Dinner In A Hurry Curry Recipes

Steps:

• Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
• Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
• Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

Steps:

• Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
• Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
• Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
• Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

Steps:

• Peel avocado, cut in half and remove pit.
• Mash pulp in a small bowl with mayonnaise, lime juice, salt and pepper.
• Chop tomato into 1/2" pieces& slice onion into thin strips.
• Stir tomato and onion with arugula and basil.
• Spread avocado mixture over tortillas, leaving at least a 1-inch border around edge.
• Layer turkey on top, then bacon.
• Scatter with tomato mixture.
• To wrap, fold right and left edges of tortilla over filling toward centre.
• Fold bottom edge of tortilla toward centre and gently roll until tortilla is completely wrapped and forms a roll.
• Slice in half diagonally and serve.
• Or wrap individually and refrigerate up to 3 hours.

Steps:

• Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
• Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Steps:

• In a wok over medium-high heat, saute the garlic and Fresno peppers in the olive oil for 2-3 minutes.
• Add the onion and saute until the onion just begins to caramelize (2-3 minutes).
• Add the chicken and fry until lightly browned (approx. 5 minutes).
• Add the brown sugar, chili powder, curry powder, cinnamon, and cayenne pepper (optional). Stir to coat chicken.
• Add the zucchini, Roma tomato, bell pepper, and chicken broth. Stir. Cook uncovered for 10-12 minutes, stirring occasionally.
• Stir in the spinach, and cook for 2 minutes until the spinach begins to wilt.
• Serve over rice or couscous. Enjoy.

Steps:

• Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
• Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
• Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
• Layer plates with rice, peas, beef, and vegetables.

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and sauté until just cooked through, about 5 minutes per side. Transfer chicken to plate. Pour off all but 1 tablespoon drippings. Add curry powder to skillet and stir until fragrant, about 30 seconds. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through, about 2 minutes. Season with salt and pepper to taste.