Anyone have a good recipe for chicken curry?

:]Anyone have a good recipe for chicken curry?
Ingredients


1 lb. boneless skinless chicken thighs


1 large onion


1 serrano chile


2 tbsp. fresh minced ginger


3 garlic cloves


4 tbsp. ghee or olive oil


1/2 cup white wine


1/4 cup yogurt


1/4 cup coconut milk


Salt


2 tbsp. curry powder (S)


1 tsp. garam marsala (S)


1/2 tsp. cardamom (S)


1/2 tsp. chili powder (S)


1/2 tsp. cumin (S)


1/2 tsp. cinnamon (S)


1/2 tsp. red pepper flakes (S)


1/4 tsp. turmeric (S)


1/4 tsp. chipotle pepper powder (S)


1/4 tsp. cayenne powder (S)





Directions


(S)= spice mix


Make the spice mix.


Chop the thighs into bite-sized pieces. Dice the onion, mince or press the garlic, mince the garlic and dice the chile fine.


Remember the key to Indian cooking: First, toast your spices in oil. In a large pot over high heat, pour in 3 tablespoons of ghee or olive oil. Let it heat until tiny wisps of smoke can be seen. Now add the spice mix. Stir this mixture until the spices begin to turn brown and toast. Approximately 1 minute. DO NOT TAKE YOUR EYES OFF THE POT. IT WILL BURN!


Once the mixture has browned, add the onions, the ginger and the pepper. Liberally salt the mixture (approximately 1 tsp). You want to hold back on the garlic. (Once garlic burns it becomes bitter in taste.) After about 2 minutes, you should see the onion begin to change color. Now add the garlic. Cook for another minute over high heat. This step should result in a dark, spicy paste of vegetables and spices.


Salt the chicken and then add it to the pot. You may need more oil or ghee at this point; if the pan is too dry, add the remaining tablespoon. Begin to brown the chicken. Approximately 4 min.


Once the chicken starts to brown, it鈥檚 time for the wine. This step is a pretty well-known technique called deglazing. Sure, the wine adds flavor 鈥?but you鈥檒l also notice all the brown bits on the bottom of the pot. You are also using the wine to scrape those up. Those little bits are full of flavor, and you want them incorporated into the final product. So as soon as you add the wine, use your spoon or silicon spatula to start scraping them up into the liquid.


Once the wine begins to cook off and be absorbed by the meat, turn down the temperature to medium.


You鈥檒l notice that the browned bits are emerging again. This time, you鈥檙e going to add coconut milk to deglaze. Work up all the nice patches of spice and bits. Once you鈥檝e done this, turn the temperature down to low, cover with a lid, and let cook for about 15 min.


Turn off the heat. Stir in the yogurt. Serve over rice. Enjoy!Anyone have a good recipe for chicken curry?
no but I no a good take away lol
Chicken curry





Serves 2











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


2 tbsp olive oil


1 tsp chilli powder


1 tsp chilli flakes


2 garlic cloves, peeled and crushed


1 tsp turmeric


1 tsp ginger


1 chicken breast, diced


陆 onion, peeled and diced


2 tomatoes, diced


110ml/4fl oz double cream


1 lime, juiced


3 tbsp fresh coriander, chopped


2 tortillas, toasted











Method


1. Preheat a medium pan.


2. Heat the oil in the pan before adding the spices and frying for two minutes.


3. Add the chicken and saut茅 for two minutes.


4. Add the onion and tomatoes and leave curry to simmer for six minutes.


5. Pour in the cream and add the lime juice.


6. When the cream has heated through and reduced, remove the curry from the heat.


7. Add the coriander and stir well.


8. Transfer the curry to a large deep bowl and serve with the toasted tortilla.
Heat oil in pan


add chopped onion fry until soft


dice chicken breast and skinless,boneless chicken thighs, and add to onion and continue to cook until browned.


add a good (tablespoon) of ';Pataks'; korma pasta or madras if you prefer it hotter]


continue cooking for a little while, then add a can of coconut milk


add coarsely chopped pepper if you like


cook for a further 20 mins or so, until sauce has reduced slightly





You can add some ground almonds at the end, it helps to thicken the sauce


Delicious!
I just fry the chicken pieces in a little oil and then I add broth or water and add the curry powder (to your liking) a little at a time. I also add some red pepper because the curry is never hot enough for me. I cook the chicken till done and serve over white rice. Some times I add carrots and potatoes while the chicken is cooking and I like raisins in mine as well. I usually cut up a few tomatoes , some onion and add equal parts of sugar and vinegar and let sit for a while and I add that on top of the curry and I also slice up a banana on top of that. I have not met anyone who did not like it. I also do the same with ground beef.
here's a really simple recipe, it's delicious =]





Chicken Curry





1/4 cup butter


1/2 cup honey


2 tablespoons curry powder


1/4 cup Dijon mustard


4-6 boneless skinless chicken breasts





preheat oven to 350.





heat butter, honey, dijon mustard, and curry together in a pan.





place chicken in a baking dish and pour sauce over chicken.





bake for 50-55 mins.
The missus did a delicious chicken curry last night.


Chicken pieces, an onion and a jar of Sharwoods Bhuna mix.
Ah, one of my favorites!





I usually cook for one (away from home).


1) The recipe calls for boneless chicken breasts (just two) or you could use cut up chicken pieces too (with bones..which is more traditional)


2) turmeric powder - 2 tbsp...not heaped


3) red chilly powder - 1 tbsp...not heaped (you could use more if you like it hot)


4) curry leaves...one big one will do


5) powdered cinnamon...two pinches


6) salt and pepper to taste


7) two red onions - chopped or diced


8) 1 green chilly - slit along its length


9) two tomatoes - chopped or diced


10) cumin seeds - 1 tbsp...not heaped


11) coriander leaves...chopped


12) garlic paste - 2 tbsp heaped


13) ginger paste - 1 tbsp...heaped


14) salt to taste


15) my mom also puts in diced potatoes and roasted cashews for more taste





Heat oil in a wok/skillet. Put in the cumin seeds, onion, chilly powder, green chilly, curry leaves, cinnamon powder, garlic and ginger paste and cook till the onion turns golden brown. Put in the tomatoes (and potatoes, if you're using any) and the cashews and add water. Keep the mixture covered and cook for ten minutes on medium heat. Lower the heat. Put in the chicken pieces and sprinkle the turmeric powder and salt. Mix well and cook on low heat (keep it covered), till the chicken is completely done. You can check by poking it with a fork. It usually takes about twenty minutes on medium heat and thirty minutes on low heat. Taste the curry to check. Take it off the heat. Sprinkle with chopped coriander leaves and serve hot with boiled rice or rotis!!





If you want the curry to be thicker, just add a little bit of cornflour.


Good luck!
I always use recipes from the BBC good food website as I find they are usually quick, simple but still very tasty! Here is a link for a chicken curry recipe which has good reviews:


http://www.bbcgoodfood.com/recipes/3458/鈥?/a>


Good luck :)