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Chicken Curry Recipe - KBD Entertains



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ra_mom




 
 
    
 

Post Wed, Jul 15 2009, 11:16 am
I have a copy of the chicken curry recipe from Kosher by Design Entertains, and the recipe calls for 8 pieces of bone in chicken, preferably legs and thighs.
I am not sure if she means 8 legs and 8 thighs, or 8 legs and thighs (4 each).
Can someone who has this cookbook tell me if this recipe serves 4 or 8? I'd love to make this for supper tonight.
Thanks!
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Pickle Lady




 
 
    
 

Post Wed, Jul 15 2009, 11:19 am
the recipe call for 4 each. I can't see the recipe cerving more than 4.

We love that recipe in our house and I have switched around the recipe for our family. I have used beef instead of chicken and it was yum. I have also used pieces of chicken breasts and it was yum.
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SV




 
 
    
 

Post Wed, Jul 15 2009, 11:22 am
Could someone please post this recipe? I don't have KBD. Thanks!
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ra_mom




 
 
    
 

Post Wed, Jul 15 2009, 11:49 am
Thank you so much Pickle Lady!

Here's the recipe sv (I have it saved on my computer, so I'm just copying and pasting)

Chicken Curry

• 3 Tbsp margarine
• 1 large onion, halved and sliced
• 2 tsp Indian curry
• 2 tsp ground cumin
• 3 cloves garlic, minced
• 2 tsp fresh minced ginger
• 2 Idaho potatoes, peeled and cut into 1-inch cubes
• 10 baby carrots, sliced, or 2 carrots, peeled and sliced
• 8 pieces chicken, with bone and skin, preferably legs and thighs (1 chicken, cut up)
• 1 tsp chicken bouillon powder
• sea salt
• freshly ground black pepper

Select a large frying pan that has a cover and 2-3 inch high sides. Melt the margarine over medium heat. Add the onion slices. Cook until they are shiny and begin to soften, do not brown them or get color on them. Stir often. Add the curry and continue to cook, mixing the onions with the curry. You are trying to get all of the liquid from the onion to evaporate while you release the flavor of the curry and concentrate it into the onions. Add the cumin.
Add the garlic and ginger and cook for another 2-3 minutes.
Add the potatoes and carrots to the pan. Cook for 5 minutes.
Add the chicken and stir to coat with spices.
Add the bouillon and water just to cover the chicken.
Cover the pot and simmer for 1 hour. Add the salt and pepper to taste.


Last edited by ra_mom on Wed, Oct 24 2012, 8:29 pm; edited 1 time in total
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SV




 
 
    
 

Post Wed, Jul 15 2009, 12:19 pm
Thanks so much ra_mom. Two quick questions: Does it NEED to be indian curry, can it be just regular curry powder? And also, can I skip ginger?
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ra_mom




 
 
    
 

Post Wed, Jul 15 2009, 12:22 pm
SV wrote:
Thanks so much ra_mom. Two quick questions: Does it NEED to be indian curry, can it be just regular curry powder? And also, can I skip ginger?

I made this once before. You can use regular curry if you'd like. It does not have to be Indian. I happen to make my own, and I think the one I make is Indian style.
You can definitely leave the ginger out, but it does give it a nice flavor.


Last edited by ra_mom on Thu, Sep 06 2018, 12:35 am; edited 1 time in total
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mha3484




 
 
    
 

Post Wed, Mar 26 2014, 8:31 am
I would like to make this for shabbos this week. Do you serve any side dishes? Also how strong is the curry flavor?
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Pineapple




 
 
    
 

Post Wed, Mar 26 2014, 9:10 am
mha3484 wrote:
I would like to make this for shabbos this week. Do you serve any side dishes? Also how strong is the curry flavor?


Never made this but I would serve with rice

I assume its astrong flavors since you have more cumin added
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ra_mom




 
 
    
 

Post Wed, Mar 26 2014, 10:55 pm
Pineapple wrote:
Never made this but I would serve with rice

I assume its astrong flavors since you have more cumin added
Rice would be nice, but if you have no guests, it's really just a one pot meal.
If you like curry go for it, if you're unsure about curry still go for it, if you dislike curry don't try it Smile This recipe is more americanized in flavor than some other curry dishes.
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