CHICKEN WITH CREAMY CURRY SAUCE
Steps:
- Gather the ingredients.
- Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
- Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
- In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover the pan and simmer for 5 to 10 minutes longer.
- Stir in the cream and add salt to taste. Heat through.
- Remove the chicken and sauce to a serving dish.
- Serve chicken breasts over hot cooked rice with some of the sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CREAMY CURRY SAUCE
This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.
Provided by Brit Chick
Categories Sauces
Time 1h
Yield 3-4 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Gently heat sunflower oil in a large pan.
- Add onion and stir over high heat for 5 minutes until soft.
- Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
- Add tomato paste, cream, coconut milk and milk.
- Bring to boil, stirring continually, then cover and simmer for 15 minutes.
- Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
- Remove from heat, allow to cool slightly then liquidize in a blender.
Nutrition Facts : Calories 326.5, Fat 23, SaturatedFat 8.6, Cholesterol 15.6, Sodium 665.9, Carbohydrate 27.6, Fiber 2, Sugar 22.6, Protein 5.2
FISH & CREAMY CURRY SAUCE
I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.
Provided by Mandy
Categories Australian
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fish & sprinkle with lemon juice.
- Melt butter in a pan, add curry powder & flour & stir for a few minutes.
- Slowly stir in the milk and cook stirring for 1/2 minute.
- Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
- Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
- Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4
CAULIFLOWER IN CURRY CREAM SAUCE
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
MUSSELS IN CURRY CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
CREAMY CURRY DIP
Using nonfat yogurt and low-fat mayonnaise makes this creamy dip a great addition to any veggie plate. This recipe is adapted from a cooking websites email newsletter.
Provided by lauralie41
Categories Potluck
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
- Serve dip with your favorite assorted vegetables.
Nutrition Facts : Calories 19.7, Fat 0.1, Cholesterol 0.6, Sodium 49, Carbohydrate 2.8, Fiber 0.2, Sugar 2.6, Protein 1.8
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
CREAMY CURRY DIPPING SAUCE
Provided by Martha Stewart
Yield Makes about 1/2 cup
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the cream, mayonnaise, lime juice, vinegar, curry powder, chili sauce, and salt; stir in cilantro. Cover, and chill until ready to use.
CURRY SAUCE
This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully.
Provided by Mary Beth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
- Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 15.3 g, Fat 0.8 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 125.7 mg, Sugar 6.4 g
CREAMY CURRY SAUCE
Make and share this Creamy Curry Sauce recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in small pan.
- Saute onion and garlic until golden brown.
- Add garam masala, curry paste, salt, chilli.
- Stir for 1 minute, add mushrooms, cover, cook for 1 minute.
- Add water, bring to boil and stir until thick paste is formed.
- Stir in cilantro and cream.
- Serve hot.
Nutrition Facts : Calories 85.6, Fat 8.1, SaturatedFat 3.1, Cholesterol 16.6, Sodium 159.5, Carbohydrate 3, Fiber 0.4, Sugar 0.9, Protein 0.8
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
PAN-FRIED SALMON IN CURRY CREAM SAUCE
This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.
Provided by heidi_k
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g
BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
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.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
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