What are some recipes with curry???!
What are some recipes with curry???
Answers:
SHRIMP CURRY
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste).
Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
Serve over hot rice.
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and my family enjoys it with boiled rice.
Source(s):
www.cooks.com
Curry Chicken Salad
(6 servings)
Ingredients
4 cups minced cooked chicken
1 cup minced celery
1/4 cup minced onion
1/4 cup minced pecans
1/4 cup minced cucumber
2 tablespoons mango chutney
1/4 cup mayonnaise
2 teaspoons hot curry powder
Salt and pepper
Directions
Mix together the chicken, celery, onion, pecans and cucumber in a
medium-sized bowl. Place all the remaining ingredients in a small bowl and stir until the curry powder is mixed through and the mixture
becomes a mustardy yellow. Add the mayonnaise mixture by
tablespoons to the chicken mixture. (The salad should not be too wet or too dry -- you may not need all of the mayonnaise mixture.) Adjust the seasonings, cover with plastic wrap, and chill for at least 1 hour. Serve chilled on a bed of lettuce or mounded in a hollowed-out pineapple half.
Curry Chicken with Coconut and Peanuts
6 servings 1 hour 15 min prep
2 lbs boneless skinless chicken
1 large onion
3 cloves garlic
2 tablespoons peanut oil
1 beef double bouillon cubes (Knorr)
3 tablespoons curry powder
1 tablespoon minced ginger
3 tablespoons peanut butter
1 tablespoon chopped cilantro
1 glass white wine
2 cups water
salt
white pepper
7 ounces coconut milk
cornstarch, and water to thicken (I use 1/4 cup water and 3 tablespoons cornstarch, about)
Cut chicken into cubes, and sprinkle with salt and pepper.
Slice onion in julienne, and mash garlic.
In a large wok, (or dutch oven if necessary), heat oil to just below smoking.
Add garlic and stirfry til golden, and quickly add onions, and stir.
When the onions begin to soften, add chicken, and stir fry until cooked through and browned a bit--liquid from chicken should all be evaporated.
Add wine and reduce a little, then add peanut butter, boullion, ginger, curry and cilantro.
Stir to coat well, and until peanut butter has melted.
Add water, and simmer about 15 minutes, or until flavors have blended well.
Add coconut milk and heat to just below boiling, then add cornstarch slurry to thicken as desired.
Serve over steamed rice, with chopped cilantro and peanuts to garnish.
I like it a bit spicy, so I also add chopped chilies, or cayenne to the dish.
be specific..what kind of curry u want to prepare..
Indian Mutton Curry Recipe
Ingredients
2 Tbsp butter or margarine
1 pound mutton or beef, trimmed and cubed
1 onion, sliced
2 potato, cut in 1-inch cubes
1 carrot, peeled and sliced
1 cup cauliflower florets
1 cup eggplant, cut in 1-inch cubes
3 cloves garlic, minced
2 fresh green chiles
2 Tbsp ground coriander
1 Tbsp chili powder
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp curry powder or to taste
1Tbsp mustard seed
1/2 cup white vinegar
3/4 cup coconut cream, diluted to 1-1/2 cups
Instructions
To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger. Stir constantly, then lower heat.
Add beef and vegetables. Saute until beef is browned , then add diluted coconut milk and vinegar. Simmer on very low heat until meat is nearly tender. When vegetables and meat are tender, add rice flour mixed with a little water and salt. Add more water if necessary.
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Japanese-style Chicken Curry Recipe
INGREDIENTS:
12 chicken legs
1 onion
1 clove garlic
1 clove fresh ginger root
1/4 lb Japanese curry roux
3 cups water
1/2 tsp curry powder
1 tsp salt
1/2 tsp pepper
*vegetable oil
PREPARATION:
Sprinkle salt, pepper, and curry powder in chicken legs. Slice onion thinly. Heat some oil in a pan and saute chopped ginger, garlic, and sliced onion. Add chicken legs in the pan and saute well. Pour water in the pan and simmer until chicken legs are softened. Add curry and stir lightly. Simmer for 5 minutes.