need a nice receipe for a mild curry

[buz111]

would love any one out there to give me a simple receipe for mild curry, no chillies, plain but tasty.

 

[Fezzer]

Chicken n spinach curry

3 lbs chicken, jointed and skinned
1 teaspoon turmeric
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon chili powder
4 tablespoons oil
2 medium onions, chopped
1 inch piece fresh ginger, grated
3 garlic cloves, crushed
1 1/2 teaspoons salt
3 fluid ounces water
2 ounces butter
2 garlic cloves, chopped
8 curry leaves
1/2 teaspoon cumin seed
1/2 teaspoon fennel seed
2 dried red chilies, chopped
1 lb fresh spinach or 8 ounces frozen chopped spinach.
4 tablespoons plain yogurt
1/2 teaspoon garam masala
Change Measurements: US | Metric
Directions:Prep Time: 20 minsTotal Time: 1 1/4 hr
1.Cut the chicken so that the legs are separated from the thighs, cut each breast in two lengthwise.
2.Mix together in a bowl the turmeric, fennel, coriander and chili powder with 3 tbsp water to make a paste.
3.Heat the oil over medium heat and fry the onions, ginger and garlic, till the onions
are brown, 5 minutes.
4.Turn the heat to low and fry in the spice paste stir and cook for 5 minutes, To the bowl in which the spices were mixed add 3 tbsp water, stir to remove all traces of the spices and add the water to the pan. Stir and cook 3 minutes.
5.Turn the heat to medium and add the chicken, stir and fry for 4 minutes, till the chicken changes colour.
6.Add 1 tsp of the salt and the water, bring to the boil, cover with a lid, reduce the heat and simmer for 20 minutes.
7.Melt the butter in a separate pan and add the garlic, curry leaves, cumin, fennel and red chillies. Stir and add the spinach and 1/2 tsp salt. Fry for 5 minutes.
8.Add the spinach to the chicken mix well, cover the pan and cook for 20 minutes.
9.Mix in the yogurt and garam masala stir well to blend the yogurt with the chicken and spinach . Cook uncovered 6 minutes, stirring frequently. (I just use diced chicken breast instead of thighs, leave the red chillis out and reduce the chilli powder if you don't like it too hot oh and lay off the salt to start with, season at the end to your preference) this curry is gorgeous like a nice saag

 

[buz111]

thank you so much, sounds lovely and no coconut milk which I like, so I will def give it a go, thank you for taking the time to reply Fezzer.

 

[Fezzer]

Ya welcome mate, Enjoy!

 

[ean33]

• 3 tablespoons oil
• 1 red onion, thinly sliced
• salt, to taste
• 1 bay leaf
• 3 tablespoons water, divided
• 1 tablespoon turmeric
• 1/2 teaspoon chilli powder, or to taste
• 1/2 teaspoon paprika
• 2 tablespoons ground ginger
• 2 tablespoons minced garlic

• 1kg chicken breast chunks (or chicken thighs)
• 1 tomato, thinly sliced
• 1/4 teaspoon sugar
• 3 pods cardamom, lightly crushed
• 3 whole cloves
• 1 (5cm) cinnamon stick
• 1 tablespoon ghee
• 1 tablespoon ground coriander
• 1 large bunch fresh coriander, finely chopped

1. Heat the oil in a wok or casserole over high heat. Add 1/3 of the onion, sprinkle a little salt and fry for a few minutes, or until golden brown and crispy. Remove from oil and set aside on kitchen paper.
2. Add the bay leaf and the rest of the onions to the oil. Season with a little salt, and fry until golden brown. Add a spoonful of water and stir so that the onions break down – the water should turn a caramel colour. Add the turmeric, chilli, paprika, ginger and garlic; stir well. Reduce heat to medium high. When the fat leaves the sides, add a spoonful of water, and stir again.
3. Add the chicken and the sliced tomato. Season with salt and sugar; stir. Add the cardamom, cloves, cinnamon, ghee and a spoonful of water. Reduce heat to low, cover and simmer for 30 or 35 minutes.
4. Remove the lid, if there is water left in the pan, raise the heat to medium. Add the ground coriander and cook until all the water has evaporated (or you can leave as much sauce as you like).
5. Spoon onto serving plates and sprinkle with fresh coriander and the reserved fried onions. Serve with naan or basmati rice.

​reduce or increase spices to suit

 

[djb12345]

think i will try one of these as well

 

[layercake]

Folks I have some cracking recipes I will need to upload them will do tomorrow

 

[layercake]

Sorry for delay folks im unable to post the links could someone PM me and i will give them the links to post its to a dropbox with a good few receipes

 

[layercake]

https://dl.dropboxusercontent.com/u/88794345/Ashoka Recipes/Chicken Curry.jpg
chicken curry

https://dl.dropboxusercontent.com/u/88794345/Ashoka Recipes/Veg Pakora and Spiced Onions.jpg
veg pakora & spiced onions

https://dl.dropboxusercontent.com/u/88794345/Ashoka Recipes/Pilau Rice.jpg
pilau rice & chapatti

https://dl.dropboxusercontent.com/u/88794345/Ashoka Recipes/Popadom and Pakora Sauce.jpg
popadom & pakora sauce


https://dl.dropboxusercontent.com/u/88794345/Ashoka Recipes/Karahi Chicken Bhoona.doc
karahi chicken

 

[rolf1968]

1-1½ tsp coconut oil (weused Fushi) or sunflower oil1 large onion, finely chopped2 fat garlic cloves, crushed1cm fresh ginger, grated orfinely chopped1 tsp ground coriander1 tsp yellow mustard seed1 tsp garam masala½ tsp ground cumin1 x 500g pack chicken pieces(thighs and drumsticks), orthighs1 chicken stock cube1 cinnamon stick250g Greek yogurt, at roomtemperature2 tbsp sultanashandful chopped coriander, toserve

Heat the oil in a heavy-based pan. Fry the onions gently for 5 – 10mins until soft. Add the garlic, ginger, coriander, mustard seeds,garam masala and cumin and cook for 1 - 2 min allowing the aromasto release.

Add the chicken and cook for 10 mins over a gentle heat, flippingoccasionally and making sure the spices don’t catch. Pour in around300 ml boiling water until almost covering. Stir in the stock cube andcinnamon stick. Simmer for around 45 mins - 1 hour with the lid off sothere 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