I need a simple curry recipe that doesn't need ginger or coconut milk?

I will probably be using leftover chicken for the meat, but we don't like ginger or coconut and I'm a bit stuck?I need a simple curry recipe that doesn't need ginger or coconut milk?
Lots of curry powder, whatever veg you like in a stir fry.





Add oil and curry powder to pan. Cook until the curry starts smelling good. Add the veg and saute. Then add 1 can of diced tomatoes with the liquid, stir, add leftover chicken, serve over rice. Hope you enjoy.I need a simple curry recipe that doesn't need ginger or coconut milk?
Thai green curry





Serves 4











Preparation time less than 30 mins





Cooking time 30 mins to 1 hour




















Ingredients


1 tbsp vegetable oil


2 tbsp green curry paste (according to taste)


1 tbsp soft dark brown sugar


1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)


750g/1陆lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)


6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)


400ml/14fl oz coconut milk


good shake of Thai fish sauce or light soy sauce


small handful of coriander, roughly chopped


陆-1 lime, juice only











Method


1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.


2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
you could use a jar of curry sauce
CHICKEN CURRY





4 whole chicken breasts


2 (10 oz.) pkgs. broccoli cuts, barely done


2 c. cream of chicken soup


1/2 c. grated sharp cheese


1 tsp. lemon juice


2 tsp. curry


1 c. mayonnaise


Grated rind of 1/2 lemon





Pam casserole. Bone chicken and leave in large pieces; place on bottom of casserole, layer broccoli next. Combine soup, lemon juice, curry, mayonnaise, and lemon rind. Add soup mixture as next layer. Repeat, chicken, broccoli, sauce. Sprinkle cheese on top. Bake at 350 degrees for 30 to 45 minutes.


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CURRIED CHICKEN RICE SALAD





1/2 c. mayonnaise


1 tbsp. milk


1 tsp. lemon juice


1/2 tsp. curry powder


1/8 tsp. salt


3 c. cooked chicken, chopped


1/2 c. chopped celery


2 tbsp. chopped pimento


Rice





Mix mayonnaise, milk, lemon juice, curry powder, and salt. Add chicken and celery; mix well. Mix rice and pimento. Layer chicken mixture and rice mixture into glass dish. Yield: 6 servings.


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CURRY CHICKEN CASSEROLE





1 cooked, chicken, boned


1 pkg. broccoli spears, cooked


2 cans cream of chicken soup or cream of mushroom soup


2 tbsp. mayonnaise


1/2-1 tsp. curry powder


1 tsp. lemon juice


Crisp bread crumbs


Grated cheese





Mix together soup, mayonnaise, curry powder and lemon juice. In a casserole dish, 9';x13';, layer broccoli on bottom, chicken, next, soup mixture. Sprinkle top with bread crumbs and cheese. Bake at 350 degrees for 25 to 30 minutes





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HONEY CURRY CHICKEN





8 pieces chicken


1/4 c. butter, melted


1/4 c. honey


1/4 c. prepared mustard


1/4 tsp. salt (eliminate for low salt diets)


1/2 tsp. to 1 tsp. curry powder





Combine butter, honey, mustard, salt and curry powder; stir well. remove skin from chicken. Place in lightly greased baking dish.


Bake uncovered at 350 degrees for 1 hour, basting occasionally. Good with rice!


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CHICKEN CURRY SALAD/WITH CASHEWS (very good!)





4 chicken breasts, cut into strips and sauteed


3 c. cooked rice, cooled


1 tsp. curry


1/4 c. soy sauce


2 tsp. mustard


1 tbsp. oil


1 tsp. garlic


1 c. mayonnaise


1/4 c. green onions


1 c. cashews





Cut chicken into strips, saute and set aside. Blend soy sauce, mustard, oil, curry, and garlic. Add chicken; toss and allow to stand for 1 hour chilled. Stir in rice, onions, and mayonnaise until desired consistency and chill.
take the left over chicken, add some more water to it so that it will allow the curry to sink in, then peel some potatoes and cut them into squares, then let everything cook until the potatoes cook. when it is done, take some roti shells and put some of the cooked potato and chicken into it then fold it up then eat!
Get a jar of Patak's curry paste! They're all delicious
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
http://www.robertsplace.ca/recipes/easyc鈥?/a>


http://www.asianonlinerecipes.com/online鈥?/a>





Make rice fry with veggies and tumeric with a tbsp of brown sugar and raisins
Hi, try www.currygang.com for fantastic curry recipes and ideas