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Honey and Yogurt Spicy Chicken Thighs

Honey and Yogurt Spicy Chicken Legs

Be warned! This is heavily-spiced Indian stuff. What you’ll do here is seriously upgrading the chicken meat. The hot and spicy marinade will give it an extra kick, thanks not only to the garam masala, coriander, curry powder, and turmeric, but also honey, yogurt, and lemon zest.

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Ingredients Needed for Honey and Yogurt Spicy Chicken Legs

1 cup yogurt
2 garlic cloves, crushed
1 tablespoon turmeric
1 teaspoon chili flakes
1 teaspoon coriander flakes
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon lemon zest
salt
pepper
1 tablespoon honey
¼ cup coconut milk
½ cup fresh parsley, chopped
4 chicken legs

How to Make Honey and Yogurt Spicy Chicken Legs

  1. Add the yogurt, garlic, turmeric, chili, coriander, curry, garam masala, lemon zest, honey, and coconut milk to a bowl. Season with salt and pepper and mix until even. Add the parsley and mix more. Set aside.
  2. Place the chicken legs on the work surface and score them using a knife. Transfer them into the spiced mixture bowl and coat them. Cover the bowl with plastic wrap and marinate for 30 minutes.
  3. Place them on a roasting rack over a baking dish, get them into the oven, and roast for 50 minutes at 380⁰F/190⁰C.
  4. Serve garnished with lime or lemon wedges and parsley.
pea couscous and shrimp

Pea Couscous and Shrimp

There is an almost perfect compatibility match between couscous and shrimp, but you don’t have to believe us, just try this. Cook couscous and peas together in a skillet, flavor with curry and coconut milk, and finally add the shrimp. In no time you will have a delicious pairing on a plate.

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Ingredients Needed for Pea Couscous and Shrimp

1 tablespoon olive oil
1 onion, sliced
1 tablespoon red curry paste
½ cup coconut milk
5 ounces of cherry tomatoes, halved
salt
½ cup couscous
1 cup frozen peas
7 ounces of shrimp

How to Make Pea Couscous and Shrimp

  1. Heat the olive oil in a skillet over low heat, add the onion, and cook it until tender.
  2. Add the red curry paste and cook and stir for 1 minute. While cooking and stirring add the coconut milk, cherry tomatoes, salt, couscous, and peas.
  3. Place the shrimp in the skillet, cover with the lid, and simmer for 7 minutes. Serve warm.
Okra Stir-Fry

Okra Stir-Fry

Okra is a delicious veggie, most popular in the south of the U.S., Middle East, and South Asia. For this recipe, we’ve made a very tasty stir-fry, spiced up with lots of exotic ingredients. Garam masala, curry, coriander, and cilantro go together really well in this recipe, that makes okra an ingredient to crave for.

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Ingredients Needed for Okra Stir-Fry

1 tablespoon vegetable oil
1 onion, chopped
1 pound okra
½ teaspoon garam masala
1 teaspoon curry
0.5 red chili pepper
½ teaspoon coriander
salt
1 tablespoon cilantro, chopped

How to Make Okra Stir-Fry

  1. Heat the oil in a skillet over medium heat. Add the onion and cook until translucent.
  2. Add the okra and spice them up with garam masala, curry, red chili, coriander, and salt, while stirring in the process.
  3. Cook the stew for 12 minutes.
  4. Add a touch of cilantro and cook for 1 minute.
Sauteed Parsley Potatoes with Harissa Sauce

Sauteed Parsley Potatoes With Harissa Sauce

Have you considered frying cubed potatoes as an alternative to the classic French fries? Let’s try it together because it’s a quick and easy meal. Prep the potatoes by deep-frying them, then toss them in a pan together with garlic and tomato sauce. Add some ingredients that will surely give them a kick and extra-flavor, like harissa sauce, curry, and parsley. Serve them as a vegetarian meal or as a side-dish.

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Ingredients Needed for Sauteed Parsley Potatoes With Harissa Sauce

3 medium-sized potatoes, cubed
vegetable oil
2 tablespoons of olive oil
3 garlic cloves, crushed
1 tablespoon tomato sauce
1 teaspoon curry powder
salt
pepper
2 tablespoons of dried parsley
1 tablespoon harissa
1 spring onion, chopped (for garnishing)

How to Make Sauteed Parsley Potatoes With Harissa Sauce

  1. Fill a pot halfway with vegetable oil and heat it over medium-high heat.
  2. Add the potatoes and cook them for 3-4 minutes. Transfer them to paper towels and set them aside.
  3. Heat the olive oil in a skillet over low heat. Add the garlic. Cook and stir until tender.
  4. Add the tomato sauce and curry powder. Cook and continuously stir for up to 1 minute.
  5. Add the cooked potatoes and season them with salt and pepper. Add the dried parsley and stir it in.
  6. Add the harissa and stir it in. Add the spring onion, stir it in, and cook for up to 1 minute more.
  7. Optionally serve with lemon wedges.
hot and spicy deviled eggs

Hot and Spicy Deviled Eggs

Deviled eggs are quite the breakfast treat or an amazing way to start off a party. Update the classic recipe by giving the eggs more color, texture, and flavor! Prepare three different stuffings by adding paprika, sriracha, honey, and curry to the filling.

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Ingredients Needed for Hot and Spicy Deviled Eggs

12 boiled eggs

For the hot mayo mixture:

1 red bell pepper, chopped
1 tablespoon dijon mustard
⅓ cup mayonnaise
1 tablespoon paprika
salt
pepper

For the sweet mayo mixture:

2 teaspoons of green sriracha
1 tablespoon honey
1 spring onion, chopped
salt
pepper
¼ cup mayonnaise

For the curry-mayo mixture:

2 teaspoons of curry powder
salt
pepper
½ tablespoon dijon mustard
⅓ cup mayonnaise

How to Make Hot and Spicy Deviled Eggs

  1. Cut the boiled eggs in half. Separate the yolks from the whites using a teaspoon.
  2. For the hot mayo mixture:

    Add the yolks from 4 boiled eggs, the red bell pepper, mustard, mayo, and paprika to a blender. Season with salt and pepper and blend until smooth.

  3. Fill a piping bag with this hot mayo mixture, then fill the halves of 4 boiled eggs with it.
  4. For the sweet mayo mixture:

    Add the yolks from 3 boiled eggs, the sriracha, honey, spring onion, and mayo to a blender. Season with salt and pepper and blend until smooth.

  5. Fill a piping bag with this sweet mayo mixture, then fill the halves from 3 boiled eggs with it.
  6. For the curry-mayo mixture:

    Add the yolks from the remaining 3 boiled eggs, the curry powder, mustard, and mayo to a blender. Season with salt and pepper and blend until smooth.

  7. Fill a piping bag with this curry-mayo mixture, then fill the halves from the remaining 3 boiled eggs with it.
Salmon with Coconut Milk and Veggies

Salmon With Coconut Milk and Veggies

Have you ever tried salmon curry? It may not be the lightest dish you serve, but its strong flavors will keep you wanting more and more. Salmon works great in this sweet combo, that you can also spice up with a few chilies if your heart so desires.

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Ingredients Needed for Salmon With Coconut Milk and Veggies

1 tablespoon vegetable oil
1 red onion, chopped
1 carrot, shredded
6 mushrooms, thinly sliced
5 ounces of salmon, diced
2 tablespoons of solid coconut milk
1 spring onion, chopped
salt

How to Make Salmon With Coconut Milk and Veggies

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the red onion and cook it until it turns golden. Add the carrot and mushrooms.
  3. Cook for 1 minute and add the salmon and coconut milk. Melt the solid coconut milk and stir.
  4. Finish it with some spring onion, and cook it for 3-4 more minutes.
Creamy Rice with Shrimp

Creamy Rice With Shrimp

Topped with shrimp, flavored with curry, and extra creamy, this rice really earned its spot among our top recipes with rice. It’s ready in about half an hour, and it is a recipe that just about anyone can try and make. But, it is hard to master, because it’s got lots of different flavors.

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Ingredients Needed for Creamy Rice With Shrimp

2 tablespoons of olive oil
1 tablespoon butter
9 ounces of shrimp
3 garlic cloves, crushed
salt
pepper
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
1 onion, chopped
½ red chili, thinly sliced
½ green chili, thinly sliced
1 tablespoon raisin
5 ounces of rice
1 cup beef stock
2 tablespoons of water
½ teaspoon curry powder
½ cup heavy cream

How to Make Creamy Rice With Shrimp

  1. Heat 1 tablespoon of olive oil over medium heat. Add the butter and melt it. Add the shrimp, 2 garlic cloves and season with salt, pepper, and lemon juice.
  2. Add the fresh dill and cook for 2 minutes. Leave it aside.
  3. Heat the remaining oil over medium heat. Add the onion and the remaining garlic. Add the chili peppers and raisins. Season with salt, pepper, and add the rice. Pour the beef stock and bring to a boil.
  4. Add the water, season with curry powder, and pour the heavy cream. Simmer over low heat for 7-8 minutes.
  5. Add the shrimp, give it a good stir and cook for an additional 2 minutes.
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