Kens Spicy Curry Chicken Recipes

Steps:

• In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
• Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
• Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.

Steps:

• Cook chicken in a hot pan coated with cooking spray till brown and tender. (If using prawns, you can stirfry them at this point till they turn pink, or you can wait till the end and just cook them in the sauce for a few minutes.) Remove from the pan and keep warm.
• Saute the garlic, curry powder, carrots, onion and capsicum for 4 - 5 minutes.
• Combine cornflour and water in a small bowl.
• Turn the heat way down low and stir in the milk, stock and cornflour/water mixture. Stir until sauce thickens. Return chicken to the pan and coat with the curry sauce.
• Serve over rice.
• NOTE: After a review stating this was "bland" I realised that Keen's Curry Powder (available in Australia) may be quite different from brands available overseas. Keen's brand curry powder has a fairly high salt content. You may need to add salt to this recipe if your curry powder is low in salt.

Steps:

• Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
• Stir in chicken broth, water chestnuts, bamboo shoots, bell pepper, mushrooms, and chicken. Season with fish sauce and basil. Simmer for 10 more minutes, or until chicken is cooked, yet still tender.