Does anyone have any good curry recipes?
I went to England with my grandmother several years ago,and we ate at an indian resturant.I had chicken and almond curry over rice. I have never tasted anything else quite like it since. It was wonderful.Thanks for any ideas.
Related posts
-
What are some good curry recipes?
Where can I find some good Indian recipes?
Looking for some good Indian recipes. Can you help?
What are some good indian recipes for lunch?
I’m looking for any East Indian curry recipes?
How do a make a good curry sauce with pre-made curry powder?
which is THE BEST and most happening forum especially dedicated for recipes, cooking and food?
good Indian pickle recipes please :)?
Good recipes for Goat curry?
Can anyone give me a good Irish chicken recipe that doesn’t use curry?
Do you have a good curry recipe to share?
Can I use Carnival Squash in a vegetable curry?
How do I make a home-made curry? ?
7 comments a “Does anyone have any good curry recipes?”
Just go to this website:
here you can explore any recipe you want.
just try.
Good luck.
curry not good
mmmmmmmmmmmmm..curry!!
im hungry
Ooooh, Indian curry dishes are my favorite dishes of all time! Chicken or beef, it doesn’t matter. Thanks for getting my mouth watering.
As for your question, I don’t cook so I don’t know any recipes.
My suggestion is to go to
and search for curry – i personally would do a seach on “curry” and “coconut milk” – they pair together very well
Chicken Coconut Curry
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate.
1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.
Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.
–Everyday FOOD
CHICKEN ALMOND CURRY WITH APRICOTS
4 Servings
1/3 cup whole almonds
12 dried apricots (3 ounces)
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 tablespoons finely grated fresh ginger
2 large garlic cloves, minced
1 large onion, finely chopped
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
2 cups chicken stock or low-sodium broth
2 tablespoons plain low-fat yogurt
2 scallions, sliced on the diagonal
In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
Post your comment