Can anyone give me a quick easy recipe for a chicken curry not hot quite mild/medium please?

with not too many ingredients though thanksCan anyone give me a quick easy recipe for a chicken curry not hot quite mild/medium please?
8 Chicken pieces (thighs, legs, breast)


2 Tbsp ginger paste


2 Tbsp garlic paste


1 cup finely chopped onion


6 cardamoms


4 cinnamon sticks


1 cup sweet yogurt or cream


2 tsp salt


3 Tbsp butter


1 Tbsp lemon juice


A few golden raisins or almonds, if desired


In a saucepan combine the ingredients except lemon juice and raisins/almonds.





Mix spices with the chicken, cover the pan, cook over medium heat for 10 min. Lower the heat and cook for 30 more minutes.





When oil separates from gravy, add lemon juice. If desired, sprinkle almonds or golden raisins on top. Keep over very low heat for 5 minutes.





Serve hot over saffron rice.Can anyone give me a quick easy recipe for a chicken curry not hot quite mild/medium please?
You lazy moo. Breast of Chicken!! Onion, and a pot of RAJA KORMA SAUCE POURED OVER THE TOP.
Chicken Curry


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
I saw this on food network Ham on the Street show looked easy! Was done right in the micro check it out:








Microwave Chicken Curry


Recipe courtesy George Duran


Show: Ham on the Street


Episode: Microwave Food


2 tablespoons Indian curry paste


3 tablespoons olive oil


4 boneless, skinless chicken breasts, cut into strips


1/2 bunch basil, leaves chopped


1/2 bunch cilantro, leaves chopped


2 (13.5-ounce) cans coconut milk


2 tablespoons soy sauce


Kosher salt


Freshly ground black pepper


Steamed rice, to serve


Paprika, for garnish


1 scallion, thinly sliced, for garnish





In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.





Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.
pick up leaflet from behind door


phone number on leaflet


wait, then answer door


enjoy
Simple chicken curry





time to make 45 min 5 min prep





50 ml oil


1 onion, finely chopped


30 ml curry powder


15 ml garam masala


2 ml ground turmeric


3 cinnamon sticks


15 ml freshly grated ginger


15 ml freshly chopped garlic


1 tomato, finely chopped


500 g chicken pieces (drumsticks and thighs)


2 parboiled potatoes, peeled and cut into quarters











1. Heat oil and fry onion until slightly browned.


2. Add curry powder, garam masala and turmeric.


3. Cook for 5 minutes over medium heat.


4. Add cinnamon sticks, ginger, garlic and chopped tomato and cook for 10 minutes.


5. Add chicken pieces and 250 ml water and cook for a further 10 minutes.


6. Add potatoes and an extra 125 ml boiling water.


7. Reduce heat and simmer for about 15 minutes until chicken is tender and curry is slightly thickened.


8. Season with salt to taste and serve with basmati rice and fresh coriander.





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also try





INDIAN CHICKEN CURRY





2 lb. chicken cut up


1/4 tsp. garlic powder


1/4 tsp. ground cinnamon


1/4 tsp. ground cloves


1/2 tsp. ground ginger


2 tbsp. plain yogurt


1 c. onions, chopped


2 tbsp. tomato paste


4 tbsp. cooking oil


2 tsp. salt


1 tsp. red pepper


1 sm. can mushrooms





Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms.





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Yellow Chicken Curry





This chicken curry recipe from Thailand uses dry roasted spices and fresh ingredients to make a aromatic curry paste. You may make the curry paste from scratch or simply used canned like Mae Ploy or Mae Sri brand. Refrigerate any leftover paste in a ziplock bag. It will keep for at least a month.





Yellow Curry Paste Ingredients





* 12 dried thai chilis


* 2 tsp sea salt (or coarse salt)


* 2 shallots, peeled


* 4 cloves garlic, peeled


* 1 thick slice fresh galangal (or dried galangal soaked in water until softened)


* 1 stalk lemon grass, sliced crosswise (discard tough outer leaves and the root end)


* 1 thick slice peeled ginger root


* 1 tbsp coriander seeds


* 1 tsp cumin seeds


* 2 tsp curry powder


* 1 tsp shrimp paste (kapee)





Preparation





Dry roast corinder seeds and cumin seeds until fragrant over low flame in a heavy bottom pan (be careful not to burn). Set aside. (See a more detailed explanation of dry roasting spices).





Pound in a mortar and pestle or process in a small blender/food processor container in the following order: dried chiles, sea salt, shallots, garlic, galangal, lemon grass, and gingerroot. Process or pound until smooth but some small pieces can still be seen.





Now add the roasted spices and curry powder. Process or pound again until the seeds are completely broken up into powder and the paste is blended through. Last add the shrimp paste and gently blend in, using the mortar or processer.
Ingredients :


1 large chicken


2 onions


2 cloves garlic


1 small root ginger


1/4 l yoghurt


1 teaspoon chilli powder


1 teaspoon garam masala


1 teaspoon powdered coriander


1 teaspoon red food colouring


juice of 1 lemon


salt





Garnish :


Slices of lemon


Lettuce leaves


Slices of tomato and onion





Recipe :


Joint the chicken, remove the bones and slice the flesh.


Grate the onion, garlic and ginger.


Mix the vegetables into the yohurt, with the chilli, garam masala and coriander.


Season, add lemon juice and red food colouring.


Put the chicken into the sauce and leave to marinate overnight.


The next day, skewer the pieces of chicken and roast for 10 minutes.


Serve on a bed of lettuce, with slices of onion, lemon and tomato.








Advice :


Served with rice, this can also be a maincourse or side dish.
8 Chicken pieces (breast is best!)


2 Tbsp ginger paste


2 Tbsp garlic paste


1 cup finely chopped onion


1 chopped pepper


6 cardamon seeds } optional


4 cinnamon sticks }


3 spoonfuls of sweetcorn


1 cup sweet yogurt or cream


2 tsp salt


3 Tbsp butter


1 Tbsp lemon juice





or you could just buy a jar of curry sauce and some chicken breast!
thai chicken curry


boil some potatoes in a pan. hard boil some eggs.


slice and stir fry a packet of chicken breasts


add to chicken 1 tin coconut milk and 1 tablespoon or to taste tesco thai green curry paste and a handful of those thin green beans and cook till the beans are done. just before serving add potatoes cut in large chunks and hard boiled eggs cut in half. serve with rice. delish
iceland do a lovely mild chicken curry in a tin ive dished it up many times when having friends round for dinnerserved with rice and pompadoms they thoroughly enjoyed it give it a try
Asda's Curry Sauce. Asda's Chicken...takes about 10 minutes in the pan