Post by feather on Dec 11, 2016 3:28:52 GMT
We made a butter chicken curry tonight, it is fantastic.
The recipe is the compilation of a dozen butter chicken recipes.
Marinade:
8 oz yogurt (or kefir)
in a food processor, process to a rough paste: 3 onions, 8 cloves of garlic, 1 inch of ginger, a large tablespoon of green curry paste (or red, or yellow).
Mix them together and add the chicken. Refrigerate for 15 minutes to 24 hours.
You can use breasts or thighs, with bones or boneless, no skin.
I took the skin off 3 big thighs, then cut each in three pieces, through the bone.
Gravy:
In a pan melt 4 tablespoons of butter and 1 ounce of olive oil.
Fry up:
1 large tablespoon of green curry paste (or red, or yellow).
1 and 1/2 tablespoons ground coriander (spice grinder)
1 teaspoon ground cumin
1 tablespoon turmeric (or curry powder like you buy in the midwest)
2 teaspoons paprika (sweet not hot)
fry until they are fragrant. add:
16 oz thick tomato sauce (or sauce w/paste or ketchup) (this gives the tangy taste)
cook until boiling, boil for 5 minutes
Add the chicken in the marinade, all of it.
(optional: 2 cubed zucchini--I like adding chunks of veggies)
Simmer for 30-45 minutes and the chicken is done.
Add 2 T sugar (or spenda)
Add 1/4 cup ground cashews (in spice grinder) (sweet thick and rich)
Simmer, and salt to taste, less is more. You can't un-add it later.
It was hot but not too hot, sweet, tangy, savory, delicious.
Serve with rice, or scoop with nan bread, or serve with quinoa.
This is for my curry friends! You can be one.
I can't say how nice the curry pastes on the market and make all the difference, there is lemon grass, galangal, chilies, some garlic, some ginger, in them and by carefully using a tablespoon or two, I can make it hot but not too hot for my midwesterner's not-hot tongue. It's the chilies that make it hot. For this recipe I used 2 large tablespoons full, that means heaping. We tasted it at the end of cooking and decided not to make it hotter but it wasn't TOO hot, it was 'just right' just like the baby bear said.
(optional to make it more interesting: add a little ground cloves and a little cinnamon, which we might try the next time) We'll definitely be having this again.
The recipe is the compilation of a dozen butter chicken recipes.
Marinade:
8 oz yogurt (or kefir)
in a food processor, process to a rough paste: 3 onions, 8 cloves of garlic, 1 inch of ginger, a large tablespoon of green curry paste (or red, or yellow).
Mix them together and add the chicken. Refrigerate for 15 minutes to 24 hours.
You can use breasts or thighs, with bones or boneless, no skin.
I took the skin off 3 big thighs, then cut each in three pieces, through the bone.
Gravy:
In a pan melt 4 tablespoons of butter and 1 ounce of olive oil.
Fry up:
1 large tablespoon of green curry paste (or red, or yellow).
1 and 1/2 tablespoons ground coriander (spice grinder)
1 teaspoon ground cumin
1 tablespoon turmeric (or curry powder like you buy in the midwest)
2 teaspoons paprika (sweet not hot)
fry until they are fragrant. add:
16 oz thick tomato sauce (or sauce w/paste or ketchup) (this gives the tangy taste)
cook until boiling, boil for 5 minutes
Add the chicken in the marinade, all of it.
(optional: 2 cubed zucchini--I like adding chunks of veggies)
Simmer for 30-45 minutes and the chicken is done.
Add 2 T sugar (or spenda)
Add 1/4 cup ground cashews (in spice grinder) (sweet thick and rich)
Simmer, and salt to taste, less is more. You can't un-add it later.
It was hot but not too hot, sweet, tangy, savory, delicious.
Serve with rice, or scoop with nan bread, or serve with quinoa.
This is for my curry friends! You can be one.
I can't say how nice the curry pastes on the market and make all the difference, there is lemon grass, galangal, chilies, some garlic, some ginger, in them and by carefully using a tablespoon or two, I can make it hot but not too hot for my midwesterner's not-hot tongue. It's the chilies that make it hot. For this recipe I used 2 large tablespoons full, that means heaping. We tasted it at the end of cooking and decided not to make it hotter but it wasn't TOO hot, it was 'just right' just like the baby bear said.
(optional to make it more interesting: add a little ground cloves and a little cinnamon, which we might try the next time) We'll definitely be having this again.