catz Posted May 27, 2008 Report Share Posted May 27, 2008 Hallo!!Hoop iemand kan my help... ek soek n lekker maklike (verkieslik) chicken curry resep... het dit gegoogle, maar dis of te eksoties of te plain... so nou hoop ek maar iemand kan my n idee gee - anders is dit maar chicken en cook in sauce vanaand!!!Thanks! Quote Link to comment Share on other sites More sharing options...
Blossom Posted May 27, 2008 Report Share Posted May 27, 2008 Catz,Jy weet mos ek soek allerhande shortcuts met kos............. Jy weet hierdie butchers in die shopping centres met die mooi vleis? Daar is een in bykans elke shopping centre en dan is daar 'n Leonards ook. Hulle verkoop net hoender produkte. Fantasties!Jy kry 'n hoender kerrie by hulle te koop vir ongeveer $10 per kilo. Klaar in stukkies sonder vel en beentjies en in 'n wonderlik kerrie sous mengsel.Nou ja, ek braai een ui en 'n halwe capsicum in die wok en dan gooi ek die kerrie hoender by.( Jy kan 'n handvol gevriesde gemengde groete ook by sit, as jy wil)Roerbraai tot gaar, vat nie lank nie, sommer chop-chop.Bedien op spierwit rys wat in 'n pakkie kom en wat jy 90 sekondes microwave.Bedien saam met chutney en piesang skyfies.Jy het 'n maaltyd binne 'n half uur en almal dink jy is 'n bo baas kok. Ek vertel my man ek het dit self gemaak.....ek jok nie ek het dit self gemaak.Lekkerrrrrrrr! Quote Link to comment Share on other sites More sharing options...
catz Posted May 28, 2008 Author Report Share Posted May 28, 2008 Lol KD... hoe vinniger hoe beter!!! Ek weet nie van n Leonards nie... het nog nie by ons so iets gesien nie, maar gaan bietjie kyk by die ander "vleismense" in die sentrums vir daai hoender waarvan jy praat.My hoender is reeds gaar, so het ek toe maar sommer by Coles n bottel Tandori simmer sauce gekoop. handvol mushies, wortel en lekker chunky uie... en dit moet nou maar die job doen! Sommer op die lekker luiwees rys!Thanks! Quote Link to comment Share on other sites More sharing options...
psxkim Posted May 28, 2008 Report Share Posted May 28, 2008 Chicken Curry Ingredients1 kg of skinless chicken pieces2-3 tablespoons cooking oil1 med/large onion thinly sliced½ -1 tin peeled/sliced/chopped tomatoes (depending on your preference) 2 bay leaves4 cardamoms2 cloves2 medium sticks cinnamon3-4 cloves garlic (crushed) 1-1½ inches fresh ginger (crushed) 1 sprig curry leaves3 tablespoons Spice Emporium medium wet masala½ teaspoon turmeric powder1 teaspoon garum masala¾ teaspoon saltBunch fresh coriander (for garnishing) Optional: 1½ to 2 cups of peaspotatoesMethod1. Heat oil in a large pot. 2. When oil is hot, put cinnamon sticks, bay leaves, cloves and cardamoms into the oil for about 30 seconds until the aromas start to appear. 3. Add onions and cook very gently until they are soft and translucent – but not browned. Be careful the onions do not catch the bottom of the pan. 4. Then add the masala and the turmeric – again being careful that it does not catch the bottom of the pan. Cook gently for about a minute until the aromas of the powders start to rise. 5. Add the salt. 6. Then add the crushed garlic and ginger. Cook gently for a minute or so. 7. Add the tomatoes and stir until the tomatoes and the masala blends and a gravy appears. 8. Add the chicken and stir around well to coat the pieces. 9. If you want to add peas or potatoes, do so at this stage. 10. Cover and simmer very gently for 30-45 minutes (or until the chicken is cooked) stirring every so often. Be careful it does not catch. (if the curry seems a bit dry at this stage, add a half a cup of water) 11. When the chicken is tender and ready to serve, stir in a teaspoon of garum masala – this is used to enhance the flavour of the curry. 12. Sprinkle the curry with chopped coriander leaves for decoration and serve. ALTERNATE:Ingredients 30ml margarine 2 onions, sliced 1 Whole RAINBOW Chicken, jointed 750ml boiling water 30ml curry powder Quarter red pepper, finely chopped 30ml sugar 30ml cornflour 60ml apricot jam 30ml peach chutney juice and zest of 1 lemon Salt and pepper half cup milk Preparation Heat margarine in a large pot, add onions and fry until cooked. Add chicken pieces together with boiling water, simmer for about 30 minutes or until the chicken is tender. Mix curry powder, red pepper, sugar, cornflour, jam, chutney, lemon zest and juice, add to chicken. Season with salt and pepper and simmer for 10 minutes. Stir in the milk just before serving. Serve with chutney and rice. Quote Link to comment Share on other sites More sharing options...
catz Posted May 28, 2008 Author Report Share Posted May 28, 2008 Hmmmm thanks!!!Sounds YUMMY... will have to give it a try sometime!! Quote Link to comment Share on other sites More sharing options...
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