Simple Curry Recipe not too many Ingredients?

Question

Never made curry before looking for a easy recipe, always get put of but the huge amount of ingredients - any ideas please

Answer 1

Here are some great recipes (you can double or half the recipe depending on what you want):



Goof Proof Coconut Curry Chicken

Yields: 2 servings



Chicken thighs simmer with green peppers, onion, cubed potatoes, coconut milk, and curry sauce. So easy to make, yet so darn tasty.



1 potato, cubed

1/2 pound chicken thighs, cut into pieces

2 tablespoons vegetable oil

1 green bell pepper, seeded and cubed

1 small onion, chopped

1/2 cup coconut milk

5 tablespoons curry sauce

1/2 teaspoon salt

1 cup water, divided

1 teaspoon cornstarch



Place cubed potatoes in a microwave-safe dish and heat in the microwave on High for 5 minutes.



Heat oil in a large skillet over medium heat. Place chicken in oil and cook to brown. Then stir in green peppers and onions; cook about 4 minutes. Stir in potato, coconut milk, curry sauce, salt, and 3/4 cup water.



Mix together cornstarch and 1/4 cup water. Stir into skillet, and simmer 10 minutes.



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Orange Chicken Curry

Serves 4 – 6



This is one of my husband's favorite dishes; he requests it for his birthday dinner every year. Try it soon!



1/2 cup flour

2 Tablespoon curry powder

1 Tablespoon olive oil

2 Tablespoon butter

4 boneless, skinless chicken breasts, cut into 1" pieces

1 green bell pepper, cut into 1" pieces

1 yellow bell pepper, cut into 1" pieces

1 onion, chopped

1/2 teaspoon salt

1/2 cup water

3/4 cup orange juice

1/2 cup heavy cream (you can use evaporated milk)



Chutney

Hot cooked rice

Currants

Toasted Coconut

Cashew pieces



In a shallow plate, mix flour and curry powder. Toss chicken pieces in this mixture to thoroughly coat. Heat large heavy skillet over medium high heat. Add oil and butter and let melt. Sauté chicken in this mixture until lightly brown, stirring frequently.



Add peppers, onion, salt, water, and orange juice. Cover and simmer over low heat for 10-15 minutes until chicken is thoroughly cooked. Add cream and cook and stir until heated. Serve over rice with all the accompaniments.



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Curried Chicken Thighs

Yields: 4 servings



2 tablespoons vegetable oil

1 tablespoon butter

6 chicken thighs

Salt and pepper

1 cup chopped onion

3 teaspoons curry powder

1/2 teaspoon cayenne

1 teaspoon cinnamon

1 dash ground ginger

1 teaspoon cumin

2 carrots, peeled and sliced on diagonal

1 1/2 cups low sodium chicken stock

1 cup broccoli florets

1/4 cup heavy cream

3/4 cup frozen peas



Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender.



Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice.



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Indian Curry Chicken



3 tablespoons tomato sauce

3 tablespoons plain yogurt

1 cup water

1 inch cube of ginger

2 tablespoons water

4 cloves garlic

1 cut-up, skinned chicken

2 bay leaves

3 tablespoons oil

1 cinnamon stick

5 cardamom pods (green if you can find them)

5 whole cloves

1 teaspoon hot pepper flakes

1 teaspoon turmeric

1 teaspoon salt

1/8 teaspoon pepper

1 tablespoons lemon juice



Mix the tomato sauce, yogurt and water and set aside. Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.



Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds. Add the garlic and ginger paste and the turmeric. Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.



Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Answer 2

Japanese curry is really simple and delish. You need to use a Japanese curry roux, you'll probably find them in your supermarket or at a asian supermarket. Use any vegetables you want (potatoes, onion, carrot, eggplant, zuchinni) and saute, boil, cook them first. Add them to a pot full of water and bring to the boil. Then add the appropriate amount of curry roux and keep on stirring until melted and smooth. Serve over. Japanese rice. You've got to try it, it's so yummy







Japanese Style Curry :



Ingredients - Serves 5 people



Water - 700ml

Oil or Butter - 1 tablespoon

Japanese curry sauce mix (cube) - Half a packet

Meat (Beef, lamb, chicken or prawn) - Suitable amount

Carrot - 3 pieces

Potato - 4 pieces

Onion - 2 pieces



Step 1 - Prepare:



In preparation, peal the vegetables, then cut the meat and vegetables into cubes, and chop the onions into small pieces as demonstrated in the picture below.



Step 2 - Add ingredients:



Add all the ingredients to a large saucepan or stewing pot, and cook for about 3 minutes, stirring the meat, vegetables and oils together until the onions are cooked through.



Step 3 - Cook through and simmer:



Add water to the pot and bring to the boil. Skim off the top layer that rises to the surface of the cooking water. Reduce the heat, cover and simmer until the meat and carrots are tender. This will take about 15 to 20 minutes.



Step 4 - Add sauce mix and serve:



Break the curry sauce mix cubes into pieces, and add to the mixture, stirring until completely melted. Simmer for 5 minutes, stirring constantly. Serve with rice or bread, and enjoy!



Tip: If you have milk, add a little. Adding milk to the curry makes the taste more mellow, but do not add too much otherwise you will lose the taste of the curry sauce.





Japanese Curry Recipe:::



Ingredients:



1 lb ground beef

4 medium potatoes, diced

3 carrots, diced

1 onion, diced

2 cloves garlic

4 C water

2 chicken or beef boullion cubes

5 Tbsp vegetable oil

1/4 C flour

4 Tbsp curry powder

1 tsp chili powder (optional)

2 Tsp salt (or to taste)

2 C short grain rice

4 C water



Directions:



In a large pot, heat 2 Tbsp of vegetable oil. Saute onion and garlic until softened.

Add the ground beef and cook until it is no longer pink.

Add the carrots and potatoes, stir a few times, and then add the water and boullion.

Bring to a boil, and simmer for 15-20 minutes.

While the meat is cooking, make a roux out of the remaining 3 Tbsp oil and the flour: heat oil in a medium skillet until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue.

Add curry powder and chili powder, using the back of the spatula to blend it into the roux. The mixture will be powdery and dry.

Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stiring constantly to form a smooth paste.

By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve.

Add salt.

Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender.

While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes.

Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl.

Notes:

1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly.

2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.

Answer 3

If you like Japanese style curry, you can buy pre-made curry base, which is sold in blocks like bouillon cubes. A single 4-cube tray makes a batch of curry. These are sold over in the Ethnic aisle of your grocery store, or at any Asian market.



To prepare, you'll need 1 large onion, 1lb of meat (chunks of chicken, pork, or beef) 2 medium carrots, and 1 large potato. Slice the onions, chop the meat and other vegetables into small bite-sized pieces.



Put some oil in a large pot, and put it over med. hi. heat. Add the onions and saute for a few minutes until soft. Add the meat, and cook until browned on the outside. Add the rest of the veggies and 3 cups of water. Increase the heat and bring to a boil. Add the curry cubes (half a package). Stir things around until the curry cube has melted. Lower the heat, and simmer for 20 minutes with the lid on. Stir every 5 minutes.



That's it. Optionally you can stir in half a can of coconut milk at this point. Serve over rice.

Answer 4

Curry basically means using spice. It could be just about anything.



A simple one I make is to cube potatoes, and boil them almost until they are done. Cut up some chicken breast into bite size pieces.



In a fry pan, fry garlic and onion. Add the meat, and fry.

While doing this, add spices. The base for Indian curry is Garham Masala. Use a bunch - 2-3 teaspoons or so. You can also add chilli powder, cumin, or whatever else you have/want. If you like it yellow, add tumeric.



When the chicken is done, add the potatoes, and stir it all around. When everything is hot and coated with spice, serve!



This is vary adaptable - you can use beef, and change the spices a bit (use mustard powder). I've done it with moose as well.



This basic idea is very adaptable. You can use rice instead of potato, or just the meat, and put it on rice or noodles, or, or, or....



The basics: garlic, onions, and garham masala.

You can add meat, vegetables (green/red/yellow peppers makes a very colourful dish), or basically whatever you like.

Answer 5

Ingredients:



4 thick slices of chicken breast

1 cup of skimmed white yoghurt (250 grams)

1 large onion, preferably red

1 garlic clove

1 large tablespoon of curry powder (adjust the quantity according to how spicy your powder is and to how you like it)

salt & pepper

flour

extra virgin olive oil

a knob of butter



Peel and crush the garlic clove with your hand and put it in a pan with 4 tablespoons of extra virgin olive oil and the knob of butter. Turn the heat on, at a high flame. Once the garlic has turned golden remove it from the pan. Chop the chicken into dices, dust them with flour and let it fry in the pan where the garlic was for around 6 minutes per side, without stirring - so that you get a nice, golden crust around it. Meanwhile cut the onion into thin slices and add it to the chicken once it is golden. Stir well. Once the onions have softened, season with salt and pepper, add the yoghurt and the curry powder. If the yoghurt is too creamy and thick, add some hot water. Stir thoroughly, turn the heat to a low flame, half cover and let cook slowly for aproximately 20 minutes, stirring occasionally. When everything turns creamy again, adjust with salt if necessary and serve with some steamed white basmati rice.

Answer 6

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 7

Curry is a spice......So maybe you are asking what type of Curry dish you can make, such as curried shrimp, curried chicken or even curried vegetables.



http://allrecipes.com/Recipe/Authentic-and-Easy-Shrimp-Curry/Detail.aspx

http://allrecipes.com/Recipe/Lemon-Chicken-Tenders/Detail.aspx

http://allrecipes.com/Recipe/Fruity-Curry-Chicken-Salad/Detail.aspx

Answer 8

JAPANESE Curry Sauce Recipe (Just a sauce)

4 servings

Ingredients:



* 2 Tbsp butter

* 1 onion, thinly sliced

* 1 tsp grated fresh ginger

* 1 tsp grated garlic

* 2 Tbsp flour

* 1 Tbsp curry powder

* 2 and 1/2 cup bouillon

* 1/2 tsp garam masala



Preparation:

Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 Tbsp of butter in a medium pot. Put flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion in the sauce. Simmer the sauce until thickened. Add garam masala at last.



OR



Simple Vegetable Curry



Ingredients

* 1 lg Onion; sliced

* 2 Cloves garlic; sliced

* 2 Tb Olive oil

* 2 Tb Madras curry paste

* OR to taste

* 1 1/4 c Frozen green peas; thawed

* 1 lg Potato; scrubbed and diced

* 1/2 lb Carrots; sliced

ABOUT 2 CUPS



* 1/2 lb Zucchini; diced

ABOUT 2 CUPS



* 1/4 lb Mushrooms; sliced

ABOUT 11/2 CUPS



Preparation



Soften the onion and garlic gently in the oil over low heat, covered with a lid, for 10 minutes. Stir occasionally. When they are soft, add the curry paste and stir for a few moments, then add the prepared vegetables. Toss until they are all well coated with the curried onion mixture. Cover tightly with a lid and cook over very low heat until the vegetables are tender, 30-40 minutes. (This steams the vegetables, bringing out all their flavors, and their juices are exuded so you don't need to add stock.) When they are cooked, remove from the heat and let stand until you are ready to eat -- this dish improves with waiting. Serve with plain or fried rice, and naan bread. Vary this recipe by changing the vegetables, you can use leeks, cauliflower, broccoli, green beans, snow peas, or corn. You can also add browned vegetarian "steak" chunks and let them heat through in the sauce for the last 10 minutes of cooking.



OR



Shrimp with Peas and Angel Hair Pasta



Ingredients



* 8 Scallions; Trimmed

* 2 Cloves Garlic

* 1 1-inch Piece of Fresh

* 1 lb Large Shrimp; Peeled and

* 1 tb Curry Powder

* 2 ts Canola or Olive Oil

* 1 1/2 c Frozen Peas

* 1 c Chicken Broth

* Salt & Pepper to Taste

* 1 Round measure Angel Hair





Preparation



Welcome to Pasta Greats week at Recipe-a-Day! You can file todays recipe under swift and simple as its readily prepared in about 30-minutes. If your cooking crew likes shrimp, peas and pasta this is the perfect meal that merits you maintain the ingredients in the cupboard and the freezer. Do so, and youll prepare it often with great ease. In a food processor or blender combine 7 of the scallions, garlic cloves and fresh ginger. Pulse mixture until finely chopped and set aside. Slice remaining scallion thinly and set aside. In a medium sized mixing bowl toss shrimp with about half of the curry powder. In a large non-stick skillet, heat 1 tsp. of oil over medium-high heat. Add shrimp and sear, stirring often until firm and pink, approximately 2 to 4-minutes. Transfer shrimp to serving plate. Meanwhile, prepare then drain the Angel Hair Pasta as directed on the package. Reduce the heat of the skillet to low and add remaining oil. Add reserved chopped scallion mixture and the rest of the curry powder. Cook, stirring often until fragrant, about 2-minutes. Add peas and broth to the skillet and increase the heat to medium-high to bring the mixture to a simmer. Cook until the peas are heated through, about 3 to 5-minutes. Add reserved shrimp and cook about a minute more to re-heat the shrimp through. Toss the shrimp and peas mixture with the cooked pasta. Season with salt and pepper to taste and garnish with reserved scallion slices. Serve warm with toasted garlic bread and Caesar Salad.