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Old 09-23-2008, 01:14 PM   #1
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ISO a chicken curry recipe....

Does anyone have a TNT recipe? I have seen so many recipes while searching & I havent a clue which one to go with! Thanks!

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Old 09-23-2008, 01:24 PM   #2
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Yes! Brb.........


Edit: Chicken Curry in a Hurry. LOL

Came out great. Easy too.
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Old 09-23-2008, 01:41 PM   #3
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There are so many chicken curry recipes out there - some with a looooong list of ingredients and boy, are they good! BUT, my mother made a VERY basic one that soothed the craving for chicken curry. This is it - simple, basic, and good.

Chicken leg/thigh quarters (that's always been our favorite)
1 medium onion chopped
2 large carrots, cut in rounds or diced
1/3 cup butter
1 TBS curry powder, or to taste (I usually use about 3 TBS) - the curry powder I use is not hot - so it's just flavor!
3 cups boiling water
2 tsp. salt
1/4 cup flour

Brown onion and carrots in butter in large skillet. Remove veggies and then brown chicken. Replace the onion, add curry powder and stir. Pour the boiling water over the mixture in skillet then salt. Cover, simmer until chicken is tender, usually about 30 minutes.

Next, mix the flour with 1/4 cup of the hot chicken liquid. BE VERY CAREFUL HERE! You can stir this mixture together or put in a larger than normal container and shake. Mixing a hot liquid like this will cause the lid to pop off if you are not careful. Stir with fork if unsure.

Pour this mixture back into skillet and cook for an additional 5 or so minutes to cook out the flour taste.

Serve over rice. You can cook the rice with a cinnamon stick and some cloves for a "spiced" rice. Even golden raisins can be added to the rice at the end too.

Now, there are additions from here:

fresh cilantro
coconut milk instead of water
addition of pineapple chunks
chopped tomatoes

Just know that the basic recipe is good as is and very budget friendly!
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Old 09-23-2008, 02:09 PM   #4
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Thank you guys!! Im gonna try both, lol
KE do you know how would I substitute the coconut milk for water?
Jeeks, do you think I could use yogurt or coconut milk instead of sour cream?
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Old 09-23-2008, 02:11 PM   #5
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Let me PM you my fancy schmancy chicken curry recipe that uses coconut milk among other things. That will give you an idea on how to use the coconut milk and everything else.
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Old 09-23-2008, 02:25 PM   #6
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Quote:
Originally Posted by kitchenelf View Post
Let me PM you my fancy schmancy chicken curry recipe that uses coconut milk among other things. That will give you an idea on how to use the coconut milk and everything else.
Thank You!!
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Old 09-23-2008, 02:25 PM   #7
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Thank you guys!! Im gonna try both, lol
KE do you know how would I substitute the coconut milk for water?
Jeeks, do you think I could use yogurt or coconut milk instead of sour cream?
Sure, if you want. I followed the recipe perfectly and it came out great.
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Old 09-23-2008, 02:45 PM   #8
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GK - I think the yogurt would be an ok sub for the sour cream but not the coconut milk. OK, you could use the coconut milk but you'd have to thicken the mixture as coconut milk is very thin. The sour cream mixture thickens things up.
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Old 09-23-2008, 04:42 PM   #9
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Quote:
Originally Posted by kitchenelf View Post
Let me PM you my fancy schmancy chicken curry recipe that uses coconut milk among other things. That will give you an idea on how to use the coconut milk and everything else.
Can I have that too? I think the kids would eat curry if I sweetened it up a whole lot and called it coconut instead of curry!
:)
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Old 09-23-2008, 05:13 PM   #10
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This is one I do with mu 13/14 year olds - it's a chicken korma recipe and we really like it.

Chicken Korma

Ingredients


2 tbsp vegetable oil
1 large onion
4cm piece of root ginger
4 whole cloves
4 cardamon pods, crushed
1 tsp ground coriander
1 tsp ground cumin
tsp allspice
tsp ground turmeric
1 tsp mild chilli
3 cloves garlic
2 tsp tomato puree
75g (3oz) ground almonds
50g (2oz) flaked toasted almonds (optional, for home only)
chicken stock cubes
250ml (8 fl oz) boiling water
200ml (7 fl oz) whipping cream
4 skinless, boneless chicken breasts, cut into bite size pieces
salt / pepper


Method


1 Peel and chop the onion. Crush the garlic. Make up the stock cube, with 250ml boiling water

2 Peel and grate the root ginger. Measure out the spices, mixing together, except for the cloves and cardamom pods.

3 Fry the onion, cloves, and cardamom pods for a few minutes until the onion begins to soften.

4 Add the chicken, garlic and ginger, and fry for 4 minutes. Then add all the remaining spices, stirring around to release the flavour.

5 Add the tomato puree, ground almonds, stock and cream, and simmer for about 15 minutes, until reduced to the consistency of thick cream. Taste and add seasoning if required.

6 Sprinkle toasted almonds on top and serve.
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