read_connect(); //$GLOBALS[ezoic_db]->read->query("use 17things"); ?>

What is a suitable recipe for a Curry?

I need to know what a suitable recipe for a curry which is spicy but not too spicy. I need to know the ingredients, how much of the ingredients i need and what things like pots and pans or tools i need to make it.
I need to know what a suitable recipe for a chicken curry. I need to know the ingredients, how much of the ingredients i need and what things like pots and pans or tools i need to make it.

Related Items

6 Responses to “What is a suitable recipe for a Curry?”

  1. XXX...WeirdCrazyLaughingPerson.X said :

    Can you be a bit specific as in what sort of curry, e.g. prawn curry, chicken curry,etc….

  2. yourfriendabe said :

    What kind of curry?

  3. Baps . said :

    Try the following

    Thai Green Curry with Chicken
    1 lb (450 g) cooked chicken, sliced into shreds
    1 pint (600ml) coconut milk (you will need to buy two tins)

    For the green curry paste:
    8 green bird eye chillies (whole)
    1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
    1 rounded teaspoon kaffir lime peel, pared and thinly shredded
    7 thin slices Thai ginger (galangal)
    1 heaped teaspoon coriander stalks, chopped
    ½ level teaspoon roasted ground cumin
    ½ level teaspoon roasted ground coriander
    3 garlic cloves
    5 Thai shallots peeled (or normal shallots if not available)
    1 level teaspoon shrimp paste

    For the finished sauce:
    3-4 level dessertspoons Thai fish sauce
    1 level teaspoon palm sugar
    3 level dessertspoons fresh green peppercorns (or preserved in brine)
    7 kaffir lime leaves
    ½ mild red chilli, de-seeded and cut into hair-like shreds
    1 oz (25 g) Thai basil leaves
    You will also need a large flameproof casserole or a wok.

    The curry paste can be made well ahead of time and there’s absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.

    What you need to end up with is a coarse paste but don’t worry if it doesn’t look very green – that’s because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.

    To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn’t catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

    or Chicken curry
    1 tbsp olive oil
    ½ onion, peeled and diced
    100g/3½oz chicken, diced
    ½ tsp curry powder
    pinch of chilli powder
    ½ tsp turmeric
    70g/2½oz peas
    70ml2½fl oz water

    1. Heat the oil in a pan and sauté the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.
    2. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.
    3. Stir in the peas and water, then reduce the heat and simmer gently for 10-12 minutes, until the chicken is cooked through. Remove from the heat and serve.

  4. ruby-soho said :

    Hiya Sam – I make this one at home & it’s really nice and quite simple to do too :o) xxxx

    Pans and Tools – A large Wok, a medium/large glass casserole dish, a slotted spoon, wooden spatula, garlic crusher, and a cheese grater!

    4 large skinless & boneless chicken breast fillets (cut up into bite size chunks)
    3 fat cloves of garlic (crushed)
    1 large onion (chopped)
    1 inch square piece of fresh root ginger (peeled and grated)
    2 flat teaspoons of mild madras curry powder
    Half a teaspoon of cinnamon
    2 teaspoons of ground coriander
    1 teaspoon of ground cumin
    Half to 1 flat teaspoon of dried crushed chilies
    1 400g tin of chopped tomatoes
    1 400g tin of coconut milk (original or light)
    A pinch of salt
    A generous shake of white or black pepper
    Butter/Margerine or Veg. Oil for frying.

    Place all the dried spices (but not the salt and pepper) together in a little bowl or cup, stirring them well until they are all mixed together. On a separate plate, place the chopped onion, crushed garlic and grated ginger together. Heat the oil/marge or butter in your wok, and add the chicken pieces, stirring them around with the spatula until all the pinkness has gone out of them and they are nice and sealed. Use the slotted spoon to transfer them to a separate plate. Next, add a little more oil to the wok (if you think it’s necessary) and add the onion, ginger and garlic together, gently frying for about 3 minutes until they have all softened slightly. Next, add the spice mixture and stir gently for under a minute until the onions are evenly coated with the spice mixture (careful not to burn the spices here). Add the tin of chopped tomatoes and the coconut milk, and give it all a good stir around with the spatula. Reduce the heat of the wok, then add the chicken pieces back in to the sauce and simmer gently for 10 minutes. Add the salt and pepper to taste, then transfer the mixture to the casserole dish and cook in a hot oven 200oC/400oF/Gas Mark 6 UNCOVERED for about 1 and a quarter hours, stirring it halfway through. Serve with some pilau rice, or the rice of your choice! Hope this helps! xxxx

  5. Gemma F said :

    Just type “Curry Recipes” in Google and you’ll get loads.

  6. louise said :

    Chicken curry

    Serves 2

    Preparation time less than 30 mins

    Cooking time 10 to 30 mins

    2 tbsp olive oil
    1 tsp chilli powder
    1 tsp chilli flakes
    2 garlic cloves, peeled and crushed
    1 tsp turmeric
    1 tsp ginger
    1 chicken breast, diced
    ½ onion, peeled and diced
    2 tomatoes, diced
    110ml/4fl oz double cream
    1 lime, juiced
    3 tbsp fresh coriander, chopped
    2 tortillas, toasted

    1. Preheat a medium pan.
    2. Heat the oil in the pan before adding the spices and frying for two minutes.
    3. Add the chicken and sauté for two minutes.
    4. Add the onion and tomatoes and leave curry to simmer for six minutes.
    5. Pour in the cream and add the lime juice.
    6. When the cream has heated through and reduced, remove the curry from the heat.
    7. Add the coriander and stir well.
    8. Transfer the curry to a large deep bowl and serve with the toasted tortilla


[newtagclound int=0]


Recent Comments

Recent Posts