[The Lovely Muffin]

Hi,

I'm looking for a simple chicken curry, not sure if I want indian/thai etc. I'll try any type.

I don't want anything that has a sweet or fruity taste. I'd like to make it from scratch, so no shop bought pastes, mixes etc.

I'll be making it for 2-3 people.

I was thinking of trying this recipe http://www.independent.ie/health/die...s-1286844.html as I have most of the ingredients but as I've never made a curry before and haven't had it many times, I wasn't sure if this recipe would have much flavour, or if I'd need a recipe with more ingredients etc.

I'd really appreciate some recipes suggestions.

Thanks.

[The Black Oil]

There are a few in the Cooking Club. They generally involve DIY pastes/mixes rather than shop bought stuff and other posters have tried them/can help with questions.

This one's also worth a go.

[Dónal]

I'd recommend this thread from the Cooking Club for Indian Curries anyways:

http://www.boards.ie/vbulletin/showt...p?t=2056521427

[Neyite]

Thai Green Curry - From Jamie Oliver 30 min meals

2 stalks of lemongrass
1 fresh red chilli
2 cloves of garlic
4 kaffir lime leaves
A bunch of fresh coriander
2 jarred red peppers in oil (or, I've used 1 fresh bell pepper and its been fine)
1 heaped tsp tomato puree
1tbsp fish sauce
2tbsp soy sauce
1tsp sesame oil
2cm (¾in) piece of fresh ginger

2-3 breasts of chicken
1 x 400g tin of coconut milk
200g (7oz) sugar snap peas or mangetout
packet of baby corn
small tub of cherry tomatoes

Put everything from the first list into a blender and whizz until its a smooth paste/liquid.
chop chicken and fry in a little oil until golden. Add paste, and cook gently.
turn down heat to a slow simmer and add in tin of coconut milk.
once the chicken is cooked, add in babycorn and mangetout. put on rice. about 5 mins before serving up, add in the cherry tomatoes to the sauce.


This recipie is so simple once you have all the ingredients - I make the paste in bulk then freeze the extra portions of the sauce - so if I quadruple it up, I freeze 3 equal portions and use the 4th. Then on nights where I CBATC (cant be arsed to cook) its a matter of tossing in the paste, meat, coconut milk and veggies in one pan and rice in another. Proper thai curry in 10 mins

I'm going to try his green thai curry next!

[Neyite]

Heres another firm favourite in the Neyite household - My sis got it off a tv programme and didnt catch the name of the dish so she doesnt know if its a proper curry or what, but all I can say is it is fecking delicious!

1 teaspoon Cumin Seeds
1 teaspoon Tumeric Powder
half teaspoon salt
1 teaspoon Hot Chilli Powder
1 fresh Green Chilli, Chopped finely.

1 Med Onion
1 tin chopped tomatoes
1 tin coconut milk
2-3 breasts of chicken

Chop onion, fry in a little butter or oil until slightly softened.
Add spices for a few mins to cook
Add tin of tomatoes and simmer for 5 mins. Turn down heat to a gentle simmer.
Add tin of coconut milk (if its separated, you can drain off some of the coconut water and only add the cream of the coconut, it makes the sauce less runny)
Chop and add chicken to the sauce. Cook, stirring occasionally for about 15 mins.
Put on rice.

I gave this recepie to a friend and she also added garlic and ginger, and veggies. Its the kind of basic sauce that you could add anything to, but is still delicious on its own too.

[The Lovely Muffin]

Thanks so much guys, loads of lovely looking recipes to try out.

Neyite, your second recipe from the TV Show, is it very hot?

[Neyite]

Originally Posted by The Lovely Muffin

Thanks so much guys, loads of lovely looking recipes to try out.

Neyite, your second recipe from the TV Show, is it very hot?

Its got a bit of heat all right, but I'd equate it with a regular curry from a chinese or slightly hotter if you get me. Its not vindaloo hot.

You could always start with half a green chilli if you prefer and taste the sauce before you put in the raw chicken, and add the rest of the green chilli if you think you would like more heat.

[The Lovely Muffin]

Originally Posted by Neyite

Its got a bit of heat all right, but I'd equate it with a regular curry from a chinese or slightly hotter if you get me. Its not vindaloo hot.

You could always start with half a green chilli if you prefer and taste the sauce before you put in the raw chicken, and add the rest of the green chilli if you think you would like more heat.

Thanks so much for your help.

I'll try the recipe tomorrow and let you know how I get on.

[The Lovely Muffin]

Originally Posted by The Lovely Muffin

http://www.independent.ie/health/diet-fitness/a-simple-chicken-curryno-worries-1286844.html

Just went to make this as I have all the ingredients bar coriander, and I can't find the curry powder.

Could I use garam masala?

I have a load of spices in the press, can I use any of them?

The spices/ingredients I have are

Garam Masala / cayenne chilli powder, paprika, ground cumin, ground almonds, mild chilli powder, dried crushed chllies, cajun, nutmet, coriander seed, chinese five spice, garlic powder, piri piri, mustard powder, rosemary, thyme, basil, oregano, black pepper, sea salt, cloves, desiccated coconut, light soy sauce, dark soy sauce, worcestershire sauce, tomato purée, vegetable oil, olive oil, groundnut oil, fresh garlic, fresh ginger.

I'd really appreciate any help.

[The Lovely Muffin]

Originally Posted by Neyite

Heres another firm favourite in the Neyite household - My sis got it off a tv programme and didnt catch the name of the dish so she doesnt know if its a proper curry or what, but all I can say is it is fecking delicious!

1 teaspoon Cumin Seeds
1 teaspoon Tumeric Powder
half teaspoon salt
1 teaspoon Hot Chilli Powder
1 fresh Green Chilli, Chopped finely.

1 Med Onion
1 tin chopped tomatoes
1 tin coconut milk
2-3 breasts of chicken

Chop onion, fry in a little butter or oil until slightly softened.
Add spices for a few mins to cook
Add tin of tomatoes and simmer for 5 mins. Turn down heat to a gentle simmer.
Add tin of coconut milk (if its separated, you can drain off some of the coconut water and only add the cream of the coconut, it makes the sauce less runny)
Chop and add chicken to the sauce. Cook, stirring occasionally for about 15 mins.
Put on rice.

I gave this recepie to a friend and she also added garlic and ginger, and veggies. Its the kind of basic sauce that you could add anything to, but is still delicious on its own too.

I made this last night and while it was lovely, it wasn't for me.

It was quite like a Korma I thought.

Like your friend, I added garlic and ginger and some fresh coriander.

[Dizzyblonde]

Originally Posted by The Lovely Muffin

I made this last night and while it was lovely, it wasn't for me.

If you're looking for an 'old-fashioned' tasty curry you should try my recipe, everyone who tries it loves it. (Just don't tell Neuro-Praxis or she'll shout at me, lol, because I shove this recipe at everyone!)




4 boneless chicken breasts (one per person), cut into cubes
3-4 medium onions
1 Large carrot or 1 red or yellow pepper, sliced
1-2 Cloves of garlic, crushed
3 tablespoons of medium curry powder (I use Sharwoods)
Three quarters of a pint of hot water
1 chicken stock cube
1 Tablespoon of mango chutney
1 Tablespoon of lemon juice
1 Tablespoon of tomato purée
Oil for frying

Fry the onion and carrot or pepper in oil over a low heat until soft. Add the garlic and fry for a minute, then turn up the heat and add the chicken and fry until sealed.
Turn the heat down low and add the curry powder, cook for a few minutes. Then add the stock and stir well. Add the chutney, tomato puree and lemon juice and bring back to the boil. Simmer for around ½ hour.
Serve with a dollop of mango chutney on the side.

[The Lovely Muffin]

Originally Posted by Dizzyblonde

If you're looking for an 'old-fashioned' tasty curry you should try my recipe, everyone who tries it loves it. (Just don't tell Neuro-Praxis or she'll shout at me, lol, because I shove this recipe at everyone!)

4 boneless chicken breasts (one per person), cut into cubes
3-4 medium onions
1 Large carrot or 1 red or yellow pepper, sliced
1-2 Cloves of garlic, crushed
3 tablespoons of medium curry powder (I use Sharwoods)
Three quarters of a pint of hot water
1 chicken stock cube
1 Tablespoon of mango chutney
1 Tablespoon of lemon juice
1 Tablespoon of tomato purée
Oil for frying

Fry the onion and carrot or pepper in oil over a low heat until soft. Add the garlic and fry for a minute, then turn up the heat and add the chicken and fry until sealed.
Turn the heat down low and add the curry powder, cook for a few minutes. Then add the stock and stir well. Add the chutney, tomato puree and lemon juice and bring back to the boil. Simmer for around ½ hour.
Serve with a dollop of mango chutney on the side.

Thanks so much Dizzy, is it sweet with the mango and lemon though?

Is shop bought chutney OK to use?

I made this one yesterday and it was horrid, brown liquid with lump of chicken is all it is.

http://fullbellies.blogspot.com/2009...ken-curry.html

Granted, I used chicken fillets instead of breasts as that was all I had in.

[Dizzyblonde]

Originally Posted by The Lovely Muffin

Is shop bought chutney OK to use?

The chutney is sweet and the lemon juice is bitter so they cancel each other out, though they give a lovely flavour to the curry.
I always use shop bought mango chutney, Sharwoods or Aldi's own one.

That other curry doesn't look great at all.

[The Lovely Muffin]

Originally Posted by Dizzyblonde

The chutney is sweet and the lemon juice is bitter so they cancel each other out, though they give a lovely flavour to the curry.
I always use shop bought mango chutney, Sharwoods or Aldi's own one.

That other curry doesn't look great at all.

Thanks so much Dizzy, I'll give you recipe a try next week and let you know how I get on.

Do I have to use chicken breasts? All I have at the moment is oyster chicken thighs on a bone, can they be used? Obviously I would take the meat off the bone first and then chop it.

[The Hill Billy]

Yes. They would be fine.