i want to make some curry chicken, what part of the chicken is the best to make it?
i have some rice and potatoes and something green like stringbeans, is that cool to put in curry chicken , or peas, just help me, please!
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8 comments a “i want to make some curry chicken, what part of the chicken is the best to make it?”
the thighs work good also the legs
The best part is the part that is on sale.
I like the white meat…..breast – seems to absorb the curry flavor better.
either the breast or the thigh or whatever you have in your refridgerator
The thighs and drums have the most taste, but use what ever you have.
You could do either potato or rice and I would suggest to add the beans sliced to either.
I like mashed potatoes and would fold in the steamed beans. Serve out with plenty of sauce to be mopped up with the mash.
Chicken Curry in a Hurry Recipe courtesy Rachael Ray
For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
chicken breast
DEFINITELY the thighs. Dark meat has way more flavor than white meat. For something green in there, I think the peas would be better than string beans. Rice as a side is perfect — I would recommend Basmati rice. It’s tastier than regular white rice and has a nice popcorny smell when you cook it (sounds strange, but it’s delicious).
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