Can you give me some chicken curry recipes?

Like baked chicken,chicken soup, etc.Can you give me some chicken curry recipes?
Baked Curry Chicken





1/4 cup flour





1/2 tsp. salt





1/4 tsp. pepper





2-1/2 lb. chicken pieces





2 Tbsp. butter or margarine, divided





1 cup coarsely chopped apple





1/2 cup chopped onion





3/4 cup BAKER'S ANGEL FLAKE Coconut, divided





1 clove garlic, minced





2 tsp. curry powder





1 Tbsp. flour





1-1/2 cups chicken broth





3 cups hot cooked MINUTE White Rice





PREHEAT oven to 450掳F. Mix 1/4 cup flour, the salt and pepper in medium bowl. Add chicken, 1 piece at a time, turning to evenly coat both sides. Place, skin sides up, in single layer in shallow baking pan. Dot with 1 Tbsp. of the butter. Bake 15 to 20 minutes or until chicken begins to brown.





MEANWHILE, melt remaining 1 Tbsp. butter in medium saucepan on medium-high heat. Add apple, onion, 1/4 cup of the coconut, the garlic and curry powder. Cook and stir until onion is tender but not browned. Stir in 1 Tbsp. flour and the chicken broth; bring to boil. Remove from heat. Reduce oven temperature to 350掳F.





POUR sauce over chicken; sprinkle with remaining 1/2 cup coconut. Bake 20 to 25 minutes or until chicken is cooked through. Spoon rice onto serving platter; top with the chicken and sauce.





----------Curry Chicken Soup





2 onions


2 cloves garlic


2 medium parsnips


50 grams butter


15ml (1 Tbls.) curry powder


30ml (2 Tbls.) flour


1 1/4 litres (5 cups) chicken stock


250ml (1 cup) chopped raw chicken








Peel and chop the onions and garlic. Scrub and chop the parsnips.





Melt the butter in a saucepan. Add the curry powder and fry the onion, garlic and parsnips until the onion is translucent.





Stir in the flour and the chicken stock. Cover and bring to the boil then let it simmer for about 15 minutes until the parsnips are done.





Pour the soup into a blender or food processor and blend until smooth.





Pour the soup back into the pan and add the chicken. Cook for about 15 minutes until the chicken is done.





------------------Red Chicken Curry Recipe








1 tablespoon Garam Masala, recipe follows


2 teaspoons turmeric


3 teaspoons red chile powder


2 tablespoons paprika


1 large chicken fryer, about 4 pounds, cut into 10 pieces


1/4 cup vegetable oil


2 cups chopped onions


Salt


Freshly ground black pepper


2 teaspoons chopped garlic


1 cup chopped fresh tomatoes, peeled, seeded and chopped


2 teaspoons grated fresh ginger


2 teaspoons powdered curry


3 cups chicken stock





In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes, curry, and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.





Garam Masala:


2 tablespoons coriander seeds


2 tablespoons cumin seeds


2 tablespoons cardamom seeds


2 tablespoons black peppercorns


1 cinnamon stick, cut into pieces


1 teaspoon whole cloves


1 teaspoon grated nutmeg





In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.


Yield: about 1/2 cup








-----------------------Cream Curry Chicken:





40 min 5 min prep


6-8 servings





6-8 boneless skinless chicken breasts


1/2 cup margarine


12 ounces heavy whipping cream


1-3 tablespoon curry powder (depending on how spicy you like it)





1. Melt margarine in nonstick frying pan.


2. Add chicken to pan, cover, cook for 15 minutes over low heat.


3. Combine whipping cream with curry powder in small bowl, set aside.


4. Turn chicken over, pour curry mix over chicken.


5. Cover and cook an additional 20 minutes.


6. Serve over cooked brown rice.





---------------------------Curried Chicken Thighs Recipe





2 tablespoons vegetable oil


1 tablespoon butter


6 chicken thighs


Salt and pepper


1 cup chopped onion


3 teaspoons curry


1/2 teaspoon cayenne


1 teaspoon cinnamon


1 teaspoon cumin


2 carrots, peeled and sliced on diagonal


1 1/2 cups low sodium chicken stock


1 cup broccoli florets


1/4 cup heavy cream


3/4 cup frozen peas





Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.








Chicken Curry





Curry ingredients:-


-1lb chicken


-1 medium onion


-1 teaspoon ginger paste


-陆 teaspoon garlic paste


-1/4 ounce mixed spice powder (陆 stick of cinnamon, 3 cardamom pods, 6 cloves; ground to a powder in a spice grinder or coffee grinder)


-2 medium tomatoes, diced





Marinade ingredients


-1陆 teaspoon salt


-陆 teaspoon red chili powder


-a pinch of turmeric


-optional: 10 teaspoons of plain yogurt


-1陆 teaspoon of coriander


-陆 teaspoon garlic paste


-1陆 teaspoon ginger paste





Marinate the chicken - clean the chicken and cut into small pieces. Add all the marinade ingredients and mix well. Set aside for 45 minutes to let flavors seep in.


Chop the onions into small pieces and fry on a medium heat.


Add the diced tomatoes, ginger and garlic.


After the onions turn golden brown add the marinated chicken.


When the chicken in almost done (95%) add the spice powder.


Cook until the meat is tender.





---------------------- red chicken curry





2 teaspoons olive oil


1 pound skinless, boneless chicken breast halves - cut into thin strips


1 tablespoon Thai red curry paste


1 cup sliced halved zucchini


1 red bell pepper, seeded and sliced into strips


1/2 cup sliced carrots


1 onion, quartered then halved


1 tablespoon cornstarch


1 (14 ounce) can light coconut milk


2 tablespoons chopped fresh cilantro





Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.





Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.








***here are some links for more chicken curry recipes











http://www.reluctantgourmet.com/currych.鈥?/a>








http://www.indianfoodforever.com/non-veg鈥?/a>








http://www.thaitable.com/thai/recipes/ch鈥?/a>








http://www.epicurious.com/recipes/recipe鈥?/a>








http://www.americanprofile.com/recipes/v鈥?/a>Can you give me some chicken curry recipes?
8 medium sized pieces (about 800 grams) of chicken


2 big onion(s) finely sliced


2 bay leaves


4 green cardamoms crushed


2 green chilli(es) slit


1 tablespoon(s) tamarind paste or pulp


2 teaspoon(s) each of vinegar and sugar


2 cup(s) water


2 tablespoon(s) oil


salt to taste For Vindaloo Marinade


1 teaspoon(s) each of cumin and coriander seeds


陆 teaspoon(s) each of mustard seeds, black pepper and turmeric powder


2 whole red chilli(es)


2 cloves


陆'; piece cinnamon broken


2 teaspoon(s) each of ginger, garlic pastes











Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry.





Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over


Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.


Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.


TIP:





Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.


Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).





100 grams chicken pieces


1 litre(s) water


1 onion(s) finely chopped


1 green bell pepper(s) finely sliced


2 green chilli(es) finely chopped


1 teaspoon(s) garlic paste


1 egg(s) white whisked


1 tablespoon(s) vinegar


2 tablespoon(s) cornflour


sugar, salt and pepper to taste








Combine all the above ingredients (except for cornflour) in a cooking pot. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are cooked. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.


In a bowl, take some stock just enough to mix the cornflour. Mix well and add to the stock. Cook on high while stirring for about 2 minute(s).


TIP:





To preserve the color of the green bell peppers, add them along with the cornflour.


Serve hot with: breadsticks





1/2 stick (1/4 cup) unsalted butter


2 medium onions, finely chopped (2 cups)


2 large garlic cloves, finely chopped


1 tablespoon finely chopped peeled fresh ginger


3 tablespoons curry powder


2 teaspoons salt


1 teaspoon ground cumin


1/2 teaspoon cayenne


1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces


1 (14.5-oz) can diced tomatoes


1/4 cup chopped fresh cilantro


3/4 cup cashews (1/4 lb)


3/4 cup plain whole-milk yogurt


Accompaniment: cooked basmati or jasmine rice


Garnish: chopped fresh cilantro





Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)





Just before serving:


Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.





Cooks' note:


Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.





Makes 4 to 6 servings.
Chicken Curry


Ingredients


For spicy rice:


1 teaspoon Each coriander seeds, cumin seeds, mustard seeds


2 cups Basmati rice, prepared according to package directions


3 tablespoons Vegetable or canola oil, 3 turns of the pan


1 1/3 to 1 1/2 pounds Chicken breast tenders, diced


2 to 4 cloves Garlic, minced, mild to extra spicy


1 To 2 inches fresh ginger root, minced or grated, mild to extra spicy


1 Large yellow skinned onion, peeled and chopped


1 can Chicken broth, about 2 cups


2 tablespoons Curry paste, mild or hot


1/3 to 1/2 cup Mincemeat


Coarse salt


2 tablespoons Flour


Preparation





Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.








Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.








Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your


Cook's Notes





Homemade Chicken Stock:


1 teaspoon whole black peppercorns


6 sprigs fresh dill or 2 teaspoons dried dill


6 sprigs fresh flat-leaf parsley


2 dried bay leaves


2 leeks, washed, white and pale-green parts only, cut into 1/3


2 carrots, scrubbed, cut into 1/3


2 stalks celery, cut into 1/3


1 (4-pound) chicken, cut into 6 pieces


1 1/2 pounds chicken wings


1 1/2 pounds chicken backs


2 (48-ounce) cans low-sodium chicken broth, about 12 cups


6 cups cold water


Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.





Toppings and garnishes, mix and match:


4 scallions, chopped


1 cup toasted coconut


1/2 cup sliced almonds or Spanish peanuts


1 cup prepared mango chutney


1 /4 cup finely chopped cilantro leaves
http://www.indianfoodforever.com/non-veg鈥?/a>





http://www.syvum.com/recipes/incindex.ht鈥?/a>
http://peta.org


meet your chicken,being tortured to death!
Microwave chicken, sprinkle on a couple of dashes of curry and enjoy.