Iraqi Curry Powder Food
HOMEMADE CURRY POWDER
Make and share this Homemade Curry Powder recipe from Food.com.
Provided by Dancer
Categories Vegan
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- In a blender container, place all.
- Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
- Store spice mixture in airtight container in cool dry place.
Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5
IRAQI CURRY POWDER
Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.
Provided by UmmBinat
Categories Iraqi
Time 8m
Yield 1 small amount, 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend together as many freshly ground spices in the ingredients list as you can get and mix with the rest of them pre-ground.
- Taste and if you like and add more cayenne depending how spicy you like it.
- Enjoy in an Iraqi recipe calling for curry powder.
Nutrition Facts : Calories 125.8, Fat 5.7, SaturatedFat 0.9, Sodium 31.1, Carbohydrate 20, Fiber 7.2, Sugar 1.8, Protein 4.6
IRAQI CURRIED CHICKEN
I got this recipe from an Iraqi family after the Persian Gulf War when me and my family were camping in northern Michigan. They had left Iraq after the invasion of Kuwait, and I was lucky to be strolling thru the park when I smelt this meal cooking in their cabin. They warmly shared their meal and gave us the recipe. The slow-simmering smells wonderful and the flavor is fantastic. This is not a spicy curry as curries go, so even my kids will eat it. I suppose when our troops start coming home, they just might inundate us with the flavors and recipes they've experienced over there and will want to have them again, just like our ancestors have after coming home from successfully liberating the oppressed countries of the past century. Hope you try this and think of our troops.
Provided by steve in FL
Categories Chowders
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a Dutch oven over medium heat and add the oil.
- Add the chicken pieces and cook gently until browned on all sides.
- Add the remaining ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for 3 hours, stirring occasionally.
- Yes, this is a long simmer for a chicken, but these are the instructions I was given, and when I tried it at home it tasted just like our meal at the camp. The potatoes should just about disintegrate, which thickens the stock, now turned sauce.
- Note that the fat and bones from the chicken will disengage from the meat - not very palatable for our tastes, but the Iraqi family seemed to have just ate around them. (I remove them and the cinnamon sticks before serving.).
- Serve over rice. We like to add cooked or steamed vegetables over the rice before drowning it with the curry. Box of frozen broccoli works for us. Oh - they also served whole pita breads with this, which they tore and passed on to one another to tear and pass and use as scoops. Neat!
Nutrition Facts : Calories 817.8, Fat 41.4, SaturatedFat 17.7, Cholesterol 106.9, Sodium 388.1, Carbohydrate 79.7, Fiber 6.5, Sugar 38.1, Protein 32.8
CURRY POWDER
Make and share this curry powder recipe from Food.com.
Provided by chia2160
Categories Asian
Time 10m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- grind the spices in a spice grinder.
- combine and store in a cool dry place for up to 2 months.
Nutrition Facts : Calories 400.2, Fat 19.4, SaturatedFat 2.2, Sodium 54, Carbohydrate 62.6, Fiber 34.9, Sugar 7.1, Protein 17.7
CAPE CURRY POWDER
This blend of spices, with its mix of Malay and Indian influences, can be used in South African recipes calling for curry powder or in recipes from other parts of the continent. It makes a medium-hot powder. From the cookbook, A World of Curries.
Provided by lazyme
Categories South African
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
- Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
- Combine with the remaining ingredients and mix until a uniform color is achieved.
- Store in an airtight jar.
Nutrition Facts : Calories 281.9, Fat 11.2, SaturatedFat 1.4, Sodium 53.1, Carbohydrate 48.9, Fiber 23, Sugar 1.3, Protein 12.1
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