HELP! I NEED A HEALTHY CHICKEN CURRY RECIPE!!!(8 Posts)
Can anyone please give me a healthy recipe for chicken curry please?? I am exceptionally bad at cooking and usually use jars of curry sauce. However i would like to see if dd (who is just over 2) will eat it but would like to try and make it from scratch so i know whats going in it!! Any advice please X
Sorry don't know one but like you would love to know if anyone has a healthy tasty recipe for curry?
Saw an interesting one on 'This Morning' It should be on their website.
if you let me know what type of curry you want to make then i can photo copy some out of my "healty curry cook book" and post them to you.....
Dh makes a nice chicken biryani. He uses chicken thighs and skins them.
First slice some onions. Soften them in oil and add some garlic a few minutes after putting the onion in. He also used to add a chopped, fresh chilli pre-DD, but now leaves it out. When the onion has softened, add some ground, fresh spices [we use a dedicated coffee grinder for grinding spices] (eg cumin, coriander, fenugreek, turmeric and cardamom seeds) and some mustard seeds. Cook for a few minutes, then add the chicken thighs and cook on a low heat for for about 45 mins-1 hour. You can add cashews at this point, if you are giving your children nuts. Meanwhile, cook the rice as follows: measure out the amount of rice you need (we use 12oz for me, DH and DD, who is 2). Rinse thoroughly and drain, to remove starch. Gently heat some oil in a saucepan and add about 5 cloves, 5 black peppercorns, 5 whole cardamoms, a small stick of cinnamon and a bayleaf. Add the rice and stir well. Then add just over double the volume of boiling water - eg 3/4 pint if you are using 12oz rice. Turn down low, cover with foil and put the lid on. Cook for 15 minutes, by which time the rice will have absorbed all the water. Just before serving, mix the rice well with the chicken. Add some sultanas or raisins. Sprinkle with fresh coriander leaves.
Annabel Karmel's Fruity Curried Chicken
I make this alot and my ds's love it (4 and 16 months). I just use chicken breasts.
1 chicken cut into about 8 pieces
salt and freshley ground black pepper
2 medium onions, peeled and chopped
2 tablespoons mild curry powder
6 tbsp tomato puree
900ml (1 1/2 pints) chicken stock
1 cooking apple, peeled and thinly sliced
1 large carrot, peeled and thinly sliced
2 lemon slices
75g (3oz) sultanas
1 bay leaf
1 dessertspoon brown sugar
Preheat oven to 180c-350f-gas4.
Trim any fat from the chicken and remove some of the skin. Coat the chicken with seasoned flour. Fry in the vegetable oil unti lightly golden, then drain on kitchen paper and place in a casserole dish.
Heat 30ml (2tbsp) of veg oil in a frying pan and saute the onion for about 10 mins or until softened but not coloured.
Stir in the curry powder and the tomato puree and continue to cook for 2 to 3 minutes. Stir in the 2 tablespoons of flour and stir in 300ml (1/2 pint) of the stock.
Add the apple, carrot, lemon slices, sultanas, bay leaf, brown sugar and the rest of the stock. Season with salt and pepper.
Pour the sauce over the chicken in the casserole, cover and cook in the oven for 1 hour.
Remove the lemon slices and bay leaf, take the chicken off the bone and cut into pieces.
It really is gorgeous!
Thanks for all your replies - I will try them all!! Thanks again X
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