Anyone ever made a chicken curry?

[peachykeen]

I've got spinach, butternut squash, chicken breasts, red pepper, onion, garlic, coconut cream, cumin seed, coriander seed, turmeric, cayenne, allspice. In other words, all the neccessary bits. But how do I put them all together?

 

[sexy-girl]

my dad used to make currys ... his used to always have chilli in them nearly ... but i've never made a proper one and can't remember how he did

 

[Guru]

 

[marksgirl]

I bet you could go online and find a recipe for it.

 

[Nora]

toast the spices and grind them

sauté the onion and garlic and when they're almost translucent, add the spices and sauté for a bit.

then add the meat, peppers and squash

add the spinach last, then the coconut milk.

 

[islander01]

try a hot (spicy) chutney with it.

 

[peachykeen]

Thanks all

I found this

http://chicken.allrecipes.com/az/chickencurry.asp


which although it is not all the same ingredients I want to use at least gives me a basic framework. I just wasn't sure if I needed to cook the chicken first seperately, etc.

Do you think I need to steam the squash first, then add it with the spinach? Cuz it will take longer, right? Hmm...

 

[Nora]

Both the peppers and the squash will take a while, but when to add the squash depends on how small you cube it and how long you're going to let it simmer.

 

[glamorilla]

Re: Thanks all

I found this

http://chicken.allrecipes.com/az/chickencurry.asp


which although it is not all the same ingredients I want to use at least gives me a basic framework. I just wasn't sure if I needed to cook the chicken first seperately, etc.

Do you think I need to steam the squash first, then add it with the spinach? Cuz it will take longer, right? Hmm...

I would definately add the spinach in last.

steaming the squash may be a mistake too...might get too mushy.

 

[peachykeen]

Right, I'm logging off now, and I'm just going to wing it. Will let y'all know later how it turns out.

 

[sexy-girl]

hope it works out well ... i'll ask my dad how he used to do his next time i see him

 

[Killswitch]

I was going to suggest checking with Nora as she seems to have a keen knowledge of cooking, but she already appeared.

I will say that I know the stuff can stink up the house a ton.

I used to work with a bunch of indian dudes at a car wash when I was 16, and they used to "Brew" curry in the back room on a hotplate......you could smell it for days, and for miles.

Was funny too.....because they were Sieks a lot of them had the name Singh, and when you would yell out for Singh, 6 or so guys would turn and look.

I'd love to sample some of Noras cooking, but alas....I am sure it would be laced with arsenic.

 

[Guest]

Sorry Dave. I don't see your posts. It's not you. It's the long thread.

No offence.

 

[peachykeen]

Onions and garlic lightly frying and house smelling wonderful. All ingredients prepped and ready. Next update in 10 minutes (ish).

 

[Rambling Rose]

Don't skip the toasting your spices bit. Put the seeds and whatnot into a skillet and stir them briefly over a low to medium flame to bring out their character. Then grind them with a mortar and pestle or put them in a spice grinder.

I love curries.

 

[Guru]

 

[peachykeen]

Don't skip the toasting your spices bit. Put the seeds and whatnot into a skillet and stir them briefly over a low to medium flame to bring out their character. Then grind them with a mortar and pestle or put them in a spice grinder.

I love curries.

Yes, I did do that. Coriander seeds popping all over the kitchen LOL

 

[Rambling Rose]

Fun with spices!

 

[CelestialBody]

 

[peachykeen]

Well it's turning out a bit hotter than I anticipated - but that's not neccesarliy a bad thing, being a curry and all. And I realized I had some cucumber, some fresh mint and some yogurt, so I've made a nice cool raita to go with.

 

[CelestialBody]

 

[peachykeen]

Thanks for the suggestion CB but I'm just gonna sit here on my lazy ass and post while it simmers.

 

[CelestialBody]

 

[peachykeen]

MMMMMMMM

belly full of curry and Cobra


came out pretty well. I should have used a bit more of the non-hot spices though to brig out a more savoury undertone, but still, not bad, not bad at all!