Chicken Curry

Discussion in 'SW Winter Warmer Recipes' started by cariadmawriol, 23 March 2011 Social URL.

  1. cariadmawriol

    cariadmawriol Member

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    Could someone please point me in the right direction to where I can find chicken curry recipes :) I'm on an extra easy day
     
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  3. Circes

    Circes Strutting her stuff

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  4. bilsat

    bilsat Really likes to cook

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    I made this yesterday.......The original recipe didn't use curry powder and only 1 tbsp of garam masala but I found it was too mild!


    Pete’s Chicken Curry

    Serves 4
    Ingredients
    600g skinless chicken breast, diced
    1 “easy lazy” garlic
    1 “easy lazy” ginger
    1/2 tsp turmeric
    1 tsp cumin seeds
    1 tsp paprika
    1 tsp ground Coriander
    1 tbsp. curry powder
    2 tbsp. garam masala
    1 onion
    200mL chicken stock
    400mL chopped tomatoes

    Method

    Heat a large frying pan with lid, sprayed with Fry Light, add cumin seeds and cook until the flavours are released.

    Add garam masala, coriander, curry powder, turmeric & paprika, cook for the flavours to combine then add the chicken, cook for about 5 mins then add the tomatoes and chicken stock.

    Place the lid on and bring to the boil, turn down to simmer for 30 mins or until the sauce thickens and the chicken is cooked.

    If you want you can add fresh coriander.

    Serve on a bed of rice.
     

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  5. llewis

    llewis Full Member

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    you could always google chicken curry or just look up in an indian recipe book - i very rarely make a SW curry i just adapt from my books which is really easy with curry cos generally its the oil that has syns the rest tends to be spices/yogurt/tomato etc
     
  6. bilsat

    bilsat Really likes to cook

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    yesterdays curry...............


    Pete’s Butternut Squash Chicken Curry

    Serves 4
    Ingredients

    425g/½ butternut squash
    1 onion, chopped
    1tsp “easy lazy” garlic
    1tsp “easy Lazy” ginger
    1tsp cumin
    1tsp turmeric
    1tsp coriander
    1tsp garam masala
    1tsp madras curry powder
    600g chicken, pre-cooked, chopped into cubes
    750mL chicken stock
    400g Chopped Tomatoes

    Method

    (This can be made in advance.)
    Chop up the butternut squash into small cubes; leave the skin on, extra fibre!

    Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins, with a lid on the pan.

    Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, remove from the heat and liquidize with a hand blender.

    Continue.

    Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken cook until chicken has been cooked through. Add garam masala 5 min before serving.
    Serve on a bed of rice with a side salad.
     

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  7. jones_1986

    jones_1986 Full Member

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    Ive been dying for a curry i cant wait for this. :D
     
  8. madmumof5

    madmumof5 Member

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    brill many thanks - ive added the onion, ginger n garlic along with the spices before the chicken so will see how it goes!!
     
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