My Mothers Chicken Curry Recipes

MOM'S CHICKEN CURRY

Mom's Chicken Curry image

We love this dish. It is fast and easy, too! My mom would usually serve it with a variety of condiments to go on top like coconut, pineapple, raisins, bacon, peanuts, etc.

Provided by SweetsLady

Categories Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons butter
1/2 cup onion, minced
1 tablespoon curry powder
3 tablespoons flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon ginger
1 cup chicken broth
1 cup milk
4 cups cooked chicken, cut up
1 teaspoon lemon juice

Steps:

Saute onion in butter with curry powder.
Blend in flour and other seasonings.
Cook on low until smooth.
Stir in broth and milk slowly with whisk to make sure to get all the lumps out.
Bring to boil. Boil for one minute or until thickened while stirring.
Stir in chicken and lemon juice.
Serve over rice.
Enjoy!

MY MOTHER'S CHICKEN CURRY

My Mother's Chicken Curry image

Though my family imported their curry powder from Malaysia, you can use any kind you like. Each curry powder is different because there are so many different spices in it, usually 14 or more. Though the flavors are complex, it is a fast and easy meal to prepare.

Provided by Anita Lo

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
4 tablespoons curry powder, preferably Malaysian
6 bone-in, skin on chicken thighs, about 2 pounds
1 bay leaf
2 Idaho potatoes, peeled and cut into large pieces
3 tablespoons unsweetened coconut milk
kosher salt
Freshly ground black pepper

Steps:

Heat a large, heavy-bottomed pot over medium heat. Add the oil and onion and cook until the onions are soft and translucent, about 5 minutes. Add the curry powder and cook until fragrant, stirring constantly.
Add the chicken, bay leaf, and enough water to cover the chicken. Season with salt and bring to a boil. Reduce the heat and simmer until the chicken is cooked and tender, about 30 minutes.
Add the potatoes and coconut milk to the pot and simmer until the potatoes are tender, 5-10 minutes.
Season with salt and pepper. Serve with white rice. The curry can be stored in an airtight container in the refrigerator for up to 3 days.

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