Hi, i want to make some curry chicken?

Question

i need the kind that don't really need to add other spices, please help

Answer 1

Easy Curried Chicken.

Fry off some chunks of chicken, thighs have more taste.

Add some sliced onions until they are softened.

Season with 1t curry powder, 1t turmeric, salt and pepper and cook for a few minutes.

Add some stock and simmer until chicken is cooked.

Thicken as required and do a final taste test to check your seasonings.

The turmeric helps make the yellow colour and suggest you get some if there isn't enough colour if you choose to omit using some.

Answer 2

When I make curry chicken.  I mix curry, mustad, honey and butter in a sauce pan.  When everything has melted together, I turn it off and throw the chicken b*****s in...after they sit for a couple minutes, I toss in the oven or on the grill....

appx...

1/2 cup butter

1/2 cup of honey

1/4 cup mustard

3-5 tsp of curry powder (depends on how much you like curry, I think appx 4 tsp's is perfect)

4 chicken b*****s

Answer 3

Chicken Coconut Curry

Serves 6

After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered

Coarse salt

1½ lbs. boneless, skinless chicken b*****s, sliced crosswise into ¾” strips

1 Tbsp. curry powder

3 tsp. veg. oil

6 garlic cloves, minced

¼ tsp. red pepper flakes

¾ cup canned coconut milk

1 Tbsp. tomato paste

1 cup frozen peas, thawed

¼ cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1”.  Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.  Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt.  In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes.  Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low.  Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min.  In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water.  Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes  Serve topped with peanuts.

--Everyday FOOD

-----------------------------

Answer 4

Curried Coconut Chicken -- Simple and Delish!!!

"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."

INGREDIENTS

2 pounds boneless skinless chicken b*****s, cut into 1/2-inch chunks

1 teaspoon salt and pepper, or to taste

1 1/2 tablespoons vegetable oil

2 tablespoons curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14 ounce) can coconut milk

1 (14.5 ounce) can stewed, diced tomatoes

1 (8 ounce) can tomato sauce

3 tablespoons sugar



DIRECTIONS

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.  

Answer 5

Chicken Curry 30 minute Recipe

Ingredients

1. Skinless boneless Chicken breast: 1 Pounds

2. Canola Oil: 2 Tablespoons

3. Hurry Curry Powder : 1 teaspoon (any curry powder will do)

4. Salt: to taste

5. Dry Red crushed peppers: to taste

6. Hurry Curry Tomato Sauce : ¾ Cup (any tomato sauce will do)

7. Water: ½ Cup

Method

Step 1: Prepare Chicken

Cut chicken in to thin ¼" wide long strips. This will reduce cooking time as well as eliminate need to marinate.

Step 2: Sauté Cook

1. In a heavy pan heat Canola oil. Add Chicken, continue sauté till chicken become white opaque to slightly brown about three minutes.

2. Add Curry powder, Salt, and Red crushed peppers. Stir and sauté about two minutes. Don't let it burn. Add little water, if it starts to burn.

3. Add Tomato sauce. Let it come to boil. Cook covered on simmer for 10 to 15 minutes.

4. Add water and continue cooking till you have the desired constancy.