Archive for the ‘Curry Recipes’ Category

Madras Beef Curry

This is a spicy beef curry dish that is relatively easy to make. It can be made from good quality cuts of meat or cheaper cuts if desired. I have made it with skirt steak and sirloin steak cut into stew meat but it can also be made from cheaper cuts of meat like chuck steak.

I have even made this recipe with key limes in place of the lemon. They are very tart like lemons and they have their own unique flavor. You can also add half and half lemon juice with lime juice. You can try different combinations of lemon juice and key lime or lime juices to vary the taste.

... Read More

Chicken Tikka Masala

Chicken tikka masala can be prepared quickly and easily in about 10 minutes or so with simmer sauce either pre-prepared and available in a jar from a grocery store or from simmer sauce made from scratch. It is a mild curry sauce made with tomatoes.

The recipe for making tikka masala simmer sauce from scratch can be found at this website. Please check the “Sauces and Dressings” section on the Recipe Index Page (a link to the Recipe Index is located on the main navigation menu at the top of the page).

... Read More

Vegetable Curry

Vegetable curry is made by sautéing ingredients in a pan and gradually adding them a little at a time, infusing flavor into the ingredients as they are added. Heat up a little vegetable oil and then lightly sauté the garlic. Next, add whole cumin seeds and allow them to brown very slightly (about a minute or so). Then add some chopped red onions. Cook for a few minutes and then add some tomato paste (and, optionally, some chopped, ripe tomato). To this mixture, add spices (coriander seed powder and turmeric) with a little water. This will make a curry paste that becomes the base for everything else added later.

Add the vegetables that need the longest cooking time first (carrots and green beans), followed by the chopped chili peppers a few minutes later. Next, add the delicate flavors that you don’t want to get cooked away too soon (fresh ginger and lime juice). The last vegetables added are the ones that need to be crunchy and not overcooked (cauliflower florets, broccoli florets and zuchchini). Don’t add too much water. Keep the water level low and turn the vegetables often to bring them into contact with the hot cooking water. Serve hot and fresh right away. ... Read More

Homemade Tikka Masala Sauce

Tikka masala is a mild curry sauce that you can use for simmering meat like chicken or turkey. Making chicken or turkey tikka masala is easy and convenient when you buy the tikka masala simmer sauce in a jar, because all you have to do is sear the meat, then add the simmer sauce and cook for about 7 or 8 minutes.

Tikka masala sauce in a jar usually contains heavy cream. With this recipe you can make your own homemade sauce and you can still use heavy cream or plain yogurt as a substitute. You can also use a cooking fat like butter or coconut oil to properly sauté the onions and to get the right flavor of the curry.  ... Read More

Vegetable Curry With Chicken

This is a basic vegetable curry recipe with chicken. The basic curry requires a little bit of vegetable oil for cooking, some chopped garlic, whole cumin seeds, red onions, tomatoes, mild green peppers, chopped ginger plus some turmeric root powder and some coriander powder. This is the basis for most any vegetable curry and takes about 6 to 8 minutes to cook thus far. Into this mixture you will add some vegetables. In this case I chose to add cauliflower, broccoli and yams. The vegetables require softening so they need to be cooked for about 25 to 30 minutes. Then I add some chicken cut into small pieces. Cook for another 5 minutes (don’t cook the chicken too much … you don’t want dry, hard chicken).

The basic idea for making curry is to have the ingredients all chopped up and prepared ahead of time. Start by sautéing chopped garlic in oil and gradually add each ingredient one after the other in a certain order, cooking each ingredient a little at a time. After sautéing the chopped garlic for a couple of minutes then you will add the whole cumin seeds. Cook them until the seeds are dark and the garlic is a very light tan color. Next, add the onions and cook them … you don’t want them brown., Next, add the tomatoes … this will slow it down because tomatoes will contain some water. The last ingredient before adding the vegetables is the chopped ginger. You don’t want to cook it too long and cook away the flavor … then you add the vegetables. You will probably need to add a little water for the vegetables. ... Read More

Ginger Turkey Curry with Brown Rice

This is a delicious curry recipe that is relatively easy to make. You will need some turkey stew meat (turkey breast with all the fat and skin removed), fresh ginger root, Anaheim chili pepper, onion, garlic, plain yogurt, fresh coriander (cilantro), chicken broth and some curry powder. We buy our curry powder by the pound because it is more economical than what is available in grocery stores.

This recipe makes about 4 servings. It can be served by itself, but is best when served over brown rice. This isn’t exactly a core food because it is made with a dairy product (yogurt) but it is still good. It is made with good, whole, natural foods.

Ingredients:

  • 2 cups sliced onions
  • 1 chopped green chili pepper (Anaheim chili)
  • 1 tbsp. fresh ginger root, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lb. turkey stew meat, bite sized pieces
  • 1 tbsp. curry powder
  • 1 cup chicken broth
  • 1/4 cup chopped coriander (cilantro)
  • 5 tbsp. plain yogurt
  • cooked brown rice

Start by cooking the brown rice. Use a rice cooker or tightly covered pot. While the rice is cooking, slice the onions into thin slices. For large onions, you can quarter them first. Chop the chili pepper, then finely chop the ginger and garlic (peel the ginger root before chopping). Add the sliced onions, chopped chili pepper, garlic and ginger to a large skillet along with a tbsp or two of coconut oil or butter, then cook over a medium flame until the onions are soft and slightly translucent (about 10 minutes). Add water if needed to keep from burning.

Cut the turkey into bite size pieces and add them to the skillet along with the curry powder. Mix thoroughly and cook for about 2 minutes until the curry is distributed evenly and the meat is slightly seared.

Add the chicken broth to the skillet, bring to a boil and simmer for about 5 minutes. Do not overcook the turkey.

When the chicken broth and curry are a smooth consistency, turn off the flame add the yogurt and coriander (cilantro), then stir to thoroughly mix everything.

Serve in bowls over brown rice.

Shown below is a photo of all the ingredients: starting in back and going left to right – chicken broth, plain yogurt, cliantro (coriander), curry powder, turkey meat, onion, garlic clove, ginger root and Anaheim chili pepper. Start by cooking the brown rice. I like to use a rice cooker.

Next, cut up all the vegetables. Start by slicing the onion. This is a large onion so I am going to cut into quarters first.

Slice the onion into thin slices. This recipe works better with sliced onions rather than chopped onions. It makes for a better texture.

Now all the onions are sliced up…

Next, prepare the chili pepper by removing all the seeds and ribs.

Start by cutting off the end, then by slicing the pepper down the middle.

Scrape out all the seeds and ribs by hand.

Slice each of the pepper halves into long thin slices.

Arrange the slices into a bunch, then chop the pepper into small chunks.

Now the pepper is all chopped up …

Measure out the curry powder into a dish.

Measure out a cup of chicken broth …

Chop up the fresh coriander (cilantro). Fresh coriander goes bad real fast even when kept in the refrigerator, so only buy as much as you need.

Measure out the chopped coriander into a dish and set aside for now …

… Same thing for the yogurt … measure it out into a dish and set it aside for now …

Next, chop up the garlic clove and fresh ginger root. Here I am using a chopper, but you can do it just as easily with a good chef’s knife. Peel the ginger first.

Now the garlic and ginger is all chopped up ….

Cut the turkey meat into small bit sized chunks.

Now the meat is all chopped up and ready to go …

Now that the vegetables and meat have all been sliced and chopped and all the ingredients have been set aside in dishes, it’s time to cook. Start by adding a little butter or coconut oil to the skillet and then add the onions, chili pepper, garlic and ginger.

Cook over a medium flame stirring occasionally with a wooden spoon. Cook for about 10 minutes or so until the onions are soft and translucent.

Next, add the turkey meat …

… followed immediately by the curry powder. Keep cooking over a medium flame.

Stir everything together until the curry is evenly distributed and the meat is slighty seared. This should take about 2 minutes. Don’t overcook or burn the turkey.

Then add the chicken broth …

Cook for another 5 minutes or so. Again, don’t overcook the turkey. Cook until the sauce is of a smooth consistency.

Now turn off the flame and add the yogurt and coriander.

Stir everything together until all is thoroughly mixed. Now it is ready to serve.

Place some cooked brown rice into a bowl.

Cover with a serving of the cooked ginger turkey curry.

Instant Brown Rice Curry

If you like brown rice and if you like curry dishes, then you can spice up a bowl of plain brown rice with a little curry powder and a dash of salt. It’s just a simple thing you can do to add a little variety.

Instant Brown Rice Curry

  • 1 cup cooked brown rice
  • 1/4 tsp curry powder
  • Dash salt

Add 1 cup cooked brown rice to bowl, then mix 1/4 tsp. curry powder and a dash of salt. Serve while hot.

Add a cup of fresh, cooked brown rice to a bowl and mix in 1/4 tsp of curry powder and a dash of salt. This is very quick and easy. If you like curry dishes, you should like this.