A straight forward healthy chicken curry recipe, please none that you have to marinate.?

1 1/2 lb skinless boneless chicken thighs (about 3 to 4)


1 teaspoon salt


2 tablespoons vegetable oil


3 garlic cloves, smashed and chopped


2 teaspoons curry powder (preferably Madras)


1/4 teaspoon cayenne


1 (13- to 14-oz) can unsweetened coconut milk


1 (14 1/2-oz) can stewed tomatoes


1/4 cup dried currants


1 (10-oz) package frozen whole baby okra


1/2 cup unsalted roasted cashews (3 oz), chopped





Accompaniment: jasmine or basmati rice


Pat chicken dry and sprinkle with 1/2 teaspoon salt.





Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate. Stir garlic, curry, and cayenne into fat in skillet, then add coconut milk, tomatoes with their juice, currants, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 15 to 20 minutes. Sprinkle with cashews.A straight forward healthy chicken curry recipe, please none that you have to marinate.?
Small tin of pineapple pieces drained, mushrooms chopped, your favourite curry sauce, Chicken breast skinned.


Brown chicken in a frying pan, make sauce, put all fruit veg and chicken into an oven dish, pore over sauce and put into a hot oven for 30 mins at 180C. Serve with basmati rice and fresh chopped coriander.


If you want the sauce sweeter or runnier just pour in some of the pineapple juice.A straight forward healthy chicken curry recipe, please none that you have to marinate.?
Throw in a pot to cook on the hob


Chicken broken up.(cooked) - maybe left overs!


Onions sliced


Mushrooms sliced


Garlic


Tin chopped toms of good quality.


Half the can (of toms) of water.


SHARWOODS curry powder is BEST. i use the hot one and only two curries per tub.


Bring to boil - simmer for half an hour.








That's the quickest and easiest I can come up with!


Good Luck my friend............XXXXXXXXX
Do a Thai curry.





Get 3 shallots, 5 hot chilles, 2 cloves of garlic, teaspoon each of corriander and cumin, juice of a lemon a splash of oil and blitz it into a paste.





Get cubed chicken fry when brown chuck in all the paste and fry for 2 mins. Add a can of coconut milk bring to the boil and serve with rice.





Simple and lovely.





Enjoy.
indian curry.


boil the chicken.


heat a generous amount of oil, and add onions. when the onions are brown and soft add 2 fresh tomoatoes that have been either chopped small or blended, alternatively add half a tin of chopped tomoatoes. keep stiring on a medium heat. add red chilli powder, salt, black pepper, curry powder and mix well. add the boiled chicken, mix well and simmer on low heat for 8 minutes. add finely chopped green chillies and corriander to garnish.





its great with boiled rice, bread, chapattis or naan