Any good recipes for chicken curry?

2 teaspoons minced Ginger


4 teaspoons minced Garlic


3 tablespoons Olive Oil


10 whole Cardamom Pods


2 Bay Leaves


6 Whole Cloves


10 Whole Peppercorns


1” Stick of Cinnamon


2 large Onions finely chopped


1 teaspoon Ground Coriander Seeds


2 teaspoons Ground cumin Seeds


4 teaspoons Paprika


¼ - 1 teaspoon Cayenne Pepper


1 teaspoon Salt


1 small tub Plain Yoghurt


¼ teaspoon Garam Masala


1 Tin Chopped Tomato


½ Block Creamed Coconut


8 Chicken Thighs





Fry Onions in the oil until they turn a medium brown colour. Add the Ginger, Garlic and all the spices and fry for a couple of minutes taking care not to burn them. Add yoghurt, tomato and creamed coconut. Cook for 5 minutes, making sure all the coconut has dissolved. Add the chicken. Cover and cook on a low heat until the meat is tender approx. 2 hours. Every 10 minutes or so, give the curry a good stir.Any good recipes for chicken curry?
Here is an authentic one.





For 1 kg (450 lbs) of skinless chicken pieces:





Heat about 5 tbsp of veg oil in a pot.


Add 1/2 tbsp ginger %26amp; garlic paste, 1 large red onion (shredded), 2 small green chillies sliced to the oil and cook til onions are tender.


Add 1 large tomato diced to the oil.


Now add the spices: 3/4 tsp turmeric, 1/2 tbsp red chilli powder, 2 tbsp curry powder and mix everything together. At this stage the ingredients will become dry.


Now add 3 cups of water to the pot and stir all the ingredients together.


Bring to boil and add the chicken pieces. Add about 3/4 tbsp table salt and continue to cook, lid on until the chicken pieces are fully cooked. this might take around 10 -15 minutes.


you might want to give the curry a stir around half way through the cooking process so that all the chicken pieces get covered with the gravy.Any good recipes for chicken curry?
I tried this recipe several times and each time its a hit.





BALTI BUTTER CHICKEN





150 ml 1/2 pint natural yoghurt


50g of ground almonds(optional)


1 1/2 teaspoon chilli powder


5 crushed bay leaves


7 ground cloves


1inch cinnamon (ground)


4 green cardamon pods (ground)


1 teaspoon of ginger pulp


1 teaspoon of garlic pulp


400g or a tin of tomatoes


1kg chicken skinned boned and cubed


75g butter


1 tablespoon of corn oil


2 medium onions (sliced)


2 tablespoons of chopped fresh coriander


4 tablespoons of single cream (optional)





Grind all spices (I use pestal and mortar)


Grind ginger and garlic to a pulp


Place yoghurt, tomatoes, spices ginger,garlic and salt into mixing bowl and blend thoroughly together. Add raw chicken to mix and set aside (its nice if you can leave for about 30 mins to marinade)


Melt butter and oil into a deep frying pan or wok. add onions and fry on medium heat for about 3 mins.


Add the chicken?yoghurt mixture and stir fry for about 7 mins or until chicken is thoroughly cooked.


add coriander and mix well.


At this point you can add cream but i find it taste just as good without.


Hope you get to try this out
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 Chilli Powder


1 Finely Chopped Cayenne Chilli


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 chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal 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.





hope this helps zxx
No Holds Barred Chicken Curry





3 large boneless, skinless Chicken breasts, chopped


5 Tbls. clarified butter (ghee) or corn oil


3 large onions, diced


6 cloves garlic, minced


3/4 inch piece of fresh Ginger-root, minced


20 oz. canned, crushed tomatoes


1/2 cup Coconut milk


3 cups Chicken Stock


2 cups BASMATI rice


Pinch of Saffron


1 Tbls. Whole Coriander


1 tsp. Whole Cumin


1/4 tsp. ground tumeric


2 Tbls. Chopped FRESH cilantro


Kosher salt, to taste


Pinch of Garam Masala


Cayenne Pepper








Fry the onions, garlic, and ginger root with the clarified butter or corn oil until it reaches a medium brown color in a medium-sized sauce pan.


Grind coriander and cumin and add to the pan with the Tumeric and fry for an additional 2 minutes. Remove contents from pan and place into a blender with 1/4 cup of COLD water. Blend onion mixture until it is smooth,(Yes, blend the onion mixture).


Remove from blender and place back into the pan with the crushed tomatoes and chicken. Add a touch of water if too thick, but be careful the chicken will make it's own moisture as it cooks.


Cook for 1 hour on low (simmer) stirring occassionally. During the last 10 minutes of cooking time, add the Coconut Milk, Cilantro, and Garam Masala and cook until the hour closes.


Add the salt and Cayenne Pepper to your taste. Cook the rice on low with the Chicken Stock and pinch of saffron leaves for 20 minutes. The result will be a deep orangy-colored chicken stew served over the top of a mound of fragrant yellow rice.


Serve with toasted pita bread for mopping up the fantastic gravy and enjoy!
Chicken curry





Serves 4











Preparation time less than 30 mins





Cooking time 1 to 2 hours

















To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.


Ingredients


4-6 medium tomatoes


1 medium onion


4 tbsp vegetable oil


3cm/1in piece root ginger


2 garlic cloves


1-2 mild green chillies


1 tsp ground coriander


1 tsp ground cumin


¼ tsp ground turmeric


salt and freshly ground black pepper


100ml/3½fl oz water


1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks


2 tbsp yoghurt


1 lime (or lemon)


a small bunch of coriander leaves


cooked rice, to serve











Method


1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.


2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.


3. Meanwhile, peel and finely chop the ginger and the garlic.


4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.


5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.


6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.


7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.


8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.


9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
CHICKEN KORMA





Serves 2





INGREDIENTS





375g of chicken breasts


1 clove of garlic


2cm (1 inch) piece of fresh ginger


2 onions


2 tablespoons of sunflower oil


200g (½ a 400g tin) of plum tomatoes*


½ a teaspoon of chilli powder


1 tablespoon of garam masala


½ a teaspoon of ground turmeric


250ml of water


100ml (½ a 200ml pot) of yoghurt**


50g sachet of creamed coconut





METHOD





Chop the chicken into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onions into the pan. Cook for 20 minutes until the chicken is cooked thoroughly. Stir frequently to stop it sticking.





Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.





Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 10 minutes.





Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES


Use turkey instead of chicken.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.





** Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.
Serve with Mango Chutney and rice.





2 tablespoons vegetable oil


1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up


1 teaspoon salt


1 medium onion, chopped


2 tablespoons water


1 cup dairy sour cream


2 teaspoons curry powder


1/8 teaspoon ground ginger


1/8 teaspoon ground cumin


Mango Chutney


Hot cooked rice





Heat oil in Dutch oven until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet. Sprinkle chicken with salt, onion and water. Cover and simmer until thickest pieces of chicken are done, 30 to 40 minutes.





Remove chicken from skillet; keep warm. Pour liquid from skillet into bowl; skim fat. Return 1/4 cup liquid to skillet; stir in sour cream, curry powder, ginger and cumin. Heat, stirring constantly, just until hot. Pour sauce over chicken.





Yields 6 to 8 servings.
you can chk out this video below.....
my sister made one once, and as well as the usual - onions, raisins, she added chunks of apple and some coconut too!!





the best thing to do is cook a basic simple one, then add different things to make it individual to your taste!