How do you make a great curry{chicken} and a pot of home made soup scotch broth?
the best way to make a good curry chicken is to get the curry powder and season ur chicken and let sit for about 30 min with curry green onion pepper onion and all purpose seasoning get ur pot hot and brown ur chicken and then add all the other ingredience and the add a little water and cook until chicke3n is tender or as u like it to get the scotch broth make ur chicken stock from scratch but only thing when the chicken stock have been cooked for 4 hrs add scotch bonnet pepper to it cut hole in it before adding it to the broth
Try the following Thai Green Curry with Chicken 1 lb (450 g) cooked chicken, sliced into shreds 1 pint (600ml) coconut milk (you will need to buy two tins) For the green curry paste: 8 green bird eye chillies (whole) 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice 1 rounded teaspoon kaffir lime peel, pared and thinly shredded 7 thin slices Thai ginger (galangal) 1 heaped teaspoon coriander stalks, chopped ½ level teaspoon roasted ground cumin ½ level teaspoon roasted ground coriander 3 garlic cloves 5 Thai shallots peeled (or normal shallots if not available) 1 level teaspoon shrimp paste For the finished sauce: 3-4 level dessertspoons Thai fish sauce 1 level teaspoon palm sugar 3 level dessertspoons fresh green peppercorns (or preserved in brine) 7 kaffir lime leaves ½ mild red chilli, de-seeded and cut into hair-like shreds 1 oz (25 g) Thai basil leaves The curry paste can be made well ahead of time and there’s absolutely no work involved if y
Chicken curry Serves 4 Preparation time less than 30 mins Cooking time 1 to 2 hours To prepare this curry, you make a sauce from vegetables and spices first, then add the meat and stew it. The sauce is then thickened with yoghurt, and the sweetness of the curry is balanced with a little sour lime juice. Ingredients 4-6 medium tomatoes 1 medium onion 4 tbsp vegetable oil 3cm/1in piece root ginger 2 garlic cloves 1-2 mild green chillies 1 tsp ground coriander 1 tsp ground cumin ¼ tsp ground turmeric salt and freshly ground black pepper 100ml/3½fl oz water 1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks 2 tbsp yoghurt 1 lime (or lemon) a small bunch of coriander leaves cooked rice, to serve Method 1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are co
