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Sweet Fish Curry

Sweet Fish Curry

You don’t need to venture into the Nile to enjoy this delicious dish. You can now buy this exotic fish from your local grocery store, and pair it with your favorite ingredients. We’ve made a sweet and delicious curry, with a touch of honey and soy sauce, and served it with some crispy fried bread.

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Ingredients Needed for Sweet Fish Curry

1 tablespoon vegetable oil
3 garlic cloves
3 slices of bread
7 ounces of nile perch fillet
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon coconut milk
chives, for garnish

How to Make Sweet Fish Curry

  1. Cut the bread slices into 3 inches (7.5 cm) long sticks.
  2. Heat the vegetable oil in a skillet over medium heat. Add the garlic cloves and cook them for 2 minutes.
  3. Take them out of the pan, and in the remaining fat, add the bread sticks. Cook them until golden.
  4. Remove them from the pan and add the diced fish. Cook it until the meat turns opaque. Add the honey, soy sauce, and bring everything to a boil.
  5. Reduce the heat and add the coconut milk. Stir until the coconut milk dissolves, and you obtain a smooth, creamy sauce.
  6. Serve the curry with a few chives on top, and the crispy bread sticks.

Lentil Curry With Rice

If you enjoy Indian cuisine as much as we do, then you will surely enjoy this recipe. It’s a lentil curry spiced with ginger, coriander, and turmeric, that’s traditionally served with rice. You can cook the rice in a straightforward, no-fuss way, because the curry has all the spice you will need.

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Ingredients Needed for Lentil Curry With Rice

1 teaspoon olive oil
0.25 ounce ginger, diced
1 teaspoon coriander powder
1 teaspoon turmeric
2 garlic cloves, crushed
½ white onion, diced
5 ounces of red lentil
1 ½ cups of coconut milk
salt
pepper
2 tablespoons of yogurt
5 ounces of rice
1 tortilla wrap
parsley

How to Make Lentil Curry With Rice

  1. Heat the olive oil in a saucepan over medium heat.
  2. Add ginger, coriander powder, and turmeric. Stir.
  3. Add the garlic and onion. Cook until the onion softens, about 2 minutes, stirring often.
  4. Add the red lentils and stir.
  5. Add the coconut milk, stir, and season with salt and pepper.
  6. Bring it to a boil and reduce the heat.
  7. Add the yogurt, stir, and let it simmer for 20 minutes.
  8. While the curry is simmering, cook the rice according to the package instructions. Drain well.
  9. Serve the lentil curry with rice and tortilla wrap.

Spicy Fish Curry

Curry is a dish originating from Indian cuisine, whose common feature is the use of complex combinations of ingredients and spices. And more often than not, a rich and delicious sauce is involved. Curries can be made with veggies, chicken, lamb, and even fish. So, try our version of fish curry, and discover its wonderful flavors and aromas.

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Ingredients Needed for Spicy Fish Curry

1 tablespoon peanut oil
1 tablespoon mustard seeds
1 red onion, chopped
1 red chili, sliced
2 garlic cloves, sliced
0.25 ounce ginger, sliced
1 teaspoon chili powder
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon pepper
11 ounces of white fish, thinly sliced
1 cup coconut milk
1 cup canned tomatoes
fresh coriander

How to Make Spicy Fish Curry

  1. Heat the oil in a saucepan over medium heat.
  2. Add the mustard seeds, onion, and cook them for 1 minute.
  3. Add the garlic, ginger, and chili.
  4. Season with turmeric, chili powder, salt, and pepper. Stir for half a minute.
  5. Add the sliced fish, pour the coconut milk and the canned tomatoes. Put a lid on, and let the curry simmer for 20 minutes.
  6. Add a touch of fresh coriander and cook the curry for 1 more minute.

Turkey and Leek Curry

If you have some leftovers from last night’s hefty dinner, here is a nice way to enjoy them in a totally different dish. You can make this delicious Indian curry by adding the leftovers next to some mushrooms and leek. Add garam masala, ginger, and coconut milk to the curry, and enjoy its delightful flavors.

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Ingredients Needed for Turkey and Leek Curry

1 tablespoon vegetable oil
1 tablespoon garam masala
0.5 ounce ginger, shredded
6 mushrooms, thinly sliced
7 ounces of leftover turkey
1 leek, white and pale-green parts only, sliced
½ red chili, thinly sliced
¼ cup coconut milk
½ lime

How to Make Turkey and Leek Curry

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the garam masala, and ginger. Stir for 10 seconds.
  3. Add the mushrooms and leftover turkey, and cook them until browned. Add the leek, red chili, and coconut milk.
  4. Cook everything for 8-10 minutes, while stirring.
  5. Squeeze the juice of half a lime over the curry, mix and serve hot!

Lamb Curry

Don’t be afraid of cooking lamb meat, because the result is worth the efforts and the flavor is to die for! Why don’t you give it a go with this lamb curry, with its tender texture and complex aroma brought to the forefront thanks to all of the spices. First make a marinade with yogurt, ginger, and garlic. After the lamb has soaked up the flavors, cook it on the stove with lots of onion, a couple of cinnamon sticks, turmeric, paprika, nutmeg, and mustard seeds. It’s simple, but it amounts to an intense experience.

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Ingredients Needed for Lamb Curry

1 ounce ginger, sliced
1 tablespoon olive oil
salt
4 garlic cloves
14 ounces of lamb shoulder, large dices
1 cup yogurt
pepper
2 tablespoons of vegetable oil
1 teaspoon butter
1 onion, chopped
1 teaspoon turmeric
1 teaspoon paprika powder
1 teaspoon mustard seeds
1 teaspoon nutmeg
2 cinnamon sticks
parsley

How to Make Lamb Curry

  1. Add the ginger, olive oil, garlic, and a pinch of salt in a blender. Blend all until smooth and creamy.
  2. Add the lamb in a large bowl and pour the yogurt, garlic and ginger marinade. Season with salt and pepper. Mix and let the meat marinate.
  3. In the meantime, heat the vegetable oil in a skillet over medium heat. Add the butter, and melt it. Add the onion, and cook it until it starts turning brown. Add the turmeric, paprika powder, mustard seeds, and nutmeg. Stir until well combined.
  4. Add the cinnamon sticks, and then the lamb. Put a lid on top of the pan, and simmer the lamb for 30 minutes.
  5. Add a touch of parsley and turn off the heat.

Sweet and Spicy Chicken Curry With Bulgur Side

If you’re interested in trying something new, this sweet and spicy chicken curry should get to the top of your to do list! The nectarine, jalapeno, sugar and coconut milk will do wonders on the chicken meat. And if you’re looking for a side, we recommend a nice bowl of bulgur.

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Ingredients Needed for Sweet and Spicy Chicken Curry With Bulgur Side

½ cup sugar
1 nectarine
1 jalapeno
9 ounces of chicken breast, sliced into long, thin strips
salt
1 teaspoon ginger, chopped
½ cup coconut milk
5 ounces of bulgur wheat
coriander, fresh

How to Make Sweet and Spicy Chicken Curry With Bulgur Side

  1. Slice the nectarine and the jalapeno. Keep 1-2 slices of each and slice them very thinly in order to add them in the bulgur.
  2. Heat a skillet over medium heat and add the sugar. Let the sugar dissolve and add the nectarine slices. Stir for about half a minute and add the sliced jalapeno and chicken breast.
  3. Season with salt and stir-fry the chicken for about 8 minutes, until golden. Add ginger and after 2 more minutes pour the coconut milk. Reduce the heat, and let it simmer for about 8-10 minutes.
  4. In order to make the bulgur side, the ratio is 2 parts of water for 1 part of bulgur wheat. Bring the water to a boil and add the bulgur wheat. Cover and simmer for 12-15 minutes until soft. Drain off excess liquid.
  5. Place the bulgur in a small bowl and mix it with the nectarine and jalapeno slices.
  6. Move the bulgur in the middle of a large plate and add chicken curry on the sides of the bulgur. Serve it with fresh coriander on top!

Fruity Turkey Curry

Are you ready to try a curry with a fruity twist? That’s right, it’s full of exotic fruits and flavors like pineapple, banana and apple. We’ve got an amazing sauce, made with orange juice and heavy cream, flavored with curry and coconut flakes. You can use the recipe on a variety of meats, but in our case we’ve used turkey, which ended up being absolutely delicious!

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Ingredients Needed for Fruity Turkey Curry

⅔ cup flour 2 ounces of butter ¼ pineapple, diced 1 banana, sliced 1 onion, chopped 1 ½ tablespoons of curry powder 1 tablespoon coconut flakes 1 ½ cups of orange juice 1 cup heavy cream 12 ounces of boneless turkey breast vegetable oil for frying

How to Make Fruity Turkey Curry

  1. Start by boiling your turkey breast. Chop the turkey breast into chunks and add it in a saucepan full of hot water. Boil it for about 20-25 minutes.
  2. Preheat the oven to 400°F/220°C.
  3. Add the flour in a skillet and bake it for about 5 minutes.
  4. Melt the butter in another skillet and add the pineapple, apple, banana, and onion. Flavor the dish with curry powder and coconut flakes.
  5. Add the baked flour and slowly mix it in the pan. Pour the orange juice and heavy cream and bring it to a boil. Strain the mixture to remove all the fruits. Pour the remaining mixture into a saucepan.
  6. Add the turkey chunks into the thick curry sauce and stir well. Serve the turkey curry with some coriander on top.
  7. Enjoy!

Curry and Ginger Chicken Sandwich

Curry paste, mango chutney, ginger, and coconut milk are some of the foreign flavors you will enjoy while eating this spicy chicken sandwich.

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Ingredients Needed for Curry and Ginger Chicken Sandwich

5 ounces of chicken breast
3 teaspoons of curry paste
salt
pepper
1 onion
1 teaspoon ginger
½ cup coconut milk
3 breads
1 teaspoon mango chutney
2 lettuces leaves
1 teaspoon chives

How to Make Curry and Ginger Chicken Sandwich

  1. Put the pieces of chicken breast in a large bowl.
  2. Add 2 teaspoons of curry paste, salt, and pepper.
  3. Mix everything together.
  4. Heat a stove-top grill to a medium high temperature.
  5. Grill the curry chicken pieces for 10 minutes.
  6. Heat a cast-iron skillet to a medium high temperature.
  7. Dice the onion and cook it in the skillet for a few minutes.
  8. Add the ginger, coconut milk, and 1 teaspoon of curry paste. Stir everything.
  9. Salt the sauce and add the grilled chicken. Cook it for a few minutes.
  10. Now make the sandwich. Pour a tablespoon of sauce on a slice of bread.
  11. Add the chicken, one teaspoon of mango chutney, and a lettuce leaf.
  12. Cover with the other slice of bread.
  13. Add a tablespoon of sauce and a teaspoon of chives.

Chicken Curry With Green Beans

Curry, lemongrass, and coconut milk are traditional ingredients in Indian cuisine. But you don’t have to travel to India in order to try it! You can find these ingredients in any big store and bring India to you by making this chicken curry recipe!

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Ingredients Needed for Chicken Curry With Green Beans

1 green beans
1 lemongrass stalk
½ teaspoon panang curry
2 tablespoons of vegetable oil
6 ounces of chicken breast, strips
salt
⅔ cup coconut milk

How to Make Chicken Curry With Green Beans

  1. Remove the edges of the green beans pods. Cut the green beans in about 1.5-inch (4 cm) pieces.
  2. Use the bottom of the lemongrass stalk. Cut it in thin strips.
  3. Heat the vegetable oil in a skillet.
  4. Add the panang curry, the lemongrass, and the chicken strips.
  5. Cook them together until the chicken turns white.
  6. Season with salt.
  7. Add the green beans and mix.
  8. Pour in the skillet the coconut milk and let it simmer.
  9. Serve the chicken curry, if you like, with a rice side and a fresh salad.
Coorg Chicken Curry

Coorg Chicken Curry

This is chicken curry cooked in a richly flavored gravy. Everybody lends a helping hand to flavor this dish: the 9-ingredient hot and spicy masala mixture, drumsticks’ own paprika coating, the cooked onion, and fresh parsley. You can serve this with rice. It goes with a bang.

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Ingredients Needed for Coorg Chicken Curry

For the spice mixture:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon cloves
2 teaspoons of poppy seeds
2 garlic cloves, crushed
1 teaspoon ginger, shredded
1 green chili, chopped
2 teaspoons of water
1 teaspoon vegetable oil

For the chicken drumsticks:

1 teaspoon vegetable oil
1 onion, diced
10 ounces of chicken drumsticks
2 tablespoons of paprika powder
1 cup water
parsley for garnishing

How to Make Coorg Chicken Curry

  1. For the spice mixture:

    Add the coriander, cumin, turmeric, cloves, poppy seeds, garlic, ginger, green chili, and water to a grinding mortar. Start crushing them, add the vegetable oil, then continue crushing them until even and smooth. Set aside.

  2. For the chicken drumsticks:

    Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender.

  3. Add the spice mixture. Cook and stir until it starts giving off oil on the sides and you get a nice aroma.
  4. Coat the chicken drumsticks with paprika and add them to the skillet. Turn the heat to medium and fry the drumsticks for some 5 minutes on each side.
  5. Add the water, stir a little, cover with the lid, turn the heat to low, and simmer for 15 minutes more.
  6. Stir a little more and remove from heat. Serve garnished with fresh parsley.

Chicken and Sweet Potato Curry

With chicken and sweet potato as main ingredients, this curry is packed full of flavors. It’s got all the right ingredients from the Indian cuisine, like curry paste, coconut milk, turmeric, and ginger. And it’s ready in about half an hour, so it won’t take too much out of your time!

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Ingredients Needed for Chicken and Sweet Potato Curry

1 tablespoon vegetable oil
1 onion, thinly sliced
1 garlic clove, thinly sliced
0.5-ounce ginger, chopped
1 tablespoon red curry paste
½ red bell pepper, sliced
½ leek, thinly sliced
7 ounces of chicken breast, cubed
2 bay leaves
1 teaspoon cinnamon
1 teaspoon turmeric
½ cup chicken stock
1 cup of coconut milk
salt
pepper
2 ounces of peas
¼ red bell pepper, thinly sliced

How to Make Chicken and Sweet Potato Curry

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the onion, sweet potato, garlic, and ginger. Cook them for 4-5 minutes, and add the red curry paste. Add the bell pepper, leek, chicken breast, and cook everything for another 5 minutes.
  3. Season with bay leaves, cinnamon, and turmeric. Add the chicken stock and coconut milk. Add the peas, and season with salt and pepper.
  4. Simmer everything for 10 minutes.

Chicken Curry With Baby Carrots and Green Beans

Are you a fan of exotic flavors? Say no more, because we have a nice curry for you to try. Say goodbye to flavorless chicken, because we have cooked it with curry paste, coconut milk, chilies, and fish sauce, so don’t worry. We’ve felt the need for some veggies and have added green beans and baby carrots as well. Their sweet flavors are always welcomed to this dish.

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Ingredients Needed for Chicken Curry With Baby Carrots and Green Beans

1 tablespoon vegetable oil
1 spring onion
2 tablespoons of curry paste
12 ounces of chicken breast, sliced into strips
1 cup coconut milk
½ cup chicken stock
2 chilis es
1 tablespoon fish sauce
4 ounces of green beans
4 ounces of baby carrot

How to Make Chicken Curry With Baby Carrots and Green Beans

  1. Heat the oil in a saucepan over medium heat. Add the spring onion, curry paste, and chicken. Cook for 5-7 minutes, while stirring.
  2. Pour the coconut milk and bring it to a boil. Add the chicken stock, chilies, and fish sauce. Stir and continue cooking for 5 more minutes.
  3. Add the green beans and baby carrots and leave the pan on heat for 3-4 minutes.
  4. You can serve the curry with a nice side of rice!
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