Cicken Curry

[musicman4]

Does anyone have a recipe for a cicken curry - that will taste like a take away. Made with a paste or powder.

thanks

[chazza]

Asda sells a jar of chinese chicken curry cook in sauce, tastes exactly like the one you get from a chinese.

Other than that, the colmans packet mix tastes like the one you can get at our local chipshop!

[puddicat]

I make my own so easy

2 breasts of chicken diced
1 onion roughly diced
some frozen peas
equal amounts of medium curry powder and plain flour
Small tablespoon of oil
1 chicken stock cube mixed to i think 3/4 quarters of a pint, 15 fluid ozs,check packet!!!


Fry onions in oil till soft not brown, then add diced chicken, and cook for a few minutes, still white though,sprinkle over mixed flours, and cook out again for a few minutes on medium heat, add hot stock keep stirring until gets thick add more stock as reqd,simmer for about 10 mins, then add peas, simmer for a couple minutes, season if needed,bon appetite!!!

[Prangy]

puddicat, that is NOT going to taste like a traditional indian takeaway AT ALL. lol

You need to use proper ingredients such as garam masala, fresh coriander, ginger, ghee, fenugreek, capiscums, different varieties of chilis. (get these from your local indian shop- very cheap! DONT PAY TESCO PRICES)

Once you have a base sauce you can medal with different herbs to create your favourite flavour.

Also if you want a traditional curry, keep the chicken chunks big, 4 per breast of chicken. Flash fry it so the juices are kept in the meat and then when you add it to the sauce it will cook through, making the chicken moist and succulent.

There are some great curry recipe sites online you should check them out :)

[MsEVP]

Try this, Musicman. Original anglo-Indian recipe. Works great for chicken and lamb. 1 1/4 lb meat
2 big teaspoon puree
1 big dessertspoon Patak vindaloo paste
" " " garam masala "
ghee (about 1 big dessertspoon)
cream of coconut (hard) about as ghee

Mix all together in saucepan and simmer till done. Approximately 3/4 hour.

[Meg888]

Maysan - you can buy it hot/mild/original - tastes like a chinese curry. You just cut the concentrated powder off the block & mix with water & add to your ingredients. You can buy it in fresh fish shops, fruit shops, chippy's, but I've never seen it in the supermarkets. It's delish.

[musicman4]

many thanks to you all, i'll have a look for the asda jar.

[puddicat]

prangy i just looked at the previous answer and thought musicman4 wanted a chinese recipe not a indian my mistake, by the way i am a qualified chef, as you pointed out on the conditioner topic you kept telling that you were the professor when it came to conditioners,i know how to make a indian chicken curry from scratch, and yes i use all the right spices and grow my own herbs to put in said curry, Thank You.

[christine847]

Try www.curryfrenzy.com

[Prangy]

lol it turns out that musicman DID want a chinese curry anyway lol!

Iv been making indian curries all my life YUM love em!

Maysan is well nice meg! It also comes in extra hot :)
You can also get lovely chinese curry cubes called 'golden curry' form your local chinese supermarket! Well nice with egg fried rice.. :P

[elcee45]

Chicken & Spinach Curry
1 750g boneless skinless chicken
4 tablespoons veg oil
1 medium onion
1" piece ginger peeled and grated
1 clove garlic crushed
4 tbspoons mild or medium curry paste
1 400g tin chopped tomatoes
half a can coconut milk or 75g block coconut made up with quarter pint water
1 400g can chick peas
1 bag young spinach leaves.

Slice chicken and fry for 5 mins in the oil ( I use less oil than recipe)
add the onion and fry for a further 5 mins until both are golden
add ginger ( I use bart ginger in a jar and use 1 teaspoon)
garlic and curry paste (I use Pataks Korma coconut and coriander) and cook 1 minute. Add tomatoes, coconut and chick peas. Season and bring to the boil cover and simmer for 15 mins.
Stir in the spinach leaves, cook until wilted ( I don't usually add the spinach) it works well without it.
Potatoes and other veg can be substituted for chicken so it can be a vegetarian option.

Serve with rice and nan bread