Show: Ham on the Street
Episode: Microwave Food
2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish
In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.Anyone know a quick and easy chicken curry recipe?
yeah....
1 pocket full of money
1 driveable car
1 journey to the local takeaway
voila!Anyone know a quick and easy chicken curry recipe?
Try the following
Thai-style chicken curry
1 tbsp vegetable oil
1 tbsp mild curry paste, from a jar
4 chicken breasts, boneless and skinned, sliced into strips
250ml/9fl oz low-fat coconut milk
1 tbsp Thai fish sauce (nam pla)
2 medium onions, sliced
2 green peppers, cored and seeds removed, cut into strips
packet fresh bamboo shoots
1 tbsp chopped fresh basil
Method
1. Heat oil in a wok over a high heat. Add the curry paste and stir-fry for one minute.
2. Add the chicken and stir-fry with the curry paste for 1-2 minutes, until browned.
3. Add the coconut milk, fish sauce, onions and bamboo shoots and simmer uncovered for about ten minutes, or until the chicken is cooked through.
4. Add the basil and serve into bowls immediately.
or Simple Goan chicken curry
4 large skinless chicken breasts, cut into chunks
3 tbsp vegetable oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1x400ml can coconut milk
salt
For the marinade:
1 tsp paprika
½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
½ tsp salt
75ml/2¾fl oz water
Method
1. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread
or Chicken curry
1 tbsp olive oil
½ onion, peeled and diced
100g/3½oz chicken, diced
½ tsp curry powder
pinch of chilli powder
½ tsp turmeric
70g/2½oz peas
70ml2½fl oz water
Method
1. Heat the oil in a pan and sauté 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.
Chicken Curry
1/4 cup olive oil 1 cup onion, finely chopped 1 cup celery, finely chopped 1 green apple, cored and finely chopped (I use Granny Smith apples) 1/2 cup wheat flour 3 cups chicken broth 2 teaspoons curry powder 1/2 teaspoon paprika 1/2 teaspoon soy sauce 1/4 teaspoon garlic powder 2 cups cooked chicken, diced Salt to taste 2 cups cooked brown rice
1. Sauté the onion, celery and apple in the olive oil until tender, about 10 minutes. (When freezing this I will cook it less, maybe 5 to 7 minutes.)
2. Mix flour into the sautéed ingredients and stir constantly for about 1 minute.
3. Remove from heat and blend in the chicken broth.
4. Add curry powder, paprika, soy sauce and garlic powder and mix well. Add salt to taste.
5. Gently stir in chicken.
To freeze: Pour into zippered freezer bags or other containers.
On serving day: Pour thawed mixture into pan and heat completely.
Serve over brown rice. For variety, cook 1 cup brown rice with 1 cup chicken broth and 1.5 cups water. About 15 minutes before it's finished, add in some dried fruit, like dried cherries and golden raisins.
Jar of sauce chop up chicken and then cook it
yep thats it
http://food.yahoo.com/recipes/rachael-ra…
Ingredients
Serves 1
Chicken breasts cubed ( How many yo want )
1 Onion Sliced.
4 Cloves Garlic Finely Chopped
3 Tomatoes Blanched, Peeled, Cored and Quartered
1 Teaspoon Turmeric Powder
1 Teaspoon Garam Masala Powder
Seeds from 4 Green Cardamom Pods
4 Table Spoons vegetable oil
1 cup of water
Pinch of Salt
Method
Fry the onion, Tomatoes and garlic in the oil on a medium heat until the onions are soft and translucent and the tomatoes are beginning to go mushy (Approx. 10 Mins). Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
Fry chicken, pour on sauce and simmer. Season well
Use this sauce as a base sauce for all your curries. Add cream, yoghurt more chillies, onions or whatever you like.
nope! im a veg
LAUREN'S CURRY CHICKEN
1 lb chicken, cut into chunks
1 cup water chestnuts
1 cup baby corn
1 cup bean sprouts
1 cup diced potato or apple
2 1/2 cups coconut milk
2 teaspoons red curry paste
3 cups Jasmine rice
Cut chicken into chunks (about walnut-sized). Add coconut milk, baby corn, water chestnuts, bean sprouts, and potatoes to a large cooking pot.
Stir in curry paste and chicken. In a separate pot, boil rice. Cook curry for 10-15 mintues, stirring occasionally.
Let sit 3-5 minutes, then serve over rice.
Also good with popadums.
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