Can anyone help out with a quick chicken curry recipe. as basic as poss, but has to be tasty. Thanx?

I do not mind any amount of preparation, but dont have all day to cook it. Chinese or Indian, quite happy to try both.

Can anyone help out with a quick chicken curry recipe. as basic as poss, but has to be tasty. Thanx?
Mix 3 teaspoons of cumin, 3 of ginger, 3 of garlic powder, 1 of turmeric and as much chilli powder as you can handle or leave it out if you prefer.





Start by doing the base sauce by sauteeing onions, when they're about to be done, throw in the spice mix and stir to release flavours.





Add 2 tins of chopped tomatoes and stir.





Add chicken and add enough chicken or veg stock to cover, bring to boiling point and let it simmer for 30 mins.





PS no need to brown or sear the chicken previously.
Reply:Obviously the chicken portions must be unfrozen or fresh.





Now in a pan, or electric frying pan or wok, melt one teaspoonful of Ghee, or margarine or butter.


Add a teaspoonful of masala curry powder.


Mild is better than hot.


Also add some garlic flakes or a fresh clove portion.


Add stick cinnamon if you can get it, otherwise just ground cinnamon.


Salt to taste.


Chop up onions and add


Optionals.


Add Turmeric if you like it.


Add star aniseed if you like it


Add cummin if you like it


Saute the onion and spice in the pan until the onions are glassy, then add the chicken portions.


Turn down the heat and replace lid.


Simmer for about 30 minutes or until chicken is cooked through.


Serve with rice.


Variant;


Add vinegar, a teaspoonful of brown sugar and raisins 5 minutes before serving.


Great Traditional Indian Curry..


Enjoy
Reply:chicken curry





2 medium onion, chopped


3 tablespoons butter


6-7 cloves garlic


1 inch ginger


2 green chili pepper


2 tomato, chopped and skins removed (freeze and then run under water to remove skins)


1 tablespoon tomato paste


1/2 teaspoon methi seeds (fenugreek found in Indian markets) (optional)


1/2 teaspoon dry red pepper


2 teaspoons salt


1 teaspoon turmeric


1 1/2 teaspoons garam masala (found in Indian markets)


15 pieces skinless chicken thigh or chicken leg ("or" combination)


water


Directions


1In a large pot, sauté onions in butter on medium high heat.


2Add in whole garlic cloves once onions are transparent.


3In a food processor, finely chop ginger and chili peppers.


4Add to onion mixture and continue to cook for 5 minutes.


5Place mixture in food processor and pulse until mixed.


6Return mixture to stove. Add in chopped tomatoes and tomato paste.


7Continue to cook a few minutes longer, until butter is released from mixture.


8Add in methi, red pepper, salt, turmeric, masala and chicken pieces.


9Mix to coat chicken.


10Cover and stir occasionally until chicken is thoroughly cooked, about 20 to 30 minutes.


11Once chicken is cooked, add just enough water so that chicken is almost, but not quite covered.


12Simmer a further 15 to 20 minutes until a slight discoloration to the curry appears on top.


13Can be eaten on a bed of rice or with Indian bread (chapatti or naan)
Reply:2 tsp olive oil


2 cloves of garlic, peeled %26amp; 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








1. Heat the oil in the pan and then add the garlic, turmeric, chilli powder, ginger %26amp; 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 %26amp; 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.
Reply:- get a tin of curry powder


- get some chicken fillets


- get some potatoes





brown the chicken, set it aside, fry up onions and garlic then chuck in the potatoes, chicken and a few tablespoons of the curry powder, add water until it covers the potatoes and chicken, leave to simmer for 20 mins. when the sauce is thick it's done.





if you want it ultra tasty get the curry powder from an indian or asian grocery store.
Reply:if anyone wants to make a professional level curry without having to worry about their own level of expertise then I can heartily recommend using Spice-n-tice curry kits. These come with all the spices in little sachets and foolproof step by step instructions - you have to buy the fresh ingredients. But these are jsut so superior to the jars you get in supermarkets and about the same price. You can see them on the below web site. Watch out - what they say is a medium I would say is HOT. We have tried most of them and my favourite was Coriander Chicken although other people liked the Methi chicken better.
Reply:Take some onion and a little veg/olive oil. Add 1tsp of cumin seeds. salt,ginger and garlic. Add as much chili as you need (about2/3tsp). Fry until golden brown and then add 1tsp of turmeric and garam masala. Cook it a little longer add some water if too dry, then add a tin of tomatoes and simmer for 5 mins. Add some 1 lb of diced chicken and cook until tender on low heat, stirring occasionally. When you see the fat rise to the top it means it should be done. Really nice if you add a little water for a sauce while its cooking. Try eating with boiled rice.
Reply:Marinade the chicken - any cuts will do but breast meat will cook lots quicker - in garlic, fresh grated ginger turmeric and guaram masala; for as long as you can. fry with some onions and green peppers until browned and then throw in a tin of chopped tomatoes! Add chilli if you ant it hotter or a little yoghurt if you want it milder. simmer for about 15 - 20 mins. Ace!
Reply:fry some chicken slowly with chopped onion a bay leaf 4 cardamon pods a cinnamon stick and 3 cloves. Add 1/4 jar of pataks madras curry paste and add 2 tins chopped tomatoes. and simmer. Add some part boiled potatoes if you need to bulk it out!





Try and take out the cardamon etc after cooking or warn your guests!!!
Reply:Get some red chillies, 4 cloves of garlick, slug of oil, tablespoon of Garam Masala, squeeze of lemon juice and blitz it all together.





In a pan seal your chicken and fry the blitzed mixture for a few mins, add a tim of coconut milk and simmer for tem mins - finished.
Reply:http://www.bbcgoodfood.com/recipes/3715/...





you can just add some chiken into it, this is origionaly a vegi meal, you can serve it with rice too.
Reply:check out allrecipes.com or foodnetwork.com