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Chicken Curry recipe
01-30-2012, 11:46 PM (This post was last modified: 06-23-2012 08:41 PM by Crow.)
Post: #1
I'm going to post a recipe of the dish I'm currently making.
I've made it before too, and I've gotta say it's lovely.

Ingredients:
2 pounds/1kg boneless chicken breast, cut into chunks. If it's not salted already, salt it good.
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons curry powder
1 tablespoon soy sauce (not necessary)
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1 teaspoon coarsely ground black pepper
Some oil, for the frying.
Steamed white rice, for serving

Directions
Mix the chicken with the remaining ingredients (except the rice) in a large pot, and put it in the refrigerator. Let them stay there for a couple of hours (or overnight). Then put some oil in the pot, and fry it on medium heat. Fry until the chicken is soft and easy to chew, but don't overdo it.

Wash a cup of rice well (put it in a bowl and refil it with water until the water is clean). Then put the rice in a pot with even floor(no curved in the middle), and place 2 cups of water in the pot, and some salt or a spice of your choice. Put the pot on medium to low heat. When it starts to boil, cover the pot completely and put it on lowest possible heat on which it can continue to boil. Don't pick up the lid for 20 minutes Don't even try to peek. You shouldn't allow the steam to escape. After 20 minutes, the rice should be done, so try it, if it's done, remove it from the heater and place it on a cold place (preferably outside) to cool down.
Then chop some onion in a pan, add some salt and oil, and put it on medium to high heat to fry. If you have fresh pepper, chop some before the onion, and after a few minutes of frying, add the onion. When the onion/pepper is soft, add the rice, and mix it well while it's frying. You don't need to fry it much at this point, once you've mixed it well, remove it from the heat and get to serving.

Serving
Simply put some of the rice and some of the curry chicken in your plate, in a manner of your choice, whether you want it mixed, separated, or anyway you like it. I prefer it separated.

Bon appetit Wink.

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01-31-2012, 12:01 AM
Post: #2
Great recipe LoL Smiling But i dont cook.
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01-31-2012, 12:01 AM
Post: #3
Thanks for the recipe but I gotta ask you, do you (two) eat anything else but chicken curry?? Tounge

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01-31-2012, 12:07 AM
Post: #4
(01-31-2012 12:01 AM)Svarog Wrote:  Thanks for the recipe but I gotta ask you, do you (two) eat anything else but chicken curry?? Tounge

Haha. Happy
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01-31-2012, 12:08 AM
Post: #5
(01-30-2012 11:46 PM)Crow Wrote:  I'm going to post a recipe of the dish I'm currently making.
I've made it before too, and I've gotta say it's lovely.

Ingredients:
2 pounds/1kg boneless chicken breast, cut into chunks. If it's not salted already, salt it good.
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons curry powder
1 tablespoon soy sauce (not necessary)
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1 teaspoon coarsely ground black pepper
Some oil, for the frying.
Steamed white rice, for serving

Directions
Mix the chicken with the remaining ingredients (except the rice) in a large pot, and put it in the refrigerator. Let them stay there for a couple of hours (or overnight). Then put some oil in the pot, and fry it on medium heat. Fry until the chicken is soft and easy to chew, but don't overdo it.

Wash a cup of rice well (put it in a bowl and refil it with water until the water is clean). Then put the rice in a pot with even floor(no curved in the middle), and place 1.5 cups of water in the pot, and some salt or a spice of your choice. Put the pot on medium to low heat. When it starts to boil, cover the pot completely and put it on lowest possible heat on which it can continue to boil. Don't pick up the lid for 20 minutes Don't even try to peek. You shouldn't allow the steam to escape. After 20 minutes, the rice should be done, so try it, if it's done, remove it from the heater and place it on a cold place (preferably outside) to cool down.
Then chop some onion in a pan, add some salt and oil, and put it on medium to high heat to fry. If you have fresh pepper, chop some before the onion, and after a few minutes of frying, add the onion. When the onion/pepper is soft, add the rice, and mix it well while it's frying. You don't need to fry it much at this point, once you've mixed it well, remove it from the heat and get to serving.

Serving
Simply put some of the rice and some of the curry chicken in your plate, in a manner of your choice, whether you want it mixed, separated, or anyway you like it. I prefer it separated.

Bon appetit Wink.


Is the cilantro leaves necessary? I don't like to use it much due to past mistakes ;D

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01-31-2012, 12:14 AM
Post: #6
Sounds tasty, I love cooking I might see if I have the needed ingridients and cook up a serving or two!
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01-31-2012, 12:40 AM
Post: #7
(01-31-2012 12:01 AM)Svarog Wrote:  Thanks for the recipe but I gotta ask you, do you (two) eat anything else but chicken curry?? Tounge

hmm... pizza?

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01-31-2012, 12:41 AM (This post was last modified: 01-31-2012 12:42 AM by Crow.)
Post: #8
(01-31-2012 12:08 AM)Chewy Wrote:  Is the cilantro leaves necessary? I don't like to use it much due to past mistakes ;D
Not really necessary, but I like using it.
What mistakes have you done with cilantro leaves? Smiling

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01-31-2012, 07:58 AM
Post: #9
Great recipe. I've had chicken curry many times before. Wink
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01-31-2012, 01:35 PM
Post: #10
(01-31-2012 12:41 AM)Crow Wrote:  
(01-31-2012 12:08 AM)Chewy Wrote:  Is the cilantro leaves necessary? I don't like to use it much due to past mistakes ;D
Not really necessary, but I like using it.
What mistakes have you done with cilantro leaves? Smiling

Adding to much, if you can imagine it, and when you get that taste in your mouth it is very overpowering.

Cilantro Leaves+Pasta=omg never again Tounge

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