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Posts Tagged ‘Chicken curry’

Easiest Ever Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , , on 24 October 2024| Leave a Comment »

This is a very tasty curry despite the short list of ingredients. Even though it’s simple, it’s perfect for a weeknight and not too spicy for children or other sensitive palates.

Wine Suggestion: We usually find most Pinot Grigio’s a bit nondescript for our tastes, but have been exploring and enjoying a number from Trentino and Friuli recently and think they go quite well with mild curries like this. Zuani make their Sodevo Pinot Grigio in a fairly standard way, though from well tended and lower yielding vineyards. The big difference is both the soils, and keeping it on the fine lees after fermentation. Look out for this last step and you should find a wine that stands out amongst the sea of ordinary Piont Grigios.

Easiest ever chicken curry – serves 4

  • 2  tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 2 tsp finely grated ginger
  • 1 small onion, finely chopped
  • 500g chicken breasts, cut into strips
  • 2½  tbsp curry powder, plus an extra 2 tsp
  • 1 x 400ml full fat coconut milk
  • 375ml chicken stock
  • ½  tsp salt
  • 200ml frozen peas
  • a large handful of coriander, chopped

Sprinkle the chicken with the 2 extra tsp of curry powder and some salt and pepper.

Heat a splash of oil in a large, deep frying pan, the remove and set aside.

Add the rest of the vegetable oil to the pan and cook the garlic, ginger and onion over a medium-high heat for a few minutes. Add the 2½  tbsp curry powder and continue to cook for another 2 minutes.

Add the coconut milk and chicken stock to the pan, then simmer rapidly for about 20 minutes or until reduced and thickened. Add the chicken back in towards the end to cook it through.

Add the peas and salt to the curry and cook for 2 minutes, season again to taste and sprinkle over the coriander.

Serve with steamed basmati rice.

(Original recipe from RecipeTinEats)

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Afghani Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , , , , , on 16 September 2024| Leave a Comment »

There is a bit of a kick off this but it still seems quite light and fresh with delicious flavours. No wine suggestion as we don’t really think wine goes with this! We ordered some naan bread from the takeaway to serve.

Afghani Chicken Curry – serves 4

  • 600g skinless chicken thighs
  • 5 tbsp ghee or oil
  • 3 green cardamom pods
  • 3 cloves
  • 1cm cinnamon stick
  • 1 medium red onion, chopped
  • ¼ green pepper, deseeded and chopped into 5mm dice
  • 1 tomato, deseeded and finely diced
  • Naan bread (to serve)

FOR THE SPICE PASTE:

  • 30g coriander
  • 130g full-fat natural yoghurt
  • 3 green finger chillies
  • 4 cloves of garlic
  • 2cm piece of ginger
  • juice of 1 lime
  • 2 tbsp dried fenugreek leaves (kasoori methi)
  • 1 tbsp ground coriander
  • 1 tsp ground black pepper
  • 40g blanched almonds

Season the chicken thighs with 1 tsp of salt and set aside in a bowl.

Put all of the ingredients for the spice paste into a blender with 125ml of water and blend until smooth. Pour over the chicken, then leave in the fridge for up to a day.

Put a heavy-based casserole over a medium-high heat and add the ghee or oil. When hot, add the cardamom, cloves and cinnamon stick and sizzle for 30 seconds before adding the onions and green pepper. Fry for 10-15 minutes or until golden.

Add the chicken and spice paste to the casserole along with 250ml of water. Bring to a simmer, then cover and cook gently for 30 minutes, stirring occasionally.

Add the tomato and cook for another 15 minutes. The sauce should be quite thick and cling to the chicken, if it’s more liquid than this, leave the lid off to reduce it.

Check for seasoning and serve with naan bread.

(Original recipe from Misarana by Eddie Scott, Quarto, 2024.)

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Chicken & Spinach Curry

Posted in Asian, Chicken, Gluten-free, Indian, tagged , , , , , , , , , , on 8 January 2022| Leave a Comment »

This is a mildly spiced curry and quick to prepare. We had it on Friday with some naan breads from the take-away, but it’s easy enough for a weeknight too. An easy, tasty treat.

Wine Suggestion: This dish needs a lighter red wine with lower tannins and little to no oak. We enjoyed Domaine de Boede’s Pavillon rouge with this. An easy, Cinsault-Syrah blend which has such purity and precision of fruit that we love; a good accompaniment for the food.

Chicken & spinach curry – serves 4

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • a pinch of cayenne pepper
  • 2 cloves of garlic, crushed
  • 1 tbsp grated ginger
  • 750g chicken thigh fillets, cubed
  • 400g tin chopped tomatoes
  • 1 tsp sea salt
  • 2 tsp soft brown sugar
  • 1 tbsp lime juice
  • 90g baby spinach, chopped
  • a large handful of coriander leaves, chopped

Heat the vegetable oil in a heavy-based pan, then gently cook the onions for about 5 minutes or until softened.

Stir in the spices, garlic and ginger, and cook for another 2 minutes, stirring.

Turn the heat up to medium-high, then add the chicken and cook for about 5 minute until browned all over.

Add the tomatoes and salt, bring to a simmer, then cover and simmer on a low heat for 15 minutes.

Stir in the sugar and lime juice, then add the spinach and stir until wilted. Take the pan off the heat, scatter the coriander over the top and serve.

(Original recipe from Every Day by Bill Granger, Murdoch Books, 2006.)

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Chicken Kari

Posted in Asian, Chicken, Food, Gluten-free, tagged , , , , , , , , , , on 4 January 2022| Leave a Comment »

We made this a few weeks ago for a small group of friends (before omicron took hold) and it was devoured with gusto. Despite the list of ingredients it’s all quite straight forward and a recipe to keep up your sleeve for any occasion … for friends, or just for yourself.

Wine Suggestion: the wine opened at the time was determined by the event, the Altosur Malbec made by Finca Sophenia in Tuppangato, Mendoza and what a triumph it was. Body and depth with seemless and juicy tannins; it just made it taste the dish a bit richer and more sophisticated.

Chicken kari – serves 4 to 6

  • 4 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cassia bark stick (not a cinnamon stick)
  • 3 cardamom pods, crushed
  • 1 large onion, very finely chopped
  • thumb-size piece of fresh root ginger, peeled and finely grated
  • 4 big cloves of garlic, thinly sliced
  • 1-2 small green chillies or 1-2 long red chillies, split but leave the stalks intact
  • 8 large chicken thighs, skin removed but bone-in
  • 2 tsp ground turmeric
  • 4 large tomatoes, roughly diced
  • 400g tin chopped tomatoes
  • Steamed rice, to serve

Warm the vegetable oil in a large saucepan over a medium-high heat. Add the mustard, fenugreek, cumin and coriander seeds, the cassia bark and cardamom pods and fry until the mustard seeds start to pop. Keep giving the pan a shake.

Stir in the onion and cook for a few minutes until it starts to brown and caramelise.

Add the ginger, garlic and chillies and stir-fry for a minute, then add the chicken thighs, turmeric and lots of salt and pepper and stir well. Add the fresh and tinned tomatoes, then add enough cold water to cover the chicken. Bring to a simmer, then reduce the heat and simmer gently for 2 hours, stirring now and then. Top up with more water if needed.

Remove the cassia bark and cardamom pods, then season again to test if needed and serve.

(Original recipe from Simply by Sabrina Ghayour, Mitchell Beazley, 2020.)

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Leftover Chicken Curry

Posted in Chicken, Food, Gluten-free, tagged , , , , , , , on 1 May 2018| 6 Comments »

Left-over Chicken Curry

A quick curry made with leftover roast chicken. We liked it and the fresh tomatoes definitely lighten things up for this time of year. We didn’t have any coriander but mint was a good substitute. Rachel Kelly also says that you can just use 2 tsp each of garam masala, coriander and ground cumin if you don’t have all the spices.

Wine Suggestion: This is quite a mild curry and we think you could choose most fruity, white wines and lighter, juicy reds easily. We had a glass of La Piuma Pecorino from the Marches in Italy and it was a refreshing match.

Leftover Chicken Curry – serves 4

  • vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • 1 tbsp fresh ginger, very finely chopped
  • 2-3 large tomatoes, chopped (plus some extra to serve)
  • 300ml chicken stock
  • leftover roast chicken, roughly chopped
  • 2 tbsp plain yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • cooked basmati rice, to serve
  • coriander, chopped, to serve

Heat 2 tbsp of vegetable oil in a large heavy-based saucepan. Gently fry the onion with a pinch of salt for about 15 minutes or until softened, then add the garlic and ginger. Continue to fry gently for another few minutes.

Add the spices and mix well with the onion. Fry for another 3 minutes.

Add the chopped tomatoes and cook for another minute or two then add the chicken stock. Bring to the boil and simmer for 15 minutes.

Add the cooked chicken and warm through. Dollop in about 2 tbsp of yoghurt, then warm gently – easy does it here so the sauce doesn’t curdle.

Serve with steamed rice and sprinkle over some fresh coriander and chopped tomato.

(Original recipe by Rachel Kelly in The Guardian)

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