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Discussion in 'Cooking & Baking' started by ablaze, Apr 20, 2007.
any kind please!!!(prefrably reasonably simple!!!)
Chicken curry ...
Chicken breast 4/5
1 onion (red or normal)
Curry powder 3Tables Spoons hot (depending on taste)
Lazy garlic (half tea spoon)
Half pint of water
All in pot leave to simmer for an hour and a half .... keep adding water if needs be so it not to thick and doesn't stick.
wow cheers hun!! mibbe a silly q.... pot lid on or off *blush*
Can do it with either i do half hour on half hour off lol!
Chilli Chicken Curry
I've made this a lot and its v nice.
Thai Squash and Pineapple Curry
This is pretty nice for a veggie curry.
If it's Indian Curries you're after I have a fantastic book of recipes. Tell me what you like and I'll stick the recipe up.
well so far i have made...
a sucessfull lamb rogan josh and chicken curry,
i have also made an unsuccesfull tikka, and would like chicken and beef recipes
Chickpea Curry (Metric)
This delicious curry is satisfying. Serve it over basmati rice.
2 & 1/2 medium onions, thinly sliced
4 tbsp. margarine
225g can tomato sauce (passata)
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1 & 1/2 tsp. cayenne pepper
1/2 tsp. ginger
4 cans of chickpeas, drained
1-2 green peppers, cut into small pieces
Salt, to taste
Sauté the onions in the margarine. When golden brown, add the tomato sauce, garlic and the spices and sauté for a few minutes.
Add the chickpeas and the green peppers and sauté over fairly high heat until everything is browned, about 15 minutes.
Add the salt and water, turn down the heat and cover. Simmer for about 1 hour, stirring frequently.
Serve over rice.
Makes 8 to 10 servings
This North Indian dish is typically made with cauliflower but is equally delicious with broccoli.
2 small tomatoes, diced
2 tsp. salt
1/2 tsp. garam masala
1/2 tsp. cumin powder
1/2 tsp. chili powder
1 Tbsp. olive oil
1 small onion, diced
1 medium potato, diced
1 head broccoli, cut into florets
1/4 tsp. lemon juice
In a blender, combine the tomatoes, salt, garam masala, cumin, and chili powder. Pulse to form a paste.
Heat the oil in a heavy skillet over medium heat. Add the onions, potatoes, and broccoli, stir-frying until tender. Add water if needed.
Add the tomato mixture to the skillet and raise the heat to high. Cook for 6 to 8 minutes, stirring often.
Remove from the heat and stir in the lemon juice. Garnish with the cilantro.
Makes 4 servings