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6 Responses to recipe of making chicken curry in house?

1. chopped cooked chicken ,1 can chicken stock, about 4 sliced carrots, a handful raisins[they give it a little sweetness] 1 chopped onion,alittle milk or coconut milk,2-3 tsps curry powder ,salt pepper and cornstarch in alittle milk to thicken serve over rice.Its a quick way to make curry just cook until carrots are soft then thicken with the c/starch.its only 7 here youve got me wanting curry haha

   

   wedos
   May 20, 2014 at 1:08 am
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2. Chicken Curry with Toasted Almonds

   1/3 cup slivered almonds

   ¼ cup Challenge Butter

   2 cups sliced onions

   2 teaspoons pressed or minced garlic

   2 teaspoons grated or minced ginger root

   1 fresh green (Serrano) chili, quartered lengthwise

   1 teaspoon salt Curry seasoning blend

   2 teaspoons coriander

   1 teaspoon cumin

   ¼ teaspoon red pepper

   ¼ teaspoon turmeric

   ¼ teaspoon black pepper

   1/8 teaspoon cinnamon

   2 pounds boneless, skinless chicken cut into 1-inch cubes

   ¾ cup canned coconut milk

   ¼ teaspoon crushed red pepper

   1 Tablespoon fresh lemon juice

   3 to 5 cups cooked rice (optional)

   lemon slices (optional)

   Directions

   Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside. Melt butter in a large skillet over medium heat. Add onions; sauté until limp and slightly browned at the edge. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend. Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes. Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top. Serve over rice and garnish with lemon slices if desired.

   5-6 servings

   Serving Suggestions

   Green salad with fried plantains

   Crusty bread

   

   kcqueenm
   May 20, 2014 at 1:46 am
   Reply

3. Use a wok or large fry-pan with a little hot oil.
   Saute the chicken parts lightly & set aside to cool.
   Slice 1-2 onions & saute until softened.
   Add any other diced vegetables: carrots, celery, etc.
   Slice the chicken parts & return to cook through.
   Add vegetables that need less cooking also.
   Mix 2 tbsp cornflour & curry powder with 1/2 cup cold water.
   Whisk until smooth & gradually pour over the pan.
   Stir until thickened. Serve with steamed rice or boiled potatoes.

   

   Robert S
   May 20, 2014 at 2:27 am
   Reply

4. Here are some great recipes:

   Orange Chicken Curry
   Serves 4 – 6

   This is one of my husband’s favorite dishes; he requests it for his birthday dinner every year. Try it soon!

   1/2 cup flour
   2 Tablespoon curry powder
   1 Tablespoon olive oil
   2 Tablespoon butter
   4 boneless, skinless chicken breasts, cut into 1″ pieces
   1 green bell pepper, cut into 1″ pieces
   1 yellow bell pepper, cut into 1″ pieces
   1 onion, chopped
   1/2 teaspoon salt
   1/2 cup water
   3/4 cup orange juice
   1/2 cup heavy cream (you can use evaporated milk)

   Chutney
   Hot cooked rice
   Currants
   Toasted Coconut
   Cashew pieces

   In a shallow plate, mix flour & curry powder. Toss chicken pieces in this mixture to thoroughly coat.

   Heat large heavy skillet over medium high heat. Add oil & butter & let melt. Sauté chicken in this mixture until lightly brown, stirring frequently.

   Add peppers, onion, salt, water, & orange juice. Cover & simmer over low heat for 10-15 minutes until chicken is thoroughly cooked.

   Add cream & cook & stir until heated. Serve over rice with all the accompaniments.

   ================================

   Country Captain Chicken

   Recipe for country captain chicken with raisins, curry, bacon, almonds, & green pepper.

   1 broiler chicken, about 3 pounds, cut in parts
   4 slices bacon
   1/2 teaspoon salt
   1/2 teaspoon pepper
   3/4 cup chopped celery
   1/2 cup chopped onion
   1 green bell pepper, chopped
   2 cloves garlic, minced
   2 cups fresh tomatoes, chopped
   2 teaspoons Madras curry powder
   1/2 teaspoon thyme leaves
   1 cup chicken broth, hot
   1/2 cup currants or raisins
   1 tablespoon chopped fresh parsley
   1/2 cup slivered toasted almonds

   In Dutch oven or deep frying pan, cook bacon until crisp.

   Remove bacon to paper towels to drain; crumble & set aside.

   Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt & 1/2 teaspoon of pepper; transfer to an ovenproof dish & keep warm.

   To pan drippings, add celery, onion, bell pepper, & garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme & 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover & simmer for about 10 minutes.

   Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

   Return chicken to the pan; cover & cook for 20 minutes.

   Add currants & broth; cover & cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon & toasted almonds. Serve on rice.

   

   TheOne
   May 20, 2014 at 3:25 am
   Reply

5. Hi Sheshant,Here is a site that is easy to follow as it is all video demonstrations and they have some good recipes. I hope this helps,all the best. Rab

   http://showmethecurry.com/

   

   Rab
   May 20, 2014 at 3:27 am
   Reply

6. http://www.tried-and-tested-recipes.com/chicken-curry.html

   

   Helma D
   May 20, 2014 at 3:40 am
   Reply