chicken curry

[sarahbowen82]

from experience, can anyone give me tips on how to make a quick and easy chicken curry? all help appreciated as always.

[Quizmonster]

If 'ease' is the key word, buy a jar of Patak's curry paste (not sauce) and do just what it says on the jar! These pastes are delicious and I say so as someone who actually loves making curry from scratch.

[sarahbowen82]

actually prefer to do a little preperation rather than buying a ready made sauce - 'easy' referred to quickness really, thanks anyway!

[JamesEverton]

If you want a creamy sauce you can use evaporated milk as a base. Brown chicken. Fry veg (whatever you like: onions, mushrooms, broccoli). Return chicken to the pan. Add curry powder. Add evaporated milk. Season etc.

It's not very authentic but it's tasty and quick. I can't help feeling as though it could do with a bit of tomato in there somewhere. I'd also bung in some coriander.

[Hammer]

Chop chicken, cover in pataks paste, bung in pan, add chopped onion and peppers, tin of toms and tin of cococut milk, a few random herbs, wait 10 minutes, job done.

[Gef]

sarah, read quizmonster's answer again. It doesn't mention ready made sauce. Patak's curry pastes are jars of already fried spices but you still have to add onions etc.

[Gef]

sarah, if you don't mind a little preparation time try to get hold of a copy of Madhur Jaffrey's original "Indian Cookery" book. Lots of excellent recipes ranging from very simple upwards.

[Quizmonster]

Thanks, Gef! I did specifically say, Sarah, not to use a ready-made sauce. Actually, I'll give you a little advice for if you ever do decide to use Patak's paste...and Hammer's response seems to suggest it's not a wholly bad idea.
a. When it says 'Add a tin of tomatoes', don't. Pour the tomatoes into a bowl and mash them with a potato-masher/fork then quickly put them into a strainer and pop the strainer on top of the bowl. Of course, you'll lose a little of the juice, but that's of no consequence. Then add just the strained tomatoes. That way, your curry won't be too sloppy and you can add just enough of the juice to get the consistency you like.
b. If using meats other than chicken, always brown the pieces briefly first and then strain the meat, throwing away the liquid. That way, you get rid of lots of the watery/fatty juices that spoil the curry in my opinion.

There you go...does that fulfil the "little preparation" you like to do? Good luck, however you produce the curry. Enjoy!

[Chillum]

Two tips, if you can't get a hold of Ghee (purified butter)for frying the onions, chicken etc., (and not many of us can, though it's relatively easy to make). DO NOT use olive oil, it's strong taste does not go well the spices used in curry. Use a good vegetable oil instead.
Secondly, fresh coriander is a must. Added late in the cooking process, it's readily available in Tesco and most other supermarkets.

[boobesque]

Chicken Jalfrezi (serves 2)

1 teaspoon curry powder
1 teaspoon chilli powder
1 teaspoon turmeric
1 level teaspoon tomato puree
1/2 pouch Uncle Ben's Express Basmati Rice
1 piece fresh ginger, grated
2 shallots, chopped
1 medium red green or yellow pepper(s), sliced
1 medium onion(s) sliced
4 medium chicken breast, cut into bite size bits
2 clove garlic crushed

heat a pan and fry onion and garlic until soft, addchilli powder, curry powder and tomatoe puree, stir to mix well, add chicken breast and ginger and stir to coat with spices and brown chicken lightly, add pepper, pour in 150ml of water and bring to boil and simmer for 20 mins. Cook rice, fry shallots in seperate pan until soft, add tumeric and add rice, stir well to coat with tumeric and serve

We had this last night, it is yummy! and quick, and low in fat.

[sarahbowen82]

wow thanks boobesque - that was really helpful JUST what I was looking for.

[sarahbowen82]

oh and buy the way gef and quizmonster - I have tried pataks and found it to be too artificial tasting -thanks anyway for the suggestion!!!

[boobesque]

glad to help, it is scrummy, even my boyf who isnt keen on curry, cleared his plate!

[lilyfrog]

Can I recommend Meena Pathaks cookery books. Very authentic, some simple recipies, and my husband did the photography!

[chinois]

Agree with Chillum, dont use olive oil. Lots of recipes in the media recently seem to suggest that you can just swap olive oil for vegetable oil bcos it's healthy. Dont do this unless you want your curry to taste of olive oil. Tasteless last pressing olive oil is ok to use.

[danzman]

You fry 4 onions until they go golden brown, almost burnt, then you chuck them in a liquidizer with 6 chopped tomatoes some ginger and garlic and blend. This will give you a redish sauce. You then fry whatever curry powder you want in a little oil and add the sauce, it will slowly change colour as it's heated. Then throw in your meat. Add some corriander, maybe some green chilis, you get a lovely consistency , stays nice and thick.