Kitty said: Yes.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(curry chicken?),it will help you,my kids.
who has a great chicken curry recipe?
This is my all time favorite curry recipe because it's fast, easy, and all the ingredients are REALLY easy to find!
Chicken Curry in a Hurry
For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
2 tablespoons flour
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
Here's another one, big it's green curry, also yummy!
Green Chicken Curry
2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste
2 fresh kaffir lime leaves (optional)
1 (4-inch long) fresh hot red chile, such as arbol, thinly sliced crosswise
1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal
1 (14-ounce) can unsweetened coconut milk
1/4 cup chicken broth or water
2 tablespoons Asian fish sauce
1 tablespoon packed light brown sugar
1 tablespoon fresh lime juice, or more to taste
1/4 cup chopped fresh cilantro
3 scallions, white and green parts thinly sliced separately
Serving Suggestions: Rice
Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through.
Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the cilantro and scallion and simmer for about 1 minute more. Divide among 4 bowls and serve immediately with rice.
type those exact words into Google and you will find plenty
3 lb. roasting chicken cut into bite size size
6 medium onions
4 fresh green chilies, seeded
4 teaspoons chopped garlic
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove's
3 tablespoons ghee
3 tablespoons oil
3 ripe tomatoes, peeled and chopped
1 cup water
3 teaspoons salt
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the ground spices. Heat ghee ( clarified butter) and oil in a large saucepan and fry the sliced onions, stirring frequently, until they are golden brown ( make sure the onions turn really soft and brown). Remove onions from pan with slotted spoon. Add the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for 35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5 minutes longer. Serve with rice or parathas.
Make sure when the chicken is cooking that you put it on high flame and cook like that atleast for 5 min stirring few times and then turn down the heat :) and let it cook on slow flame for about 40 min or so
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