Chicken Curry

[maggiebee]

Does anyone have a recipe for a tasty chicken curry that doesn't have 101 ingredients. There are loads on line, but would rather use what I have in my cupboard and not have to buy loads more spices etc. Thanks

[AuntPollyGrey]

Well what have you got in your cupboard then? :-)

[jennyjoan]

I buy this - you can get it anywhere, and you "doctor" it with your spices in your cupboard ie chilli (to make it a little hotter)

it's very good Maggie

https://www.iceland.co.uk/p/tasty-foods-tasty-sauces-chinese-curry-sauce-paste-325g/66327.html

[Zacs-Master]

1. Do you have any chicken?

[maggiebee]

Off the top of my head I have chicken, garlic, cumin, natural yoghurt, curry powder and the usual salt, pepper. That's about it.

[jennyjoan]

wait until you get the paste

[AuntPollyGrey]

Easy then. Fry onions and garlic and any other veg you may have ie peppers in butter add as much curry powder as you want and your raw chicken, fry until chicken is browned then add your liquid - chicken stock or coconut milk or tinned tomatoes, whatever you have in and either transfer to a lidded casserole and put in the oven, put in a slow cooker, or put a lid on the fry pan and cook until chicken is cooked . half an hour before its finished cooking you could add various finishes depending on what your liquid is - tomato based you could add some frozen spinach, green beans and or chopped fresh herbs, coconut based some chopped apricots or even better a mashed banana. If the liquid is too thick wither reduce with lid off or add some chicken gravy granules or corn flour. I know this is basic, but needs must and it does make a decent curry. Basically if you have the curry powder you can follow almost any recipe that required 10 spice ingredients as they are already in the premixed curry powder.

[AuntPollyGrey]

that should be if the sauce is too THIN either reduce with the lid off....

[maggiebee]

Thanks APG, think I've got most ingredients so will give it a go.

[retrocop]

As I am on a strict diet but love curries I found a terrific healthy easy and basic curry. It exceeded my expectations and the scales didn't protest the next day. :-) Back in a jif . Will look for it and give a link.

[retrocop]

Here's the recipe. Next time I will add some chilli powder (Naga) as I like curry a little hotter than this recipe presents. Certainly one I'll do again whilst still dieting.I am having the left over salad that came with it tonight mixed with a tin of Tuna.




https://www.bbc.co.uk/food/recipes/low-fat_chicken_curry_88832

[iluvmargie]

I cheat with chicken curry, I just add a tin of Princes chicken curry to fried onions, to which I've added frozen mixed peppers and a large tine of baked beans (yes baked beans) and it always tastes lovely. I also use curried rice to go with it! I'm lazy.

[alavahalf]

Retro .. the cachumba salad .. if you were to add a mango to that you will have something really special.
Obviously half a fiery chilli wouldn't go amiss !
That makes it into a salsa .. my new favourite side dish !

[gingejbee]

I've never really liked using curry powder, preferring Patak's jarred curry pastes (not the sauces)...when opened, they last for ages.
Curry powders tend to lose their aromatics when opened resulting in weak flavours.

[retrocop]

alavahalf
Yes I agree. The world's your lobster. I do like the coriander in the salad. My late sister hated it. I have a few scotch bonnets in the freezer. Two of those would liven it a bit but too hot for memsahib. I would have to add that individually. :-)

[maggiebee]

Thanks for the extra ideas folks. Going to save these and try out just as soon as can get to the shops.

[theshedman]

I cheat these days and use Mayflower curry sauce. Tastes just like the ones from the Chinese and it's quick and easy to make. A few birdseye chillies make it hotter if you like it that way.

[AuntPollyGrey]

Since when has curry been Chinese?

[theshedman]

I didn't say curry was chinese APG. I just said it tasted like the ones you get in them.

[TheDevil]

Make the sauce separate to chicken. This will take loads of time off your cooking. Also, you'll know for sure your chicken will be cooked.

[Zacs-Master]

We use the Mayflower stuff. It’s VERY authentic.