what is a simple chicken curry recipe for 1 person?

Question

it has obviously got to have rice, chicken, curry sauce , and im going to have peas in it.
how much of each ingredient do i need to put into each .
nd i have to make the curry sauce myself
i have 1 hour to do it in.

Answer 1

Chicken tikka masala - one serving



ingredients:

1 small sliced onion

1 medium skinless chicken breast

1dspn curry paste

200g canned tomatoes

1 rounded dspn natural yoghurt or fromage frais

50g dry weight rice (or however much you want!!)

method:

soften the onion in pan sprayed with oil (I use spray oil you could use small amount of olive oil), add the cubed chicken breast and brown. Stir in curry paste and tomatoes, stir and then simmer for 15-20 minutes. Remove from heat and stir in yoghurt/fromage frais and serve with the cooked rice



voile - lovely homemade chicken curry!!

Answer 2

Chicken curry







Serves 4







Preparation time less than 30 mins



Cooking time 1 to 2 hours











To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice.

Ingredients

4-6 medium tomatoes

1 medium onion

4 tbsp vegetable oil

3cm/1in piece root ginger

2 garlic cloves

1-2 mild green chillies

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ground turmeric

salt and freshly ground black pepper

100ml/3½fl oz water

1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks

2 tbsp yoghurt

1 lime (or lemon)

a small bunch of coriander leaves

cooked rice, to serve







Method

1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.

2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.

3. Meanwhile, peel and finely chop the ginger and the garlic.

4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.

5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.

6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.

7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.

8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.

9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.

Answer 3

Chicken Curry For One

Answer 4

Try this ...



MEAT CURRY



Serves 2



INGREDIENTS



375g of beef, chicken breasts or lamb

1 clove of garlic

2cm (1 inch) piece of fresh ginger

2 onions

2 tablespoons of sunflower oil

200g (½ a 400g tin) of plum tomatoes*

1 teaspoon of chilli powder

1 tablespoon of garam masala

½ a teaspoon of ground turmeric

250ml of water



METHOD



Chop the meat into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.



Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is cooked thoroughly. Stir frequently to stop it sticking.



Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.



Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric, and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.



ADDITIONS & ALTERATIONS



The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.



For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild Chicken Korma, also add a 50g sachet of creamed coconut. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.



* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Answer 5

Chicken Curry - Simple and Easy to make



Ingredients:

3 tbsp ghee (clarified butter), or oil

1 small onion, finely chopped

1 stick cinnamon

2 cardamom pods

4 cloves

1 tsp fennel seeds

1 inch piece root ginger, very finely chopped

2 garlic cloves, minced

1 tsp turmeric powder

1 tbsp ground coriander

¾ tsp chilli powder

1 tsp tomato paste

2 skinless chicken breasts, cubed

1 chopped tomato

1 tsp. plain yogurt or sour cream

a handful of cilantro leaves, chopped



Heat the ghee in a large heavy pan, add the chopped onion and fry till onion is transclucent.



Turn the heat to medium low, add the cinammon, cardamom, cloves and fennel seeds, stir for 5 minutes. Add the ginger and garlic and cook for another 5 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan. Then add the turmeric, ground coriander and chilli powder and fry gently for a minute. Add the tomato purée and stir in enough hot water to make a sauce. Bring to the boil and simmer, stirring occasionally for 20 minutes. Season with salt.



Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces until they turn white.



Add the chicken and chopped tomato, sour cream/yogurt to the sauce and simmer gently until the meat is soft and succulent.



Sprinkle with the coriander and serve with plain rice and yogurt.

Answer 6

1 pouch of micro rice,



curry sauce :- small tin of chopped toms, 2 tblsp of medium curry powder, 1 tsp mild chilli powder, 1 tblsp olive oil and small cup of chicken stock.



fry a copped onion and half a cup of frozen peas in the oil, add all the other ingredients except stock and cook to a paste. Now add the chicken and brown. Add the stock and cook to reduce.



hope this helps :)

Answer 7

I cannot be arsed to scale down the recipe for you. This is for 4 servings. Whole spices: 1 stick cinnamon (a few inches long), 2 black cardamoms, 4 cloves, 8 curry leaves 2 onions, finely chopped 2 tsp garlic paste, or 3 cloves garlic finely chopped 2 tsp ginger paste, or a suitable lump of chopped root ginger 1 tbsp creamed coconut Ground spices: 1 tsp tumeric (be VERY careful, it stains), 1 tsp cumin, 1/2 tsp garam masala, a good pinch of chilli powder (about 1/4 tsp). 3 tomatoes, finely chopped 150ml double cream About 600g chicken breasts, sliced up to bitesize chunks 1/2 cup water Fresh chopped coriander leaves to garnish Heat a few tbsp sunflower oil in a large frying pan or saucepan. Throw in your whole spices and allow them to cook for 30 seconds (the aroma should be great!). Add the onions in the pan, stir around well, then cover and allow them to cook for 5 minutes until soft, but not browning. Add the garlic, ginger and creamed coconut, stir in well. Add ground spices, stir and cook for a minute. Add the tomatoes, stir in really well and cook for a minute, then turn off the heat and allow it to cool. Once cooled a bit, stir in the cream until fully incorporated. Reheat again slowly, throw in the chicken and ensure it is covered by the sauce. Add the water, stir, cover and leave to cook for an hour, stirring occasionally. If the sauce hasn't reduced enough after an hour, cook for a while with the lid off. Serve with boiled basmati rice and/or nan bread. Garnish the curry with coriander leaves You can keep the curry in the fridge for 3 days. Reheat in a microwave (covered - you don't want to get that tumeric everywher!) or reheat in a balti dish in a hot oven, covered with foil.

Answer 8

This Site Might Help You.



RE:

what is a simple chicken curry recipe for 1 person?

it has obviously got to have rice, chicken, curry sauce , and im going to have peas in it.

how much of each ingredient do i need to put into each .

nd i have to make the curry sauce myself

i have 1 hour to do it in.

Answer 9

2 lb. chicken cut up

1/4 tsp. garlic powder

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/2 tsp. ground ginger

2 tbsp. plain yogurt

1 c. onions, chopped

2 tbsp. tomato paste

4 tbsp. cooking oil

2 tsp. salt

1 tsp. red pepper

1 sm. can mushrooms



Clean and wash the chicken. In a large, deep pan heat the oil. Add the onions and saute until golden brown. Add yogurt, tomato paste and all the spices. Let simmer on slow heat for 15 minutes, or until a thick paste has formed. Add chicken pieces and mushrooms. Let cook on medium heat for about 25 to 30 minutes until most of the liquid disappears. Serve with plain rice and bread. Note: You can use one box of frozen cut spinach instead of the mushrooms



DIVIDE THE RECIPE BY 2 IR ORDER TO GET ONE SERVING.



KISS,

VENUS

Answer 10

1 tin of good quality chopped tomatoe

2 tablespoons of curry paste (to your liking mild/medium/hot)

1 chicken fillet

Any veg of your choice...I like mushrooms, onions, red pepper.



Dice Chicken.

Fry in a little oil until cooked through.

Add veg and frozen peas.

Add tin of tomatoes.

Add curry paste.

Bring to boil.

Simmer for 20 minutes.

Boil rice for 10 minutes.

Serve and enjoy.



Tried and tested ...delicious.

Answer 11

INGREDIENTS

150 g skinless, boneless chicken breast halves - cut into bite-size pieces

5 ml fresh lemon juice

salt and pepper to taste

15 ml olive oil

0.7 g cumin seed

1/3 large onion, finely chopped

2/3 clove garlic, minced

0.6 g minced fresh ginger

1/3 (8 ounce) can peeled, chopped tomatoes

0.9 g chili powder

0.4 g ground turmeric

0.7 g garam masala

0.4 g ground cumin

0.3 g ground coriander

0.4 g paprika

15 ml plain yogurt

140 g potatoes, peeled and cut into 1 inch cubes

120 ml water

50 g tomato juice

fresh chopped cilantro, for garnish



In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.

Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.

Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Answer 12

Fruits have sugar, it's natural, but some fruits can even be bad for you. Veggies are a lot healthier, particularly the green ones.

Answer 13

Buy a jar and add it to cooked chicken if you want to do it in an hour!

Roy