CURRY IN A HURRY
Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
- Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
CHICKEN CURRY IN A HURRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
- Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
- Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.
CURRY IN A HURRY BURGERS
Make and share this Curry in a Hurry Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the chutney: mix together all the chutney ingredients in a glass bowl; cover and chill for 1 hour before serving.
- Make the burgers: Using hands or a wooden spoon, mix together the ground turkey, ¼ cup sour cream, onion, 1 tablespoon curry, and 1 teaspoon mint in a big bowl.
- Season with salt and pepper; form mixture into 4 patties of equal size.
- Lightly grease a large skillet with olive oil; pan-fry the burgers over medium heat, flipping once, until cooked through, about 4 minutes on each side.
- While the burgers are cooking, warm the naan in a pre-heated 350° oven, about 5 minutes.
- Whisk together the remaining ¼ cup sour cream, 1 tablespoon curry, and 1 teaspoon mint.
- Serve the burgers topped with the sour cream-curry spread and Pineapple chutney, wrapped in warm naan.
- Serve with additional chutney on the side.
Nutrition Facts : Calories 325.2, Fat 16, SaturatedFat 6.4, Cholesterol 102.3, Sodium 126, Carbohydrate 24.5, Fiber 3, Sugar 16.5, Protein 21.9
CHICKEN CURRY IN A HURRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
- Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
- Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
PORK CURRY IN A HURRY
This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.
Provided by I_love2nurse in Can
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute onion, red pepper, celery, and peanuts in butter.
- Stir in flour, then add stock.
- Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
- Add the apple wedges and cooked pork and heat thoroughly.
- Serve with hot rice.
CURRY IN A HURRY
Easy curry dish I use for a side dish or main course depending on the ingredients I use. I serve this with rice or couscous.
Provided by PLEASE
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.
- Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.
- Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.
- Remove from heat and add the chopped fresh cilantro. [optional].
Nutrition Facts : Calories 240.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 182.3, Sodium 653.4, Carbohydrate 18.1, Fiber 3.3, Sugar 3.5, Protein 32
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