Chicken/lamb curry recipe?

Looking for a simple chicken or lamb curry recipe. Can anyone help please?

4 Answers

  • 1 decade ago
    Favorite Answer

    Chicken Curry


    2 tb Butter

    1 lb Bonless Chicken Breasts *

    1 ea Lge Tomato Coarsely Chopped

    1 ea Env. Onion Soup Mix

    2 ts Curry Powder

    1 c Water

    1/2 c Plain Yougurt

    2 c Hot Cooked Rice

    2 c Hot Cooked Peas


    * Chicken breasts should be cut into thin strips. In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or until chicken is done. Stir in yougurt; het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds. MICROWAVE DIRECTIONS:

    In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt; heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serve as above.


    Lamb Curry


    1 1/2 kg Leg of lamb, boned

    1 tb Coriander seeds

    2 ts Black peppercorns

    2 ts Cardomom seeds

    2 ts Cumin seeds

    1/2 Cinnamon stick, crumbled

    2 tb Oil

    1 lg Onion, chopped

    2 Garlic cloves, crushed

    2 ts Fresh ginger, grated

    Stem of lemon grass, 10 cm long

    15 oz Can tomatoes

    2 c Water

    1 c Coconut milk


    1. Remove fat from lamb, cut lamb into 2.5 cm cubes.

    2. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.

    3. Heat oil in a pan, add lamb in three batches, fry until brown, remove.

    4. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes.

    5. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender.

    NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.

  • 1 decade ago

    IN a blender, puree 1 small onion, three cloves of garlic, a few sprigs of fresh thyme, one bulb of scallions, one (or more if you like) chili peppers. Pour the mixture over a whole chicken that has been cut up. And mix well .. set aside for an hour or marinate overnight in the fridge.

    In a heavy pot, add 2 tblspns of oil, 2 tbs of curry powder. When the curry begins to sizzle, add the chicken and cook covered on medium heat for 40 minutes stirring occasionally.

    Garnish with chopped cilantro.

  • 1 decade ago

    Chicken Coconut Curry

    Serves 6

    After stirring in coconut milk, do not let the sauce boil or milk will separate.

    1 lb. small red potatoes, halved or quartered

    Coarse salt

    1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips

    1 Tbsp. curry powder

    3 tsp. veg. oil

    6 garlic cloves, minced

    ¼ tsp. red pepper flakes

    ¾ cup canned coconut milk

    1 Tbsp. tomato paste

    1 cup frozen peas, thawed

    ¼ cup dry roasted peanuts, chopped

    In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

    Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

    Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

    Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.

    --Everyday FOOD

  • 1 decade ago

    Chicken-and-Avocado Soup with Fried Tortillas:

    Here's a silky soup that doesn't rely on cream for its creamy texture; pureed avocados do the job nicely. It doesn't rely on long cooking for its full flavor, either--the soup's in the pot for less than ten minutes.

    3 1/2 tablespoons cooking oil

    4 6- inch corn tortillas, halved and cut crosswise into 1/4-inch strips

    1 clove garlic

    1 jalapeño chile, seeds and ribs removed

    2 ripe avocados, preferably Haas, skin and pit removed

    1 tablespoon lime juice

    1/4 teaspoon Tabasco sauce, plus more to taste

    3 1/2 cups water

    1 1/2 teaspoons salt

    1/4 teaspoon fresh-ground black pepper

    1 onion, chopped

    3 cups canned low-sodium chicken broth or homemade stock

    1 pound boneless, skinless chicken breasts (about 3), cut into approximately 1 1/2-by-1/4-by-1/4-inch strips

    1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the tortillas and cook, stirring frequently, until brown and crisp, 3 to 4 minutes. Remove the tortillas from the pot and drain on paper towels.

    2.In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

    3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

    Notes: Even easier: Use broken-up tortilla chips in place of the fried tortilla strips.

    Yield: 4

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