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Chicken Curry
easy curry chicken recipe

Image by rovingI
This is a quick and easy chicken curry that would suit most tastes.

Ingredients
Whole chicken=====================medium size (approx 1.5 kg)
(You can also use boneless chicken 1kg / pre-cut chicken pieces. However fresh whole chicken always tastes the best)
Onion======================================2 (medium size)
Tomato=====================================3
Green Chili==================================2 (optional)
Ginger paste=================================1 tsp
Garlic paste=================================1 tsp
Vinegar=====================================2 tbsp
Garam masala (Curry powder)===============================2 tsp
Corriander powder===============================2 tsp
Cumin powder===============================1 tsp
Red Chili powder===============================1/2 tsp
Turmeric powder (haldi)===============================1/2 tsp
Cloves=======================================8
Cinnamon===================2 inch piece
Cardamom=================8
Bay leaf====================3
Dried fenugreek leaves (Kasturi Methi)===============1 tbsp (optional)
Vegetable oil================4 tbsp
☺♥

All these ingredients are available at any Indian store (some supermarkets e.g. Tescos also stock ingredients for Indian cooking now)

Method
1. Joint the chicken (cut into medium size pieces) and remove the skin.
2. Make small cuts on the leg and breast pieces and place in a bowl. Add the Ginger & Garlic paste and the vinegar and mix well. Let the mix marinate for 1/2 hour.
3. Puree the tomatoes in a blender and keep aside.
4. Chop the onions roughly and puree in a blender by adding a little water.
5. Chop the green chilies (optional)
6. Heat the oil in a thick bottomed vessel (not a wok) and add the cinnamon, cloves, cardamom and bay leaf. Stir and fry for ~10 seconds.
7. Add the Onion paste + green chili and mix.
8. Fry the onion paste on medium heat for ~10 minutes until it turns dry. Stir occassionally.
9. Add the tomato paste and fry for ~10 minutes while stirring.
10. Once the mix is dry and you can see a slight film of oil, add the Garam masala (curry powder), Corriander powder, Cumin powder, Red chili powder and turmeric powder and mix. Fry for 2 minutes.
11. Add the marinated chicken pieces and salt and fry for 5 min on high heat.
12. Add enough water (~500 ml) to cover the chicken and cook until done.
13. Add the dried fenugreek leaves and stir (can be substituted with a twist of lime juice)
14. Serve with boiled rice / naan.

Yellow Curry Chicken with Potatoes (gaeng kah-ree gai)
easy curry chicken recipe

Image by sweet mustache
Recipe from "Quick & Easy Thai" by Nancie McDermott.

2 3/4 cup unsweetened coconut milk
3 tbs yellow curry paste
1lb chicken cut into bite-size pieces or strips
2 cups chicken broth or water
2 medium potatoes peeled and cut into bite-sized pieces (about 1.5 cups)
1 medium onion cut into thick wedges (about 1 cup)
2 tbs fish sauce
1 tbs palm sugar or brown sugar

In medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to cover it with the sauce.

Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce and palm sugar and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.

Variation: You can use shrimp, but don’t add until the potatoes are done and cook until the shrimp turn pink.

Changes: I used about 1 pound of small golden potatoes quartered and I didn’t bother to peel them.

Update: This was even better the next day.

Thai Green Curry with Chicken
easy curry chicken recipe

Image by FotoosVanRobin
Thai Green Curry

Gently fry in a litte oil over medium heat
1 or 2 T green curry paste.

When fragrant, after a couple of minutes add
400 ml coconutmilk
2 T fishsauce
2 t (palm)sugar
3 limeleaves (optional)
1 bruised stalk of lemongrass (optional)

In this you cook/boil:
200 gr green beans
Later add
400 gram bokchoy/pakchoy
100 gram waterchestnut

Just before serving add
juice of 1 lime (essential, but replaceble with 2 t tamarinde)
coriander
spring onion

Quickly stirfry chicken. Finish with 1 T shoaxing ricewine.
Serve with rice.

Easy, quick and always delicious

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{May 17, 2011} {Tags: , , , , , , , , , , , , , , , , , , , }