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M$2 Answers
I found a great, quick, easy chicken curry recipe from Rachael Ray of the Food Network. The recipe takes just 10 minutes to prepare and 20 minutes to cook. It's easy and delicious. Enjoy!
Ingredients:
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
Coars 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
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.
Ingredients:
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
Coars 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
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.
images:
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M$Report Abuse
My best chicken curry recipe is what my mom used to make. When I go married I tried it, and yes I made it perfectly. Its ingredients are:
2 chicken breasts
olive oil
1 onions
2 tomatoes
some ginger
2 cloves of garlic
salt to taste
pepper to taste
1 tbsp red chilli powder
2 green chilies
1/2 tbsp mustard powder
1/2 tbsp coriandar powder
1/2 tbsp garam masala
1/2 tbsp cinnamon powder
2 cloves
Blend onion, tomatoes, ginger, garlic and green chillies in a blender to make a paste. Heat some oil in a pan and add the paste. Add cloves to the paste. Cook the paste on a low flame until the paste changes color to light brown. In the mean time cut small pieces of chicken and sprinkle some salt and pepper on them, pour some oil or melted better on them and set the chicken aside. When the paste changes color add the spices and water in the paste and continue cooking, after 5 minutes add the chicken pieces and some more water. Cover your pan and continue cooking on low flame. Stir the chicken occasionally, after 25 minutes check if the chicken has cooked. Continue cooking on low flame if it needs some more cooking.
Serve the delicious chicken withNaan (Indian bread) or rice.
Enjoy !!!
2 chicken breasts
olive oil
1 onions
2 tomatoes
some ginger
2 cloves of garlic
salt to taste
pepper to taste
1 tbsp red chilli powder
2 green chilies
1/2 tbsp mustard powder
1/2 tbsp coriandar powder
1/2 tbsp garam masala
1/2 tbsp cinnamon powder
2 cloves
Blend onion, tomatoes, ginger, garlic and green chillies in a blender to make a paste. Heat some oil in a pan and add the paste. Add cloves to the paste. Cook the paste on a low flame until the paste changes color to light brown. In the mean time cut small pieces of chicken and sprinkle some salt and pepper on them, pour some oil or melted better on them and set the chicken aside. When the paste changes color add the spices and water in the paste and continue cooking, after 5 minutes add the chicken pieces and some more water. Cover your pan and continue cooking on low flame. Stir the chicken occasionally, after 25 minutes check if the chicken has cooked. Continue cooking on low flame if it needs some more cooking.
Serve the delicious chicken withNaan (Indian bread) or rice.
Enjoy !!!
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
