Here's a recipe I like:

Margaret Gencher's curry

Shrimp or Chicken Curry...serves 4 to 6 people
2 lbs ( or a little more) pounds cooked and peeled shrimp
or 3 cups cut up cooked chicken breast
5 T butter
1/2 cup minced onion
6 T flour
1 cup chicken broth
2 1/2 teaspoons of curry powder ( I use Spice Island)
1 tsp salt
1 1/2 tsp sugar
1/4 tsp ( I like more) ground ginger
2 cups milk ...or 1/2 and 1/2..light cream
1 tsp fresh lemon juice.
Simmer onion in butter until tender and translucent, stir in the dry ingredients ( mix the spices with the flour)...slowly add the chicken broth whisking all the while, then the milk or cream....cook slowly stirring until thickened and no raw taste is left. Add the shrimp and heat through.
Serve over rice with Major Grey's chutney....

My MIL use to make the best Chicken Curry. She used the recipe in the "JOY of COOKING" cookbook.

Here's the recipe:
Remove the skin from 3 1/2 lbs chicken parts
Separate the legs into thighs and drumsticks; cut the breast half diagonally in half through the bone. Rinse the chicken and pat dry. Heat in a heavy, wide skillet over medium-high heat until shimmery:
2 Tbsp veggie oil
Add and cook, stirring occasionally, until
golden brown, 7 to 10 mins.
1 large onion thinly slices
Add and cook, stirring for 30 seconds:
2 tsp very finely minced garlic
2 tsp very finely minced peeled fresh ginger
1 1/2 tsp Garam Masala (you may use curry powder here to taste)
1 tsp ground turmeric
Add the chicken and cook, stirring, until the chicken loses its raw color, 2 to 3 mins. Stir in:
1/2 cup low-fat plain yogurt
Cook, stirring occasionally, over high heat until the liquid has reduced and thickened and the oil separates and pools, 3 to 5 mins.
Stir in:
1 cup water
2 tbsp chopped fresh cilantro
1 fresh Serrano or jalapeno pepper, quartered lengthwise
3/4 tsp salt
Reduce the heat so that the liquid bubbles gently, cover, and cook until the dark meat pieces release clear juices when pierced with a fork, 30 to 40 mins. Remove the chicken to a platter or wide bowl and cover to keep warm. If the sauce is thin and runny, uncover the pot and boil over high heat to reduce and thicken it. Pour over the chicken serve with hot cooked rice and a Mint-Cilantro Chutney. I have the recipe for that too.

Combine in a food processor or blender and puree, stopping to scrape down the sides as needed:
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
1/2 cup coarsely chopped onions
2 small scallions, cut into small pieces
3 fresh jalapeno peppers, seeded and cut into small pieces
3 tbsp water
1 1/2 tbsp fresh lemon juice
1/4 tsp salt
cover and refrigerate for up to 1 day

thanks Linda1 and Linda2...:-)

Both recipes look wonderful...LindaC - I actually saw the Major Grey's at the store and got some...

Scott will be a happy man! Thank you both.

Stacy

Stacy, I wish I'd seen your request earlier. I usually serve chicken curry with a potato cauliflower curry on the side.

Home Cookin Chapter: Recipes From Thibeault's Table

Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn
light brown, stirring constantly to prevent burning. Add garlic, ginger
and the spices. Continute cooking for a couple of minutes over low
heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.

Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower And Potatoes In A Spicy Curry Sauce
===============================================
1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
. Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and cumin seeds. Cook for a minute or two.
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth. Cover and
simmer until the vegetables are tender. Turn off heat and add chopped
coriander (cilantro leaves)

Stacy,

You may want to make sure the curry powder you have in East Indian curry powder.
I make authentic chicken curry and my recipe is similar to ann_t

Here is another recipe for chicken curry- it is more like chicken in red sauce.
Here is the recipe for Butter chicken:

Ingredients:
1. 2 pieces of chicken breast cut into cubes
2. Make a paste of 1.5 " ginger, 2-3 medium sized garlic pods, 3-4 green chillies( according to taste) , some coriander
3. 1.5 tbsp of lime or lemon juice
4. 1/4 tsp of turmeric
5. 1 tsp of red chilli powder or cayenne
6. 1/2 tsp of garam masala
7. pinch of red color powder
8. 2 tbsp of yoghurt
9. 4-5 tbsp of tomato paste ( this comes in small cans- you can get a pack of those at costco or any grocery store sell them in singles)

10. 1.5-2 tbsp soy sauce
11. Salt to taste ( soy sauce has lots of salt so add accordingly)
12. If you have you can add 1-2 tbsp tandoori paste or 1-2 tbsp butter chicken masala ( I have added both at the same time or omitted both it doesnÂt have much change in taste)
13. 2 tsp of curry powder
14. Sour cream

Marinate the cut pieces of chicken in 2-13 and keep it atleast for ½ an hour or more the better.

Since chicken breast is almost fat free, I am usually liberal with oil while sauting. Heat 3-4 tbsp oil in preferably an open pan. Add the pieces one at a time. Let it sizzle for atleast 4-5 minutes on one side and then turn. After turning let it cook for atleast 10-15 minutes without lid and without water. If you want, you can add more oil at this point.

Add 4-5 tbsp of water and let it cook thoroughly. Just before serving when you are ready to heat up, heat it up and at the end add 3-4 tbsp of sour cream and cook for 3-4 minutes( preferably whole but light also works, donÂt use fat free, it coddles up).

Sangeeta

I gave up on curry powder and even my own attempts to mix spices for curry. I have found curry paste to be far more flavorful and very close to what I consider authentic curry. Not that "authentic" mean anything with curry. I've got a curry cook book with a couple hundred different recipes for "curry" so there is considerable variation.

I like a hot spicy curry. My quick and fairly easy "curry" is to mix coconut milk with curry paste until I get the desired flavor intensity. A little dry coconut flakes makes an interesting addition. To that I add cooked chicken that has been deboned, defatted, and deskinned. Best is boiling the carcass of a bird I've smoked on the grill. The geletin that boils out of the bones gives the broth a hearty healthy smoothness. If the chicken is already cooked this can be put together in 30 minutes. The "curry" is then served over rice or lentils.

... and this is what the dish looks like when done. Looks like I added a few mushrooms that time and lots of shredded coconut.

...over rice
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... or lentils. Note tweaks of extra cumin and cayenne. Probably a couple dashes of fish sauce. Excuse the spoon but this bowl of curry was about to be eaten.
{{gwi:1525087}}

In college I lived with a HR student from India and this comes very close to curry as I was introduced to it. He did tell me that only Indian women can cook a proper curry because they spend all day working on it.

Also found that coconut juice works just as well as milk but give a different character to the finished curry. Both are excellent in my book. This also makes excellent shrimp curry and would probably work fine with many meats and vegtables as you might prefer or just happen to have.

: )
lyra

Btw.. great idea! Know now what I'm going to make for supper this weekend. Probably make a hamburger curry because that is what I have.

Chicken curry is very simple to make. The one I make is Thai style. I use yellow curry powder (Madras) for yellow curry and red curry paste for red curry. The neat thing about curry is that you only need to add a few additional ingredients because of everything in the curry. Be aware that there are literally hundreds of different curry mixtures. I don't follow a recipe but this is my basic technique.

Ingredients:

1) Boneless chicken breasts (about 2 lbs cubed)
2) Garlic ( I use about 2-3 TBL of minced)
3) 2 yellow onions chopped (you can substitute shallots)
4) 2 - 3 TBL of vegetable oil
5) Nam Pla (fish sauce) 3 TBL or to taste
6) Yellow curry powder or red curry paste (2-3 TBL)

Brown chicken in oil and set aside. Saute onions and garlic. Add curry. Add Nam Pla. Add about 1 cup of water. Add chicken. Simmer for 15 minutes. Serve with either rice or egg noodles.

I will usually add either bamboo shoots or snow peas while its simmering. Fresh green beans are also very good.

Depending on who's eating, I will also add hot chiles to the onion/garlic saute. I do enjoy spicy but this dish is good mild also.

Another variation is to simply add coconut milk to replace the water added above.

If you must, you can substitute soy for the fish sauce. But, it is not the same.

My kids love chicken curry.