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Old 10-01-2014, 06:17   #1
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Curried Chicken

I consider curried food to the Far East version of chili. There are many variations depending on where the curry’s origin. Curry is composed of an eclectic combination of spices. I make my own curry mixture. The spices vary to what I have available in my pantry. The spices include chili, garlic, cumin, cinnamon, ground ginger, ground mustard, ground cloves. The proportions of spices are equal, 1 teaspoon of each should suffice. Keep this mixture fresh by placing it in an air tight container and out of direct sunlight. The curry powder should keep for several months.
Curried Chicken
1 pound boneless chicken or container chicken
1 tablespoon curry powder powder
2 teaspoon red curry paste or 2 tablespoon red curry powder and 1 teaspoon water and 1/8 teaspoon oil, stirred to a paste
2 teaspoon chicken base
2 cups water
1 teaspoon oil
1 teaspoon cornstarch
Cut the chicken into 1 inch cubes. Transfer the chicken to a bowl or resealable plastic bag. Sprinkle the curry powder over the chicken and massage until evenly coated. Refrigerate for 1 hour.
In a bowl, combine the red curry paste, curry powder, chicken base and water.Set aside.
In a saucepan, over medium heat, add the oil. When the oil is hot, 2-3 minutes, add the chicken. Stir to coat the chicken with the oil. Cook for 10 minutes until the chicken has a nice coating of curry. Pour the red curry mixture into the saucepan and spoon the sauce over the chicken. The chicken should be partially immersed in the sauce. Cover the saucepan and reduce the heat to simmer and cook for 20 minutes, occasionally stirring.
Transfer 3 tablespoon of sauce to a mixing bowl. Add the cornstarch and stir until it reaches a smooth consistency. Return the cornstarch mixture back into the chicken mixture and stir. This will thicken the sauce. The internal temperature should read 165 degrees Fahrenheit. Serve over rice or with pita bread.
Serves 4
Please share with us if you have any variations of ingredients. We would love to hear from you.
Take Care,
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Old 10-01-2014, 08:27   #2
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Re: Curried Chicken

I forgot to add a photo of the finished dish of curried chicken.
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Old 10-01-2014, 08:48   #3
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pirate Re: Curried Chicken

Chicken Tikkas
1, 1/2 pounds boneless, skinless chicken breast
salt
1 teaspoon red chilli powder
1 teaspoon ground coriander
2 tablespoons lime juice
2 clove garlic crushed
1 inch ginger grated
2 tablespoons oil
2/3 cup plain yoghurt
1 lime sliced, to garnish
Dice the chicken into 3/4-ich cubes. Thread onto short skewers.
In a small bowl, mix together yogurt, gingerroot, garlic, chilli powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices.
Great with homemade Naan breads or Pitas and onion, tomato & mixed green salad.. also thick youghurt blended with fresh mint and coriander, pepper and salt as a dip/dressing..
I use wooden skewers (soaked in water for a few hours) short enough to fit in a large ziplock bag.. keeps everything air tight and no transfer of odours in the fridge..
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Old 10-01-2014, 13:47   #4
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Re: Curried Chicken

Margaret, a huge welcome .

It is fantastic to see someone else posting who is passionate about food.

My curry mix varies too according to what I have on hand, but I generally throw in some cardamon pods and coriander seeds (both ground) and I always put in turmeric (I am a big fan of turmeric ). I go really easy on the cloves as they remind me of the dentist and that just gives me nightmares!
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Old 10-01-2014, 13:52   #5
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Love curry, Thai and Indian. Thanks for the Recipe. Love Chili too if you have advice to offer there.
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Old 10-01-2014, 14:34   #6
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Re: Curried Chicken

Hi and thanks for the flowers. Ground coriander and cardamon are a great suggestion. They are perfumed and mellow. Regarding the cloves, lets modify the recipe to 1/8 teaspoon cloves. Sounds great.
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Old 12-01-2014, 12:47   #7
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Re: Curried Chicken

Some fantastic curry recipes on this site, all of which are great with chicken.

The Curry House

Norna Biron regularly turns into the local curry house when we have guests.
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Old 12-01-2014, 13:10   #8
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Curried Chicken

OP what is "chicken base" in americanese ? Also pic doesn't show up, for some reason
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Old 12-01-2014, 13:21   #9
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Re: Curried Chicken

Quote:
Originally Posted by outdoor epicure View Post
I forgot to add a photo of the finished dish of curried chicken.
You also forgot to add the "scratch and sniff" function.
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Old 12-01-2014, 13:34   #10
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Re: Curried Chicken

curry .. the food of the gods
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Old 12-01-2014, 14:27   #11
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Re: Curried Chicken

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Originally Posted by gonesail View Post
curry .. the food of the gods
as always johnny cash comes to mind
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Old 12-01-2014, 15:56   #12
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Re: Curried Chicken

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Originally Posted by Svdestiny View Post
OP what is "chicken base" in americanese ? ...
It's chicken bouillon but in a paste form. Use it all the time. Also comes in beef and vegetable. This is just one of several brands. One thing that is nice is that you can get a low sodium version so it doesn't over salt your dish.
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Old 12-01-2014, 16:27   #13
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Curried Chicken

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Originally Posted by Hud3 View Post
It's chicken bouillon but in a paste form. Use it all the time. Also comes in beef and vegetable. This is just one of several brands. One thing that is nice is that you can get a low sodium version so it doesn't over salt your dish.
Thank you! It looks like it would keep better than cubes,which get mushy in the "HME" ( harsh marine environment )
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Old 12-01-2014, 16:32   #14
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Re: Curried Chicken

Here is a chicken curry receipe I found in the Coastal Passage magazine Dec 2013

.http://www.thecoastalpassage.com/pap...oads/tcp63.pdf

Tried it out and can recommend it highly.

[FONT="Verdana]APRICOT CHICKEN CURRY[/FONT]
[FONT="Verdana]4 chicken breasts[/FONT]
[FONT="Verdana]1 large onion. chopped[/FONT]
[FONT="Verdana]410g can apricots in natural juice[/FONT]
[FONT="Verdana]2 tbsp curry powder[/FONT]
[FONT="Verdana]2 tbsp flour[/FONT]
[FONT="Verdana]1/2 tsp turmeric[/FONT]
[FONT="Verdana]1tbsp lemon juice[/FONT]
[FONT="Verdana]2 tbsp sultanas[/FONT]
[FONT="Verdana]1tbsp each butter and oil[/FONT]
[FONT="Verdana]1 apple, skinned and chopped[/FONT]
[FONT="Verdana]200ml chicken stock[/FONT]
[FONT="Verdana]1/4 tsp fresh or dried ginger, chopped[/FONT]
[FONT="Verdana]1/2 cup coconut cream powder[/FONT]
[FONT="Verdana]2 tsp fruit chutney[/FONT]
[FONT="Verdana]salt and pepper to taste[/FONT]
[FONT="Verdana]1 clove garlic, crushed[/FONT]
Add coconut powder to chicken stock and set aside. Place oil and butter in a large saucepan
and brown chicken on all sides.
Remove from pan. Saute onion, garlic, curry powder and apple for a few minutes.
Add all remaining ingredients and simmer, covered, over low heat for 30 minutes, or until
chicken is tender.
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Old 30-01-2014, 06:17   #15
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Re: Curried Chicken

I love curries. I will have to dig out some of my recipes. Well.... they are in my head but I never measure them out, just a dash of this, a sprinkle of that.... etc etc.

I find that jars of curry paste can be very good as a basis and they keep well even after they have been opened. It seems like no mold is tough enough to survive in there.
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