To make the curry paste, place the lemongrass, garlic,
nd cook the chopped onion for a few minutes over a
our before coating coconut.
CHICKEN CURRY.
Remove the top of
o the pan and stir for about 2 minutes.
Add
n a large saucepan. Saute chicken, in batches, until browned. Set
nd mix to make a curry paste and set aside.Should
aute onion and curry power in melted butter for 2-3 minutes
arge saucepan and saute the chicken, turning, for 2 mins. Add the
Cook the rice in boiling salted water for about 15 mins.
Heat the oil in a pan and sear the chicken strips. Add the onions, garlic and chili, saute briefly and sprinkle with 2 tsp of curry powder. Add the cream, stock and mango chutney. Simmer for about 5 mins then add most of the mango slices and cook for 1-2 mins. Season with salt, cayenne pepper, curry powder and lemon juice. Drain the rice and serve it with the chicken curry, garnished with the remaining mango slices, kaffir lime leaves and chives.
Preheat the oven to 450\u00b0.
Cut the squash in half. Rub it with half the oil and the salt and pepper.
Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Saute for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.
inutes
Add the chicken and cook for 5 mins, or until
Combine chicken, curry paste, yogurt, garam masala and
ntil the rest of the recipe is complete.
In a
In a deep, non-stick pan, add enough oil to coat the bottom of the pan and set over medium-high heat.
Add chicken. When it begins to turn brown, add potatoes. Stir.
Add onion and green pepper to pan. Cover.
Break off desired amount of curry bricks from block and add to the pan. Add a few tablespoons of water to help dissolve.
Stir in coconut milk until sauce is creamy.
Add pineapple chunks and stir. Cover.
Allow to simmer, covered, for 5 minutes.
Serve hot with steamed jasmine rice and enjoy!
Shallow-fry the potato pieces in hot oil until lightly browned.
Drain on kitchen paper and set aside.
Heat a little oil in a pan and saute the shallots with the lemon grass, garlic and chillies until soft.
Add the curry powder and stir for 2 minutes.
Add the chicken and cook, stirring until it is opaque.
Add the potatoes, salt, coconut milk and chicken stock.
Bring to the boil, then cover and simmer gently for about 30 minutes.
Garnish with Thai basil leaves, if using.
pples.
Cover and cook for 5 minutes. Pour over 1
In large pot, combine chicken, 1/2 of curry, salt, pepper and garlic; add water.
Boil completely.
Remove bones and skin, but keep broth.
Put chicken back in 1/2 of natural broth and add canned broth and chopped tomatoes and add rest of curry and more if desired.
Simmer until thick.
Serve over rice.
In a stir fry pan mix 1 can coconut milk and the amount of curry you desire (start w/ half if you are unsure).
Then add other can of milk and heat till boiling.
Add the meat and continue to cook.
When the meat is about 1/2 way done add the carrots and water and cook till carrots are tender.
Add basil, pineapple, peas, and bamboo shoots and cook 2 more minutes.
Serve over rice, and garnish with chopped cashews if you desire.
For the karahi curry sauce: heat the oil in
ll the ingredients of the curry given above --.
grind it