Great curry recipes?

Question

I would love any and all curry recipes that people can throw at me, and specifically, any for a curry pudding would be delightful! I have a new found love for it and really enjoy trying new food, but don't really know how to use it yet, so help me out please!

Answer 1

Lamb Curry Recipe

2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)
2 large onions, chopped
3-5 cloves of garlic, crushed
2 Tbsp ghee (clarified butter) or olive oil with butter
2 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1 lemon sliced (with rind)
2 peeled and chopped apples (tart green granny smith if possible)
1/2 cup of raisins (my addition to Maria's recipe)
1 cup of chicken broth
8 small red potatoes, quartered
Chutney, yogurt, rice

Optional , marinate lamb pieces overnight.
Marinade: grind and mix with 2 Tbsp of olive oil
1 Tbsp of coriander seeds
1 Tbsp cumin
1 Tbsp curry powder
1 tsp fresh rosemary leaves
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 degrees F. On stove, brown the meat in a little bit of olive oil in an oven safe pan. Remove meat from pan. Add ghee (or olive oil with a little bit of butter) to pan, add curry powder, cook gently for a minute or two. Add onions and garlic and cook 5 minutes. Return meat to pan. Add sliced lemon, apples, raisins, chicken broth, salt and pepper. Put pan in oven and cook for 3 hours. In the last 45 minutes, remove from oven and put in potatoes. Return to oven. Serve with chutney and yogurt over rice.

Answer 2

Classic Curried Chicken

1. Cut whole chicken in about 2inch pieces
2. Seanson with herb on hand, chives, celery, shadow beni etc.
3. Let marinate for a few hours.
4. Heat oil in pot
5. Mix in a small bowl, curry, onion, garlic and pepper with a little water, to make a paste.
6. When oil is hot, pour in curry mixture and keep turn, add a little water to form a sauce....do not let curry burn (trust me you will know when)
7. Add chicken parts and turn until sauce has covered the chicken.
8. Add salt and let cook...ENJOY (Oh keep checking for tenderness of meat)

Answer 3

My all-time favorite curry in the universe is Japanese curry. You can conveniently buy the mix in these packaged cubes at the grocery. For regular curry to go over rice, first take your meat (whatever your preference: chicken, beef, or pork) and saute it with oil, onions, and garlic in a pot deep enough to hold as much curry as you plan to make. The meat will release its juices and once it's done and the onions are soft, pour in enough water to cover the meat and onions. Add vegetables to your liking: carrots and potatoes are popular. The more potatoes you add, the thicker your curry will be (and it will have this nice grainy texture). Let that mixture boil for as long as it takes for the vegetables to soften, maybe ten minutes or so depending on the amount. Then take your curry cubes and add them to the pot, making sure they dissolve. You can let this stew for a few more minutes to let all the flavors blend. I also like adding spices, like a little cinnamon, garam masala mix, and turmeric, along with some chilli pepper to your liking. My favorite kind of curry mix is Golden Curry.

You can serve this over rice, or if you like noodles, boil some ramen, make your curry sauce a little more watery, and pour that over the top for curry-ramen soup. I had that for dinner today, and it was amazing =)

Over rice it's delicious with a fried egg. Just pour oil into a shallow pan (enough to cover most of the egg), crack it in like you're making sunny-side-up eggs, and let it fry until the edges are crispy and the inside is cooked to your liking. Oh gosh, I'm so hungry right now...

Oh yeah, you can do this with a ton of different meats or substitutes. I've made shrimp curry before, as well as tofu for the vegetarians. Get a medium to firm tofu and cube it no larger than an inch if you don't want meat.

Answer 4

This is a great recipe, we use to cook it allot. fry with little butter peas, carrots cut in cubes, till tender, add some garlic crashed, and some minced meat cooked before with small pieces of onion, mix all together , add some water, let it boil for about 10 minutes, add salt and allot lot of curry, as u love it, even paste or powder, at the end, u mix a tablespoon of flour with little water and add it to our dish, and let it cook for about five minutes, enjoy eat it with plane rice

Answer 5

curry potatoes

INGREDIENTS
3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups water
1 cup yogurt
2/3 cup frozen green peas
DIRECTIONS
Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Answer 6

well there is tons of different Curry's but i like Jamaica's choice.I also use onions garlic and poultry seasoning. When you buy your chicken have the butcher chop it in half down the middle this make the curry seep all the way through. I also like to bake mine with chick peas and potatoes.

Answer 7

take the curry,,,then mix it up with water till its like a paste.,,then toss it into hot oil in a pan,, simmer for 3 min. then add garlic and chopped onion and add half a tea spoon of chili pepper and salt,,add your meat and cover,,,allow to simmer for 10 minutes.then add,,a half cup of water and then let it boil till done.

Answer 8

Exotic Chicken Salad

1 cup mayo
1½ tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ¾ cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--River Road Recipes 2 cookbook
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Curried Chicken Salad

1/4 cup walnuts, toasted
1 lb. boneless, skinless chicken breasts, poached, cut into ½” cubes
1 red onion,diced fine
1/4 cup dired currants
3 celery stalks, diced fine
1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup Madras curry powder
2 Tbsp. honey
1 tsp. salt
1/2 tsp. ground black pepper

Break up the walnuts with your fingers, letting them drop into a big bowl. Add the chicken, celery, currants, and onion to the bowl as you cut them. Stir the sour cream, mayonnaise, curry powder, honey, salt, and pepper together in a small bowl. Pour this curry sauce into the bowl with the chicken mixture and toss with a wooden spoon until the chicken and vegetables are coated.

Side note... they are serving this on a warmed flour tortilla.

--Once Upon A Tart cookbook
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Chicken Coconut Curry
Serves 6

After stirring in coconut milk, do not let the sauce boil or milk will separate.

1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped

In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.

Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.

Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.

Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped withpeanuts.

--Everyday FOOD