Anyone have an Indian curry chicken recipe to share?

[blm]

Mr. blm would be very appreciative.

[DS1]

1. Patak's bottled curry sauce

Best I got :shrug:

[blm]

2. Yeah, but what do I do with it? Bear in mind I have never made an Indian

dish in my life. But, oddly enough, I did buy that Patak sauce today. ;)

[Hand]

5. Just follow the directions on the label!

Patak's is wonderful--and a lead pipe cinch to use! You'd have to try hard to screw it up. Just be sure not to use too little of it!

[blm]

10. Oh....all in one sauce. Lucky break.

thanks

[Hand]

11. You'll need to supply your own onions and tomatoes.

Use good ripe tomatoes and pungent onions--only the best for the blm's!
:hi:

[blm]

12. hah.....mi esposo is quite grateful....

I had to supply the Kamasutra aspect meself, though.

;)))))))

[Hand]

23. Er... um... uh...

Eh... yes... quite. :blush:

[KitchenWitch]

3. Here is one

* 3 Chicken Breasts Chopped into Bite Size Pieces
* 1 Cup of Curry Massalla Gravy
* Quarter of an onion finely chopped
* 3 Teaspoon Curry Powder
* 1 Teaspoon Chili Powder
* 1 Finely Chopped Cayenne Chili
* 4 Cloves Crushed Garlic
* 2 inches Root Ginger grated
* 5 Tablespoons Vegetable Oil
* 4 Tablespoons roughly chopped coriander leaves
* 1 Tablespoon whole coriander leaves
* 1 teaspoon Garam Massalla

Make a paste of the curry powder and chili powder with a little water. Fry the onion until translucent in the vegetable oil then add the garlic, ginger and chili and stir fry on medium for a further 5 minutes. Add the curry and chili powder paste and stir in and fry for another 30 secs. Add the chicken pieces and sear well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

[Kali]

6. MORE ONIONS!

Mine isn't authentic but easy:

Cut up chicken and saute. Also saute a pile of onions, add broth or water to cover and add salt pepper and a couple tablespoons of curry powder. Simmer till tender then add more onions and various other veggies you might want (potatos, cauliflower, peppers, squash etc) taste and adjust seasonings. If needed thicken with cornstarch (lots of onions cooked down will thicken perfectly) and serve over rice. Toppings optional: chopped boiled egg, chopped peanuts, green onion, coconut (also can use coconut milk as liquid - more Thai syle) and then there is chutney.

[blm]

8. Grazie.

I wil try.

[Truebrit71sbruv]

4. Tasty one...

2/3 Chicken breasts (depending on how much of a pig you are feeling) cut into large bite-sized pieces
2/3 green chillies (depending on their heat and your taste)
Couple of heaped teaspoons of Madras curry powder
2-4 large cloves of garlic (depending on how well you know your dinner guests, and if you need to speak to anyone you don't know too well tomorrow)
4/5 large onions
Half a dozen or so (even as many as 8) large tomatoes (preferably on the vine and bursting with flavour)
A good handful of cherry tomatoes - again on the vine preferably - flavour is everything after all!
A good squadge of tomato puree
2/3 tablespoons of Garam Masalla
A good slug of a GOOD dry sherry
Ideally ghee (clarified butter) for cooking - if you can't get that use a good oil with a large knob of butter for the frying.
Salt, pepper and shredded/roughly chopped fresh coriander to season

Marinate the chicken in the sherry, seasoned lightly. Dice 1/2 of the onions, together with the garlic. Julienne the chillies, don't lose the seeds! Soften the onions and garlic in the ghee. Add the chicken, marinade, Madras curry powder and chillies and fry well enough to seal the chicken at this stage (but not too frantically, you want to keep the chicken succulent). Then add the tomatoes, which you have prepped by cutting into 6-8 wedges each. Turn the heat down to a simmer, you want the tomatoes to break down and start generating the sauce. In the meantime, take the rest of the onions and cut them into fairly generously proportioned wedges, but don't add them just yet - let the sauce begin to thicken and bubble. As this happens, add the tomato puree and then the onion wedges - you want these to soften in the sauce. Leave the sauce to thicken on a gentle simmer - it should reduce to a nice thick gravy. 5-10mins before serving, add the cherry tomatoes, but don't leave it too long ideally all of these should not burst, but be just ready to do so when you serve. Then when you are ready to bring the dish to the table add the Garam Masalla, stirring it in well, allowing a minute or two on the heat to cook through. Finally sprinkle the fresh coriander onto the dish and voila!

Best served with an onion raita, finely sliced ripe banana, fresh mango chutney, warmed naan bread and just simply boiled rice.

[Blue_In_AK]

7. The ghee is really easy to make, by the way...

Just take a pound of unsalted butter, cut it into chunks and melt it slowly, raise the heat a little bit until it gets foamy, and watch it closely until the brown solids fall to the bottom. Let is cool for a bit and then strain it off through cheesecloth being careful not to get any of the solids. Light oil works okay, but the ghee really makes it.

I have a ton of Indian chicken curry recipes, but the ones above look good.

[Truebrit71sbruv]

13. Absolutely!!!

Nice one :)

[Blue_In_AK]

14. Also, home-made garam masala is FAR superior

to the store-bought kind. I've mixed up six different blends here, as well as a couple of different curry powders, just for some variety. Indian food is sublime, in my opinion, and the spices are the key to unlocking its magic. Mmm-mmm.

[Truebrit71sbruv]

15. It's also...

... a hell of a lot more fun too. You can add twists and spins to the flavours that you'll never find with anything you buy in a shop.

But that's true of all cooking really. Nothing more satisfying or tasty than something you have conceived, prepared and created yourself.

It's just FUN!!! :D

[blm]

9. Another good one to try. Thanks.

.

[Mr. McD]

16. Dopiaza

1 ½ lb pork shoulder or (lamb or chicken)
2 ½ lb onion ½ thinly sliced and ½ of them
finely diced
½ cup oil
4 cardamoms bruised
2 " cinnamon stick
4 cloves
l" piece ginger
8 cloves garlic
1 tsp chili powder
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric powder
1 tsp fenugreek seed
½ cup yogurt
2 tablespoon limejuice
1 tablespoon salt
2 cups water
1 tsp Garam masala

Cut meat into 1" cubes.

In a pan, heat the oil and fry half the onions till golden brown. Remove
with a slotted spoon and set aside.

In the same pan add the meat and brown evenly on both sides. Take out
with a slotted spoon and keep aside.

In a food processor, blend the ginger, garlic, chili powder, cumin,
coriander, turmeric and fenugreek till it forms a smooth paste.

In the same oil, fry the bruised cardamoms, cinnamon and cloves for a
minute and add the remaining chopped onions till they turn brown. Add the
ground paste mix well and cook for several minutes.

Put in the meat, salt, limejuice, yogurt and fried onions for a further
few minutes. Add the water, cover and cook on a low heat until the meat is
tender.

Add the Garam masala and continue cooking 10 more minutes.

[blm]

18. This sounds really great. I will try it next weekend.

I have alot of shopping to do for this dish. Good thing I buy blue.

Mr. blm is gonna get SPOILED.

[XNASA]

17. Preparing Indian food isn't easy.

There's a certain way that you must 'crack' the spices in the skillet and just knowing how and when to add the yogurt to the sauces is an artform.

Unless you've got a very good cookbook or somebody knowledgable to assist you, don't expect great results.

Ask me how I know.

[blm]

19. heheh...true...I made the chicken recipe last night and it just didn't

turn out the same as a restaurant's.

But, it was still tasty and different enough than regular chicken dishes.

[XNASA]

20. The biggest problem I have are the yogurt based sauces.

They usually turn out kind grainy, not smooth like in a restaurant.

It's got to do with adding the togurt at the correct temperature. I've been trying for years, but it still seems like hit or miss.

[Mr. McD]

22. I've had that problem with low fat yogurt

but not with full fat yogurt.

[TNOE]

21. This one by memory

but its easy and really good

Curry Chicken Divan


4-5 Chicken Breasts (boiled)
1 pkg. frozen broccili
1 cup mayonaise
1 can Cream of Chicken Soup
2 cups grated cheddar cheese
2-3 tbs curry (or to taste)

boil chicken breasts - let cool - tear apart
boil brocolli - lay on bottom of baking pan

add mayonaise, cream of chicken soup, 1 cup cheddar cheese and curry
mix together

pour on top of chicken & Broccoli, pour remaining cheddar cheese on top and bake at 350 for 45 minutes - really good.

I add croutons to top occasionally and serve over rice.

[BlueCollar]

24. Grandpa Rollin's Famous Burmese Chicken Curry

2-2 1/2 large onions - chopped
1 Large cup of Oil
2 Teaspoons Turmeric
1 Teaspoon chopped Ginger
3 Cloves Garlic
1 Teaspoon ground Cumin
1 Teaspoon Ground Coriander

3 Lbs of meat or chicken (on the bone is OK...any meat except fish...if you use fish make sure it is a very "sturdy fleshed " fish and realise that the cooking time will be much less.)

Chili Powder to taste

Cook onions, garlic and ginger in oil on medium heat - Do NOT brown.

Add all dried spices and cook and stir for 1 minute (Do not allow the spices to burn/smoke)

Add meat/chicken and stir for about 1 minute.

Add hot water, cover and simmer till cooked.(Usually an hour and a half) (Meat will be tender with a fork of falling off the bone)

If yo wish to "thicken the sauce" a little add peeled and cubed potatoes.


Don't forget the rice, sliced cucumbers and mango chutney...