Take a couple of bonesless chicken breasts, cut into bite-sized chunks and saute till no longer pink.
In a heavy sauce pan, saute chopped onion, garlic, celery and peeled, chopped apples till soft . Add about a half cup of raisins.

Chop large chunks of red and green peppers and hot peppers if you like them, add to pot and saute for several minutes. Add the chicken into the pot.

Throw in a couple of tablespoons of curry powder – you can adjust the seasoning to your own taste later, a couple of oxo cubes. Stir till the spices are really fragrant.

Add a can of coconut milk, and about a cup of apple juice.
Put a lid on it and simmer for about 45 minutes, stirring frequently – it can stick easily. You may need to add more apple juice or water if it is too thick. If its too thin, make a paste of water and cornstarch, and stirl in to thicken.

Serve over rice and garnish with chopped peanuts and mango chutney.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

Preparation
1. Clean the chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes

I DO!!! i don’t actually use a specific recipe, so i don’t have the specific amount of ingredients.
Chicken Directions
1. take four boneless chicken breasts and cut them into chunks

2. Season the chicken with pepper, garlic, and Lawry’s seasoning salt.

3. Saute the chicken until cooked thoroughly

4. Add spicy/mild curry seasoning to the chicken, and stir. (the best curry sauce is spicy, and it comes in chunks.)

5. Stir the chicken and curry Sauce together, and turn the heat to low.

Rice Directions
1. Buy Yellow rice for authentic curry chicken

2. Boil a pot of water (however much that is in the directions on the rice)

3. Boil the rice until it is soft.
Best Way To Eat It
4. In a bowl, combine the chicken and rice and enjoy. For authenticity, make or buy some nan (Indian flat bread) and eat the nan with the curry and rice.Dipping it in the curry sauce tastes great!

I Hope this is the recipe that u are looking for. Enjoy making ur curry chicken and rice

take chicken and cut into pieces as you like. use a small bird and without skin.
take shaan masala and read the back of the packet, use some tomato and you would be fine.

go to this web-site for recipes and how-to-videos and there are a couple on chicken curries…here are the links…
1.http://www.showmethecurry.com/2007/05/14/chicken-curry-with-spinach/
2.

i have tried both of them and they are excellent..
Enjoy!

saute ‘ginger n garlic’ paste and onions together.after the onions turn brownish,add curry leaves and tomatoes and saute for two minutes.then u add 2 spoonfuls of yougurt.cook again for a minute.then u add the chicken pieces and salt.cook till done.

There are many types of chicken curry.

If it is Indian curry you want, go to these websites:

Butter Chicken (Murgh Makhani)

Ingredients:

Whole Chicken
4 tbsp Butter
1 cup Cream
1 cup milk
10 Cashews Soaked and Ground to a fine paste
3 tbspsTomato puree
2 tsp Garam Masala Powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
2-3 Bay leaves
1 Medium Onion finely chopped
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Green chilli paste
Salt to taste

Method:

Clean and cut the Chicken into pieces. Heat 2 tbsp butter in a vessel. Add bay leaves, ginger garlic and green chilli paste and saute for a minute. Add chopped onion fry until it turns golden. Add tomato puree, red chilli powder, garam masala, coriander powder and salt. fry till oil separates from the paste. Add Cashew paste and fry for few seconds. Add milk and 1/2 cup water to make a thick gravy and bring it to boil. Reduce the heat and add chicken pieces. Stir gently to mix chicken pieces with the gravy. Add half of the cream and simmer until chicken is done and gravy is thick.
Serve hot garnished with coriander leaves and rest of the cream. It goes well with Tandoori roti or naan.

Butter Chicken (Murgh Makhani)

Ingredients:

Method:

does anyone know how to make curry chicken?

10 comments a “does anyone know how to make curry chicken?”

Post your comment