TOMATO-YOGURT CHICKEN CURRY
Provided by Aarti Sequeira
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers. Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
- Caramelize the onion: Immediately add the red onion and bay leaves to the pot. Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
- Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside. Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
- Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes. When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes. Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
- Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot. Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
- Adjust the seasoning: Gently stir the yogurt into the curry. Taste for seasoning and add salt, if necessary. Sprinkle with the Garam Masala and serve over rice. Top with cilantro.
- Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks.
- Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year.
YOGURT & SPICE CRUSTED ROAST POTATOES
A superhealthy side dish which goes especially well with Indian mains
Provided by Deena Kakaya
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 8
Steps:
- Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
- Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.
Nutrition Facts : Calories 360 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.22 milligram of sodium
POT-ROASTED FRIED WHOLE POTATOES IN YOGURT CURRY
Number Of Ingredients 15
Steps:
- 1. Boil the potatoes in lightly salted water to cover until crisp-tender, about 10 minutes. Drain, let cook, then prick each potato all over with a fork. (So the spices penetrate the inside.) Meanwhile, in a blender, blend together the yogurt and water until smooth.2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or until a small piece of potato dropped into the hot oil rises to the top in 15 to 20 seconds. Add the potatoes to the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them carefully with a slotted spatula, until they are golden 2 to 3 minutes. Drain on paper towel.3. Remove all but 2 tablespoons oil from the wok and discard or reserve for another use. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seed, cardamom pods, cinnamon, and cloves they should sizzle upon contact with the hot oil. Quickly add the potatoes, fennel seeds, coriander, ginger, cayenne pepper, asafoetida, and salt, and stir carefully until the spices cling to the potatoes, about 3 minutes.4. Add the yogurt-water and bring to a boil, stirring constantly, over high heat. Reduce the heat to low, cover the pan and summer until most of the water has been absorbed, leaving behind a medium-thick sauce, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
REFRIED ROASTIES
Use up potatoes left over from Christmas and make these refried roasties with pickled onions and thyme. Ideal for a Boxing Day buffet
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Dinner, Lunch, Main course, Side dish
Time 15m
Yield Serves 4-6
Number Of Ingredients 5
Steps:
- Heat 1 tbsp oil in a large frying pan over a medium heat, add the pickled onions and fry for 3-4 mins until they get nicely caramelised. Add the cayenne and thyme leaves, then tip the roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Leave alone for 3-4 mins to fry and get extra crisp on one side, then give them a good toss.
- Add the remaining oil, toss and fry again for extra crispiness. Don't worry if they fall apart a little, the scuffed bits will get extra crisp. Season to taste and serve warm with your Christmas leftovers.
Nutrition Facts : Calories 194 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CURRY ROAST POTATOES
Make and share this Curry Roast Potatoes recipe from Food.com.
Provided by rockytuesday
Categories Potato
Time 1h
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Peel and cube the potatoes.
- Bring a pot of water and 1 tsp salt to a boil. Carefully submerge potatoes, and par-boil for 5-7 minutes.
- Drain.
- In a baking dish mix together the oil, Patak's Mild Curry Paste.
- Coat the drained potatoes, onions, and garlic with the curry.
- Bake in a pre-heated oven for 30-45 minutes until crisp and golden.
- Serve alone or with plain yogurt.
Nutrition Facts : Calories 86, Fat 2.5, SaturatedFat 2, Sodium 415.4, Carbohydrate 14.9, Fiber 1.9, Sugar 1.2, Protein 1.7
More about "pot roasted fried whole potatoes in yogurt curry food"
INSTANT POT POTATO CURRY IN YOGURT SAUCE / DAHI ALOO
From pipingpotcurry.com
4.8/5 (40)Calories 248 per servingCategory Main Course
- Start the pressure cooker in Saute (Normal) mode and let it heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.
- Start on Manual/Pressure Cook mode at high pressure for 1 minute. When the pressure cooker beeps, press cancel and quick release the pressure manually.
POTATO CURRY WITH YOGURT GRAVY - MANJULA'S KITCHEN
From manjulaskitchen.com
3.7/5 (7)Category Main CourseCuisine IndianTotal Time 20 mins
- Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
- Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
ROASTED CURRY POTATOES WITH GREEK YOGURT SAUCE
From cakenknife.com
5/5 (1)Category Side DishServings 4Total Time 40 mins
- In a spice grinder, grind together the cloves and black peppercorns until they are completely ground. Combine ground cloves and peppercorns in a small bowl with coriander, cumin, mustard, fenugreek, cardamom, cinnamon, and turmeric. Stir to combine.
- Toss halved potatoes with olive oil until coated evenly. Add in the spice mixture and toss to coat the potatoes. Spread in an even layer on a lined, rimmed baking sheet. Bake for 30 minutes, or until fork tender.
ROASTED CURRY POTATOES WITH GREEK YOGURT SAUCE
From honestcooking.com
Servings 4-6Estimated Reading Time 3 mins
CRISPY PAN ROASTED POTATOES | THE BEST ROASTED …
From picky-palate.com
PERFECT PAN FRIED POTATOES – A COUPLE COOKS
From acouplecooks.com
BEEF CURRY WITH POTATOES (AND YOGURT) - WHERE IS MY …
From whereismyspoon.co
POTATO CURRY – INSTANT POT RECIPES
From recipes.instantpot.com
CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
20+ EASY AIR FRYER INDIAN RECIPES - PIPING POT CURRY
From pipingpotcurry.com
POT-ROASTED FRIED WHOLE POTATOES IN YOGURT CURRY
From dvo.com
CRISPY PAN-FRIED POTATOES: A DELICIOUS SIDE DISH RECIPE
From foodtalkdaily.com
POTATOES WITH YOGURT AND CURRY LEAF RECIPE - TIMES FOOD
From recipes.timesofindia.com
DAHI WALE ALOO RECIPE (INDIAN YOGURT-BASED POTATO CURRY)
From archanaskitchen.com
POT ROASTED FRIED WHOLE POTATOES IN YOGURT CURRY RECIPES
From tfrecipes.com
FRIED POTATOES WITH YOGURT RECIPE | RIDA AFTAB
From masala.tv
CURRY ROASTED POTATOES (CRISPY, TASTY YELLOW CURRY POTATO RECIPE!)
From bakeitwithlove.com
POT-ROASTED FRIED WHOLE POTATOES IN YOGURT CURRY RECIPE - EAT YOUR …
From eatyourbooks.com
THE ULTIMATE CRISPY ROASTED POTATOES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love