I need a creamy chicken curry recipe please!?

Question

Please give me a recipe that is tried and true. I have looke donline and made one from Yahoo recipes and it was aweful.. I want someone's Grandma's tried and true awesome recipe. My hubby loves that and I want to make it for him this week. Thanks so much.. :)

Answer 1

Creamy Chicken Curry

This dish is a firm favourite of mine as it displays the yin and yang principle I use when making a curry. Sweet, aromatic spices balance the harsher, strong spices. This recipe is reminiscent of the style of cooking we’ve inherited from the slaves from Bengal.

Ingredients

25g Plain flour

3 tsp Garam masala or mild curry powder

500g Chicken b*****s, skinned and cut into strips

2 tbsp Vegetable oil

25g Butter

1 Onion, sliced

1 tsp Cumin seeds

1 tsp Fennel seeds

2 Bay leaves

400g tin Peeled tomatoes

2 Garlic cloves, crushed

1 tsp Turmeric

1 Green chilli, finely chopped

250g Natural yogurt

15g Fennel fronds or coriander leaves

Method

   1. Mix together the flour and 2 tsp garam masala with some salt and pepper in a dish. Dredge the chicken in this mixture, shaking off any excess.

   2. Heat 1 tbsp oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side. Remove from the pan and set aside.

   3. Heat the remaining oil and butter in a saucepan and sauté the onions over a gentle heat for 5 minutes, until soft. Add the cumin seeds, fennel seeds and bay leaves and cook for 1–2 minutes. Add the tomatoes, garlic, turmeric and remaining garam masala and cook for around 10 minutes until the mixture becomes thick.

   4. Add the chilli and chicken and simmer for 15 minutes until everything is cooked through. Serve with yogurt and fennel fronds or coriander leaves.

Drinks recommendation

Yogurt, tomato and curry spices are best with a cool gently flavoured beer.

Answer 2

http://food.yahoo.com/search?p=creamy+ch...

Answer 3

Campbell's Cream of Chicken  Soup, add Coconut Milk and Curry Powder  to you own personal taste and serve over Rice.

Answer 4

I make chicken curry all the time.  I modified my friend's recipe.

2 lb boneless skinless chicken breast cut into small pieces/cubes

olive oil (any oil works)

3 onions (it will look like a lot, but it cooks down)

3 cloves garlic, grated or finely chopped or use some garlic paste

1 inch piece of ginger, grated or finely chopped or use some ginger paste

1 can peeled diced tomatoes

1- 1.5 cups plain yogurt

1 can coconut milk/cream (the thick white one, not the watery one)

dried Fenugreek Leaves (Qasuri Methi) - made by Shan, it can probably be left out if you can't find it.

Curry Powder (any kind you like, I use Madras in a green can)

Shan Chicken Curry Powder spice mix (this is necessary to get good flavor and spiciness.)

Salt to taste

Method:

Heat enough oil to just cover the bottom of the pot. Add the onion, and fry until it's starting to brown. All of it should be very soft, but it doesn't need to be all golden brown.

Add the garlic and ginger when the onion is almost done.

Add the can of tomatoes.

Add about a cup or so of water.

Add the spices, about 2 spoonfuls of each curry powder and just pour some of the dried fenugreek leaves (maybe a tablespoon or 2, I just go by the look), and salt to taste. The Shan curry powder is the spicy one, so use it to adjust the spiciness.

Add the yogurt.

Taste, and adjust the spices so it's nice, but remember the taste will change at the end, so more curry powder may need to be added after the coconut milk.

Add the chicken. Bring to a boil, then cook over med-low heat for at least 1 hour. Don't cover completely with the lid because you want some of the water to cook away.

Add the coconut milk, and cook over med heat until the sauce thickens. It might take a while if there's too much water, but it should thicken.  Sometimes I add a little cornstarch to help out.

Don't forget to taste it and adjust the spices as needed.

I've also added frozen peas to it.  If you add veggies, you should do that at the end because of the long cooking time.

Answer 5

BADAMI CHICKEN (Chicken with Almonds)

Yield: serves 6

Ingredients:

1 lb of boneless, skinless chicken pieces cut into 2 inch pieces

4 medium onions, finely chopped

1 tbsp finely minced garlic

½ tbsp finely minced ginger

3 small tomatoes, finely chopped

1 cinnamon stick

4 black cardamom pods, gently crushed

4 cloves

1 tsp ground cumin powder

2 tsp ground coriander powder

1 tsp turmeric

1 tsp red chili powder

12 almonds, toasted and ground into a fine powder

½ cup of oil (vegetable or canola)

salt and pepper to taste

4 tbsp of slivered almonds (garnish)

1 cup of cream (light is fine)

Juice of 1 lime

Freshly chopped cilantro leaves

Method:

Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag; it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.

In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously so as not to burn. Once they are lightly toasted, remove quickly from the heat and set aside for garnish.

Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Next add the cinnamon stick, cardamom pods and cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder). Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and cilantro.

Answer 6

CHICKEN CURRY

4 tbsp vegetable oil

4 Cloves

4-6 Green cardamon pods

3 whole star anise

6-8 curry leaves

1 large onion – finely chopped

1 piece of fresh ginger (2 cm long) – crushed

4 cloves garlic – crushed

4 tablespoons mild curry paste

1 tsp turmeric

1 tsp five spice powder

3lb chicken skinned and jointed (or you could use breast like I do – nicer!)

400g can canned, chopped tomatoes

115g creamed coconut (I use those small cartons they sell in the shops)

0.5 tsp sugar

salt, to taste

2 cups fresh coriander – chopped

Heat the oil in the pan, chuck in the cloves, cardamon pods, star anise and curry leaves and fry until the cloves swell and the leaves are slightly burnt.

Add the onion, ginger and garlic and fry until the onion turns brown.  Add the curry paste, five spice powder and turmeric and fry until the oil separates.

Add the chicken and mix well.  Cover and cook until the chicken is nearly cooked (half an hour or so).

Add the tomatoes and the coconut and simmer.  Then add the sugar, salt and finally, just before you’re ready to serve, add the coriander and give it a good stir.

It always tastes better the next day – so try and make it a day in advance and stick it in the fridge overnight.

Best served with popadoms, rice, naan bread and just about everything else!!!