Condiments To Serve With Curry Recipe 45 Food

ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS

Steps:

• Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
• Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

CONDIMENTS TO SERVE WITH CURRY RECIPE - (4/5)

Steps:

• SERVE INDIVIDUALLY SO PEOPLE CAN TAKE WHAT THEY PREFER

TERRY'S HONEY-CURRY CHICKEN

Steps:

• Preheat the over to 350.
• In a small saucepan, melt butter with garlic, curry and honey. Add a dash or two of salt. Stir until well blended.
• Put chicken breasts skin side up in a baking dish, and spread some of the curry mixture over chicken breasts.
• Bake about 45 minutes, basting every 15 minutes with the curry mixture.
• Serve over white or curried rice. For an extra touch, serve with condiments like chutney and/or chopped peanuts.

BEEF CURRY AND FRUIT CASSEROLE

Steps:

• Cook onion and green pepper in oil in large frying-pan until onion is transparent.
• Add ground beef and brown lightly. Pour off drippings.
• Add eggs, apple, apricots, curry powder, salt, pepper and milk to beef.
• Stir well.
• Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F.) for 45 minutes.
• Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds.