Chicken Curry Recipe

Chicken and Pea Korma Recipe

Forget takeaway, Callum Hann’s chicken curry recipe is now one of our weekly easy dinner ideas. Serve with rice, fluffy naan and his singly tzatziki for the ultimate curry night.

Korma is one of those please-all Indian curries. Everyone (except vegetarians), will pounce on a big bowl of this chicken one, and even then you could swap the chicken out for sweet potato or pumpkin (winter squash). Prepare for your kitchen to smell delicious. The green apple I’ve added to the tzatziki gives it a little extra zing.

Recipe and image from I’d Eat That by Callum Hann, photography by Alan Benson. Published by Murdoch Books, RRP $24.99.

Serves: 4

Ingredients
130 g (1⁄2 cup) thick Greek yoghurt
3 garlic cloves, thinly sliced
a thumb-sized
piece of fresh ginger, finely grated
a handful of coriander, stems finely chopped, leaves reserved
1 tablespoon garam masala
6 boneless, skinless free-range chicken thighs
cooked white rice or naan bread, to serve (optional)
2 tablespoons canola oil
1 brown onion, halved and thinly sliced
1⁄2 a red capsicum, seeded and thinly sliced
1 1⁄2 tablespoons tomato paste (concentrated purée)
2 teaspoons curry powder
1⁄4 teaspoon salt
1 batch of simple but proper tzatziki
1 green apple (such as granny smith), coarsely grated, seeds removed
75 g (1⁄2 cup) frozen peas
25 g (1⁄4 cup) flaked almonds (optional)

Method
1. In a large bowl, stir together the yoghurt, garlic, ginger, coriander stems and 2 teaspoons of the garam masala.

2. Cut each chicken thigh into nine pieces then stir into the yoghurt mixture, cover with plastic wrap and marinate in the fridge for at least 30 minutes, or ideally for 1–3 hours, if you have time.

3. If you are making rice, start it just before you start cooking the korma.

4. Heat a large heavy-based saucepan over a high heat. Add the canola oil, then the onion and capsicum and stir for 3–5 minutes, or until the onion starts to turn golden brown.Add the tomato paste,curry powder, salt and the remaining garam masala, and cook for a further 2–3 minutes, stirring frequently, before adding the chicken and yoghurt mixture.

5. Cook for 8–13 minutes, stirring often, or until the yoghurt has started to brown and the chicken has just cooked through (piping hot flesh with no sign of pink in the juices).Turn the heat off.

6. Meanwhile, make the tzatziki (omitting the dill in the recipe). Roughly chop half the coriander leaves and stir them through the tzatziki with the grated apple.

7. Stir the frozen peas through the korma.The second they have warmed through in the korma, put the taztziki in the middle of the table with the rice or naan bread.

8. Scatter over the remaining coriander leaves and flaked almonds (if using) and serve.

What’s your favourite curry dish?

ideatthat

February 7, 2014

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013

Slow Cooker Chicken Curry

This is one of the best slow cooker recipes we’ve made – and it couldn’t be easier. Start it in the morning and come home to a delicious aromatic chicken curry for dinner.

Serves 4

Ingredients

500g skinless chicken thighs, cut into quarters

1 medium onion, thinly sliced

2 medium potatoes, diced

½ cup coconut milk

1 cup low sodium chicken stock

2 Tablespoons tomato paste

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon garam masala

3 cloves garlic, smashed

4cm piece ginger, sliced

1 teaspoon salt

1-2 green chilies, pierced with a sharp knife

1/2 cup frozen green peas

Coriander to garnish

Method

1. In the bottom of the slow cooker, whisk together the coconut milk, chicken stock, tomato paste, spices, garlic, ginger, salt and chilies.

2. Add chicken thigh pieces, onion and potatoes. Toss ingredients to coat in the sauce.

3. Cook on Low for 8 hours or High for 4 hours.

4. 5 minutes before serving, stir in the peas.

5. When ready, check for seasoning. Serve with brown basmati rice and garnish with coriander.

What’s your favourite slow cooker recipe?

June 12, 2013

Poh Ling Yeow’s Nyonya Chicken Curry

It’s curry week on SheSaid and celebrity chef Poh Ling Yeow shares her favourite recipe for authentic Nyonya chicken curry – a mainstay of every Malaysian potluck dinner.

You don’t get more definitively Malaysian than this classic Nyonya dish. It is the mainstay of every Malaysian pot luck dinner and the most outrageously out of place character at our Christmas buffet table, but there it always is right next to the ham. Hilarious! The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home – Poh Ling Yeow.

Serves 4-5

Ingredients

3 Tbs coconut cream

10 sprigs of curry leaves

1 star anise

2 whole cloves

1 cinnamon stick

1 1/2 kg chicken thigh fillets

500g baby chat potatoes, peeled, halved and parboiled

2 bird’s eye chillies deseeded and halved lengthways

500ml coconut milk

1 Tbs salt

1 tsp sugar

Rempah (wet spice paste)

3 Tbs ground coriander

1 tsp ground cumin

1 tsp ground fennel

15 dried long red chillies*, deseeded, soaked in boiling water until soft, drained and chopped

20g belacan

25g fresh turmeric root, peeled and sliced

3 cloves garlic, peeled, sliced

270g red eschallots OR Spanish onion, peeled, sliced

1/3 cup vegetable oil

Method

1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.

2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through.

2. Serve with steamed jasmine rice or roti canai.

Notes: There are several types of dried chillies. For this recipe please choose the type that are about finger sized. The smaller ones are very hot and the broader, larger ones mild. Also please never replace dried chillies with fresh ones as they don’t impart the smokiness of flavour and depth of colour required for this dish.

What’s your favourite curry recipe?

April 17, 2013

Pineapple, Sweet Chicken And Chili Curry

It’s curry week on SheSaid and this aromatic curry transports you to a tropical island with its flavours of kaffir lime, fresh pineapple and coconut milk. Plus it only takes 30 minutes to make!

Serves 4-6

Ingredients

750g chicken breast or thigh, chopped

500ml coconut milk

1tbsp red curry paste

½ tsp fish sauce

3 kaffir lime leaves

½ fresh pineapple, diced

2 red chilies – sliced (seeds removed if required)

2 chicken stock cubes

Method
<BR
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4.
Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

Indian? Thai? What’s your favourite curry?

April 16, 2013

Nyonya Chicken Curry

Chicken curry is one of Australia’s favourite dishes, but you haven’t had curry until you’ve tried this classic Malaysian Nyonya curry by celebrity chef and Malaysia Kitchen Australia ambassador Poh Ling Yeow.

Preparation Time: 30 minutes Cooking Time: 30 minutes

Ingredients – serves 5-6

3 Tbs coconut cream

10 sprigs of curry leaves

1 star anise

2 whole cloves

1 cinnamon stick

1 1/2 kg chicken thigh fillets

500g baby chat potatoes, peeled, halved and parboiled

2 bird’s eye chillies deseeded and halved lengthways

500ml coconut milk

1 Tbs salt

1 tsp sugar

Rempah (wet spice paste)

3 Tbs ground coriander

1 tsp ground cumin

1 tsp ground fennel

15 dried long red chillies, deseeded, soaked in boiling water until soft, drained and chopped

20g belacan

25g fresh turmeric root, peeled and sliced

3 cloves garlic, peeled, sliced

270g red eschallots OR Spanish onion, peeled, sliced

1/3 cup vegetable oil

Method

1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.

2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture.

3. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through. Serve with steamed jasmine rice or roti canai.

What’s your favourite curry recipe?

November 13, 2012