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.
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
AMAZING TOMATO CURRY
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Tomato Curry
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- With the tip of a knife, prick the tomatoes, removing the cores from any larger ones. Carefully plunge them into fast-boiling water for 45 seconds, then drain and peel away the skin.
- Cover the saffron with 100ml of boiling water and leave to infuse.
- Toast the almonds in a large non-stick frying pan over a medium heat until golden, then tip into a small bowl and place the pan back on the heat.
- Peel and very finely chop the garlic, ginger and chillies.
- Drizzle 1 tablespoon of oil into the pan, then add the curry leaves, followed by all the spices. Peel and quarter the onion, click apart into petals, then add to the pan with the garlic, ginger and chilli and fry for 3 minutes, stirring constantly.
- Add the tomatoes, coconut milk and saffron water, then cover and simmer for 20 minutes, removing the lid and adding the mango chutney halfway.
- Season to taste with sea salt and black pepper, then scatter over the almonds. Serve with fluffy rice.
Nutrition Facts : Calories 208 calories, Fat 12.9 g fat, SaturatedFat 6.1 g saturated fat, Protein 5.1 g protein, Carbohydrate 19.7 g carbohydrate, Sugar 15.9 g sugar, Sodium 0.2 g salt, Fiber 4.8 g fibre
EASY CHICKEN CURRY
Recipe video above. This is a Western style curry, and it's the easiest chicken curry I know how to make with the least ingredients possible without sacrificing tastiness! Very mild, not spicy at all (assuming curry powder is mild).
Provided by Nagi
Categories Mains
Time 28m
Number Of Ingredients 11
Steps:
- Heat oil in a skillet over medium high heat. Cook garlic, ginger and onion for 3 minutes until onion is translucent.
- Add chicken and cook until it it changes from pink to white.
- Add curry powder and cook for 2 minutes.
- Add coconut milk and chicken stock. Stir, lower heat to medium and cook, simmering rapidly, for 10 minutes until sauce reduces and thickens.
- Add peas and salt. Cook for a further 2 minutes, then taste to see if it needs more salt. Garnish with coriander.
- Serve over rice, noodles or mashed potato!
Nutrition Facts : Calories 383 kcal, Carbohydrate 10 g, Protein 29 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 118 mg, Sodium 295 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
QUICK AND EASY CHICKEN CURRY RECIPE
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
Provided by TheCookingFoodie
Categories Lunch Recipes Dinner Recipes Christmas Recipes Thanksgiving Recipes Gluten-Free Recipes Easy Recipes
Yield 5
Number Of Ingredients 13
Steps:
- 1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally. 2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes. 3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.4. Serve with naan bread or rice. See other Dinner Recipes and Lunch Recipes you may like
QUICK PRAWN, COCONUT & TOMATO CURRY
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.
- Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.
Nutrition Facts : Calories 335 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.03 milligram of sodium
EASY CHICKEN CURRY RECIPE
Steps:
- Curry paste - Add all curry paste ingredients to a food processor and blend until smooth. Set aside Pro tip - if using a small blender do this in batches. Also, make sure to cut large pieces to encourage a smooth paste.
- Saute paste - In a large skillet or pan over medium heat, add the oil and ground curry paste. Cook for about 2 minutes until fragrant. If necessary add a few tablespoons of water to prevent the spices from burning. Pro tip- I add a few tablespoons of water to clean the blender and add it to the pan, this prevents the spices from burning.
- Tomatoes - Next, add the chopped tomatoes and tomato paste. Cook another 2 minute
- Chicken - Add the chicken pieces and saute for 2 minutes more or until the chicken is well coated in all the masala. Add 1 cup water or chicken broth and combine well. Bring to a boil on medium-high heat.
- Simmer - Season with salt and pepper. Cover the pot and cook on medium heat for about 8 to 10 minutes or until the chicken is cooked. Pro tip - if you use chicken breast it should be done in about 6 to 8 minutes, boneless chicken thighs or legs will take about 10 to 12 minutes.
- Acid - Finally, add sour cream (or yogurt) and lemon juice. Simmer another 2 minutes. Taste and adjust seasoning and consistency. Pro tip - if serving chicken curry with rice you may want to have some gravy so add a little water and bring to a boil. If serving chicken curry with chapati a thicker consistency is preferable.
- Sprinkle with more chopped cilantro before you serve.
Nutrition Facts : ServingSize 174 g, Calories 194 kcal, Carbohydrate 6.2 g, Protein 23.9 g, Fat 7.9 g, SaturatedFat 1.8 g, Cholesterol 78 mg, Sodium 81 mg, Fiber 1.1 g, Sugar 2.1 g, UnsaturatedFat 6.1 g
INDIAN CURRY SAUCE RECIPE (ONION TOMATO BHUNA MASALA)
Basic Indian Curry Sauce, also known as Bhuna Masala, made with onions, tomatoes, ginger, garlic and spices. This is the base for many Indian dishes such as lentils and curries. This onion tomato masala is very versatile and freezes well. Perfect to have for those busy days when you want to make a curry in a hurry!
Provided by Meeta Arora
Categories Spice Blend
Time 1h5m
Number Of Ingredients 10
Steps:
- Start the instant pot in Saute(more) setting and let it heat until it displays HOT.
- Add oil, then diced onions and stir them.
- Saute the onions for about 15 minutes. You dont need to stir for the first 8-10 minutes, as the onions release water and do not stick to the pot. After 10 minutes, stir at regular intervals.
- Add ginger, garlic and green chili pepper and mix well. Saute for 5 mins, while stirring frequently.
- Add the spices. Then add tomatoes and stir well.
- Saute for about 3 minutes. We don't want to cook down the tomatoes completely, as we need the tomato liquid for pressure cooking. Scrape the bottom to make sure nothing is stuck. If needed, add 1-2 tablespoons of water and deglaze the pot.
- Press Cancel and close lid with vent in sealing position. Set the instant pot to manual or pressure cook mode for 5 minutes at high pressure.
- When the instant pot beeps, let the pressure release naturally. Open the pot and give it a good stir.
- You can leave the masala as is or blend using an immersion blender or in a standalone blender. Keep it chunky or smooth depending on your taste.
- This recipe makes about 6 cups of curry sauce.
- Use a heavy bottom deep saucepan. Add the oil and onions, and saute for about 15 minutes. Stir at regular intervals from the start on stovetop.
- Add the tomatoes and spices, and stir well. Cover and let it cook for 5 minutes, so the tomatoes soften. Then cook the masala uncovered so all the liquid dries and the masala thickens.Keep stirring at regular intervals.
- The Bhuna Masala is ready when it starts to leave oil on the sides of the pan. You can keep it as it or blend in a blender, depending on your preference.
Nutrition Facts : Calories 120 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 449 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CAULIFLOWER AND TOMATO CURRY
This is not hot but nicely spiced, for more heat add another chopped chili. Can be served as a vegetarian main, or as side dish with other Indian dishes.
Provided by PetsRus
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop one of the onions and cook gently in half of the oil.
- Add the chilli and spices and cook for a minute.
- Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
- Bring to a simmer, cover and cook for about 10 minutes until almost tender.
- While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
- Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
- Drain on kitchen paper.
- Add the tomatoes to the pan and cook for a further 3 minutes.
- Serve topped with the onion rings and garnish with fresh coriander.
TOMATO CURRY
A quick and easy tomato curry that's suitable for vegetarians and vegans.
Provided by Cook Veggielicious
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon sunflower oil in a large frying pan or wok.
- Add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds and 4 fresh curry leaves and fry for a minute or two until the mustard seeds start to pop.
- Add a chopped onion and reduce the heat. Fry for 10 minutes or until the onion is soft. Stir often.
- Add 2 cloves of chopped garlic and a thumb-sized piece of chopped ginger. Fry for one more minute then add 1/2 teaspoon turmeric and stir in.
- Add 800g halved cherry tomatoes and fry for 10-15 minutes until starting to break down, stirring often.
- Season to taste with salt and pepper.
- Serve immediately with rice, bread and/or other curries.
Nutrition Facts : Calories 173 kcal, Carbohydrate 23 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 49 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
QUICK CHICKEN CURRY WITH TOMATOES & PEAS
Categories curry recipes chicken recipes Quick Chicken Curry with Tomatoes & Peas
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with the curry powder and 1/4 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Transfer to a bowl. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes. Transfer to the bowl with the chicken.
- Wipe out the skillet and heat the remaining Tbsp oil over medium heat. Add the onion and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and ginger and cook for 1 minute.
- Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes. Serve over the rice.
Nutrition Facts : Calories 398 calories
QUICK CHICKEN CURRY
Quick chicken curry is an easy, one-pan recipe that's ready in just 15 minutes!
Provided by Kathryn
Categories Main dishes
Time 15m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
- Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chicken until warmed through, 1-2 more minutes.
- Turn off the heat and stir in the Greek yogurt until just combined.
- Serve hot with fresh chopped parsley or cilantro and chopped peanuts.
Nutrition Facts : Calories 225 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 21 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 487 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
QUICK AND EASY THAI RED CURRY
A fabulously flavorful Asian curry, once you've made it you'll never have take-out again!
Provided by Erren Hart
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Place the lemongrass paste, Peppers, garlic, green onions, lime juice, cilantro, roasted red peppers tomato paste, fish sauce, soy sauce, and ginger into a food processor and blitz on high until smooth (stopping to scrape the edges from time to time).
- Heat a tablespoon of olive oil in a pan on medium-high heat.
- Add the curry paste and cook for about 3 minutes.
- Add the coconut milk, stir, and lower the heat to medium-low. Simmer the sauce for 10 minutes.
- Add cooked meat, vegetables or fish of your choice and serve on rice.
- NOTE: I cooked a pound of raw, cleaned shrimp in the sauce for about 4-5 minutes from frozen.
Nutrition Facts : Calories 30 kcal, Carbohydrate 5 g, Protein 2 g, Sodium 1301 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK CURRY KETCHUP
This authentic German currywurst sauce recipe was given to me by a friend who owned a beer hall in Berlin. Serve this over bratwurst and sprinkle with a little more curry powder to make it an authentic currywurst.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 23 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.4 g, Sodium 701.9 mg, Sugar 20.3 g
QUICK CURRY SAUCE
For a creamy curry in under 10 minutes, add this super simple curry sauce to stir-fried chicken, lean meat, fish or seafood, mushrooms or vegetables.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick frying pan and very gently fry the garlic and ginger for about a minute, stirring constantly. Don't allow them to brown.
- Stir in the curry powder, chilli and tomato purée and cook for 1 minute, stirring constantly until the tomato purée looks glossy.
- Add the sugar, salt and plenty of pepper, then stir in 150ml/¼ pint water and the cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly. Set aside.
- Stir-fry your choice of other ingredients (such as strips of chicken or meat, prawns, vegetables) in a large frying pan or wok until cooked through.
- Pour the curry sauce over the cooked meat or veg and return to a simmer. Cook for 1-2 minutes more, or until hot throughout. Add an extra splash of water if needed. Serve with freshly cooked rice or naan bread.
QUICK CURRY KETCHUP
This flavourful curry ketchup is quick and easy to make. It's similar to the Hela brand in taste and pairs perfectly with sausage, fries, burgers or anything else where you like tomato ketchup.
Provided by The Kitchen Maus
Number Of Ingredients 7
Steps:
- Simply put all the ingredients into a bowl and mix together very well. Let it rest overnight in the fridge to let the flavours meld.
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- In a large frying pan, heat the oil or ghee over medium high heat. Add the onion and 1 teaspoon of sea salt and cook, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes. Add the ginger and garlic and cook for 1 minute more. Add all of the spices and cook for about 30 seconds, stirring constantly.
- Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits. Add 1/2 cup of water to the pan, reduce the heat to low and slowly simmer for about 15 minutes, or until the sauce thickens and begins to splatter.
- Remove from the heat and allow the curry to cool for a couple minutes, then stir in the heavy cream, if using. Season it with sea salt to taste.
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- Heat ghee in a large wide saucepan over medium-high. Add onion and cook, turning occasionally, until undersides are golden brown, about 2 minutes. Add ginger and garlic and cook, stirring, until softened, about 2 minutes; season with salt. Add garam masala, bay leaf, and red pepper and cook until fragrant, about 30 seconds. Stir in honey and cook until slightly caramelized, about 1 minute.
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Servings 4Total Time 45 minsCategory Cheese
- Heat the oil in a large saucepan over moderate heat. Add the onion and cook, stirring occasionally, until it is deep golden brown, about 15 minutes.
- Meanwhile, combine the tomatoes, garlic, green chile, ginger, curry powder, cumin, turmeric, paprika, cinnamon, salt and pepper in a blender and puree until smooth.
- Add the tomato mixture to the saucepan and cook, stirring, until very fragrant and a shade darker, about 3 minutes. Add 1 cup of water and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes. Add the chicken and cook, stirring occasionally, until cooked through, about 10 minutes.
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- Peel and slice the onion and put into a pan with a lug of oil on a medium heat. Cook until soft, about 3-4 minutes.
- Add the spices (garam masala, turmeric, chilli powder) and cook for a further minute until fragrant
- Meanwhile, cut the tofu into squares, about 3cm in size. Add to the pan with the onion and spices and cook for 5mins. If the tofu starts to stick to the pan, add a splash of water.
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- Roughly chop the garlic and chop up the tomatoes into large chunks. Finely chop the coriander, including the stems.
- Pour two large glugs of oil in a large pan, heat to high heat. Fry the cumin seeds until they start to pop. Add in the garlic and cook for 30 seconds until lightly browned. Add in the tomatoes, chilli powder, coriander powder, cumin powder, turmeric, and ½ tsp salt. Stir gently to not break the tomatoes.
- Cook for 2 minutes until the tomatoes are just warmed through, you want to keep them whole and not broken down. Stir in the coriander and serve on rice or with rotli/roti/chapati (whichever is your naming preference).
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