anyone have a Chicken Curry recipe?

Unknown · January 2007

i stopped by a restaurant the other night and had some curry over rice. sure was good and i bet someone can do a great job on an egg. so how about it?
i have no idea where to start =[p]thanks in advance for the suggestions - we appreciate it
lori

Toy Man · January 2007

Read Barbara Fisher's Tigers and Strawberries food blog.[p]Or Madhur Jaffrey's 'From Curries to Kebabs' book.[p]Or Google curries[p]Or ask here.[p]Toy man - who likes curry but doesn't cook it - yet.

Richard · January 2007

Indian Food Lover,[p]This might work if you use chicken instead of pork.[p]Pork, Tenderloin, Oriental, Peanut-Curry, Ben Johnson

This twist on an asian theme will delight guests with a peanut-coconut-curry taste and a little heat to spice things up!
[p]Ingredients:
12 oz Pork Tenderloin (trim fat)
5 Tbs Coconut Cream
5 Tbs Peanut Butter (creamy or chunky)
1 tsp Thai Chili Paste or Crushed Red Pepper
1 1/2 tsp Curry Powder
3 Tbs Soy Sauce
1 Tbs Vinegar
1 Tbs Oil
1 tsp Ground Ginger

Preparation Directions:
1 Mix all ingredients minus the pork in a bowl until a smooth paste forms.
2 Use about a ¼ cup of the mixture to marinate the Pork tenderloin in overnight.
3 Save remainder of sauce in refrigerator to apply as sauce and for basting.
Cooking Directions:
1 Light your Egg and get her up to 350-400 degrees.
2 Place tenderloin on a V-rack with drip pan and hold your Egg at 300 degrees for about 45 minutes to an hour (until well done).
3 Meanwhile, divide your sauce in half. Use half to baste the pork with during the last 15-20 minutes, and the other half to heat up and serve as a sauce. You made need additional soy sauce to thin the sauce a little.
Special Instructions:
1 It may help to heat the sauce up to thin it out. Be careful not to heat it at too high a temp or to early as it will separate.
2 Another tip is add a tbsp or 2 of coconut milk if you have it on hand.

Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Ben Johnson chefbaj@yahoo.com[p]Source: BGE Forum, Ben Johnson

[p]

bobbyb · January 2007

Indian Food Lover,
This could be egged using a wok
Bob
*********************************
Kali Mirch Murg (Chicken Curry with Black Pepper)
by Monisha Bharadwaj[p]Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 20 minutes [p]Ingredients [p]2 tbsp sunflower oil
1 bay leaf
4 cloves
1 tsp black peppercorns, roughly crushed
1 tsp root ginger paste
1 tsp garlic paste
600g chicken fillet, cubed
1/2 tsp turmeric powder
1/2 tsp chilli powder
salt
300ml natural yogurt, whisked
boiled rice, to serve[p]For the tomato salad:
4 tomatoes, sliced
salt
squeeze of lemon juice
handful of fresh coriander leaves[p]
You will need: [p]Measuring spoons, pestle and mortar, cook's knives, chopping boards (plastic for chicken), juicer, wok, spatula [p]Method [p]1. Heat the sunflower oil in a wok. Add in the bay leaf, cloves and peppercorns. [p]2. Fry briefly, stirring, and add in the ginger and garlic pastes. [p]3. After 30 seconds, add in the chicken and mix well. [p]4. Add the turmeric, chilli powder and salt and allow the chicken to cook in its juices until cooked through. [p]5. Meanwhile, place the tomatoes in a serving dish. Season with a sprinkling of salt and lemon juice. Sprinkle with coriander leaves. [p]6. Stir the whisked yoghurt into the chicken, mixing well. [p]7. Heat the chicken curry through, check the seasoning and serve with boiled rice and the tomato salad.

anyone have a Chicken Curry recipe?

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