Mild Or Hot All In One Oven Curry Food

MILD OR HOT ALL IN ONE OVEN CURRY

Steps:

• Chicken: Halve the chicken breasts lengthwise. Cut the halves into fingerthick pieces.
• Mix oil and curry paste and marinate chicken for at least 30 minutes. It can be marinated up to 24 hours in advance. The longer you marinate it, the better it will taste.
• Heat a nonstick skillet or wok (high heat) and add the chicken pieces but not the marinade left in the dish you marinated the chicken in as you will need it to toss your onions in it. However, most marinade will stick to the chicken which is ok. You don't need to add extra oil, as there should be enough oil in the marinade. Cook the chicken in a single layer without stirring for ca 40seconds on the first side; turn the chicken pieces and cook for only 30seconds on the second side. Transfer the chicken to a clean bowl.
• Preheat oven to 350F/180°C.
• Onion, spices, rice: Toss onions in dish with leftover marinade of the chicken. Heat oil in same skillet/wok you used for chicken. Fry onions on low heat for 4 minutes, stirring frequently. Add garlic, ginger, cinnamon stick and chili if using. Cook for another 2 minutes. Stir in washed and drained rice and cook for 1 minute. Take off heat and add raisins and transfer to a casserole dish with a lid or use a wok or wide pan with lid.
• Flavoured stock: Mix ingredients for flavoured stock and heat it. Check seasoning. When hot mix with rice and cover. Put in preheated oven.
• Cook for 20 minutes, then stir in cooked chicken and cherry tomatoes if using. Cook for another 10 minutes or until rice and chicken are done.
• Serve: Sprinkle each serving with coconut and top with lime wedge. The lime wedge is lovely if pressed over curry! Serve with sour cream aside if desired.

SUPER SIMPLE, SUPER QUICK CHICKEN CURRY AND RICE

Steps:

• Dissolve chicken base in hot water (skip this step if using stock).
• Pour dissolved base/stock in 2" deep pan.
• Add chicken to pan and place on medium-high heat.
• Add remaining ingredients EXCEPT rice.
• Cook chicken uncovered, stirring often to coat with spices.
• Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
• Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
• When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

FAMILY MEALS: MILD CHICKEN CURRY

Steps:

• Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
• Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
• Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.