Easy Curry Chicken

[Guitarman-S.T-]

if ya want a true curry i dont see this being anything other then easy
http://www.cigarasylum.com/vb/showthread.php?t=22256

but all in all curry powder is brutal in anything =]

[the nub]

Originally Posted by Guitarman-S.T-

if ya want a true curry i dont see this being anything other then easy
http://www.cigarasylum.com/vb/showthread.php?t=22256

but all in all curry powder is brutal in anything =]

Yes, I saw that. Looks tasty.

Paste is the only way to go IMO. Many of the ingredients in them you can't normally find or wouldn't stock in your pantry, not to mention it is so much easier. For Indian style, I like Patak's paste (not the sauce). For Indonesian/Fijian style I like Tseo- comes in a can with yellow label.

[SeanGAR]

That recipe doesn't look bad. I use this stuff for chicken curry when I'm in a hurry.



It saves making the curry sauce from scratch. I use the whole can in a deep frying pan .. too hot for some people but if you're going to eat curry, you shouldn't be a puss. Apple sauce and cooked grated carrots helps tame the heat as does coconut milk or yoghurt. If you want something really good, make it vegetarian with a crap load of thai basil and chinese eggplant. Thai basil is nothing like the Italian stuff you can buy in most grocery stores. Kaffir lime leaves and galangal help.

If you want to go from scratch, something like this works great.

½ chicken chopped into pieces, BONE IN
2 stalks lemongrass
1 can coconut milk
4-5 cloves garlic
3 green chilies
1 thumb-size piece galangal, sliced
1 cup fresh cilantro
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground white pepper
3 Tbsp. fish sauce
1 tsp. shrimp paste
1 Tbsp. lime juice
1 tsp. palm sugar
1/2 c thai basil
3-4 kaffir lime leaves left whole

If it doesn't burn twice, it isn't hot enough.

[the nub]

Originally Posted by SeanGAR

That recipe doesn't look bad. I use this stuff for chicken curry when I'm in a hurry.

I've used that before also. I like the red curry too. Fish sauce is essential IMO and generally negates the need for added salt. I would never make this style of curry from scratch, though. I live in a small town and things like shrimp paste, kaffir lime leaves and galangal can't be had. Even good lemongrass is hard to find sometimes.

I notice your recipe is light on sugar, just the way I like it. Heat on the other hand, I prefer mild on the true scale. When my eyelids start to sweat, it's too hot.