Does anyone know a good recipe for curry chicken? (I do have chicken breast and curry powder but no yogurt.)?

You can use either milk or coconut milk instead or yougurt.








http://www.google.com/search?sourceid=na鈥?/a>Does anyone know a good recipe for curry chicken? (I do have chicken breast and curry powder but no yogurt.)?
Green Curry Chicken Recipe


16 oz boneless chicken breast chopped into bite size pieces


1/4 crisp green beans


1/2 chopped red pepper


1/2 chopped green pepper


1/4 cup chopped zucchini


10-15 fresh basil leaves


1 cup CurrySimple Gourmet Green Curry sauce





1. Heat pan to medium-high heat


2. When pan is hot - begin to cook chicken breast - 3 minutes


3. Add chopped red peppers, green peppers, green beans, zucchini and fresh basil leaves - stir-fry for 2 minutes


4. Add 1 cup of CurrySimple Gourmet Green Curry sauce in the veggie stir-fry pan.


5. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2-3 minutes


6. Serve with white, brown or jasmine rice on the side.





Tip: To increase the level of spice, just add crushed red pepper.





Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.Does anyone know a good recipe for curry chicken? (I do have chicken breast and curry powder but no yogurt.)?
Use your favorite recipe and substitute sour cream for the yogurt!











.
I'm Trinidadian and that's our specialty. So can you tell what you need the yogurt for in the first place?
Enjoy!!!





5 cloves garlic


One 3-inch chunk peeled, fresh ginger


Kosher salt and freshly ground black pepper


1/4 cup vegetable oil


1/4 heaping teaspoon whole cloves


10 green cardamom pods


8 whole allspice


1 cinnamon stick, broken in half


1 bay leaf


1 medium yellow onion


2 teaspoons Madras-style curry powder


1/2 jalapeno, or more to taste


3 pounds mixed skinless, bone-in chicken thighs and drumsticks (separated)


1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped


2 cups cold water


Serving suggestion: Basmati rice and chutney








In a small food processor (mini-chopper), combine the garlic and ginger and puree to a paste.


Heat the oil in a stew pot or Dutch Oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until dark and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute.





Season the chicken with salt and pepper. Add the tomato and chicken and cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients ';re-fry'; in the oil, about 6 minutes. Continue to cook, stirring, until the chicken is lightly browned, about 7 minutes more.





Add the water and bring to a boil. Lower the heat to maintain a simmer, cover, and stew for 15 minutes. Uncover and continue cooking, stirring occasionally, until the chicken is cooked through and tender and the liquid thickens into a sauce, about 30 minutes more. Transfer chicken curry to a serving bowl and serve with rice and chutney.
Try my Chicken Pie.


Chicken Pie (Lazy Mans Version)


Buy 1 kg at the Supermarket Deli bar Shredded Chicken


Slice a large onion into rings or crescents and soften in oil in a fry pan.


Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.


Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.


In the mean time line a greased pie dish with a sheet of puff pastry.


Individual oval pie dishes could be used if you have 4 or more.


Once the chicken mix has cooled 2/3 rds fill the pie dishes.


Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.


Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely.


Remove and place on a wire rack to cool.





A teaspoon of curry powder added with the flour would be great. Add more if you like it hotter, and some Turmeric to make it more yellowy.

zits