Easy curry chicken recipie?

Question

I was thinking about making some curry chicken and I found this recipie http://allrecipes.com/Recipe/Thai-Chicken-Curry-in-Coconut-Milk/Detail.aspx

it looks good but people say its bland...anyone have suggestions? Should i try it anyway? or does anyone have a better recipie?

Answer 1

It looks good to me, it will depend on the strength and taste of the curry.

Go with a curry you enjoy.

Bon Appetit.

Answer 2

Ditch the fish sauce but use all ingrediants and follow this recipe...

Add chicken to a large deep skillet.

Add water until it's 1/2" over the chicken pieces (dont know what cut your using).

Boil until water discipates.

Do it again.

Now this time when the water discipates down to 1/2" add your ingrediants. Add butter instead of oil for a better browning effect.

Keep flame on high and add 1/4 cup of sugar and a teaspoon of any other sugar (corn syrup, honey, maple syrup, brown sugar, powdered etc) But without 2 sugars it wont carmelize the sauce.

Boil down till it adheres to the chicken and you have desired browning effect.

Enjoy.

Answer 3

http://www.robertsplace.ca/recipes/easyc...

try that:

that dosnt really look look not really like curry because thats like thai. it mainly depends what culture you are if your black there s a curry , chinies indian,. so try typng what culture you are in google and then type " chicken curry" and there will be many websites. please pick me as best answer

Answer 4

Or you could try this one?  If not ditch the fish sauce..:

CHICKEN CURRY WITH CASHEWS

Servings: Makes 4 to 6 servings.

Ingredients

1/2 stick (1/4 cup) unsalted butter

2 medium onions, finely chopped (2 cups)

2 large garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

3 tablespoons curry powder

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon cayenne

1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces

1 (14.5-oz) can diced tomatoes

1/4 cup chopped fresh cilantro

3/4 cup cashews (1/4 lb)

3/4 cup plain whole-milk yogurt

Accompaniment: cooked basmati or jasmine rice

Garnish: chopped fresh cilantro

Preparation

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.

Just before serving:

Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Note:

Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

hope this helps.                 good luck and enjoy.