What is a good authenic chicken curry recipe?

trinidad recipes but open for suggestionsWhat is a good authenic chicken curry recipe?
';Spicy Chicken Coconut Curry





Recipe courtesy Tyler Florence


Show: Food 911


Episode: Curry and Spice





3 tablespoons Ghee, recipe follows


2 medium onions, chopped


1-inch piece ginger, peeled and finely chopped


4 garlic cloves, finely chopped


2 tablespoons tomato paste


2 tablespoons Curry Powder, recipe follows


1 cinnamon stick


1 to 3 dried red chiles


Kosher salt and freshly ground black pepper


2 (15-ounce) cans unsweetened coconut milk


2 cups chicken stock


4 tomatoes, seeded and chopped


6 boneless, skinless chicken breasts, cut into 1-inch strips


1/4 cup cilantro leaves, plus more for garnish


1 lemon, juiced


Mint leaves, for garnish





Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.





Ghee:


1 pound unsalted butter





Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.





Yield: 1 1/2 cups





Curry Powder (Garam Masala):


2 tablespoons coriander seeds


1 tablespoon cumin seeds


1 tablespoon cardamom seeds


1 tablespoon whole black peppercorns


1 teaspoon fennel seeds


1 teaspoon mustard seeds


1/2 teaspoon whole cloves


2 dried red chiles, broken in pieces, seeds discarded


2 tablespoons turmeric





Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.





Yield: about 1/2 cup';What is a good authenic chicken curry recipe?
Do not eat Chicken.


Eat Lamb Curry.
Curry Chicken:





1录 hours 15 min prep


2-4 servings





1/4 cup butter


1/2 cup honey


2 tablespoons curry powder


1/4 cup Dijon mustard


4-6 boneless skinless chicken breasts





1. preheat oven to 350.


2. heat butter, honey, dijon mustard, and curry together in a pan.


3. place chicken in a baking dish and pour sauce over chicken.


4. bake for 50-55 mins.
3 tsp.curry powder


3 cloves garlic


1 slice hot yellow pepper


2 tomatoes


4 tbsp.cooking oil


1 sprig thyme


1 chicken - cut in desired sized pieces


1 bundle chives


1 sprig celery


1 onion


1 tsp. Angostura bitters





1 - Mince seasonings and add to chicken


2- Let marinate for 30 mins.


3- Heat oil in pot


4 - Mix curry powder with a few tablespoons water until smooth. Add to hot oil and cook for about 2-3 mins until dry


5 - Add chicken pieces and stir to coat in curry. Allow all liquids to dry out. Stir well occasionally.


6 - Add about 1/2 cup to 1 cup water depending on how much gravy you desire. Add bitters and salt to taste.





Hope you can find some curry powder from Trinidad. Bon appetit. Hope this authentic Trini curry turns out well for you. If you can find some 'chado beni' or cilantro and add to seasonings that would greatly improve the taste.
Green Curry Paste


Ingredients


1 tb Coriander seeds


1 tb Cumin seeds


6 Black peppercorns


3 2'; stalks Lemongrass


-incl the bulbs, chopped


1/2 c Cilantro leaves


1 2'; piece Fresh galangal


-(or ginger), peeled


1 ts Lime zest


8 Garlic cloves; peeled


4 Shallots; peeled


-coarsely chopped


12 Green chilies


-such as serranos


-seeds and stems removed


-halved


1/4 c Water


1 ts Salt





Preparation











Roast the coriander and cumin seeds for about 2 minutes in a dry








skillet. When they have cooled, grind to a fine powder in a spice








mill.

















Combine the roasted ground spices with all the remaining ingredients








in a food processor or blender and puree until a fine paste is formed.

















Pour the paste into an airtight container and refrigerate for up to








one month.

















This curry paste can be added to any other curry preparation. Just one








teaspoon will make other curries more flavorful, zesty and pungent.
I make an indian curry with tomatoes instead of the cream sauce.


1 lb chicken breast boneless skinless , cubed


1 28 oz can diced tomatoes


1 cup diced cooking onion


1 tbsp canola oil


1 tbsp curry powder


1 tsp chili powder


1/2 tsp ground ginger


1/2 tsp ground chili peppers


1/2 tsp ground black pepper


1/2 tsp salt


1/2 tsp ground allspice


Heat oil in saucepan and add onion. Saute til onions are softened. Mix spices together in a small dish and add to the onions and continue stirring til mixed and heat for about a min or so. Stir in the canned tomatoes and heat to a gentle boil. Stir in the chicken breast pieces and stir til mixed. Turn down the heat and simmer until the chicken is tender and the juice has reduced to a thick tomato paste. Serve over rice.


Makes 4 servings.