best chicken curry recipe?

Ingredients

• 1 tbsp olive oil

• 1 onion (chopped)

• 2 cloves garlic (peeled and chopped)

• 1 bay leaf

• 141/2 ozs peeled tomatoes (drained)

• 2 tsps curry powder

• 1/8 tsp salt

• 21/2 lbs chicken (bones and skin removed cut into pieces)

• 14 ozs unsweetened coconut milk

• 1 lemons juice

Directions

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.

2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

SUPER EASY CHICKEN CURRY

1 1/2 tbsp green curry paste

1 can coconut milk

2 cups water

1 cube chicken base

1 small can bamboo shoots

8 fresh basil leaves (torn in half length ways)

2 large chicken breasts (cooked and thinly sliced)

4-5 Thai eggplant (cut in fourths)

salt, to taste (about 1/2 tsp)

Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.

Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.

Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.

Serves 4 large portions or 6 smaller portions. :) :)

Try this ...

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, lamb or pork, chicken or turkey

1 clove of garlic

2cm (1 inch) piece of fresh ginger

2 onions

2 tablespoons of oil

200g (½ a 400g tin) of chopped tomatoes

½ a teaspoon of chilli powder

1 tablespoon of garam masala

½ a teaspoon of ground turmeric

250ml of water

METHOD

Chop the meat into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 5 minutes until the meat is an even colour, with no pink bits. Stir frequently to stop it sticking.

Add the tomatoes, chilli powder, garam masala, turmeric and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Put the lid on the saucepan and cook for 30 minutes, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1 teaspoon. For a mild one, decrease this to ¼ of a teaspoon.

For a mild Korma, decrease the curry powder to ¼ of a teaspoon, and add 100ml (½ a 200ml pot) of yoghurt and 50g of creamed coconut 5 minutes before the end of cooking.

For a Dopiaza, add another onion, cut into thin rings, after 15 minutes.

Chicken Curry in a Hurry

INGREDIENTS

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

Directions

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.

I love the chicken korma recipe in the Williams-Sonoma slow-cooker cookbook. OMG yum! I can't repost the recipe but many libraries carry the book.