3 Tb curry powder
up to 1.5 cups water
4 Tb olive oil
1 medium onion, finely chopped
3 chk breasts, finely chopped
1 Tb garlic, chopped
1 Tb ginger, chopped or grated
2 Tb cilantro
1 small chile *optional* (I omit)
salt, to taste
plain yogurt or coconut milk
Mix curry in small bowl with just a bit of water until it creates a paste. Saute onions in oil until brown; add chk, cook until almost done. Add curry paste, mix thorougly. Add more water until you have the consistancy you prefer (I don't use too much water because I don't like it soupy). Add garlic, ginger, cilantro and chile (if using). Stire once more, cover and cook 5-10 minutes or until chk is cooked. If using chile, discard it.
Remove from heat. Serve w/ yogurt or coconut milk.
I serve w/ basmati rice and pita bread cut into 1/4.
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Your children will become what you are; so be what you want them to be.
- David Bly
I have a hard time with the word "curry" b/c it is the British version of anything that tastes "Indian." I'd recommend looking up a couple of different "curry" blends and finding one that sounds good to you (I believe that the word curry stems from the Kari plant, where the leaves are used in many dishes). Better yet, get Neelam Batra's 1000 Indian Recipes and go nuts!!!
Really? I didn't realize that.. so do they not use the word Curry in India? You're saying it's a totally British word? I remember back in highschool.. we had a very large Indian population.. we had one day where we all brought in meals that were of our ethnic origin and one of the girls brought in something with the word curry in the title.. all I remember was that it was orange and it looked gooey. *lol* Hey, give me a break.. Highschool was over ten years ago. It was good.. that's all I remember!! *lol*
I'm not an expert, but we love Indian food. Curry is a spice that is actually a combination of spices, so there are many versions. You can even make your own curry powder. There are also a ton of recipes for curry chicken - if you do a google search, you'll find a bunch to choose from.
Oh, and, my very favorite Indian cookback came from..........England! It has the yummiest recipes.
Now I'm hungry for Indian food....I'd love to go back to India, we enjoyed the food there so much! Of course, there it is just called food
I just saute whatever vegetables I have in the fridge (always with garlic and onion, of course). Then I add some curry paste or powder to taste. Then a can of tomatoes or another flavoured liquid (apple juice/coconut milk). Then I add leftover cooked chicken and simmer it together. Adding a good spoonful of peanut butter makes it really good too. And then I serve it over rice. Sorry, nothing too specific because I don't use recipes! LOL.
Kerri
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Mama to Cole (9), Naomi (8), Adam (8), and Noah (5)
All adopted - All breastfed
Married to David for 12 years
Slowly earning a Bachelors Degree in Midwifery
We have moved to New Zealand to make it happen
this is my favorite recipe from way back when i was in law school and would make it to feed 20 or so
cut up boneless chicken breasts into cubes. brown on all sides in oil. in a separate pan, brown onions in oil and your favorite curry spice.
mix onions and chickens. add in a box of store bought curry mix--the kind that comes in a solid block. add water. bring to a boil and simmer for ten minutes.
add in cut up brocolli and green beans and simmer until they are bright.
add in cut up peeled apple, a handful of raisins, and a handful of cashews.
we used to eat it over rice, but now that we are low carb, plain or over more veggies.
I just had a curry dish at Thai friend's house last night. She said it had sweet basil in it. It was delicious! and just slightly spicy. Has anyone else had something like that?
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Crissy
Mama to Anthony, James, and Donovan
DIRECTIONS:
1. Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
2. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)
It was good.. that's all I remember!! *lol*
It has the yummiest recipes.
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