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One Pot Chicken Curry Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 4 cloves garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1/2 – 1 teaspoon chili flakes
  • 1 tablespoon curry powder
  • 1 tablespoon grated ginger
  • 1 28 oz can tomatoes
  • 2 cups rice
  • 4 cups chicken broth
  • 6 chicken breasts cut into strips or cubes
  • 1 head cauliflower broken in flowerets
  • 1 lime
  • mango chutney optional

Directions

  1. Sauté onion and garlic in olive oil.
  2. When onions are softened, add all the spices. Cook for 30-60 seconds.
  3. Add the raw rice, tomatoes and chicken broth. Bring to a boil.
  4. Add the raw chicken.
  5. Cook on medium or medium low for 20 minutes.
  6. The last 8 minutes, add broken cauliflower to the top of the pan. Close the lid and continue to cook until cauliflower is done.
  7. Serve with fresh lime and mango chutney.

Broccoli Bisque Recipe

Ingredients

  • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
  • 4 cups Chicken broth
  • 1 medium onion
  • 2 tablespoons of  Butter
  • 1 teaspoon of Salt
  • 2 teaspoons of Curry powder (or less)
  • 1 dash of Pepper
  • 2 tablespoons of Lime juice
  • 8 Lemon slices, (optional)
  • 1/2 cups of Sour cream
  • 1 tablespoons of chives, snipped

Directions

  1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
  2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
  3. Stir in the lime juice.
  4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.

Thai Curried Shrimp Recipe

The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe.

Ingredients

  • 2 tb Oil
  • 3 Minced Garlic Cloves
  • 8 oz Shrimp, Shelled & Deveined
  • 1 ts Curry Powder
  • 2 tb Fish Sauce (Nam Pla)
  • 1 tb Oyster Sauce
  • 1 1/2 tb Sugar
  • 1/4 c  Slivered Green Bell Pepper
  • 1/4 c  Slivered Red Bell Pepper
  • 1/4 c  Sweet Basil Leaves
  • 1/4 c  Sliced Onions

Directions

  1. Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute.  Add all the other ingredients and cook for 2 minutes.
  2. Serve with steamed jasmine rice.

Guyanese Cheese Rolls Recipe

This is a traditional Guyanese delicacy and appetizer.  It’s relatively easy to make and is a way to bring a bit of Guyana to Saskatoon.

Ingredients

  • 1/2 cup salted butter (1 stick)
  • 1/2 cup Crisco (vegetable shortening)
  • 2 cups flour
  • 1 tsp salt
  • 1/4 tsp curry powder
  • 1/4 cup ice cold water
  • 8 oz sharp cheddar cheese (shredded)
  • 1/2 tsp mustard
  • 1 tsp pepper sauce (more if desired)
  • dash of garlic powder
  • dash of black pepper
  • dash of dry parsley flakes
  • egg whites for brushing edges
  • egg wash (1 egg + 1 tbsp water)

Directions

  1. Mix 1 tsp salt and 1/4 tsp curry powder into two cups all-purpose flour.
  2. Add 1 stick of salted butter and 1/2 cup Crisco vegetable shortening.
  3. With a pastry cutter, cut shortening and butter into flour until small pieces are formed throughout the dough.  Add about 1/4 cup ice cold water to the dough and knead slightly to form a ball.
  4. Place ball on plastic wrap, flatten and shape into a square.  Refrigerate for a couple hours or overnight.  Remove dough from fridge an hour before use so it can thaw.
  5. Preheat oven to 350 degrees. Shred cheese and mix in mustard, pepper sauce, garlic powder, black pepper, and parsley flakes, toss and set aside.
  6. Cut dough into 16 squares for thinner cheese rolls or 9 squares for thicker cheese rolls.  Flatten one square and roll into a rectangular shape.
  7. Brush edges of dough with egg whites. Fill a tablespoon or two on lower half, roll into center then add more cheese.  Seal edges.
  8. Place all cheese rolls on a baking sheet and brush the tops with egg wash.
  9. Bake for 15-18 minutes until rolls are golden brown.

*If you are nervous about the cheese oozing out of the rolls, you can pierce the tops with a fork to allow the steam to escape while baking.

Thai Curry Chicken in Coconut Milk Recipe

Ingredients:

  • 1 tbsp vegetable oil
  • 4 tbsp red curry paste
  • 3 boneless, skinless chicken breasts, cut into strips
  • 1 onion, coarsely chopped
  • 1 sweet red pepper, cut into thin strips
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • fresh cilantro or parsley for garnish

Directions

  1. In a large nonstick frying pan heat oil; stir-fry curry paste in oil for 30 seconds.
  2. Add chicken strips and stir for 3 minutes.
  3. Add onion and continue to stir for 1 minute, then add pepper strips and lemon rind. Stir-fry for 2 minutes or until onions are just beginning to soften.
  4. Stir in coconut milk, sauces and lemon juice. Bring to a boil and cook for 2 minutes or until chicken is fully cooked.

Serve over basmati rice. Garnish with fresh herbs. Serves 4

Green Vegetable Curry Recipe

Green Vegetable Curry RecipeIngredients

  • 1/2 lb. green beans, trimmed and cut in half
  • 1 head broccoli, cut into florets
  • 2 red peppers
  • 2 to 3 pkgs extra-firm tofu (each 350 g)
  • 2 tbsp vegetable oil
  • 1/4 to 1/3 cup green or red Thai curry paste or 2 tbsp red Thai curry powder
  • 4 green onions, chopped
  • 2 cans coconut milk (each 400 mL)
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 8 cups baby spinach
  • 2 tbsp lime juice
  • 1 cup chopped cilantro or 1/2 cup shredded fresh basil

Directions

  1. Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.
  2. Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
  3. Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.

The White House’s Turnip Curry Recipe

 

Ingredients

  • 2 tbsp coconut oil
  • 1 small onion, diced into ¼ inch size
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 (15 oz) can chickpeas, drained
  • 1 turnip, peeled and diced ½ inch
  • 1 red bell pepper, diced 1/2 inch
  • 1 lb French beans, cut into 1 inch
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable stock
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • ½ cup cilantro, chiffonade
  • 6 each whole wheat roti (optional)

Directions

  • In a medium sized saucepan, over a medium heat, drizzle the coconut oil.
  • Add the onion, ginger, garlic, cumin and curry powder. Stir until fragrant and the onion has turned translucent.
  • Add the turnip and let soften for about five minutes. Add the chickpeas, red bell pepper, French beans, tomato sauce, vegetable stock and coconut milk.
  • Season with salt and pepper and pepper flakes. Let simmer for about half an hour to a low heat, until the vegetables are tender the broth has thickened.
  • Adjust seasoning if necessary. Ladle into individual bowls and top with cilantro chiffonade. Served with a warmed roti.

Curry Pasta Recipe

A savory curry sauce over pasta of your choice.   This recipe is great for camping, since the only thing that needed refrigeration is the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly.  You may wish to double the sauce recipe and eat it with crusty bread to dip.

Ingredients

  • 1 can vegetable broth, chicken broth or beef broth
  • 1/2 cup butter, divided in half
  • 2 tablespoons curry powder (or more)
  • 1 package pasta (I used frozen ravioli)
  • 1 can unsweetened coconut cream (milk)
  • 1 baguette

Directions

  1. Start sauce first, as it needs to simmer to thicken.
  2. Pour the can of broth into a medium sized pot and start simmering it.
  3. Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
  4. Add the curry powder, whisking to make sure there are no lumps.
  5. Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
  6. In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
  7. When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
  8. Sample the sauce again to be sure the flavor is right for you.
  9. Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
  10. Serve the sauce over the pasta with a side of crusty bread to dip.

Thai Green Curry Shrimp with Asparagus Recipe

Thai Green Curry Shrimp with Asparagus RecipeIngredients

  • 2 Tbsp. cooking oil
  • 1 small onion, sliced
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 tsp. fresh ginger, peeled and minced
  • 2 garlic clove, minced
  • 3 Tbsp. Thai green curry paste (could also use red or yellow Thai curry paste)
  • 1 can (13 1/2 fl. oz./420 ml) unsweetened coconut milk
  • 1 cup chicken broth
  • 2 Tbsp. Asian fish sauce
  • 10-12 spears asparagus, blanched and trimmed in to 2-3-inch pieces
  • Cooked or raw shrimp, thawed and trimmed of tails
  • Thai or regular basil leaves
  • 1 lime, cut into wedges
  • Salt and pepper, to taste

Instructions

  1. Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 – 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
  2. Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. Finally, add cooked shrimp and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste.
  3. Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.

Curried BBQ Chicken Bowl Recipe

Here is a curried chicken bowl recipe that you may enjoy.  Fairly easy to make and everyone loves it.  Makes 4 servings.

Ingredients

Chicken

  • [50 mL] of your favorite barbecue sauce. 
  • [50 mL] plain Balkan-style yogurt
  • [10 mL] hot red curry paste, Indian style
  • [5 mL] gingerroot, grated
  • [450 g] boneless skinless chicken breasts

Assembly

  • [250 mL] basmati rice
  • [50 mL] Ranch Dressing 
  • [2 mL] hot red curry paste, Indian style
  • [50 mL] Toasted sliced almonds
  • [50 mL] raisins, soaked in warm water, drained
  • [50 mL]red pepper, small diced
  • [50 mL] scallions, small diced
  • [125 mL] English cucumbers, small diced
  • [50 mL] fresh cilantro leaves, coarsely chopped

Directions

  1. Whisk first 4 ingredients in bowl. Place chicken in full-size shallow hotel pan. Pour sauce mixture over chicken, turning to coat both sides in a resealable plastic bag. Cover. Refrigerate at least 2 hours or up to 12 hours.
  2. Remove chicken from marinade; discard marinade. Grill chicken on medium-high heat 3 to 4 min. on each side or until done (170°F [77°C]). Let rest, covered, 5 min. before slicing on the diagonal.
  3. Add rice to large saucepot with enough water to cover. Soak rice 30 min. Drain rice, rinse and return to saucepot. Add 2 cups water for trial recipe. Bring to boil on high heat; cover. Simmer on low heat 10 min. or until liquid is absorbed. Let stand, covered, 5 min. before serving.
  4. Mix dressing and curry paste until well blended. Refrigerate until ready to serve.
  5. For each serving: Combine 1 cup (250 mL) hot cooked rice and 1 Tbsp. each nuts, raisins, peppers and scallions. Spoon into serving bowl.
  6. Fan 100 g chicken slices on top of rice. Garnish with 2 Tbsp. 30 ml cucumbers, 15 ml dressing mixture and 15 mL cilantro.

For a milder flavour, substitute tandoori paste or mild curry paste for the hot red curry.