Fiona...share best curry recipe?

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Fiona...share best curry recipe?

Moms View Message Board: General Discussion: Archive February 2004: Fiona...share best curry recipe?

By Annie2 on Wednesday, February 11, 2004 - 11:46 pm:

I know this should go on the recipe board but traffic there can be slow...feel free to move
What is your absolute favorite meal to cook with curry? Maybe just for dh and you?
I love curry but it can be overpowering especially for kids.
Do you have a kid friendly recipe for chicken w/curry that the kids would like? I know you are a veg. but cook meat for dh.

Thanks and welcome here. You will love it.

By Bea on Thursday, February 12, 2004 - 12:45 am:

Hope I'm not barging in. This isn't a classic curried chicken recipe but it is flavored with curry and is mild enough for kids.

CHICKEN DIVAN

1 lg head broccoli cut into flowerets
2 c. boiled boned chicken
2 can cream of chicken soup
1 T. melted butter or margarine
1 c. mayonnaise
½ c. bread crumbs
1 tsp. lemon juice
1 tsp. curry powder
½ c. grated parmesan

Steam the broccoli until crisp/tender. Cover bottom of casserole with cooked drained broccoli. Cover broccoli with shredded chicken meat. Mix soup, mayonnaise, lemon juice and curry powder. Pour over Chicken. Sprinkle with a layer of grated cheese. Mix bread crumbs with butter. Cover casserole with crumb mixture. Cook at 400° about ½ hour or until bubbly. Serve with baked potato and salad.

By Kaye on Thursday, February 12, 2004 - 09:22 am:

I used to cook a pampered chef recipe that was boiled chicken, brocolli, cheese and curry in one of those cresent rings.

By Fionadeassis on Thursday, February 12, 2004 - 11:57 am:

You will hate this....but I don't cook with a recipe or measurements....so I will just write down what I do..

Take a pot and fry an onion add some garlic(with oil).As it is frying you add about 1/2 teaspoon of turmuric,1/2 teaspoon of chili powder,1/2 teaspoon of cumin,dash of cayenne(which is what makes curry too hot for people-that is why I put just a dash),salt to taste. If you have fresh ginger to grate in that is really good(I keep it in a baggy in the freezer and just take it out and grate a bit). Then you can fry in pieces of chicken if you want,and potatos,carrots,canned drained chickpeas,really, whatever veggy or meat you want. Add some water and let the whole thing come to a boil,then let it simmer for a while till everything is cooked. Taste it.Add more salt if needed. If it tastes too spicy or bitter you can add some plain yogurt to it(I always do because it makes it so creamy and rich.

If you like cilantro, then chop some up and throw it on top. Serve with rice.

The chicken....if it was small pieces I guess it would cook really fast.I would add stuff that is already cooked because,being a vegetarian,I am probably not the best person too judge when chicken is cooked or how long it takes to cook. Because I just use veggies and chickpeas I don't let the curry cook too long-usually about 1/2 hour.

Hope this helps. My kid hates curry and wouldn't touch it with a 10 foot pole-but then,he hates everthing.

By Eve on Thursday, February 12, 2004 - 01:31 pm:

Today, I am making Curried Pumpkin Soup...

3/4 cup chopped Spanish onion
2 teaspoons olive oil
2 1/2 teaspoons curry powder
salt and pepper to taste
4 cups reduced sodium, nonfat chicken or vegt. broth
1 15 oz can pumpkin
2 Idaho Potatoes, peeled and cut into 1-inche cubes
1/4 cup chopped fresh cilantro

Directions:
In a large saucepan, saute onion in oil 2 mintues. Add seasonings; stir to coat. Add broth, pumpkin and potatoes and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 mintues, until potatoes are tender. Remove from heat and stir in cilantro.

(I'm also going to try a little coconut milk in it too. This is a new recipe, so I'll let you know!

We love Chicken Divan in my house! I also make a Artichoke rice salad that is curried too!

By Fionadeassis on Thursday, February 12, 2004 - 04:10 pm:

the soup sounds sssssssssssssssooooooooooooo good! I love pumpkin!

fiona

By Bea on Thursday, February 12, 2004 - 11:52 pm:

Curried Butternut Soup

1 can chicken broth, reconstituted
2 medium butternut squash, peeled and seeded
2 medium white onions, peeled
1 large Granny Smith apple, peeled and cored
3 whole cloves
2 tsp. curry powder
3 drops red pepper sauce, (Tobasco)
1 cup heavy cream
1 cup milk
1/3 cup corn starch

Cut squash, onion and apple into small pieces. In a large pot bring broth to a boil. Add squash, onion, apple, curry and cloves. Lower heat and cover. Simmer about 1/2 hour or until vegetables are slightly tender. Pour pot contents into a blender and process until smooth. Return to pot. Add cream. Add 1/2 milk. Combine remaining milk and corn starch, stirring until smooth. Bring soup almost to a boil. Lower heat and slowly add milk mixture, a little at a time, stirring until smooth and thick. Do not over thicken. Makes 4-6 servings.

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