Does anybody have a good curry recipe?

Question

I would like to make my own chicken tikka masala but need a recipe. I would be grateful if you could reply with a recipe and instructions on how to make one. My friend gave me a recipe for a plain curry but it tastes to powdery for me.

If you don't have a tikka masala recipe another type of curry will do. I like to experiment its just a tikka masala is our favourite.

Thanks for your help.

Answer 1

Chicken tikka masala  

Serves 4  



Preparation time less than 30 mins

Cooking time 10 to 30 mins

  







Ingredients

4 chicken b*****s, skinned, boned and cubed

2.5cm/1in piece of fresh root ginger, finely chopped

2 garlic cloves, finely chopped

1 tsp chilli powder

sea salt and freshly ground black pepper

2 tbsp fresh coriander

1 lime, juice only

2 tbsp vegetable oil

1 onion, finely chopped

1 red chilli, de-seeded and finely chopped

1 tsp ground turmeric

300ml/10½fl oz) double cream

½ lemon

fresh coriander, to garnish

To serve

basmati rice

naan bread

Method

1. Place the chicken b*****s in a large bowl and mix with the ginger, garlic, chilli, salt, pepper, coriander, lime juice and one tablespoon of the oil.

2. Set aside and allow the flavours to develop.

3. Heat a heavy-bottomed shallow pan and, when hot, add the chicken.

4. Cook for 8-10 minutes until the chicken is browned on all sides.

5. Meanwhile, heat the remaining oil in a large pan and cook the onion and red chilli for 5-6 minutes until golden brown.

6. Add the turmeric and cook for one minute.

7. Stir in the cream and cook gently for a couple of minutes.

8. Add the chicken to the creamy sauce and simmer for five minutes until the chicken is cooked through.

9. Check for seasoning, and add lemon juice to taste.

10. Garnish with fresh coriander and serve immediately with the rice and/or naan bread.

Answer 2

Now at first I thought that you wanted to make the spice called masala or tikka masala, but now I am not so sure.

I have various tikka and curry masala recipes. E-mail me to explain if you wat the recipe to be able to make the actual spice called tikka masala or if you want the recipe to make the dish called chicken tikka with made tikka masala.

Answer 3

this is  a good one,

dice 2 med/large onions,

add oil to a pan &medium heat the onions untill golden brown you can add a nob of butter,

add 3-4 cloves of garlic fine diced & cook further 5min

add half a thumb of ginger,

add 2 med diced tomato & cook untill soft.

add one small green chilli diced the ones  the size of a thumb are less hot,

add 1 tsp  red chilli powder

add half tsp garam masala

add 1 tsp tandoori masala

add 1/4tsp tumeric

add pinch of  coriander

add salt to taste

at this stage you can add some sugar to taste(sugar takes the  bite out of it)

add half a cup of water or more if you like it runney

add chicken diced

leave to simmer for at least half an hour,

stir reg & dont let it dry out(add a bit more water if you have to)

enjoy got this from an asian woman

Answer 4

There are different kinds of curry out there based on cultural preference. For example Indian curry versus Thai curry. Thai curry tends to be on the spicy side whereas Indian curry tends to be more mild, but not in flavor by any means:) The difference between the two are the thickening agents. Here is my recipe for Indian curry:

1 package of Golden curry (can buy at local grocery store in Asian food aisle)

3 carrots

3 potatoes

1/2 onion

1 lb. any meat you desire

1 cup milk

3 TBS corn starch

This recipe goes great on top of white rice! I highly recommend it!

1. Boil however much water it says on the curry package and cook vegetables in that water

2. When vegetables are cooked add curry in cubes

3. Mix and let cook for 4 minutes on medium low heat

4. In a different pan cook and season meat however you prefer, noting that the meat should be cut into cubes, add the chopped onions into the pan and cook them as well. Once this is done add to the curry.

5. On the side mix milk and corn starch together so that it is of a creamy consistency, NO LUMPS!!!

6. Pour the milk mixture into the curry and cook for about 10 minutes on low heat

7. Once the curry is done, pour it over rice and then it is good to go!!

I hope you enjoy this recipe!!!

~M

Answer 5

Try the following

Mild chicken tikka masala  

700g/1½lb-900g/2lbs boneless chicken pieces

45ml/1½fl oz/3 tbsp vegetable oil

¼ red onion or 1 shallot

2 cloves garlic

1 large jar tikka masala sauce

125ml/4¼fl oz plain yoghurt

To Serve:

plain boiled rice

poppadoms

Optional Garnishes:

handful fresh coriander

30ml/1fl oz/2 tbsp toasted coconut or toasted almond flakes

boiled rice

Method

1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.

2. Add the sauce and simmer for 5 minutes

3. Add the yoghurt and stir through the sauce.

4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.

5. Serve the chicken and rice spooned inside the poppadom 'bowls'



or Chicken tikka masala  

4 skinless, boneless chicken b*****s

4 tbsp readymade tandoori paste

2 tbsp natural yoghurt

3 tbsp vegetable oil or ghee (clarified butter)

1 cinnamon stick

8 cardamom pods

1 large onion, finely chopped

3cm/1¼in piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

½-1 tsp cayenne pepper (depending on how hot you like it)

1x200g can chopped tomatoes

150ml/5fl oz chicken stock or water

1½ tsp garam masala

½ lemon, juice only

½ tsp salt

Method

1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.

2. Heat the oil or ghee in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion. Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.

3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.

or Thai-style chicken curry  

For the rice

100g/3½oz Thai jasmine rice

1 lime, cut in half

250ml/8¾fl oz boiling water

For the chicken

4 boneless, skinless chicken thighs or 2 skinless chicken b*****s, cut into bite-sized pieces

1 lime, juice only

1 tbsp sugar

¼tsp cumin seeds

1 tsp ground turmeric

1 tbsp vegetable oil

1 tbsp fish sauce

2 red chillies, seeds removed, finely sliced

2.5cm/1in piece fresh lemongrass

small bunch coriander, leaves only, chopped

For the sauce

2 tbsp finely chopped fresh ginger

1 onion, peeled and chopped

1 clove garlic, peeled and finely chopped

small bunch fresh coriander, stalks only, finely chopped

1 tbsp vegetable oil

salt and freshly ground black pepper

1 tsp sugar

1 x 400ml/14fl oz can reduced-fat coconut milk, contents stirred

Method

1. For the rice, place the rice and the lime halves into a large saucepan and pour in the boiling water. Leave to soak for 4-5 minutes to allow the rice to soften.

2. Place the pan over a medium heat and bring to a boil. Reduce the heat and simmer for five minutes, until most of the water has been absorbed. Remove from the heat and keep the pan covered to allow the rice to steam.

3. For the chicken, place the chicken pieces into a bowl. Add the lime juice and the sugar and mix together well. Leave to marinate for at least 2-3 minutes, longer if you can.

4. Add the cumin seeds, turmeric, vegetable oil, fish sauce and one of the sliced chillies. Grate in the lemongrass and mix well.

5. Heat a non-stick frying pan over a medium heat. Add the chicken mixture. Cook for 10-12 minutes, stirring regularly until the chicken is completely cooked (no pink should remain in the chicken when it's cut into. If it's still pink, cook for longer).

6. For the sauce, place the ginger, onion, garlic and coriander stalks into a clean bowl and mix well.

7. Heat the oil in a frying pan over a medium heat, then add the onion, ginger, garlic and coriander mixture. Fry until the onions are softened but not coloured.

8. Season with salt and freshly ground black pepper and the teaspoon of sugar. Pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently for 2-3 minutes.

9. Return the chicken pan to the heat. Add a ladleful of the coconut sauce mixture to the chicken mixture and cook to reheat the chicken.

10. Add the chopped coriander leaves and the remaining sliced red chilli to the chicken.

11. If you want a smooth sauce, strain the sauce through a sieve into a clean bowl and discard the solid ingredients. Otherwise, you can leave the unstrained sauce as it is.

12. To serve, divide the rice between two plates and place half of the chicken alongside. Spoon some of the sauce over each pile of rice, spoon extra sauce over the chicken and serve.

Answer 6

Chicken Tikka Masala

” Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Massala sauce was added to satisfy the desire of British people to have their meat served in gravy. ”

- Extract from a speech by British Foreign Secretary, Robin Cook.

Though there have been around 50 versions of the same dish, I give here a recipe how I would like it.

Part I.

2 lbs. boneless chicken breast

1/4 cup yogurt

3 t. minced ginger

3 t. crushed garlic

1/4 t. white pepper

1/4 t. cumin powder

1/4 t. mace

1/4 t. nutmeg

1/4 t. green cardamom powder

1/4 t. chili powder

1/4 t. turmeric

3 T. lemon juice

4 T. vegetable oil

Melted margarine (for basting)

Part II.

5 oz. tomato paste

10 oz. tomato puree

2 lbs. tomatoes, chopped

2 t. ginger paste

2 t. garlic paste

2 t. green chilies

1 T. red chili powder

2 t. cloves

8 green cardamoms

salt to taste

3 T. butter

2/3 cup cream

1 t. fenugreek

2 t. ginger, julienned

honey to taste

Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken. Goes well with Rice or Naan.

Answer 7

Hi,

This is a simple but authentic chicken tikka masala recipe that I use, and it has never let me down. It is from Indian chef, Reza Mahammad, and because of the marinating process, it is seriously flavoursome.

Chicken Tikka Masala

Serves: 4

Prep: 30 min, plus 1-2 days marinating

Cook: 10 min

Ingredients

900g chicken, boneless

1 small bunch of fresh coriander, chopped

1 tbsp fried onions

1/2 tsp Salt

1/2 tbsp ginger paste

1/2 tbsp garlic paste

10 green chillies, chopped

100ml Yogurt

100ml single cream

juice of 1/2 lime

1/2 tsp garam masala powder

Method 1. Place the coriander, fried onions, salt, ginger paste, garlic paste, green chillies, yoghurt, cream and lime juice in a food processor. Blend into a smooth paste.

2. Place the cubed chicken in a large bowl and toss thoroughly with the marinade paste. Sprinkle over the garam masala.

3. Cover with cling film and marinate in the fridge for 1-2 days.

4. Preheat the oven to 200°C/Gas 6.

5. Spread the chicken out evenly in a roasting tray and dot with butter.

6. Roast for 10-15 minutes until the chicken is cooked through. Serve hot from the oven.

Once you've cooked that, you could also try one of the other top ten curry recipes here: http://uktv.co.uk/food/homepage/sid/5957

Enjoy!

Mike.