White Cooked Chicken And Curry Ii Recipes

CHICKEN CURRY II

Steps:

• Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
• Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
• Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

CHICKEN CURRY FOR TWO

Steps:

• Place onion and 1 tablespoon water in a microwave-safe bowl. Cover and microwave on high until crisp-tender, 1 to 1-1/2 minutes., In a 1-1/2-qt. slow cooker, combine the chicken, apple, raisins, garlic, curry, ginger, salt and onion. Combine the flour, bouillon and remaining water; pour over chicken mixture. Cover and cook on low until chicken juices run clear, 3 to 3-1/2 hours., Bring sour cream to room temperature. Remove chicken mixture to a bowl; keep warm. Transfer juices to a small saucepan. Combine cornstarch and sour cream until smooth; add to juices. Cook and stir over medium heat until thickened. Pour over chicken mixture; toss to coat. Sprinkle with green onion and serve with rice.

WHITE CHICKEN CURRY

Steps:

• curry paste:.
• Heat oil in a skillet or heavy bottom pan. Add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. Fry over medium heat until onions are soft and slightly brown. Let mixture cool and puree in a blender with the yoghurt to a fine paste.
• Cube the chicken breasts into 1 inch pieces. Put them into a bowl. Cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day.
• Heat oil in a skillet with a high rim, wok or heavy bottom pan. Add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. Fry for 1-2 minutes. Add onion and fry over low heat until soft and translucent.
• Add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. Add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. Remove immediately from heat when cooked.
• Before serving, add the fresh coriander leaves and the grated rind and juice of the lime.
• Serve with rice and garnish with coriander leaves and lime slices.

CHICKEN CURRY II

Steps:

• The day before, place whole chicken in a large saucepan.
• Cover chicken with water; bring to a boil; lower heat and simmer for about one hour or until chicken is starting to fall off the bones.
• Remove chicken and put aside to cool.
• Pour stock into a large bowl; place in the refrigerator.
• The next day the fat will have set. Remove the fat and throw it away.
• Meanwhile, remove chicken from bones and cut into bite size pieces.
• Put in refrigerator until needed.
• (Ingredients do not need to be precise.) Place butter and onions in saucepan over a medium to high heat and fry until soft.
• Add one teaspoon of salt.
• Add extra butter to saucepan if needed as you are about to add flour, curry powder, ginger, and a good few shakes of pepper (about 1/2 teaspoon).
• You need the melted butter to combine it all to a thick paste.
• Stir out any lumps.
• Add chicken stock one cupful at a time; stir well to smooth paste.
• Bring to boil after each cupful is added.
• Continue with this process until sauce is the thickness you like. (I like it fairly thick).
• Add chopped chicken.
• Reheat until chicken is hot.
• Serve with rice. (Tastes better if cooked the day before).
• Leftover curry can be frozen. Don't freeze the rice.

WHITE-COOKED CHICKEN AND CURRY I

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. Place in a saucepan. 2. Peel Chinese turnip. Cut turnip and cabbage in 2·inch cubes and add to pan, along with cold water. Bring to a boil then simmer, covered, 30 minutes. 3. Remove chicken and vegetables to a warm serving platter, leaving liquids in pan. 4. Blend cornstarch and remaining cold water to a paste then stir in curry powder. Add to liquids in pan and cook, stirring, to thicken. 5. Pour sauce over vegetables. Mince scallions then sprinkle over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

WHITE-COOKED CHICKEN AND CURRY II

Steps:

• 1. With a cleaver, chop chicken, bones and all, in 2-inch sections. 2. Cut onions in 2-inch cubes. Peel and cube potatoes, but leave in cold water until ready to use. 3. Heat oil. Add onions and curry powder and stir-fry until onions are translucent and softened. 4. Add chicken sections and water. Bring to a boil then simmer, covered, 10 minutes. 5. Add salt and cubed potatoes. Simmer, covered, until done (about 20 minutes more). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.