Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do i make curry chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make curry chicken?),it will help you,my kids.
I'd like to make this dish for my boyfriend but I have no clue how to. Any good suggestions?
Answers:
One of the things I hated about making curry is the seemingly endless ingredients you have to have and get. I used to do that, then I got wiser (I guess it comes with age :P). Anyway, find your local Asian grocer and look for 'Mae Ploy' which is a Thai pre-mixed curry paste. I usually like the yellow curry paste, not too spicy, and the brand does not use artificial ingredients, preservatives or colorants.
The Easiest Chicken Curry Ever
1 medium sized chicken breast - cubed
1 400ml can of coconut milk or cream
1 cup water
approx. 5-6 leaves of cabbage - loosely shredded
3 medium potatoes - peeled and cubed
8 fried tofu puffs (which you will find in the same grocer, trust me, it is delicious) - cut in halves
2 heaped tsps of curry paste
Fry chicken and curry paste until almost cooked and fragrant.
Add coconut milk, stir until paste is dissolved.
Add the other ingredients, mix well and cover to simmer on medium for 3 minutes.
Mix again before covering and simmering again.
Do this until the potatoes are cooked (I know, it will take some time. I usually cut the potatoes, then microwave them - choose the setting for baked potatoes - until they are almost cooked).
Now the important bit. Cover the pot with foil, and leave overnight on the stove, or at least a minimum of 6 hours before you heat and serve. Trust me, it will do wonders with the flavor of the dish. This will make approx. 4 portions if served with rice.
This usually gets me out of the kitchen in 40 minutes flat plus prep.
Hope you like and enjoy.
Other Answers:
Here's a basic curry recipe;
Oil 1 tbsp.
Chicken, cut into bite size pieces(enough to feed two to four people)
Onion, chopped
Garlic, minced
Ginger, minced or shredded or powdered
Curry powder
tbsp flour
Yogurt. (unflavored and unsweetened)
Saute the chicken, onion, ginger and garlic together until the chicken is cooked. Add the curry powder and stir. Add some water to keep spices from burning. Mix a tablespoon of flour with a small amount of water and stir mixture in. Stir in the yogurt and however much water it takes to cover the chicken. Check the spiciness and salt - add to taste. Get mixture to a low simmer and stir occasionally while you make rice.
Notes:
There are all sorts of curry powders available. Most grocery stores have at least two or three flavors of curry. However, I find that curries from Indian or Pakistani etnic stores taste better.
Measuring the curry: If you've had curry before, start with a tablespoon of powder to get the heat that the curry claims. If the jar doesn't say "Hot" or "mild", start with 1/2 tablespoon. If you get too much, another tub of yogurt will reduce the heat. (If you like it really hot, get some garam masala and add it in very sparingly)
I've seen Patak's curry paste in stores here (Fort Worth), which you use the same as curry powder - you should follow the directions on the jar if you use this.
Options:
Cream or milk instead of yogurt
Combine different curries
Add in veggies at the end of cooking: frozen or fresh spinach, frozen peas, mushrooms or other favorite veggies.
If you go to the Indian food store, get some chickpea flour and use that for thickening instead of wheat flour.
Add in more spices: cumin, cayenne, cinnamon, cloves. Curry Chicken
From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)
Date: Fri, 16 Jul 1993 18:16:43 GMT
This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.
Marinade
1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded... your choice)
Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.
two cloves of garlic, chopped
1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!
Source(s):
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indian/curry-chick.html I like this recipe, it's really simple, it tastes good, and it doesn't take too long to make.
Serve with Jasmine, Basmati or white rice.
4 pieces boneless, skinless chicken breasts, thights or combination of both, cut into chunk pieces and dusted with flour.
1 medium sized yellow onion
1 piece ginger root (2 inches) grated
3 cloves garlic, minced
1 15 oz can chicken broth (no fat, low sodium best)
3 TBS mild curry paste
1/4 cup golden raisins
2-3 TBS mango chutney
2 TBS sesame or peanut oil
Brown the chicken in a large skillet, remove from pan.
Saute onion, ginger, and garlic about 3 minutes. Add broth, and scrape off all the gunk on the pan.add curry paste, raisins, add chicken, add chutney to thicken.reduce heat and simmer for 5 minutes.
Source(s):
My friend Susie basic curry chk for beginners :
1) buy a jar of curry powder / curry paste ready w/instructions from the oriental markets & a can of coconut milk/ yogurt if u like.
2) if u're using the dry curry powder, mix powder w/some water into paste. add a lil' cooking oil, so it doesn't stick to the pan later. if u want a better curry taste to the chk, u could dash some curry powder & salt over the chk pieces first.
3) saute : chunks of onions, red & red bell peppers w/ lemongrass stalks & kafir lime leafs (optional - it does add aroma to the curry), 1/2 cooked cubes of potatoes, stir in curry paste, cut up chk pieces ie. breast meat/whole chk leg, stir fry for bout 5 min./until fragrant, pour the coconut milk/yogurt in, add salt & bit sugar to taste, simmer for bout 35 min +/-. simmer for bout 20min. +/- if u like ur veges less soggy.
if u like veges curry, u could try substituting the meat w/
sauteed eggplants, cabbage, green beans, hard boiled eggs, potatoes & square deep fried beancurd puffs & premade fish cakes - slice them up, can b found at the oriental markets (optional).
also, u could add in more ground cumin powder if u like more curry feel to it.
serve well w/hot steamy rice (cook ur own/buy a pint/2 from the chinese restaurants).
enjoy ! try this first then we'll meet at another intermediate course of curry cooking in the future :) THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
BAKED CURRY CHICKEN
1 chicken
1 can (10 1/2 oz.) condensed cream of chicken soup
1/3 c. mayonnaise
1/3 c. chopped celery
1 tsp. curry powder
1/2 tsp. poultry seasoning
Place chicken in pan. Bake 30 minutes at 350 degrees. Mix soup, mayonnaise, celery, curry powder and poultry seasoning. Spread evenly over chicken. Cover with foil and bake 30-40 minutes until tender.
CHICKEN CURRY
1 c. diced celery
1/2 c. chopped med. onion
2 tbsp. oil
4 c. boiled chicken, deboned
2 c. chicken broth
2 c. tomato juice
1 tsp. poultry seasoning
1-3 tsp. curry powder (season to taste)
1/4 c. flour
1/3 c. water, cold
Brown onions and celery in 2 tablespoons oil. Combine chicken, broth, tomato juice, onion and celery. Season with poultry seasoning and curry powder. Cook on low heat for 1 minute.
Mix flour and water until flour is dissolved. Add to chicken curry until thickened. Serve curry over cooked rice with garlic bread and your favorite green salad.
didn't know what kind of curry chicken you were looking for but here is a few. 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
DIRECTIONS:
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 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.
3. 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.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Easy Chicken Curry
INGREDIENTS:
* 6 skinless, boneless chicken breast halves - cut into strips
* 1/4 cup olive oil
* 2 large onions, diced
* 1/3 cup curry powder, or to taste
DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
2. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do i make curry chicken?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do i make curry chicken?),it will help you,my kids.
I'd like to make this dish for my boyfriend but I have no clue how to. Any good suggestions?
Answers:
One of the things I hated about making curry is the seemingly endless ingredients you have to have and get. I used to do that, then I got wiser (I guess it comes with age :P). Anyway, find your local Asian grocer and look for 'Mae Ploy' which is a Thai pre-mixed curry paste. I usually like the yellow curry paste, not too spicy, and the brand does not use artificial ingredients, preservatives or colorants.
The Easiest Chicken Curry Ever
1 medium sized chicken breast - cubed
1 400ml can of coconut milk or cream
1 cup water
approx. 5-6 leaves of cabbage - loosely shredded
3 medium potatoes - peeled and cubed
8 fried tofu puffs (which you will find in the same grocer, trust me, it is delicious) - cut in halves
2 heaped tsps of curry paste
Fry chicken and curry paste until almost cooked and fragrant.
Add coconut milk, stir until paste is dissolved.
Add the other ingredients, mix well and cover to simmer on medium for 3 minutes.
Mix again before covering and simmering again.
Do this until the potatoes are cooked (I know, it will take some time. I usually cut the potatoes, then microwave them - choose the setting for baked potatoes - until they are almost cooked).
Now the important bit. Cover the pot with foil, and leave overnight on the stove, or at least a minimum of 6 hours before you heat and serve. Trust me, it will do wonders with the flavor of the dish. This will make approx. 4 portions if served with rice.
This usually gets me out of the kitchen in 40 minutes flat plus prep.
Hope you like and enjoy.
Other Answers:
Here's a basic curry recipe;
Oil 1 tbsp.
Chicken, cut into bite size pieces(enough to feed two to four people)
Onion, chopped
Garlic, minced
Ginger, minced or shredded or powdered
Curry powder
tbsp flour
Yogurt. (unflavored and unsweetened)
Saute the chicken, onion, ginger and garlic together until the chicken is cooked. Add the curry powder and stir. Add some water to keep spices from burning. Mix a tablespoon of flour with a small amount of water and stir mixture in. Stir in the yogurt and however much water it takes to cover the chicken. Check the spiciness and salt - add to taste. Get mixture to a low simmer and stir occasionally while you make rice.
Notes:
There are all sorts of curry powders available. Most grocery stores have at least two or three flavors of curry. However, I find that curries from Indian or Pakistani etnic stores taste better.
Measuring the curry: If you've had curry before, start with a tablespoon of powder to get the heat that the curry claims. If the jar doesn't say "Hot" or "mild", start with 1/2 tablespoon. If you get too much, another tub of yogurt will reduce the heat. (If you like it really hot, get some garam masala and add it in very sparingly)
I've seen Patak's curry paste in stores here (Fort Worth), which you use the same as curry powder - you should follow the directions on the jar if you use this.
Options:
Cream or milk instead of yogurt
Combine different curries
Add in veggies at the end of cooking: frozen or fresh spinach, frozen peas, mushrooms or other favorite veggies.
If you go to the Indian food store, get some chickpea flour and use that for thickening instead of wheat flour.
Add in more spices: cumin, cayenne, cinnamon, cloves. Curry Chicken
From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)
Date: Fri, 16 Jul 1993 18:16:43 GMT
This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.
Marinade
1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded... your choice)
Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.
two cloves of garlic, chopped
1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!
Source(s):
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indian/curry-chick.html I like this recipe, it's really simple, it tastes good, and it doesn't take too long to make.
Serve with Jasmine, Basmati or white rice.
4 pieces boneless, skinless chicken breasts, thights or combination of both, cut into chunk pieces and dusted with flour.
1 medium sized yellow onion
1 piece ginger root (2 inches) grated
3 cloves garlic, minced
1 15 oz can chicken broth (no fat, low sodium best)
3 TBS mild curry paste
1/4 cup golden raisins
2-3 TBS mango chutney
2 TBS sesame or peanut oil
Brown the chicken in a large skillet, remove from pan.
Saute onion, ginger, and garlic about 3 minutes. Add broth, and scrape off all the gunk on the pan.add curry paste, raisins, add chicken, add chutney to thicken.reduce heat and simmer for 5 minutes.
Source(s):
My friend Susie basic curry chk for beginners :
1) buy a jar of curry powder / curry paste ready w/instructions from the oriental markets & a can of coconut milk/ yogurt if u like.
2) if u're using the dry curry powder, mix powder w/some water into paste. add a lil' cooking oil, so it doesn't stick to the pan later. if u want a better curry taste to the chk, u could dash some curry powder & salt over the chk pieces first.
3) saute : chunks of onions, red & red bell peppers w/ lemongrass stalks & kafir lime leafs (optional - it does add aroma to the curry), 1/2 cooked cubes of potatoes, stir in curry paste, cut up chk pieces ie. breast meat/whole chk leg, stir fry for bout 5 min./until fragrant, pour the coconut milk/yogurt in, add salt & bit sugar to taste, simmer for bout 35 min +/-. simmer for bout 20min. +/- if u like ur veges less soggy.
if u like veges curry, u could try substituting the meat w/
sauteed eggplants, cabbage, green beans, hard boiled eggs, potatoes & square deep fried beancurd puffs & premade fish cakes - slice them up, can b found at the oriental markets (optional).
also, u could add in more ground cumin powder if u like more curry feel to it.
serve well w/hot steamy rice (cook ur own/buy a pint/2 from the chinese restaurants).
enjoy ! try this first then we'll meet at another intermediate course of curry cooking in the future :) THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
BAKED CURRY CHICKEN
1 chicken
1 can (10 1/2 oz.) condensed cream of chicken soup
1/3 c. mayonnaise
1/3 c. chopped celery
1 tsp. curry powder
1/2 tsp. poultry seasoning
Place chicken in pan. Bake 30 minutes at 350 degrees. Mix soup, mayonnaise, celery, curry powder and poultry seasoning. Spread evenly over chicken. Cover with foil and bake 30-40 minutes until tender.
CHICKEN CURRY
1 c. diced celery
1/2 c. chopped med. onion
2 tbsp. oil
4 c. boiled chicken, deboned
2 c. chicken broth
2 c. tomato juice
1 tsp. poultry seasoning
1-3 tsp. curry powder (season to taste)
1/4 c. flour
1/3 c. water, cold
Brown onions and celery in 2 tablespoons oil. Combine chicken, broth, tomato juice, onion and celery. Season with poultry seasoning and curry powder. Cook on low heat for 1 minute.
Mix flour and water until flour is dissolved. Add to chicken curry until thickened. Serve curry over cooked rice with garlic bread and your favorite green salad.
didn't know what kind of curry chicken you were looking for but here is a few. 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
DIRECTIONS:
1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 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.
3. 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.
4. Season with salt to taste and simmer for another 2 minutes; the curry is ready!
Easy Chicken Curry
INGREDIENTS:
* 6 skinless, boneless chicken breast halves - cut into strips
* 1/4 cup olive oil
* 2 large onions, diced
* 1/3 cup curry powder, or to taste
DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
2. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
correctness,It's Non-profit and only for informational purposes.
- How do I measure an ounce without measuring utensils?
- How do I present a plain white rice?
- Recipe for taco sauce?
- how do you make icing without using a stove?
- operas show today pasta sauce receipe?
- Is it, in fact, a piece of cake to bake a pretty cake?
- How do I seperate honey and oil?
- How do u??? Please help?
Related Question about Food and Health
- how do I make cupcake icing that doesn't go hard?
- How do I make deep-fried biscuits?
- how do I make egg custard (not baked)?
- how do i make fairy cakes?
- How do I make fired Chinese rice?
- How do i make fish taste good?...read on...?
- How do I make fluffy scrambled eggs?
- how do i make fluffy soft cakes in microwave. thy tend to be hard evn if i folow