fast Chicken Curry Recipe please?
Here is an easy one for you ...... = )
Easy Curry Chicken Recipe .......
3 tablespoons butter
1/4 cup onion, minced
1 1/2-2 teaspoons curry powder
3 tablespoons flour
3/4 teaspoon salt
3/4 teaspoon sugar
1/4-1/2 teaspoon ground ginger
1 cup chicken broth
1 cup milk
2 cups cooked chicken, diced, whatever you have leftover
1/2 teaspoon lemon juice
3-4 cups cooked rice
1) Melt butter over low heat in a heavy bottomed saucepan.
2) Saut茅 onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder.
3) Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble.
4) Remove saucepan from heat and whisk in chicken broth and milk.
5) Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens.
6) Add chicken and lemon juice.
7) Heat to warm the chicken.
8) Spoon Chicken Curry over the cooked rice and serve.Have you an Easy Fast Chicken Curry Recipe please?
Curry Sauce Recipe
From The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker (Plume)
Sauteed apples and onions lend a touch of sweetness to this quick and easy mild curry sauce. If you prefer a spicier sauce, you may add cayenne, ginger, or hot pepper sauce.
INGREDIENTS:
* 1/4 cup chopped onion
* 1/4 cup chopped tart apple
* 1/4 cup butter
* 2-1/2 Tablespoons flour
* 1/2 to 2 teaspoons curry powder
* 1 cup chicken broth
* 1 cup cream
* 1/2 teaspoon grated lemon peel
PREPARATION:
Saute onion and apples in butter slowly until tender. Stir in flour and curry powder and cook, without browning, for 4 to 5 minutes.
Slowly add chicken broth, cream, and lemon peel and simmer until well-blended.
If you wish to have a perfectly smooth sauce, add the chicken broth and grated lemon peel only, cook for 10 minutes, strain through a sieve, add the cream and bring back to a boil.
Simple Goan chicken curry
Serves 4
Preparation time 1-2 hours
Cooking time 10 to 30 mins
Ingredients
4 large skinless chicken breasts, cut into chunks
3 tbsp vegetable oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1x400ml can coconut milk
salt
For the marinade:
1 tsp paprika
陆 tsp ground turmeric
1陆 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
陆 tsp salt
75ml/2戮fl oz water
Method
1. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.
8 skinless, boneless chicken breast halves
Salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon crushed garlic
3 teaspoons curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
1 tablespoon whole cloves
1 teaspoon ground cardamom
1 cinnamon stick
salt to taste
Directions:
1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2 Saute onion in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
http://www.youtube.com/watchv=hoDqtWQ3_T鈥?/a>
http://www.foodnetwork.com/food/recipes/鈥?/a>
Curry in a Hurry
2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish
Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
i have one... i modify this myself..
chicken, cut into desired size- abt. a kilo
potato - cubed- 3 big
carrots - cubed- 3 big
coconut milk to cook-
curry powder
black pepper, salt,
ginger
onion
green %26amp; red pepper
**** saute ginger, onion %26amp; ginger.. Add the chicken, add the coconut milk. let simmer, add the potato and carrots and pepper.. add the curry powder, black pepper and salt to taste.
Just estimate the needed amy of coconut milk, depends on your desire.
WOW!!! i hope i ddnt make u confused... am not good in writing recipes
Try cookeryclubs indian section.
for best result go to your favourite restaurant and buy one ,cleaner,easier,and better taste no worries
phone takeaway
go and collect
eat
fast and easy
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