recipe of making chicken curry in house?

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Question by Sheshant: recipe of making chicken curry in house?

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6 Responses to recipe of making chicken curry in house?

  1. chopped cooked chicken ,1 can chicken stock, about 4 sliced carrots, a handful raisins[they give it a little sweetness] 1 chopped onion,alittle milk or coconut milk,2-3 tsps curry powder ,salt pepper and cornstarch in alittle milk to thicken serve over rice.Its a quick way to make curry just cook until carrots are soft then thicken with the c/starch.its only 7 here youve got me wanting curry haha

    May 20, 2014 at 1:08 am

  2. Chicken Curry with Toasted Almonds

    1/3 cup slivered almonds

    ¼ cup Challenge Butter

    2 cups sliced onions

    2 teaspoons pressed or minced garlic

    2 teaspoons grated or minced ginger root

    1 fresh green (Serrano) chili, quartered lengthwise

    1 teaspoon salt Curry seasoning blend

    2 teaspoons coriander

    1 teaspoon cumin

    ¼ teaspoon red pepper

    ¼ teaspoon turmeric

    ¼ teaspoon black pepper

    1/8 teaspoon cinnamon

    2 pounds boneless, skinless chicken cut into 1-inch cubes

    ¾ cup canned coconut milk

    ¼ teaspoon crushed red pepper

    1 Tablespoon fresh lemon juice

    3 to 5 cups cooked rice (optional)

    lemon slices (optional)


    Toast almonds in skillet over medium heat, stirring constantly until nuts are lightly browned. Remove from heat and set aside. Melt butter in a large skillet over medium heat. Add onions; sauté until limp and slightly browned at the edge. Add garlic, ginger and Serrano chili; sauté an additional minute. Stir in salt and spices; sauté briefly to blend. Add chicken; stir and cook until pieces no longer appear pink. Add coconut milk and crushed red pepper. Stir until mixture comes to boil then reduce heat and simmer 20-25 minutes. Remove from heat and stir in lemon juice. Sprinkle toasted almonds over the top. Serve over rice and garnish with lemon slices if desired.

    5-6 servings

    Serving Suggestions

    Green salad with fried plantains

    Crusty bread

    May 20, 2014 at 1:46 am

  3. Use a wok or large fry-pan with a little hot oil.
    Saute the chicken parts lightly & set aside to cool.
    Slice 1-2 onions & saute until softened.
    Add any other diced vegetables: carrots, celery, etc.
    Slice the chicken parts & return to cook through.
    Add vegetables that need less cooking also.
    Mix 2 tbsp cornflour & curry powder with 1/2 cup cold water.
    Whisk until smooth & gradually pour over the pan.
    Stir until thickened. Serve with steamed rice or boiled potatoes.

    Robert S
    May 20, 2014 at 2:27 am

  4. Here are some great recipes:

    Orange Chicken Curry
    Serves 4 – 6

    This is one of my husband’s favorite dishes; he requests it for his birthday dinner every year. Try it soon!

    1/2 cup flour
    2 Tablespoon curry powder
    1 Tablespoon olive oil
    2 Tablespoon butter
    4 boneless, skinless chicken breasts, cut into 1″ pieces
    1 green bell pepper, cut into 1″ pieces
    1 yellow bell pepper, cut into 1″ pieces
    1 onion, chopped
    1/2 teaspoon salt
    1/2 cup water
    3/4 cup orange juice
    1/2 cup heavy cream (you can use evaporated milk)

    Hot cooked rice
    Toasted Coconut
    Cashew pieces

    In a shallow plate, mix flour & curry powder. Toss chicken pieces in this mixture to thoroughly coat.

    Heat large heavy skillet over medium high heat. Add oil & butter & let melt. Sauté chicken in this mixture until lightly brown, stirring frequently.

    Add peppers, onion, salt, water, & orange juice. Cover & simmer over low heat for 10-15 minutes until chicken is thoroughly cooked.

    Add cream & cook & stir until heated. Serve over rice with all the accompaniments.


    Country Captain Chicken

    Recipe for country captain chicken with raisins, curry, bacon, almonds, & green pepper.

    1 broiler chicken, about 3 pounds, cut in parts
    4 slices bacon
    1/2 teaspoon salt
    1/2 teaspoon pepper
    3/4 cup chopped celery
    1/2 cup chopped onion
    1 green bell pepper, chopped
    2 cloves garlic, minced
    2 cups fresh tomatoes, chopped
    2 teaspoons Madras curry powder
    1/2 teaspoon thyme leaves
    1 cup chicken broth, hot
    1/2 cup currants or raisins
    1 tablespoon chopped fresh parsley
    1/2 cup slivered toasted almonds

    In Dutch oven or deep frying pan, cook bacon until crisp.

    Remove bacon to paper towels to drain; crumble & set aside.

    Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned. Sprinkle with 1/2 teaspoon salt & 1/2 teaspoon of pepper; transfer to an ovenproof dish & keep warm.

    To pan drippings, add celery, onion, bell pepper, & garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme & 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover & simmer for about 10 minutes.

    Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

    Return chicken to the pan; cover & cook for 20 minutes.

    Add currants & broth; cover & cook for another 10 minutes or until chicken is done. Sprinkle with parsley, crumbled bacon & toasted almonds. Serve on rice.

    May 20, 2014 at 3:25 am

  5. Hi Sheshant,Here is a site that is easy to follow as it is all video demonstrations and they have some good recipes. I hope this helps,all the best. Rab

    May 20, 2014 at 3:27 am

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