Can someone direct me to a simple recipe for curry chicken, not with chutney grapes or yogurt. Thanks?

Mild, Medium or HOT??Can someone direct me to a simple recipe for curry chicken, not with chutney grapes or yogurt. Thanks?
This first recipe is good but a bit difficult. I have attached some more user friendly recipes also.





Enjoy





Chicken Curry with Tamarind (Sour Chicken Curry)


The richness of this water-based chicken curry depends upon the inclusion of the bones. Practical for Westerners, the preparation time takes less than 30 minutes. Use a sharp heavy cleaver to cut though the chicken bones with a quick blow - it is easier than it sounds! But if your knife is dull, substitute boneless chicken breast.





Ingredients





1 1/2 lb chicken hind quaters


3 level tbsp Mae Ploy or MaeSri Brand sour red curry paste


2 tbsp water


1 cup water


1 tsp sea salt


2 level tblsp tamarind paste or fresh lime juice


2-3 tbsp fish sauce, Golden Boy brand is recommended


4 fresh Thai chili peppers (';prik kee noo';) or jalepeno, if desired


Preparation





Serperate the leg from the upper thigh cutting with a sharp cleaver (or have the butcher do it for you); cut the drumsticks in half crosswise;cut the upper thigh into approximately 1 1/2 by 1 1/2 inch pieces, cutting through the bone with a sharp blow of the knife. Use the base of the palm of your hand to pound the back of the cleaver if needed to cut completely through.





Mix the curry paste with the 2 tbsp of water in a small bowl. Add paste to 1 cup of water in a medium size saucepan. Add the cut-up chicken pieces. Add 1 tsp sea salt.





Add the tamarind, breaking into small pieces with your fingers. There will be some seeds in the curry this way, if it is the paste with the seeds. If you prefer, mix the tamarind in 2 tbsp of warm water, palpitating it with your fingers to extract the juice. Discard the seeds. Add the juice to the saucepan.





Bring chicken to a boil over high heat. Boil until the chicken is cooked through, approximately 8-10 minutes.





If desired, add the jalepenos cut in half or in thin long slices, with or without the seeds. If you like it spicy leave the seeds intact.





Add 2 Tblsp. of fish sauce. Cook 1 minute longer. Turn off the heat. Serve in a medium sized bowl with a serving spoon. Each diner spoons just what he/she needs over an individual portion of jasmine rice.





Notes:


When making curry do not add too much water, adding just enough to cover the ingredients. This will intensify the flavor.





Use fish sauce (nam plah) like salt, adding at the end of cooking, to adjust seasoning to taste.





To intensify the heat, add fresh chile peppers at the end of cooking. Slightly crush tiny birds eye chilies, with the side of a cleaver. Jalepenos are more readily available. Slice into quaters. Remove the seeds if a milder flavor is desired. Cook just slightly for a hotter flavor. Also note that, red chilies are hotter than green of the same type. But chiles can vary in degree of hotness, depending on the area where they were grown and their age.





Serve the curry with Thai jasmine rice. Serves 3 to 4.





Super Simple Red Curry Chicken





Yield:


4 Servings





Ingredients:





1 can A Taste of Thai Coconut Milk


1 Tbsp A Taste of Thai Red Curry Paste


1 bunch scallions ( green onions), cut into 1/2'; pieces


1 %26amp; 1/2 lbs ( 681 g ) pounds boneless skinless chicken breast, cut into 1/2'; pieces


1/2 box ( 8 oz / 227 g ) A Taste of Thai Rice Noodles, any width


Optional: 3 Tbsp chopped cilantro (coriander leaf)





Directions:


1 Put a large pot of salted water on the stove to boil.





2 In a large skillet or Dutch oven over medium high heat, mix a small amount of Coconut Milk and Red Curry Paste. Stir until Red Curry Paste is completely dissolved.





3 Add remaining Coconut Milk. Boil gently for 5 - 6 minutes.





4 Add scallions and chicken. Cook for 5 - 6 minutes, stirring frequently, or until the chicken is cooked through.





5 Mix in cilantro. Cover. Remove from heat and set aside.





6 In salted boiling water, prepare Rice Noodles according to the directions on the box for pasta. Rice Noodles are best al dente (tender but firm).





7 Pour drained Rice Noodles onto a platter. Top with curried chicken! Garnish with lime wedges if desired.





Chicken in Green Curry Ginger Sauce


Serve with Jasmine Rice for a quick %26amp; complete Thai dish.


1 %26amp; 1/2 lbs ( 680 g ) chicken breasts (boneless, skinless)


2 Tbsp lime juice


2 Tbsp A Taste of Thai Fish Sauce, or salt to taste


1 Tbsp brown sugar


1 Tbsp A Taste of Thai Green Curry Paste*


1 can A Taste of Thai Coconut Milk or Lite Coconut Milk


1 red onion, sliced


1 red bell pepper, cored and sliced


1/4 cup chopped cilantro (coriander leaf) or basil


2 Tbsp peeled %26amp; thinly sliced ginger





*or try with our Panang or Red Curry Pastes





Equipment:


Large skillet





Directions:


1 If serving with rice, start rice to cook while preparing rest of meal.





2 Slice chicken into thin strips, cutting against the grain so it will remain tender. Set aside.





3 In a small bowl , mix together the lime juice, fish sauce and brown sugar. Set aside.





4 In skillet over medium high heat, add Curry Paste with 1/2 can of the coconut milk. Stir frequently, until Curry Paste is dissolved and mixture is bubbling.





5 Add the rest of the coconut milk, onions and bell pepper. Bring to a boil, then simmer for 2 minutes.





6 Add the lime juice mixture and sliced chicken. Bring to a boil, then reduce heat to medium and simmer for 5 minutes, stirring occasionally.





7 Add the cilantro and ginger. Stir and cook 1 to 2 minutes more or until the chicken is cooked.





8 Serve over rice





Simple Chicken Curry


1 tablespoon olive oil


1 onion, chopped


2 cloves garlic, minced


1/2 teaspoon ginger


1/2 can crushed tomatoes


1 teaspoon curry powder


1 pinch salt


1/2 teaspoon pepper


water, as needed


6 boneless skinless chicken thighs


In large saucepan, heat olive oil, then add onion and fry until golden.


Add garlic and ginger and cook for 1 minute.


Add crushed tomatoes, curry powder, salt, and pepper.


Add a little water if mixture is very thick and cook over medium heat for 10 minutes.


Add chicken thighs, turn down heat to low, and allow to simmer for several hours, stirring occasionally.


Serve over rice.





Quick, Simple Chicken Curry


4 boneless skinless chicken thighs, cut into bite-sized pieces


1 tablespoon vegetable oil


1 small onion, chopped


2 cloves garlic, minced


1 green pepper, chopped


2 tablespoons medium curry paste (I use Patak's Curry Paste)


5-6 new potatoes, cooked %26amp; cubed


1 cup frozen green peas


1 (14 ounce) can coconut milk, well shaken





Not the one? See other Quick, Simple Chicken Curry Recipes


%26lt; 30 mins Curries


Thai Curries


Chicken Thighs/Legs Curries


In a deep frying pan, brown chicken thighs in oil.


Remove chicken from pan%26amp; keep warm.


Saute onion and green pepper until soft; add garlic and saute 1 minute.


Stir in curry paste and cook 3-4 minutes.


Add chicken, potatoes, peas and coconut milk; simmer 10 minutes or until curry sauce has thickened to desired consistency.


Serve over rice.Can someone direct me to a simple recipe for curry chicken, not with chutney grapes or yogurt. Thanks?
you should try going to www.cooks.com they have alot of recipes on there.
CHICKEN CURRY





1 kg chicken breast


1 chopped onion


2 tsp olive oil


5-6 pieces of curry leaves


1 1/2 tsp chilli powder


1 tsp mustard seeds


3 tsp tomato sauce


3 cloves crushed garlic


1/2 tsp of crushed ginger


1 tsp chilli flakes


1 tsp curry powder


2 tsp salt


1 tsp sugar


3 cloves


3 cardamon cloves


1 stick of cinnamon


1 cup water


2 cups of coconut milk





Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.
Here is a simple, West Indian recipe that my mom makes all the time.


Get the chicken parts you are gonna use and cut them into small pieces. (Clean them first, of course)


After cutting them add the curry powder, salt, onion cubes, a little paprika and escallion. Leave to marinate for like an hour or two. After that take it out of the fridge and heat about 1/8 cup of oil in a sauce pan or frying pan. When the oil gets hot, drop the pieces of chicken into the hot oil and allow the curry to brown or until the curry starts to turn a brownish colour. After this, about 5 mins, add about 1/2 cup of water or as much to cover most of the chicken (not all). Leave to simmer properly for about 20 mins, while checking to ensure that it is not overcooked or the water has not dried out. When it is at the right texture turn off the heat and enjoy!!
try epicurious.com or foodnetwork!
http://www.recipezaar.com/37072
CURRY CHICKEN





1 c. mayonnaise


2 cans cream of chicken soup


1 tsp. curry powder


1 pkg. fresh mushrooms


2 pkgs. fresh broccoli


4 chicken breasts


Ritz cracker crumbs





Cook in 13x9x2 inch pan at 350 degrees, 30 minutes. Serves 6. Boil chicken breasts and shred. Mix together 1 cup mayonnaise, 2 cans cream of chicken soup and 1 tsp. curry. Saute mushrooms in butter or margarine until tender. Steam 2 packages fresh broccoli until tender. Combine all ingredients in 13x9x2 inch casserole dish. Bake at 350 degrees for 30 minutes. Cover top of casserole with cracker crumbs before baking.