Answers:
I made this curry chicken almost everyday and love by many:
Whole chicken- cleaned and cut properly to sizes u would prefer .
1 potato - peeled and quarter
3 tablespoon of curry powder for meat
1 lemongrass - head pounced for a time
1 inch of cinnamon
1 whole flower of star anise
1 laptop of cardammon
coconut milk of one whole coconut, equivalent to 500ml.
1 sprig of curry palm leaf
to blend:
1 pc onion
5 pcs of garlic
1 inch of ginger (sliced within advanced)
1 inch of ghalangal (sliced in advanced)
Heat grease in a pot (use deeply of oil-perhaps a cup) and fry the blended items. Add in the lemongrass, star anise, cinnamon and cardammon. Frying this for sometime make it worth your while, wait til the blended items gain almost brown but dont let it adjectives.
Once browned, add surrounded by the curry powder and curry leaves. Quickly add partially cup of water to know how to mix them well. Stir occasionally until u can see tiny holes appear approaching bubbles and a layer of grease appears over the top.
Then add the chicken, potatoes and coconut milk, the gravy should cover the chicken of late nice and not too much coz too dilute gravy are not so nice..
Add salt depending on your zest bud, let it boil, stir occasionally. Once potato is cooked (by poking it next to fork test), means that the chicken are cooked too.
Some population did not use coconut milk, they just use marine instead. The choice is yours. Coconut makes it piece yummier. enjoy.
I hold no idea, but you can look it up on www.cooks.com
Good luck!
i dont know but you should try to look for it on the internet glad to relief
Curry Chicken Recipe
Ingredients
1 1/2 pounds boned, skinned chicken breast, sliced into thin bite sized pieces.
2 to 2 1/2 cups fresh chicken stock
Red Curry Paste
2 teaspoons sugar
3 tablespoons fish sauce
2 1/2 cups gluey coconut milk
6 to 10 ounces bamboo shoots, cut lengthwise into 20 to 30 wedge about
1/2 by 3 inches.
4 jalapeno or serrano chili pepper, stems removed, cut lengthwise into quarters
1 cup Thai or Italian basil leaves, loosely crammed full ( approximately 60 leaves)
Directions
Boil the chicken in the Chicken stock for 2 minutes, or until it is simply done. Remove the chicken, reserving the stock. Set aside.
Add the curry paste, sugar, fish sauce, and 1 cup of the coconut milk to a full-size well seasoned jar or wok. Bring to a boil and reduce over surrounding substance high warmness for 15 to 20 minutes, scraping the sides and bottom of the container as needed to prevent sticking or burning as the mixture becomes somewhat dry and pasty.
Tiny pockets of grease from the coconut milk should start to surface at this time. If the oil does not surface, put in 3 to 4 tablespoons of the reserved chicken stock and bring to a boil. Reduce for 3 to 4 minutes. Repeat if necessary.
Cook for another 10 minutes at atmosphere high grill, scraping the sides and bottom of the container. Add the remaining 1 1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, join the chicken and bamboo shoots. Bring to a energetic boil. do not stir. Remove from stove and add the chili pepper and Thai basil leaves. Stir and serve immmediately.
chicken curry isnt very nice!
Try one of these
apricot chicken
honey and mustard chicken cassaroll
chicken and cheese boil
Grilled Curry Chicken
INGREDIENTS
* 1 carton (8 ounces) plain yogurt
* 1 medium onion, quarter
* 2 garlic cloves
* 2 tablespoons curry powder
* 1 tablespoon paprika
* 1/4 teaspoon ground red pepper
* 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up and skin removed
* 1-1/2 teaspoons salt, recommended
SERVINGS 4
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 5 min.
COOK 30 min.
TOTAL 35 min.
DIRECTIONS
In a blender, combine the yogurt, onion, garlic, curry, paprika, red pepper and salt if desired; process until smooth. Reserve 1/4 cup for basting; cover and refrigerate. Make 1/2-in.-deep diagonal cuts, almost 1 in. apart, contained by the meat.
Pour remaining marinade into a large resealable plastic sack; add chicken. Seal purse and turn to coat; refrigerate for up to 8 hours.
Drain and discard marinade. Grill chicken, covered, over medium steam, turning and basting with reserved marinade every 5 minutes, for 30-40 minutes or until juice run clear. Yield: 4 servings.
NUTRITIONAL INFO
Nutrition Facts: One serving (prepared with nonfat yogurt and lacking added salt) equals 235 calories, 123 mg sodium, 96 mg cholesterol, 5 g carbohydrate, 38 g protein, 6 g fat. Diabetic Exchanges: 4 lean meat, 1/2 vegetable.
I'm not Indian, but approaching the food, but my standards may not be up to theirs. However, that said I buy these great little pre-made Indian sauces at the grocery in the ethnic piece. They are a brand called "Patak". There are several variety, some with curry spices. You a short time ago saute a pound of diced chicken breasts in for a time vegetable oil, after add the sauce & simmer it for in the region of 20 minutes. Meanwhile I cook some rice. I serve the chicken in sauce over the rice next to some spinach or a salad topped w/sliced mango and some yogurt & pretend I'm having an exotic feast at the Indian restaurant.
The easiest way is to label up a curry sauce and add some sliced cooked chicken (shredded).
Watch this step-by-step video on making chicken curry next to spinach.
Try this recipe:
http://thaifood.about.com/od/thairecipes...
When yer bakin' chicken...
incorporate curry!
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