SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
COOK IN CURRY SAUCE
Steps:
- Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
- Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.
- Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.
- To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.
- For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.
- For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
SWEET - SPICY CURRY SAUCE
Steps:
- At first, boil 2 glasses of water in the pot and add the cube of your choice. I suggest the vegitable one for better non - meat aroma and taste. Lower heat when it's ready and add all the ingredients except for the flour. Mix them up well and after a couple of minutes add the flour quantity of your choice, while you stir fast so your flour won't clot. Let it mix up at low heat for about 10 minutes while you mix periodically. For example, personally I use 2 full tablespoons to make it a creamy dip for friesor even spaghetti. Just 1 tbs flour needed to make a sauce to accompany rice or chicken. The choice is yours and I hope you like it as much as I did the first time. Good luck and bon appétit!
HOT AND SWEET PEPPER CURRY SAUCE WITH CHICKEN, LAMB OR BEEF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 25
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.
SPICY COCONUT CURRY SAUCE
This is part of the recipe Chicken Wings Five Ways.
Provided by Alexis Touchet
Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
- Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
- Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.
SPICY DIPPING SAUCE
Excellent spicy dipping sauce served hot with meatballs or spareribs. Easy to make with one saucepan. If you like it really spicy, add more curry powder and horseradish.
Provided by foodtvfan
Categories Pork
Time 28m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Heat butter in small saucepan over moderate heat.
- Add onion and curry powder and stir for 3 minutes.
- Stir in remaining ingredients.
- Reduce heat to simmer. Simmer for 20 minutes.
- Serve hot with meatballs or spareribs for dipping.
Nutrition Facts : Calories 141.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 653.7, Carbohydrate 15.4, Fiber 0.8, Sugar 12.3, Protein 1.2
SWEET AND SPICY RED CURRY CHICKEN
Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal.
Provided by Chef La Rose Extrao
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
- 2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
- 3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.
Nutrition Facts : Calories 573.8, Fat 41.6, SaturatedFat 10.9, Cholesterol 191, Sodium 437.4, Carbohydrate 8.7, Fiber 1.3, Sugar 5.3, Protein 40
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- In a large, deep skillet, heat 3 tablespoons of the vegetable oil. Season the chicken with salt and cook over moderately high heat, turning once, until browned on both sides, about 10 minutes. Transfer the chicken to a plate.
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