Anyone have a Good recipe for chicken curry?

had great chicken curry @ the grove and i want to make some for homeAnyone have a Good recipe for chicken curry?
This is not a recipe which can be made in a hurry BUT if you are willing to persevere you will NOT be disappointed.





500gms chicken legs skinless


2/3 potatoes peeled and quartered


2/3 onions finely chopped





Grind these to a very fine paste.(even after you have a fine paste consistancy run it in the blender for 5 more mts-this enhances the taste of the curry)


1grated coconut


10 red chillies


1tbsp coriander seeds


1tsp poppy seeds(soaked in a bit of water for a few mts)


1tsp sesame seeds


1'; piece ginger


4/5 cloves of garlic


1tsp black pepper corns


1/2 tsp tamarind paste


1/2 tsp turmeric powder





Fry the onions till pink add the curry paste and cook till the oil starts to float on top and the aroma floods the room.


Add potatoes and chicken pieces and let it cook for a few minutes so that the flavors are absorbed by them. Add as much water as is necessary to form a gravy and on a very slow flame cook for 45mts to an hour.(Cover the utensil with alid and pour water on it-this prevents the chicken from sticking to the pan and the gravy from drying out)The longer the curry stays on the flame the better are the flavors absorbed.Anyone have a Good recipe for chicken curry?
Got a simple recipe for Chicken Curry. Make fried chicken. When you make the breading, flour, salt and pepper add a really good portion of your favorite curry powder. You chicken should look yellowish. Just bread and fry your chicken as you normally would. Fried chicken curry is really good! Personally I like Durkee Curry
This is recipe for Thai red curry with chicken





Ingredients:


1 can coconut milk - (14-ounce)


1/2 tablespoon red curry paste


1 tablespoon soy sauce


1 1/2 tablespoons brown sugar


1 tablespoon lime juice


1/3 cup basil leaves - coarsely chopped


2 teaspoons olive oil


1 pound chicken breast halves - cut in 1'; cubes


1/2 medium bell pepper - julienned


1 medium carrot - shredded


1 medium zucchini - shredded








Directions:


In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.


In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.





Its very HOT, so you might want to work your way up to a half tablespoon. I had a difficult time finding it, but finally found some at a local market (4 ounces for $2.79 by Thai Kitchen). I probably got ripped off, but was glad to finally find it. For a more ';authentic'; curry use fish sauce instead of soy sauce and (kaffir) lime leaves instead of lime juice. Calories: 708 Calories From Fat: 58% Protein: 58g Carbohydrate: 25g Cholesterol: 154mg Sodium: 665mg


This quick curry owes a large part of its ease of preparation to the red curry paste (a paste made from red chili, onion, garlic, and spices).





http://recipes.epicurean.com/recipe/1752鈥?/a>





This is your yum yum yum curry chicken


20 min prep


Change to: servings US Metric


6-8 chicken wings, disjointed


2 medium red skin white potatoes


1 medium onion, diced


1/2 medium green pepper, diced


curry powder


garlic salt


seasoning salt


black pepper


1 tablespoon oil


Season wings to taste, using curry powder generously.


Cut potatoes into bite size cubes.


Saute chicken, onions, green pepper and potatoes in oil until brown.


Add 1/2 to 3/4 cup water and simmer until juices thicken and chicken is tender.


Chicken Gassi (Mangalorean Chicken Curry)


1戮 hours 45 min prep


Change to: servings US Metric


1 kg chickens


1 coconut, grated


5-6 whole red chilies (use Kashmir chillies if possible for the best colour and they are not too spicy too. I use a mix of)


1 tablespoon coriander seeds


1 tablespoon poppy seeds


1 teaspoon peppercorns


3-4 cloves


2 bay leaves


1/4 teaspoon fenugreek seeds


2 onions, sliced


1 teaspoon cumin seeds


1-2 tablespoon refined oil


50 g tamarind pulp (or to taste)


1/2 teaspoon turmeric powder


6 cloves garlic


250 ml water


chopped coriander leaves (to garnish)


Roast the grated coconut till light brown.


Keep aside.


In the same skiller roast the red chillies, coriander, peppercorns, cumin, poppy seeds, bay leaves and the fenugreek seeds in oil.


Grind together the roasted coconut, garlic, cloves and roasted spice mixture to a fine paste with a little water.


Marinate the chicken with salt and turmeric for 30 minutes.


Heat oil.


Add onions.


Saut茅 till a light brown.


Add the ground masala and cook for 20 minutes.


Put in 250 ml of water and simmer for 30 minutes.


Add chicken and cook until done.


Put in the tamarind pulp.


Cook a little more and garnish with coriander leaves.
I like using Mae Ploy curry paste (I get it at the local Asian Market - 4 flavors, recipe on the side). I mix it with 1-2 cans of coconut milk. Add garlic and/or minced ginger. Bring to a boil and add uncooked diced/sliced chicken. Cook until chicken is done. Add a little water, add some diced potatoes and cook until almost done. Throw in some green beans, fresh thai basil and serve over rice. Quick and easy!!