ISO:Curry Recipe(s)

[kirkbyky]

Ok--I finally bought some curry powder (yes-pathetic, I know.) I have never really used it in anything before. I usually sub garam masala instead. So, any idea's for a Newbie? I like spicy and am usually pretty adventurous, (just slow to the punch!:p )
TIA
Kyle Elizabeth Kirkby

[RobinC]

There was a recipe for a chicken curry stew in one of the Fall 2000 CL issues. It had lots of potatoes and was wonderful served over basmati rice. If I remember correcty it was in either the November or October 2000 issue. This recipe got a big thumbs up from my Indian friends.

[mandarin2j]

kirkbyky-

One of my Indian cookbooks, Curries Without Worries says that the term "curry" just means spice mixture, so I think garam masala counts as a curry. There are actual curry leaves that are called for in some recipes, but I think you're okay with using any recipe that calls for garam masala.

That said, I have a fantastic & simple chicken curry recipe from an Indian cooking class I took awhile back. I'll post it tonight or tomorrow. If you like cauliflower, I also have a good recipe for aloo gobi. Really the cauliflower is just a foil for the sauce, so even if you don't care much for cauliflower, you might like this.

[SQ]

I just did a search b/c I remember a thread where several curry recipes were posted. I didn't find the one big one, but I did find pages of curry threads. If you do a search just for the word "curry", you'll see what I mean. :)

[goldilocks]

This is on my list to try:

Chicken with Curried Mango Sauce

Ingredients
4 (4-ounce) skinned, boned chicken breast halves
1/2 teaspoon salt, divided
1 tablespoon vegetable oil, divided
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons grated peeled fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground coriander
2 garlic cloves, crushed
1-1/4 cups fat-free, less-sodium chicken broth
1-1/2 teaspoons cornstarch
1-1/3 cups cubed peeled mango (about 1 large)
2 cups hot cooked basmati rice
1/4 cup thinly sliced green onions
Directions
Sprinkle chicken with 1/4 teaspoon salt. Heat 1 teaspoon oil in a large nonstick skillet
over medium-high heat. Add the chicken; cook 3 minutes on each side or until done.
Remove from pan; keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add chopped onion and bell pepper;
saute 5 minutes, stirring occasionally. Add 1/4 teaspoon salt, ginger, curry, coriander,
and garlic, and saute 30 seconds. Combine broth and cornstarch, and add to pan.
Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in mango.
Spoon rice onto each of 4 plates; top with chicken. Spoon sauce over chicken; sprinkle with green onions.
Servings/Serving Size:
4 servings (serving size: 1 chicken breast half, 3/4 cup mango sauce, and 1/2 cup rice)

Nutrition Facts (per Serving):
335 calories, 41.5 g carbohydrates, 5.3 g fat, 522 mg sodium, 30.4 g protein, 49 g calcium, 2.4 g iron, 2.8 g fiber, 4.6 g iron

[Tina_B]

This is one of our favourites. My husband requests it all the time.

Supa Ya N Dizi (Curried Chicken-and-Banana Stew)

Recipe By : Cooking Light Jan/Feb 2001, p. 127
Serving Size : 12
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil -- divided
2 pounds skinless -- boneless chicken
breasts, cut into bite-size pieces
2 cups chopped celery
1 cup chopped red onion
5 garlic cloves -- minced
2 tablespoons curry powder
1 teaspoon black pepper
1-3 teaspoon ground red pepper
1/4 teaspoon salt
1 cup water
1/2 cup shredded sweetened coconut
2 cans fat-free -- (15.75 ounce)
less-sodium chicken broth
\2 (10-ounce) cans diced tomatoes with -- green chiles
undrained
2 cups sliced banana (about 2 large)

Heat 1 taspoon oil in a Dutch oven over medium high heat. Add chicken,
stirfry 12 minutes or until golden. Remove chicken from pan; set aside.

The key to this stew is to use very firm, almost green bananas.

Heat 1 teaspoon oil in pan. Add celery, onion, and garlic; sauge 3
minutes or until tender. Stir in curry powder, peppers, and salt; cook
1 minute. Stir in the water, coconut, broth, and tomatoes. Return
chicken to pan; bring to boil. Cover, reduce heat, and simmer 30
minutes. Stir in banana; simmer 10 minutes or until thoroughly heated.
Yield: 12 servings (serving size: 1 cup).
- - - - - - - - - - - - - - - - - -

NOTES : "The original version of this recipe wasn't healthy. It called
for frying a whole chicken, then adding more oil, but I was intrigued by
the combination of bananas, curry, and chicken. So I came up with this
low-fat version, which goes great with sourdough bread. The trick is to
use very firm, almost green bananas, and not to overcook them."

[Donna P]

This is a favorite of ours. It's from the Good Morning America Cut the Calories Cookbook:

* Exported from MasterCook *

Curried Chicken

Recipe By :Darla J. Dalhover, Cincinnati, Ohio
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C
2 teaspoons curry powder -- divided
1/2 teaspoon salt
1/8 teaspoon black pepper -- freshly ground
1 tablespoon vegetable oil
2 cups onion -- coarsely chopped
14 1/2 ounces diced tomato -- with juice
4 1/2 ounces green chiles
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup dry white wine -- or water
2 cups cooked white rice

Sprinkle chicken with mixture of 1/2 teaspoon curry powder, salt and the black pepper, rubbing seasonings in well.

Heat oil in large heavy skillet over moderately high heat. Add chicken and saute until golden brown, about 3-5 minutes each side. Remove chicken from pan.

Add more oil to pan if needed. Add onion and saute, stirring often, until wilted - about 5 minutes.

Add tomatoes, green chilies,wine, and remaining seasonings. Return chicken to pan. Cover and simmer until chicken is tender - about 20-30 minutes. Uncover and reduce liquids until saucy.

Serve over rice.

Description:
"Golden Chicken Breasts Simmered in a Rich, Spicy Tomato Sauce"
Source:
"Good Morning America Cut The Calories Cookbook"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 11g Total Fat; (19% calories from fat); 58g Protein; 41g Carbohydrate; 144mg Cholesterol; 418mg Sodium
Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This is delicious and spicy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Donna P]

This is a favorite of ours. It's from the Good Morning America Cut the Calories Cookbook:

* Exported from MasterCook *

Curried Chicken

Recipe By :Darla J. Dalhover, Cincinnati, Ohio
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast, no skin, no bone, R-T-C
2 teaspoons curry powder -- divided
1/2 teaspoon salt
1/8 teaspoon black pepper -- freshly ground
1 tablespoon vegetable oil
2 cups onion -- coarsely chopped
14 1/2 ounces diced tomato -- with juice
4 1/2 ounces green chiles
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup dry white wine -- or water
2 cups cooked white rice

Sprinkle chicken with mixture of 1/2 teaspoon curry powder, salt and the black pepper, rubbing seasonings in well.

Heat oil in large heavy skillet over moderately high heat. Add chicken and saute until golden brown, about 3-5 minutes each side. Remove chicken from pan.

Add more oil to pan if needed. Add onion and saute, stirring often, until wilted - about 5 minutes.

Add tomatoes, green chilies,wine, and remaining seasonings. Return chicken to pan. Cover and simmer until chicken is tender - about 20-30 minutes. Uncover and reduce liquids until saucy.

Serve over rice.

Description:
"Golden Chicken Breasts Simmered in a Rich, Spicy Tomato Sauce"
Source:
"Good Morning America Cut The Calories Cookbook"

- - - - - - - - - - - - - - - - - - -

Per serving: 507 Calories (kcal); 11g Total Fat; (19% calories from fat); 58g Protein; 41g Carbohydrate; 144mg Cholesterol; 418mg Sodium
Food Exchanges: 2 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : This is delicious and spicy.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[mandarin2j]

Well, I was mistaken about curry just meaning "spice blend." According to my book, it describes a particular type of dish (food, not ceramic!) rather than a type of spice. It was masala that means "spice blend." However, I still think you don't need to feel plain Jane about using garam masala. That's a pretty advanced pantry item, IMO.

Here are a couple of my favorite curries:

SIMPLE CHICKEN CURRY

6 tbs. oil
1 tbs. black mustard seeds
1 tbs. fenugreek seeds
6 whole cloves
1.5 tbs. mashed garlic
3 tsp. garam masala
1.5 tsp. sea salt
1/4 c. chopped cilantro
1/3 c. chopped onion
1 tsp. cumin seeds
6 pods cardamom seeds, crushed
1 tbs. fresh ground ginger
1.5 tsp. tumeric
3 c. boneless chicken, in bite size pieces
1 tomato, cubed

To prepare ginger: Slice ginger root against the fiber, add a small amount of oil & water, blend 'till chunky like minced garlic.
To prepare cardamom pods: Place pods in an unoiled pan over medium heat. Shake pan to encourage even browning. When pods are mostly brown or light brown, they are ready. Once roasted, they should be brittle & easy to pop open. Place the seeds inside in a mortar & grind till fine. Discard pods.

In a pot, heat oil over medium heat. (Pot should be large enough to make it easy to stir the chicken well while it's being cooked). Add onion, mustard seeds, cumin, fenugreek seed, cardamom, and cloves. Cook a few minutes until onion turns golden. Add ginger, garlic, garam masala, tumeric, and chicken and stir well. When chicken is coated with masala, add salt. Cook for about 20 minutes, covered, stirring occasionally. If the mixture begins to stick, slowly add enough water to scrape mixture off the bottom of the pan. Add tomato and cook for another 5 minutes. You could add 1/2 cup hot water if you would like to have gravy. Cook 5-7 minutes more if you add water.

POTATO AND CAULIFLOWER CURRY (ALOO GOBI)

6 tbs. oil
1 tsp. cumin seed
1 tsp. fenugreek seeds
1 tbs. tumeric
4 medium russet potatoes, cubed
1 tsp. cayenne pepper (or to taste)
1 large tomato, cubed
1/4 c. chopped onion
1 tsp. black mustard seed
1.5 tbs. mashed garlic
1 tbs. freshly ground ginger
1 tsp. garam masala
1/2 large cauliflower, cut into bite sized pieces
1 tbs. sea salt

In a large frying pan, heat oil on medium heat. Add onions, cumin, mustard seed, fenugreek, garlic and ginger (prepare ginger as indicated for chicken curry recipe above). Cook for 5 minutes. Add tumeric, garam masala, potatoes, cauliflower, cayenne pepper, and salt. Cook for about 15 minutes, covered, stirring occasionally. Slowly add enough hot water to the mixture to scrape it off the pan if it begins to stick. Add tomato and cook for another 10 minutes or until potato is tender.

[tovie]

I usually add a cooked potato or two to this. I also at least double the spices and add a hot pepper cause it just isn't hot enough for me.

Curried Lentils with Eggplant and Mushrooms

1 cup lentils
4 cups broth (chicken, beef, whatever, I like to use vegetable boullion)
1 Tbs oil
1 clove garlic, minced
1 Tbs grated fresh ginger
1 yellow onion, diced
1/2 red bell pepper, diced
2 cups diced eggplant
2 cups sliced mushrooms
1 tsp curry powder
1/4 tsp cinnamon
1/2 tsp turmeric
1 tsp lemon zest
salt and pepper to taste

Simmer lentils in broth until tender. Remove from heat and let sit in liquid until needed. Heat oil in skillet. Saute garlic, ginger, onion and pepper until tender, about 6-8 minutes. Stir in eggplant, mushrooms and spices. Cook 5 minutes. Drain lentils, reserving liquid, and add to eggplant mixture. Add enough of reserved liquid to moisten well. Cover and cook over low heat until eggplant is tender, about 30 minutes.

[Ohioan]

Here's my all-time favorite easy curry. It's very adaptable -- I often throw in other spices such as ajwain seeds, fenugreek, etc., to vary the flavoring -- so you can also make it with your new curry powder, substituting it for the spices that start the recipe off. You can also throw in other vegetables, but don't omit the onions, garlic, and carrots, which give the dal its richness.

As always, I've scaled the recipe for one, so multiply it by as many portions as you need. It's a huge portion, though. All you'll need to go with it is some basmati rice and a cool salad or other greens.

Cheers,
Phoebe


Easy Vegetable Dal

Recipe By :Rose Elliot
Serving Size : 1

1/2 c red lentils
1 slice ginger root
1/4 tsp turmeric
1/2 tsp cumin seed
1/2 tsp ground coriander
1 dash cayenne pepper
1/2 onion, sliced thin
1 carrot, sliced thin
1/2 clove garlic, crushed
3/8 c frozen peas
1/2 tsp lemon juice
Salt and pepper to taste

Put the lentils, ginger, turmeric, cumin, coriander, and cayenne pepper into a saucepan with 2 cups of water and bring to a boil. Add the onion, carrots, and garlic, and continue simmering the lentils for about 25 minutes, until they are soft and porridge-like and the vegetables are tender. Add the peas and cook for another 2 to 3 minutes, until heated through. Stir in the lemon juice and season with salt and pepper.

Source: "Vegetarian Fast Food"

Per Serving (excluding unknown items): 496 Calories; 3g Fat (4.4% calories from fat); 33g Protein; 91g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat.

[kwormann]

TOnight for dinner we had ahi tuna with curry powder and a squirt of key lime juice. Try it on fish!