Blue Ribbon Curry Chicken

Blue Ribbon Curry Chicken

(a sweet curry with apple)

You will need:

1/4 cup butter
1 apple – peeled, cored and finely chopped
1/4 cup chopped onion
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 cup half-and-half cream
4 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
3 cups cubed skinless, boneless chicken

Directions:

1. Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the flour, chicken broth, and half-and-half, cooking until the sauce has thickened, about 5 minutes. Season with curry powder, salt, ground ginger, and cayenne pepper. Add the chicken, then cover and cook until the chicken is longer pink in the center, about 10 minutes.

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Black Pepper Goat Curry

Black Pepper Goat Curry

(serve with rasam and rice or rotis)

You will need:

1 teaspoon vegetable oil
1 onion, chopped
1/2 cup fresh curry leaves
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
1/2 cup water
3 tablespoons vegetable oil
2 onions, thinly sliced
2 inch piece ginger, minced
5 cloves garlic, minced
2 tablespoons cayenne pepper, or amount to taste
1 tablespoon salt
1 tablespoon ground turmeric
1/2 cup tomato paste
1 pound goat stew meat, cut into 1-inch cubes
1/2 cup water
Directions:

1. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes.

Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

2. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.

Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Bhindi Masala

Bhindi Masala (Spicy Okra Curry)

(serve with chappathy)

You will need:

4 cups okra, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon cumin seeds
1 onion, chopped
2 tomatoes, diced
1 teaspoon curry powder
1 teaspoon salt
Directions:

1. Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.

2. Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes.

Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt.

Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

Bengali Chicken Curry with Potatoes

Bengali Chicken Curry with Potatoes

You will need:

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves – cut into bite-size pieces
2 large red-skinned potatoes, chopped
1/2 cup fresh cilantro
Directions

1. Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes.

Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes.

Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

2. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes.

Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Beef and Spinach Curry

Beef and Spinach Curry

(A gorgeous curry bursting with a variety of flavours)

You will need:

2 tablespoons ghee (clarified butter)
2 cloves garlic, crushed
1 large onion, finely sliced
2 serrano peppers, thinly sliced
2 whole cloves, bruised
1 teaspoon garam masala
1 teaspoon ground coriander
1/2 teaspoon chill powder
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cubed
1 teaspoon salt
1 cup chopped tomatoes
2/3 cup coconut milk
1 (10 ounce) bag spinach
1 teaspoon lemon juice
Directions:

1. Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes.

Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.

2. Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.

3. Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

Batata Nu Shak (Potato Curry)

Batata Nu Shak (Potato Curry)

(Mild, vegetarian curry which can be served with rice or naan)

You will need:

2 tablespoons peanut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fennel seed
2 dried red chile peppers
1 pinch asafoetida powder
1 small onion, chopped
1 tablespoon grated fresh ginger root
1/2 teaspoon ground turmeric
1 tomato, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
4 cups peeled and cubed potatoes
2 cups water
1/2 teaspoon white sugar
salt to taste
1 teaspoon chickpea flour (besan) (optional)
2 tablespoons chopped fresh cilantro
Directions

1. Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes.

Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.

2. Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes.

The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

Basic Indian Curry with Paneer

Basic Indian Curry with Paneer

(Curry with cheese and frozen peas)

You will need:

1/4 cup olive oil
1 large yellow onion, chopped
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 serrano peppers, finely chopped
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon garam masala
3/4 teaspoon ground turmeric
1 (14.25 ounce) can tomato puree
1 tablespoon ketchup
8 ounces paneer, cubed (cottage cheese)
1 (16 ounce) package frozen peas, thawed
whipping cream or half-and-half to taste
Directions

1. Heat oil in a large pan over medium heat. Saute onions until lightly browned. Stir in garlic and ginger, and continue cooking for 1 minute more. Turn heat to low, add serrano peppers, and cook for an additional minute. Sprinkle in the chili powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.

2. Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes.

Basic Curry Sauce

Basic Curry Sauce

(quick and easy, great for a curry or even with chips as a snack!)

You will need:

2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
1 tablespoon minced fresh ginger root
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 tomatoes
2 serrano chile peppers, seeded
1/2 cup fresh cilantro
1/2 cup yogurt, whisked until smooth
3 cups water
Directions

1.Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes.

(Note: This is an important step; if onion is not cooked well, sauce will taste funny)

2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.

3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.

4. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro.

Add yogurt a little bit at a time, stirring constantly to avoid curdling.

5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil.

Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.

6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread.

To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Baingan Bharta (Eggplant Curry)

Baingan Bharta (Eggplant Curry)

(Serve over rice or Roti)

You will need:

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat.

Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Aloo Gobi Masala

Aloo Gobi Masala

(A vegan-friendly dish made from potatoes, cauliflower and spices)

You need:

1 head cauliflower, cut into 1-inch florets
3 potatoes, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon cumin seeds
2 tomatoes, diced
1 onion, chopped
1 teaspoon salt
1 teaspoon curry powder

Directions

1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside.

Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes.

Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.