Chicken Curry Recipes
 

Post Yours here. I don't have one, I'm looking to make some today.

I like stews, but I love the dry oven stuff too...

I'm just lazy and unmotivated to come up with something today.

...

I dont have a recipe. I simply order from the local chinese takeaway. I have one each week...

LOVELY :)

Curry is evil incarnate. :2 cents:

Yes but he can't really do that, it'll be cold by the time it gets to his place.

Thanks - I'll keep it for future reference. I was more into Indian curry though...

That's no fun. I like to cook.

Oh come on. Eggplants are evil, so's rhubarb, but curry?!? Recipes aren't evil, just ingredients...

Actually it's warming up around here. I'm actually going to buy lemons without putting on a coat (JMan's at that)... I'll check in later...

:D

I meant the curry will be. It's a long way from CurrentlySober's local chinese takeaway and I'm not even sure if they'd deliver for free.

http://i.imgur.com/WCIHz.jpg
:thumbsup

JFGI
http://www.google.com/search?q=JFGI&...ient=firefox-a

I'm hankering for some Chicken Vindaloo now

http://i.imgur.com/Kssfv.jpg

Just add water... (And chicken) :thumbsup

No no no... Getting recipes off those recipe dot coms is like the recipe on the back of the box - needs the human variant and individualistic "tweaks" or whatever... not the same.

And besides, already did so I thought you'd have something better...


:D

I could tell you... but then I'd have to do nasty things to you. :)

Do you prefer green or red/orange curry?

Ah yeah but then you're getting into the realms of actually cooking something which defeats the object of ordering a takeaway..

Red/orange. Especially that tikki stuff... and I wish there was a bakery in the world that made good nan....

:D

Any good vegetarian alternatives? Share em, brothers!

Well I finally did mine with my own combo of oil/onion/chicken/yoghurt/coconut milk and a little tomato paste.

I don't remember what else is supposed to go in there, so I just stuck to curry, cinnamon, salt, cumin and a little cayenne.

I think i forgot cane sugar, ginger, and a few other things but oh well... as long as it's kick full of curry heh....

:D

Basically, you finely chop an onion, 4 or 5 things of garlic, x chillis, and a finger ginger and fry that all. Then, depending which dish you are making, you add your spices. I like: 1 tsp cumin, 1 tsp garam masala, 1/2 ground coriander 1/2 tumuric. Stir all that together. Add the meat/fish/tofu. Brown. Add wet stuff (could be tomatoes or natural yog). Simmer on a low heat for 15/20 mins. Add some veggies if you like.

I don't think I've ever seen a recipe that calls for sugar.

I make this at least a few times a month. It's a winner. And I re-wrote it out so my non-cooking friends can try and not be overwhelmed.

Coconut Tofu Keema with Naan Bread

Prep Time: 20 minutes
Cook Time: 45 minutes

Equipment
Large nonstick pan with lid
large knife
cutting board
measuring spoons
can opener
butter knife
nonstick-friendly spatula
3 cereal bowls

Ingredients
¼ cup olive oil
1 tbsp. curry powder
1 tsp crushed garlic
1 ½ tsp. ground ginger
1 medium onion
1 tsp. salt
1 package extra firm tofu
1 tbsp. red pepper paste
1 can light coconut milk
1 ½ cups frozen pea & carrot mix
1 tbsp. ground cumin
1 can diced tomatoes

Instructions
1. Put peas and carrots into a bowl to start thawing.
2. Chop up the onion and put the pieces in a bowl.
3. Rinse the block of tofu in cold water. Lay on its long edge and slice the block in half, holding the pieces together. Lay flat and cut into 5 strips, holding the pieces in place. Turn 90 degrees and cut into 3 sections. Put pieces in a bowl.
4. Add olive oil to pan and turn to medium heat. When oil is rippling, add garlic, onion, and tofu. Stir. Put lid on and set timer for 5-10 minutes.
5. When onion is translucent, stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste. Use the butter knife to scrape the red pepper paste out of the measuring spoon. Mix well and let mixture come to a simmer.
6. When at a simmer, add diced tomatoes, peas and carrots. Bring it back to a simmer.
7. When simmering, put lid on and reduce heat to minimum. Set timer for 30 minutes.
8. Set oven to 350F. Wrap naan bread in tinfoil. When tofu keema has 15 minutes left on the timer, put naan into oven on top rack.
9. Serve keema over rice or just with bread!

Sounds excellent except... ONE TABLESPOON of curry? No way that comes out as a tasty "curry" ... maybe a curry-ish dish...

.

Butter chicken spice by MDH:

http://www.theasiancookshop.co.uk/ek...ken-1412-p.jpg

Tomato sauce and/or diced tomatoes, diced chicken, onions & milk.

THANK YOU!!! Now I know what I'll be having for LUNCH today

those spices are amounts to start with. My stepmother makes her own masala mix (her ex hubby is Indian) and gave me the recipe. So now I grind up the masala and toast it before adding the oil, onion, garlic, and tofu. Sometimes I add the curry powder at this point, sometimes not til later. It doesnt seem to make a big difference.

As always, start with these amounts and adjust from there. You know your own personal tastes. This recipe is Canadian caucasian friendly ;)

Look for the books: Classic Indian Cooking by Julie Sahni (also Classic Vegetarian Cooking she wrote too) and I also like a book called Ajanta, it has a number of nice chicken and lamb curries in it.

A keema afaik is usually spicy ground beef? I make it sometimes as like an indian style taco filling.

chicken curry stir fry ftw.

add oil, minced or finely chopped garlic and onion, curry powder into wok, heat it up for a minute or two, add cubed chicken breasts, wait until they turn white, remove chicken, add chopped vegetables of your choice, stiry for few minutes, put back chicken, stir some more and serve over rice.