Dinnerinahurrycurry Recipes

Steps:

• Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
• Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
• Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

Steps:

• In a large skillet, cook and stir hot dogs in 1 tablespoon butter over medium-high heat until lightly browned; remove and keep warm.
• In the same skillet, saute the onions, celery, and green pepper in remaining butter until tender.
• Add garlic; cook for 1 minute longer.
• Add tomatoes, oregano, paprika, pepper, and hot dogs; cook until heated through.
• Serve with noodles.

Steps:

• Cook onion and apple in curry powder and butter until onion is transparent (do not brown).
• Stir in soups and chicken; heat thoroughly.
• Add parsley and sour cream; heat (do not boil).
• Serve over rice.
• Garnish with sliced almonds.

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.