Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.SIMPLE and EASY recipe for a curry? i will prob use chicken.it must be basic and-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(SIMPLE and EASY recipe for a curry? i will prob use chicken.it must be basic and),it will help you,my kids.
Answer:
sautee cut up chicken in garlic, onion and ginger season with salt and curry powder/paste. add vegetables such as green/red bell pepper, thin slices of carrots. you may add coconut milk or heavy cream when chicken is almost done. serve hot with steamed white rice. if you like it spicy you can also add red pepper flakes or ground chili peppers.
You should just buy some sauce in a jar from supermarket add a few ingredients yourself, such as peppers, tomatoes etc. Put it in a crock pot with your chicken and put it on low for about 6 hrs. It tastes fab.
These are from allrecipes. My link is a link to all the recipes that come up when searching.
Chicken Curry I
INGREDIENTS
1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
water to cover
DIRECTIONS
Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
or
Thai Red Chicken Curry
INGREDIENTS
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
put some oil in a frying pan with a couple of tablespoonfuls of curry powder. let it sizzle for a wee minute then put a chopped up onion and the chicken in. stir about for five minutes or so until the chicken has been cooked all over then pour over a stock cube dissolved in some water, just enough to make a sauce. Let it bubble away until it has thickened up and the bits of chicken are cooked all the way through. Add half a bar of creamed coconut, stir it in till it dissolves then add a couple of spoonfuls of creme fraiche and bobs your uncle. You could add mushrooms or peppers as well if you like at the adding stock stage. Sometimes I add a tin of chopped tomatoes too so you get a tomatoey curry rather than a creamy one. Good luck, I hope it works as we love it!!
uncle bens curry sauces are nice. they have loads of variety of flavours. you just add it to your meat. 20 mins on the hob and that's it.
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon ginger
1/2 can crushed tomatoes
1 teaspoon curry powder
1 pinch salt
1/2 teaspoon pepper
water, as needed
6 boneless skinless chicken thighs
In large saucepan, heat olive oil, then add onion and fry until golden.
Add garlic and ginger and cook for 1 minute.
Add crushed tomatoes, curry powder, salt, and pepper.
Add a little water if mixture is very thick and cook over medium heat for 10 minutes.
Add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally.
Serve over rice.
I just slice two small onions and caramelize golden brown. Then add a few pieces of raw skinless chicken breast and saute until brown adding 1 t. salt, 2 T. of curry powder (Penzey's), 1 T. of cumin, and a can of light cream of coconut at the end. You can add a can of garbanzos if you have one. Stir until blended and creamy and serve with white rice.
Shrimp curry
1.1 onion, stir fry till brown
2.Add shrimps
3.Cook for 5 minutes
4.Add abut half a cup of coconut milk
5.Add red chili powder if you like
6.Add sliced potatoes
7.Add tomatoes, ginger, garlic
8.Cook till the potatoes are done
9.Add cilantro and basil
10.Enjoy
______________
If you use chicken then cook for 30 minutes instead of 5. It does not get easier than this.
Chicken Pie (Lazy Man 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 hot curry powder added with the flour would be great.
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
? tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
Chicken curry or butter chicken Indian style.
Clean and cube 1 to 1.5 lb boneless chicken breast.
In skillet melt 4 tbs butter, add 4 bay leaves, 1 tsp ground ginger paste, 2 tbs minced garlic, 1 tsp green curry paste, saute, then add 1 chopped onion, fry till golden.
Add 2 tsp Garam Marsala, 1/2 tsp coriander, 1 tsp red chili powder, 3 tbsp tomato puree, 1/2 tsp salt, saute for a couple minutes. Add 10 cashews ground to a paste form.
Add 1 cup milk, 1/2 cup water, add chicken pieces and 1/2 cup heavy cream.
Cook till chicken is done and add another 1/2 cup cream. If curry is thin add a couple of tbs or corn starch to the last 1/2 cup cream to thicken the gravy. Serve with basmati rice.
www.curryhouse.co.uk has a recipe for a basic curry sauce that is the basis for most curry types. quite a few ingredients but once you have them they will last a while. i have made this then made it into both a Chicken Balti and a tikka masalla (just by adding cream to the latter basically) and it was easily as good if not b etter than a take out.
im just teaching myself to cook properly atm. from what i can see with currys you start off with this basic sauce and then add more or less of each spice to create different curry types
I spent years grating and grinding my own spices and herbs... then I discovered the easiest and (more importantly) best tasting range of curries I had ever tasted!
It doesn't get easier (or tastier)
Bon appétit.
Buy the chicken parts of your choice, I use breats and legs, because that what i like.cut the breats in half so they won't be too big, pour a bit of oil in the bottom of a pan with high sides, get the pan hot, season the chicken with curry powder, onion, garlic, salt, pepper, & thyme. put chicken in the hot pan. brown the chicken on all sides. reduce to a simmer. add some water. cook the chicken for about a half hour at the simmer. add peeled, choped small potatoes, carrots and chick peas if you'd like. Tastes great! I'm jamaican and Jamaican's know curry! :) Best of luck!
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.SIMPLE and EASY recipe for a curry? i will prob use chicken.it must be basic and-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(SIMPLE and EASY recipe for a curry? i will prob use chicken.it must be basic and),it will help you,my kids.
Answer:
sautee cut up chicken in garlic, onion and ginger season with salt and curry powder/paste. add vegetables such as green/red bell pepper, thin slices of carrots. you may add coconut milk or heavy cream when chicken is almost done. serve hot with steamed white rice. if you like it spicy you can also add red pepper flakes or ground chili peppers.
You should just buy some sauce in a jar from supermarket add a few ingredients yourself, such as peppers, tomatoes etc. Put it in a crock pot with your chicken and put it on low for about 6 hrs. It tastes fab.
These are from allrecipes. My link is a link to all the recipes that come up when searching.
Chicken Curry I
INGREDIENTS
1 (3 pound) whole chicken, skin removed and cut into pieces
3 onions, chopped
1 teaspoon ground cinnamon
1 bay leaf
2 cloves crushed garlic
1/4 teaspoon ground ginger
1 teaspoon paprika
3 tablespoons curry powder
1/2 teaspoon white sugar
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
1 tablespoon tomato paste
1 pinch salt
1/4 cup olive oil
water to cover
DIRECTIONS
Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
or
Thai Red Chicken Curry
INGREDIENTS
2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
1/2 cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
put some oil in a frying pan with a couple of tablespoonfuls of curry powder. let it sizzle for a wee minute then put a chopped up onion and the chicken in. stir about for five minutes or so until the chicken has been cooked all over then pour over a stock cube dissolved in some water, just enough to make a sauce. Let it bubble away until it has thickened up and the bits of chicken are cooked all the way through. Add half a bar of creamed coconut, stir it in till it dissolves then add a couple of spoonfuls of creme fraiche and bobs your uncle. You could add mushrooms or peppers as well if you like at the adding stock stage. Sometimes I add a tin of chopped tomatoes too so you get a tomatoey curry rather than a creamy one. Good luck, I hope it works as we love it!!
uncle bens curry sauces are nice. they have loads of variety of flavours. you just add it to your meat. 20 mins on the hob and that's it.
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon ginger
1/2 can crushed tomatoes
1 teaspoon curry powder
1 pinch salt
1/2 teaspoon pepper
water, as needed
6 boneless skinless chicken thighs
In large saucepan, heat olive oil, then add onion and fry until golden.
Add garlic and ginger and cook for 1 minute.
Add crushed tomatoes, curry powder, salt, and pepper.
Add a little water if mixture is very thick and cook over medium heat for 10 minutes.
Add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally.
Serve over rice.
I just slice two small onions and caramelize golden brown. Then add a few pieces of raw skinless chicken breast and saute until brown adding 1 t. salt, 2 T. of curry powder (Penzey's), 1 T. of cumin, and a can of light cream of coconut at the end. You can add a can of garbanzos if you have one. Stir until blended and creamy and serve with white rice.
Shrimp curry
1.1 onion, stir fry till brown
2.Add shrimps
3.Cook for 5 minutes
4.Add abut half a cup of coconut milk
5.Add red chili powder if you like
6.Add sliced potatoes
7.Add tomatoes, ginger, garlic
8.Cook till the potatoes are done
9.Add cilantro and basil
10.Enjoy
______________
If you use chicken then cook for 30 minutes instead of 5. It does not get easier than this.
Chicken Pie (Lazy Man 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 hot curry powder added with the flour would be great.
1 tbsp Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tbsp Garam Masala
1 tsp Ground Coriander
? tsp dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Method
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
Chicken curry or butter chicken Indian style.
Clean and cube 1 to 1.5 lb boneless chicken breast.
In skillet melt 4 tbs butter, add 4 bay leaves, 1 tsp ground ginger paste, 2 tbs minced garlic, 1 tsp green curry paste, saute, then add 1 chopped onion, fry till golden.
Add 2 tsp Garam Marsala, 1/2 tsp coriander, 1 tsp red chili powder, 3 tbsp tomato puree, 1/2 tsp salt, saute for a couple minutes. Add 10 cashews ground to a paste form.
Add 1 cup milk, 1/2 cup water, add chicken pieces and 1/2 cup heavy cream.
Cook till chicken is done and add another 1/2 cup cream. If curry is thin add a couple of tbs or corn starch to the last 1/2 cup cream to thicken the gravy. Serve with basmati rice.
www.curryhouse.co.uk has a recipe for a basic curry sauce that is the basis for most curry types. quite a few ingredients but once you have them they will last a while. i have made this then made it into both a Chicken Balti and a tikka masalla (just by adding cream to the latter basically) and it was easily as good if not b etter than a take out.
im just teaching myself to cook properly atm. from what i can see with currys you start off with this basic sauce and then add more or less of each spice to create different curry types
I spent years grating and grinding my own spices and herbs... then I discovered the easiest and (more importantly) best tasting range of curries I had ever tasted!
It doesn't get easier (or tastier)
Bon appétit.
Buy the chicken parts of your choice, I use breats and legs, because that what i like.cut the breats in half so they won't be too big, pour a bit of oil in the bottom of a pan with high sides, get the pan hot, season the chicken with curry powder, onion, garlic, salt, pepper, & thyme. put chicken in the hot pan. brown the chicken on all sides. reduce to a simmer. add some water. cook the chicken for about a half hour at the simmer. add peeled, choped small potatoes, carrots and chick peas if you'd like. Tastes great! I'm jamaican and Jamaican's know curry! :) Best of luck!
correctness,It's Non-profit and only for informational purposes.
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