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Old 02-19-2011, 12:31 PM
 
3,770 posts, read 5,563,191 times
Reputation: 7749

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Here's my tried and true chicken curry recipe. No yogurt or coconut milk.

Chicken Curry (Serves 8)


4 whole bone-in chicken breasts (about 3.25 lbs) split
1/4 cup butter or margarine
1 can (13.75 oz) chicken broth

CURRY SAUCE

3 TB. Butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2-3 teaspoons curry powder (your choice medium to hot)
1 cup chopped pared apple
1/4 cup unsifted all purpose flour
1/2 tsp. ground cardamom (don't leave this out!)
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp pepper
2 tsp. grated lime peel
2 TB. lime juice
1/4 c. Major Gray mango chutney, chopped

Skin the chicken and wipe dry. Brown chicken, a few pieces at a time, in 1/4 cup hot butter,
about 5 minutes each side.

Return all chicken to the skillet, add the chicken broth and bring to a boil. Reduce heat
and simmer, covered for 20 minutes, or until tender.

Remove chicken pieces and keep warm. Measure the liquid in the skillet, add water to
make 3 cups and set aside.

Make the sauce. Put the 3 TB. butter in the skillet and heat. Add garlic, onion, curry powder and apple
and saute until onion is tender.

Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Mix well.

Gradually stir in reserved liquid, lime peel and lime juice.

Bring to a boil, stirring. Reduce heat and simmer covered for about 20 minutes,
stirring once in a while.

Add back the cooked chicken and chutney and heat just to boiling.

Serve with basmati or saffron rice and curry accompaniments.

Curry Accompaniments to set on the
table for sprinkling on the chicken dish. They add
a lot of different and interesting flavors to the curry.

Chopped bananas, dipped in lemon juice
Chutney
Whole salted peanuts
Flaked Coconut
Yogurt
Sliced Green onions
chopped cucumber
Raisins
Chopped tomatoes
Pineapple chunks
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Old 04-02-2011, 02:48 PM
 
133 posts, read 244,742 times
Reputation: 298
Default Chicken Curry without yougurt

If you have time to go to the library, look for books on Indian regional cooking. Apparently yogurt is used mostly in the northern provinces.
This is from the southern Indian province of Kerala. Needless to say, you can reduce the amount of spices if you wish.

Country Chicken Curry
1 Tbs chopped fresh ginger
6 cloves garlic
12 dried chilies
1 Tbs cumin seed
1 Tbs peppercorns
3 whole cloves
½ cinnamon stick
2 cardamom pods
½ tsp salt
1 ¼ cup grated cocoanut
5 Tbs oil
1 medium onion sliced thin
½ tsp turmeric
1 ¼ tsp salt
1 ½ lb chicken cut into bite size pieces
3 medium tomatoes diced
Put garlic and ginger into blender. Blend until smooth. Set aside. Rinse out blender
Put chiles, cumin, peppercorns, cloves, cinnamon, cardamom, ½ tsp salt and cocoanut in blender with ¼ cup water. Blend until smooth.
Heat oil in large pan. Fry sliced onions until golden. Add ginger garlic paste, turmeric and remaining salt. Stir to mix, then add chicken pieces. Cook for 10-15 minutes. Add tomatoes , cocoanut/spice paste and 2 ½ cup water. Cook until sauce is thickened.
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Old 04-03-2011, 09:30 PM
 
Location: St. Croix
737 posts, read 2,357,599 times
Reputation: 756
easy: chicken breasts, cut to dice and brown w/ s & p. 5 - 7 min. on high (stove top), 1 T. of sherry, white wine or vinegar to get the nibbly bits off the botttom. Add dry curry, to taste. Stir like a mad hatter and then add 1/2 cup (more to taste) of coconut milk from a can. Very few ingredients and a wonderful smell in the house - plus a great flavor. If it is too spicey, add a fresh spritz of lime zest. Bon apetite.
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