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Chicken curry.? | matalan

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Chicken curry.?

I’m looking for an easy chicken curry recipe, preferably using cooked chicken. Anyone any suggestions?

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6 Responses to “Chicken curry.?”

  1. Asawa says:

    here it is.. Easy Delicious Chicken Curry This is a simple, fast recipe for chicken curry. 3 tablespoons butter 1/4 cup onions, minced 1 1/2-2 teaspoons curry powder 3 tablespoons flour 3/4 teaspoon salt 3/4 teaspoon sugar 1/4-1/2 teaspoon ground ginger 1 cup chicken broth 1 cup milk 2 cups cooked chicken, diced, whatever you have leftover 1/2 teaspoon lemon juice 3-4 cups cooked rice Melt butter over low heat in a heavy bottomed saucepan. Saute onion and curry power in melted butter for 2-3 minutes to bring out flavors in curry powder. Blend in flour, salt, sugar and ground ginger. Cook over low heat until mixture is smooth and bubble. Remove saucepan from heat and wisk in chicken broth and milk. Bring mixture to a boil, stirring constantly. Boil for 1 minute until mixture thickens. Add chicken and lemon juice. Heat to warm the chicken. Spoon Chicken Curry over the cooked rice and serve with accompaniments on the side so everyone can top as desired. Curry Accompaniments:. Chutney, tomato wedges, raisins, slivered almonds, chopped salted peanuts, sauteed onion rings, pineapple, chopped hard cooked eggs, crispy bacon bits, pickles (sweet or sour), flaked coconut, sliced avocado. You can also use this recipe to make shrimp curry. Replace the cooked chicken with 2 cups of cooked, cleaned shrimp.

  2. bastaad says:

    # 3 Chicken Breasts Chopped into Bite Size Pieces # 1 Cup of Curry Massalla Gravy-click for recipe # Quarter of an onion finely chopped # 3 Teaspoon Curry Powder # 1 Teaspoon Chilli Powder # 1 Finely Chopped Green Finger Chilli # 4 Teaspoons Garlic Puree # 2 Teaspoons Ginger Puree # 5 Tablespoons Vegetable Oil # 4 Tablespoons roughly chopped coriander leaves # 1 Tablespoon whole coriander leaves # 1 teaspoon Garam Massalla Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

  3. silversurfer says:

    Chicken Tikka Masala. 150g plain yogurt 1 finely grated rind of 1 lemon 1 tbsp fresh corrianda chopped 1 tbsp curry powder 1 tbsp tandoori spice mix. 500gr chicken breast, uncooked, skinless cut into chunks.(or buy ready cooked) low fat cooking spray. 2 clives garlic crushed 2 large onions red thinly sliced. 400gr of tinned tomatoes 2 tbsp tomato puree 150ml fresh stock (1 chicken cube) pinch salt.& pepper. 225 g dried rice Basmati. 2 sprigs fresh corriander to garnish. In a non-metallic bowl, mix together the yogurt, lemon rind, corriander, curry powder and tandoori spice mix. Add the chicken pieces, stir well then cover and marinate for at least 1 hr. Spray a large non-stick fry pan withthe spray. Heat add the garlic and most of the onions. Saute for 3-4 mins until softened. Add the chicken and marinade and cook, stirring for 3-4 more mins. Add tomatoes, puree and stock and simmer partially covered, for 30 mins, season. Cook rice according to pack instructions. Drain and serve with the chicken tikka masala. Garnish with the reserved red onion and corrianda sprigs.

  4. Azul says:

    This recipe serves 2… What you need 2 tsp olive oil 2 cloves of garlic, peeled & crushed 1 tsp turmeric Half tsp chilli powder 1 small fresh green chilli, finely sliced 1 tsp fresh ginger 3 or 4 curry leaves 2 medium chicken breasts, diced 1 small red onion, peeled and sliced 3 medium size tomatoes, diced 150ml double cream Juice of 1 lime Handful of fresh coriander, chopped 2 medium sized naan breads How to do it 1. Heat the oil in the pan and then add the garlic, turmeric, chilli powder, ginger & curry leaves and fry for two mins. 2. Add the chicken and fry for two minutes or until slightly browned then add the onion and fry for a further minute. 3. Put in the tomatoes and leave to simmer for six minutes. 4. Pour in the cream and add the limejuice & fresh chilli. 5. When the cream starts to reduce, remove from the heat and stir in the coriander. Serve in a dish with the warm naan bread cut into strips on the side. The lime gives it a lovely tang and the fresh coriander cuts through a treat. I would say it’s a medium hot curry, so if you don’t like it too spicy then maybe just have half a fresh chilli. You could also serve with basmati rice, but I prefer with just naan bread and maybe a few popadoms & pickles as it’s alot less messing about. Enjoy !

  5. Brian H says:

    Sorry but if you use cooked chicken, the sauce will not penetrate the meat as the fibers will have contracted in the original cooking. But it will made chicken curry, not, curried chicken, which is made using fresh meat. if you let me know what style of curried chicken you want, just email me. I have been cooking curries every week for more than 50 years, the local Indian doctor comes every month for a feast. Good luck.

  6. bumpbump says:

    Tin of Good toms in pan with skwidje of pur`ee. Curry powder of your choice, knob of butter. Onion chopped &few mushrooms, garlic. Chillies if you like them or red – green -yellow pepper strips. Bring to boil – then simmer for 1 hour. Serve with rice, chips, naan, puppadums, chutneys – ENJOY…x

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