Curry Chicken recipe?

I was looking for a curry chicken recipe, anyone know any please tell me thanks :)Curry Chicken recipe?
Chicken Curry


Ingredients:


1 (3 pound) whole chicken, skin removed and


cut into pieces


3 onions, chopped


1 teaspoon ground cinnamon


1 bay leaf


2 cloves crushed garlic


1/4 teaspoon ground ginger


1 teaspoon paprika 3 tablespoons curry powder


1/2 teaspoon white sugar


1/2 lemon, juiced


1/2 teaspoon cayenne pepper


1 tablespoon tomato paste


1 pinch salt


1/4 cup olive oil


water to cover





Directions:


1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.


2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.


3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.


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Coconut Curry Chicken and Peanuts


Ingredients:


2 tablespoons butter


2 tablespoons vegetable oil


2 sweet onions, thinly sliced


2 tablespoons curry powder, or to taste,


divided 4 skinless, boneless chicken breast halves,


cut into cubes


1/4 cup coconut milk, or more if desired


1/4 cup chopped peanuts





Directions:


1. Heat the butter and oil in a large skillet over medium heat until the butter is melted. Cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. Remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.


2. Place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. Return the onions to the skillet, and pour in the coconut milk. Simmer for about 15 minutes, until the sauce is thickened. Sprinkle with chopped peanuts.Curry Chicken recipe?
SERVES 8 (change servings and units)





Ingredients





* 1/4 lb desiccated coconut


* 1 pint boiling water


* 1 chicken (can use chicken pieces)


* 2 ounces butter or drippings


* 1 onion, finely chopped,


* 1 tablespoon curry powder


* 1 pinch clove, ground


* 1 pinch cinnamon, ground


* 1 teaspoon salt





Directions





1.





Put desiccated coconut to soak in a pint of boiling water for a couple of hours.


2.





Sieve and strain.


3.





Only the liquid is used.


4.





Cut up a chicken or use chicken pieces.


5





Melt butter or good dripping in pan, add finely chopped onion, curry powder, a pinch of ground cloves and cinnamon.


6.





Fry stirring constantly, till brown.


7.





Add chicken pieces and fry these until brown.


8.





Add salt, the warmed coconut liquid.


9.





Cover saucepan, and simmer gently till chicken is tender.
THAI GREEN CHICKEN CURRY





approx 750 gms chicken thigh or breast fillets


200 gms green beans


1 cup (250 mls) coconut cream





Green Curry Paste:





3 small fresh green chillies, chopped


2 cloves garlic, chopped


3 spring onions, chopped


1/4 cup chopped fresh lemon grass


1/4 cup chopped fresh coriander leaves


2 tblspns oil


2 tblspns water


1 teaspoon shrimp paste


1/2 teaspoon ground cumin


1/4 teaspoon ground turmeric





Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.


Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.





Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.





OR





CHICKEN CURRY (SRI LANKAN STYLE)





1 kg chicken breast


1 chopped onion


2 tsp olive oil


5-6 pieces of curry leaves


1 1/2 tsp chilli powder


1 tsp mustard seeds


3 tsp tomato sauce


3 cloves crushed garlic


1/2 tsp of crushed ginger


1 tsp chilli flakes


1 tsp curry powder


2 tsp salt


1 tsp sugar


3 cloves


3 cardamon cloves


1 stick of cinnamon


1 cup water


2 cups of coconut milk





Heat oil in a pan add garlic curry leaves and ginger fry them until colour changes then add the chopped onion fry them until golden brown. Add chicken, spices and water. Cook for 20 minutes. Add coconut milk add extra salt, if needed.





OR





SUPER EASY CHICKEN CURRY





1 1/2 tbsp green curry paste


1 can coconut milk


2 cups water


1 cube chicken base


1 small can bamboo shoots


8 fresh basil leaves (torn in half length ways)


2 large chicken breasts (cooked and thinly sliced)


4-5 Thai eggplant (cut in fourths)


salt, to taste (about 1/2 tsp)





Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.


Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.





Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.





Serves 4 large portions or 6 smaller portions





OR





JERK-CURRY CHICKEN WITH JASMINE RICE





3 pounds of boneless, skinless chicken breast


3 medium size white potatoes


2 medium size sweet potatoes/yams


1 large sweet or yellow onion


2 to 3 green onions


4 medium size carrots


4-6 tablespoons of mild ';Ocho Rios'; brand jerk-curry seasoning


(or mild curry powder and mild jerk powder mixed together)


sea salt or white table salt, to taste


garlic pepper, to taste


1 cup fresh frozen sweet yellow corn


1 medium size lime


1 teaspoon of ground ginger


3 tablespoons of extra virgin olive oil


1 tablespoon of peanut butter (Jif brand is perfect)


3 cups of jasmine white rice


cashews or peanuts for garnish





Cut chicken pieces into bite size strips put inside of plastic baggie and add jerk-curry powder. Distribute seasoning evenly throughout bag and let marinate for approximately 4-6 hours or over night. Dice up potatoes, yams, and carrots into hearty size pieces set aside in cold water. Dice up all onions. Add 3 tablespoons of extra virgin olive oil into a 5 quart pot, and chicken pieces. Cook over a medium heat. When half way done, add onions and green onions. Saut茅 until golden brown. Add in 3-4 cups of water, yams, potatoes, carrots and corn. Additional jerk-curry powder may be added, to your own taste.


Season with sea salt, garlic pepper, ginger and lime juice. After 30 minutes, stir in peanut butter, mixing well. Allow to cook another 10-15 minutes, until all vegetables are done. Prepare white rice; serve jerk-curry over rice.





Makes approximately 6-8 servings





OR





FRUITED CURRY CHICKEN SALAD WITH EQUAL





25% calorie reduction from traditional recipe.





Chicken Salad:





2 cups cubed cooked chicken breast


1 cup halved red seedless grapes


1 cup well drained canned pineapple chunks


2/3 cup thinly sliced celery


1/2 cup Orange Curry Mayonnaise


1/4 cup toasted slivered almonds





Combine all ingredients, except almonds. Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle almonds over top of salad.





Orange Curry Mayonnaise:





1 cup light or fat-free mayonnaise


1/2 cup orange juice concentrate, thawed*


2 tablespoons Equal庐 Spoonful**


2 to 3 tablespoons reduced-fat milk


1 1/2 teaspoons curry powder





Combine all ingredients, stirring with a wire whisk until blended. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.


Makes 6 servings.





* Make remainder of concentrate into orange juice.





** May substitute 3 packets Equal庐 sweetener.





OR





CHICKEN CURRY (MURGH MASALA)





8 pieces chi