Curry Lime Yogurt Food

CURRY-LIME YOGURT

Steps:

• In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired.

ROASTED CURRY CHICKEN THIGHS WITH YOGURT CUMIN SAUCE

Steps:

• In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Line a sheet pan with aluminum foil and top with a cooling rack.
• Remove the chicken from the marinade, place on the cooling rack in the sheet pan. Bake until cooked through, 30 to 35 minutes.
• In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.
• What really makes this recipe sing: Toasting and grinding your own spices here, makes all the difference in the world. If you don't remember when you bought that jar of cumin, then you should throw it out and start fresh.

INDIAN CORN WITH CURRY YOGURT

Steps:

• Preheat a stovetop grill pan to medium-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth.
• Transfer the corn to a cutting board, cut them in half crosswise and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold.

INDIAN POTATO PANCAKES WITH CURRY-LIME YOGURT

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.
• Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. And 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with Curry-Lime Yogurt.

CURRIED YOGURT SAUCE

Steps:

• In a blender or small food processor blend together 1/2 cup of the yogurt, the chutney, and the lime juice until the mixture is smooth, transfer the mixture to a bowl, and whisk in the remaining 1/4 cup yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion, and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle it with the additional onion.

KEY LIME SHRIMP RED CURRY WW

Steps:

• In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
• Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
• Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

LIME CURRY CHICKEN

Steps:

• Cut chicken into thin slices.
• In a large non-stick skillet, heat oil and saute shallots until softened.
• Add bell pepper and cook until tender; stir in curry powder.
• Add chicken and stir fry until chicken is no longer pink.
• Add lime juice.
• Just before serving, stir yogurt into the skillet; garnish with parsley and almonds.
• Per Serving: 185 cal, 72mg chol, 5g carb, 28g pro, 75mgNa, 6g fat Exchanges: 3 1/3 low fat meat, 1 veg %fat = 23%.

CILANTRO-LIME YOGURT SAUCE

Steps:

• Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

YOGURT CURRY DIP

Steps:

• Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

HARVEST SALAD WITH LIME-CURRY DRESSING

Steps:

• In a small bowl, whisk the first six ingredients until blended. Refrigerate, covered, at least 1 hour to allow flavors to blend., In a large bowl, combine remaining ingredients. Pour dressing over salad and toss to coat; serve immediately.