Recipe for chicken curry?

I want to make a chicken curry from scratch for two people, it needs to have a kick to it but not blow my head off.





Please can someone give me a good recipe and reccomend a good curry powder to use?





Thanks.Recipe for chicken curry?
Try the following





Thai-style chicken curry





For the rice


100g/3陆oz Thai jasmine rice


1 lime, cut in half


250ml/8戮fl oz boiling water


For the chicken


4 boneless, skinless chicken thighs or 2 skinless chicken breasts, cut into bite-sized pieces


1 lime, juice only


1 tbsp sugar


录tsp cumin seeds


1 tsp ground turmeric


1 tbsp vegetable oil


1 tbsp fish sauce


2 red chillies, seeds removed, finely sliced


2.5cm/1in piece fresh lemongrass


small bunch coriander, leaves only, chopped


For the sauce


2 tbsp finely chopped fresh ginger


1 onion, peeled and chopped


1 clove garlic, peeled and finely chopped


small bunch fresh coriander, stalks only, finely chopped


1 tbsp vegetable oil


salt and freshly ground black pepper


1 tsp sugar


1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred





Method


1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.


2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.


3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.


4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.


5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).


6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.


7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.


8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.


9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.


10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.


11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.


12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve





or Chicken curry


1 tbsp olive oil


陆 onion, peeled and diced


100g/3陆oz chicken, diced


陆 tsp curry powder


pinch of chilli powder


陆 tsp turmeric


70g/2陆oz peas


70ml2陆fl oz water





Method


1. Heat the oil in a pan and saut茅 the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.


2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.


3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.Recipe for chicken curry?
Ingredients for simple Indian Curry





1 onion, chopped finely





2 cloves of garlic, chopped finely





2 breasts of chicken, cut into bite sized cubes





1 can tomato, chopped





Juice of 1/2 a lemon or lime





1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek





Method





1. Mix the spices together and add a little water to make a thick paste.





2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.





3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.





4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.





That鈥檚 it! this Indian chicken curry recipe takes about 10-15 minutes preparation time and 45 minutes - 1 hour cooking time. If you cook it the day before you eat it the flavors will be more intense, although it can be difficult to wait that long!











Here is a delicious curry recipe that is easy to cook and





1. Chop one onion and 2 cloves of garlic very finely and fry in 2 tablespoons of oil.





2. Will the onion is frying mix 1 teaspoon of the following spices and add enough water to form a paste:





cumin, coriander (cilantro), turmeric, paprika, chili, ginger, black pepper








3. When the onion is really hot add the spices and reduce the heat. Contine to cook until the oil begins to float to the top.





4. Add 2 chicken breasts cut into one-inch cubes and add 2 tablespoons of tomato paste.





5. Mix well and put in the oven at medium heat for about an hour.





That's it, you just need to cook the rice, serve and eat. For a slightly different flavour you can add plain yogurt in place of the tomato paste or coconut milk.
Try this.





However, as you can see, I don't use pre-mixed curry powder (and neither would an Asian cook). The separate chilli (I use hot: WTF's the point of mild chilli powder?), garam masala and turmeric allow you to adjust the heat and spiciness to your exact requirements. The magic ingredient is the little bit of fresh ginger: it just gives it that ';zing';.





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 (陆 a 400g tin) of plum tomatoes*


陆 a teaspoon of chilli powder


1 tablespoon of garam masala


陆 a teaspoon of ground turmeric


250ml of water


100ml (陆 a 200ml pot) of yoghurt**


50g sachet of creamed coconut





METHOD





Chop the chicken into 1cm (陆 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鈥檚 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 陆 a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.