Chicken Or Lamb Curry Recipes

Steps:

• Heat oil.
• Toss all the spices in the oil stir continuously, until spices' aromas are enhanced.
• Brown chicken legs in oil and spices.
• Add onions, garlic and ginger, stirring every 1 minute until onions are translucent.
• Add diced & skinned tomatoes and allow them to wilt.
• Add water, enough to cover all the ingredients.
• Allow dish to boil on a medium heat for 4 mins.
• Add potatoes and top with water if all ingredients are not, just, immersed in liquid.
• Cook on a medium high heat for another 20 mins.
• Turn off the stove and immediately sprinkle with coriander, stir and serve with rice or a flat bread.

Steps:

• Melt the butter in a saucepan over medium heat.
• Add the chopped onion.
• Add the flour.
• Stir until smooth and bubbly.
• Remove the saucepan from the heat (Leave your burner on).
• Add the Chicken Broth.
• Return saucepan to the burner and stir constantly until boiling and thickened.
• Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
• Add in your chicken and hard boiled eggs.
• Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
• Serve over rice.

Steps:

• Marinate the meat sprinkled with salt, pepper and paprika in the lime juice for 1 hour.
• Heat the oil in a Dutch oven, then add the coriander, cumin, turmeric and cardamom and stir until very fragrant, 1 minute. Next add the garlic, sweet and hot peppers, ginger, onions and some salt and pepper. Soften for 5 minutes partially covered, and then add the passata, stock, chutney, bay leaf, cinnamon stick and diced tomatoes. Simmer over low heat, about 1 hour. Remove the bay and cinnamon.
• Add the marinated meat to the sauce and simmer to tender. Wilt the spinach into the sauce. Serve, or cool and store in the refrigerator or freezer for a make-ahead meal.
• Serve the curry with naan bread and/or over rice with a dollop of yogurt for mixing in. Garnish with cilantro and scallion slices.

Steps:

• For the lamb curry: Heat a medium skillet over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds and fenugreek. Moving the skillet constantly, toast the spices until warm and fragrant, about 2 minutes. Remove from heat and transfer to a spice grinder. Grind into a powder and transfer to a small bowl and set aside.
• Toss the lamb, 2 tablespoons of flour, the toasted and ground spice blend and some salt together in a large bowl.
• Lightly coat a large Dutch oven with olive oil and heat over medium-high. When the oil is shimmering, add the lamb (work in batches if necessary to not over crowd the pot) and sear, turning as needed, until crispy and golden brown on all sides. Transfer the lamb to a bowl and set aside.
• Add the turmeric, asafetida and onion to the pot. Saute the onion, scraping up the brown bits from the bottom of the pot, until they are translucent, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the celery and fennel and saute until just tender, about 3 minutes. Add the chickpeas, tomato paste, bay leaves, thyme, crushed red pepper and stir to combine. Add the chicken stock and the seared lamb with any collected juices and bring to a boil. Turn heat to medium-low and allow to simmer until meat is tender and almost shreddable but holds its shape, about 1 hour. Remove from heat and plate with rice on the side. Garnish with cilantro and fennel fronds.
• Meanwhile, for the rice: Coat a medium saucepan with olive oil and heat over medium. Add the onion and a sprinkle of salt and cook, stirring, until the onions are translucent, about 3 minutes. Add the chicken stock, rice and bay leaves and some salt. Bring to a boil. Reduce the heat to medium-low and cover with a lid. Cook until the rice is tender, and the liquid has been absorbed, about 15 minutes. Uncover and fluff the rice with a fork.
• For the chutney: Coat a medium skillet with olive oil and heat over medium. Add the fennel and onion and cook, stirring, until tender and translucent, about 5 minutes. Add the chicken stock, crushed red pepper and a sprinkle of salt. Bring to a boil, then reduce to a simmer and cook until the mixture has reduced by half. Remove from the heat.
• Serve curry with rice and chutney.

Steps:

• Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
• Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
• Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

Steps:

• Debone, trim, and cube the leg of lamb.
• Heat butter in a Dutch oven over medium-high heat. Brown lamb in the hot butter, 5 to 7 minutes. Add 2 cups water, or just enough to cover, along with curry powder, salt, and pepper. Reduce heat and simmer until tender, about 2 1/2 hours.
• Remove meat from broth and set aside.
• Stir flour and remaining 1/2 cup of water together and add to broth. Heat, while stirring, until thickened. Return meat to broth and serve.

Steps:

• Melt butter or margarine with onions in the top of a double boiler, or in a saucepan over medium heat, stirring occasionally until onions are translucent.
• Combine flour, curry powder, sugar, salt, dry mustard and dry ginger.
• Add to butter & onion mixture.
• Stir until blended.
• Slowly whisk in the milk, stirring until smooth.
• Cook until mixture has thickened, about 5-10 minutes.
• Stir in the chopped meat.
• Heat through.
• Serve over rice.

Steps:

• Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
• Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
• Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
• Serve with rice or noodles.

Steps:

• Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
• Add the curry powder, salt and vinegar and stir thoroughly.
• Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
• Add the tomatoes, chillies and mint.
• Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
• Add the garam masala and chopped coriander in the last 5 minutes of cooking.
• *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Steps:

• Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
• Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
• Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.