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Tell me how to make a great chicken curry(9 Posts)
... That's easy. I have chicken, onion, lentils, tomatoes, plenty of spices
It needs to be toddler friendly so happy for lots of spices but not spicy if you know what I mean!
I would fry up garlic, chopped onion, spices (cumin, chilli, ground coriander, asaphotedia if you have any), add the chicken, then tomatoes and maybe a squirt of tomato purée. Cover and leave to reduce.
My son (9) made this last week. We added some coconut milk and ground almonds at the end.
I wouldn't out much, if any chili in it if it's for a toddler, unless they're used to eating a bit of chili.
You could put a bit of paprika in if you have any.
If you cook the pulses with the chicken, to make a chicken and lentil curry, you may find you need extra liquid. A tin of tomatoes plus some water, or tomato puree diluted with water should do the trick. Otherwise, as above.
If you have time, it's great to make your own curry paste, very easy to do in a food processor (although not super authentic!). Jamie Oliver has some good recipes, just moderate the chilli and salt for a little one. If that's too much effort (and to be fair it is usually too much effort for me for a weekday dinner, I usually buy ready made curry pastes) then just use the same mix of spices as the paste but without blending them first.
Start by frying finely chopped onions, give them a good long slow fry, at least 10 mins and before if you have time. Don't brown them too much, aim for light golden but really soft. Then add finely chopped garlic, ginger and spices/spice paste, and cook off for c5 mins. Then add your chicken and brown off (time taken will vary depending on what cut you are using, thighs will take much longer than diced breast), then add your lentils and a tin of tomatoes and/or some stock or water to cover the mix. Bring to boil and then simmer til the sauce is reduced, the lentils are soft and the chicken cooked through, at least 20 mins. Add some more water if it gets dry at any point (lentils will absorb some)...
Thank you everyone I tried making a curry paste I blended up onions and garlic cloves and loads of spices it looks like a curry paste whether it will taste like one is another matter ha ha
Heat oil in a pan and put in a few whole cloves, cardamom and a cinnamon stick. Then add onions, garlic and ginger and fry for a bit. Add some chopped/sliced tomatoes and cook them down a little till they start to soften. Stick in the chicken, add salt and 1tsp turmeric (and a chili?). Stir and cover and cook on a low heat. If using potatoes add them too. Or par boil them and add them a bit later. Add some tomato puree halfway through. Keep covered and on a low heat till done. Yum.
This is how I make mine
Heat oil add chopped onions cook until pale golden brown add a small piece of butter then add either tinned tomatoes (blended) or a mixture of both tinned and fresh (again blended) turn down heat and cook for about 10 minutes
The add spices turmeric, salt, fresh green chillies, red chilli powder ginger/ garlic paste and dry coriander again cook on low heat until the oil rises to the top (usually about 15 minutes or so) then add the chicken Do not add water, cover with lid and let the meat cook it should release it’s own water, once chicken is cooked add a quarter glass of boiling water, bring to the boil and simmer for a few minutes,taste, then add coriander
If you want a dry curry, omit the water at the end
I use the basic recipe on mamtas kitchen website. Never fails.
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