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Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
" | |||
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"Jumping on "Oh please do, unlikely to be playing Where's Woody as not out today, so thought this would be a good alternative lol. X | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
"  | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
"Hi hun, nice to see you here, feel free to post your offerings lol xx | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
Hi hun, nice to see you here, feel free to post your offerings lol xx"This is exactly what my thread was about!! Missing the banter 
Anyway, I’m here to eat | |||
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"Anyone can copy and paste off cooking sites" That's actually one I use. I add lentils or veg to it sometimes too. Or it can be a vegetable curry without the chicken. It's just a basic recipe. | |||
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"Jumping on
Oh please do, unlikely to be playing Where's Woody as not out today, so thought this would be a good alternative lol. X"My breasts are frozen. Will have to defrost them . Will definitely be doing a curry this week though | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
Hi hun, nice to see you here, feel free to post your offerings lol xx
This is exactly what my thread was about!! Missing the banter
Anyway, I’m here to eat "At times like this, we need a knife and fork emoji. Feel free to join in with Where's Woody if you fancy a go lol x | |||
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"Jumping on
Oh please do, unlikely to be playing Where's Woody as not out today, so thought this would be a good alternative lol. X
My breasts are frozen. Will have to defrost them . Will definitely be doing a curry this week though"Ohh bad or good choice of words, not sure which?! Do you need those breasts warmed up?!  | |||
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 | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
Hi hun, nice to see you here, feel free to post your offerings lol xx
This is exactly what my thread was about!! Missing the banter
Anyway, I’m here to eat
At times like this, we need a knife and fork emoji. Feel free to join in with Where's Woody if you fancy a go lol x" | |||
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"Speed dial No 7,17,21, 43 Sorted "Pictoral evidence of this transgression of the rules needs to be supplied, young man. | |||
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"OK, of the back of another thread, post your recipes here. Just to add a little twist, let's also have a picture challenge with you and your curry recipe. Let's get cooking people.
Ingredients
6 spring onions
3 garlic cloves
2 tbsp vegetable oil
half a 400g tin chopped tomatoes
2 tbsp curry powder
1 tsp ground ginger
400g/14oz boneless skinless chicken thigh, cut into 2.5cm/1in pieces
100ml/3½fl oz Greek-style natural yoghurt, plus extra to serve
salt and pepper
To serve
200g/7oz long grain rice
Recipe tips
Method
Thinly slice the spring onions, reserving a handful of the sliced green parts for garnish. Peel and chop the garlic. Heat the oil in a large saucepan over a medium heat and cook the spring onions and garlic for a few minutes. Add the tomatoes, curry powder and ground ginger and cook for 3-4 minutes. If the pan gets dry add a splash of water and make sure the spices don't burn.
Add the chicken and cook for 5 minutes. Make sure all the chicken is coated and is beginning to brown on the sides.
Add 250ml/9fl oz water and bring to the boil. Reduce to a medium to low heat and cook for 10-15 minutes, or until the chicken is cooked through with no sign of pink juices in the middle of the pieces.
While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch. Drain the cloudy water away. Add clean water for cooking the rice. You need almost twice as much water as rice. (If you use a mug of rice, add a little less than two mugs of water). Bring to the boil then reduce the heat to a low simmer. Cover with a lid and cook very gently for 10 minutes. Remove from the heat and leave to stand with the lid on for 10 minutes. This will finish cooking the rice. Keeping the lid on is important, so none of the steam escapes.
Take the curry off the heat, stir in the yoghurt then season with salt and pepper. Serve the curry with the rice and garnish with a drizzle of yoghurt.
" tea sorted | |||
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"This one is healthy and perfect for Children. Onions diced Garlic Chicken Tikka/korma paste Sweet potato (small cubes) Coconut milk Fry the onions and garlic until soft, add chicken and paste stir until sealed add sweet potato and stir until soft. Add coconut milk and simmer on low until the sweet potato boils. Great thing is it takes minutes to prepare and once it's simmering you can leave it and just stir it. You can also add tomatoes/carrot whatever you like to it. I use sweet potato because it adds such a nice sweetness and consistency to the sauce. Was always a favourite when my boys were small and my youngest is 24 now and still requests it when he comes home "This sounds yummy too | |||
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"This one is healthy and perfect for Children. Onions diced Garlic Chicken Tikka/korma paste Sweet potato (small cubes) Coconut milk Fry the onions and garlic until soft, add chicken and paste stir until sealed add sweet potato and stir until soft. Add coconut milk and simmer on low until the sweet potato boils. Great thing is it takes minutes to prepare and once it's simmering you can leave it and just stir it. You can also add tomatoes/carrot whatever you like to it. I use sweet potato because it adds such a nice sweetness and consistency to the sauce. Was always a favourite when my boys were small and my youngest is 24 now and still requests it when he comes home
This sounds yummy too " | |||
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"Can we have a veggie curry recipe please "Onion rice. Which goes with any spicy meal. You need a grinder. Tsp of coriander,cumin seeds,whole pepper seeds, cloves, cardamoms etc. Learn as to use them for taste. Heat them in an open pan till they brown. Grind them. Thats your basic marsala mix. Add turmeric and/or chilli powder. Next deep fry 2 onions till they are soft and well done.throw in the spices to cook along, garlic , fresh chillies and kind of easy done veg. Your rice you can cook separate. or put in along with the onions and spice mix but add water. So its all become a kind of byriani. You can make deep fried crispy onions. Slice thin and coat in flour. Throw into hot oil and let them cook till crisp. Put these along with the onion rice. | |||
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"Can we have a veggie curry recipe please
Onion rice. Which goes with any spicy meal. You need a grinder.
Tsp of coriander,cumin seeds,whole pepper seeds, cloves, cardamoms etc. Learn as to use them for taste. Heat them in an open pan till they brown. Grind them. Thats your basic marsala mix. Add turmeric and/or chilli powder.
Next deep fry 2 onions till they are soft and well done.throw in the spices to cook along, garlic , fresh chillies and kind of easy done veg.
Your rice you can cook separate. or put in along with the onions and spice mix but add water.
So its all become a kind of byriani.
You can make deep fried crispy onions. Slice thin and coat in flour. Throw into hot oil and let them cook till crisp. Put these along with the onion rice.
"Ooh, well played sir. Xx | |||
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