Learn with recipes: curry

Showing posts with label curry. Show all posts

Wednesday, March 26, 2014

Restaurant Style Chicken Curry Recipe

Chef Jeenas restaurant style chicken curry recipe is based around a Chicken Kohlapuri Recipe from the south of India.

A chicken Kohlapuri curry traditionally uses a very large amount of chillies and poppy seeds that are known to be used with different ingredients and varying amounts.

Chefs restaurant style chicken curry recipe is spicy, packed with flavour and the aroma is fabulous.

There are many delicious and diverse chicken curry recipes out there, but if you love a good restaurant curry then you will love Chefs chicken curry recipe.

Ingredients for Jeenas Restaurant Style Chicken Curry Recipe
6 Skinless and Bonesless Chicken Thigh Pieces
1 Large Onion (chopped)
approx 1 Inch Fresh Ginger (chopped)
3 Garlic Cloves (chopped)
4-5 Tomatoes (diced small)
Rapeseed Oil
1 tsp Turmeric
2 tsp Coriander Powder
1 + 1/2 tsp Cumin Powder
1 + 1/4 tsp Chilli Powder
1 tsp Paprika
1 tsp Salt (optional)
1 tsp Garam Masala
Fresh Coriander Leaves

Picture of spices ready to be used in Jeenas chicken curry recipe.

How to make restaurant style chicken curry

Take a large pan/wok and generously pour in some rapeseed oil.

Blend/grind together the onion, garlic and ginger into a paste.

Add the paste to the pan and cook on a medium heat for a few minutes stiring frequently.

Add the coriander, cumin, chilli and turmeric powder to the pan, stir well.

Add the chopped tomatoes and stir.

Simmer for at least ten minutes remembering to stir in between.

Add the paprika.

Add the chicken pieces, gently stir into the curry and simmer for at least 30-40 minutes or until the chicken is cooked through.

Remember to stir frequently.

Add garam masala and salt stir well then add the mushrooms.

Once mushrooms are cooked add fresh coriander leaves to the chicken curry.

Enjoy Jeenas delicious restaurant style chicken curry recipe.

Serve with basmati rice and bread.

Look at more of Jeenas curry recipes: Curry recipe index page

Jeenas food event is here! Click here for more info

Sunday, March 9, 2014

Mixed Vegetable Curry A Random Recipe

If you had 10 seconds to grab one book, which one would it be?

Thats the challenge that Dom set for Random Recipe Challenge #31 I stood in front of my cookery book shelves in the kitchen and panicked! Scanning along the books, I saw so many books that I love to cook and bake from, how could I choose only one? Then I saw it, Good Housekeeping Cookery Book, The Cooks Classic Companion.

When I was growing up my Mum always referred to her Good Housekeeping Cookery Book and she still does. I cant remember when I got this book, it was published in 1998, so probably not that long after that. It has pretty much everything you would ever need in the way of recipes and is definitely my GO TO book.

Now, I know we are supposed to randomly pick the recipe were going to cook, but in this case I had a lot of vegetables in the fridge so I picked randomly from the Vegetarian chapter and came up with Mixed Vegetable Curry on page 228.

Mixed Vegetable Curry

Serves 4-6

1.4kg (3lb) mixed vegetables, including cauliflower, carrots, potato, parsnip and frozen peas

1 onion, peeled and chopped

2.5cm (1inch) piece fresh root ginger, peeled and chopped

1-2 garlic cloves

2 green chillies, halved and deseeded

30ml (2tbsp) ghee or vegetable oil

10ml (2tsp) turmeric

10ml (2 tsp) ground coriander

10ml (2 tsp) ground cumin

5ml (1 tsp) ground fenugreek

8 whole cloves

8 green cardamom pods

1 cinnamon stick

600ml (1 pint) canned coconut milk

300ml (1/2 pint) water

salt and pepper

coriander sprigs, to garnish

1. First prepare the vegetables. Divide the cauliflower into florets. Peel the carrots, potato and parsnip and cut into chunks.

2. Put the onion ginger, garlic and chillies in a blender or food processor and process until almost smooth.

3. Heat the ghee or oil in a large heavy-based saucepan, add the onion mixture and fry for 5 minutes, stirring constantly. Add all the spices and cook over a high heat for 3-4 minutes, stirring all the time.

4. Add the vegetables to the pan and stir to coat in the spice paste. Gradually stir in the coconut milk and water. Bring to the boil, then lower the heat, cover and simmer for 45-55 minutes or until the vegetables are just tender, depending on the varieties used. Season with the salt and pepper to taste.

5. Leave the curry to stand for 5 minutes to allow the flavours develop before serving. Garnish with coriander and serve with naan bread, pickles and plain rice.

As usual, Good Housekeeping came up trumps, this was a simple but tasty curry which created 8 good sized servings and got better with keeping. Watch out for the whole spices, crunching on a clove or cardamom pod is best avoided.

If youd like to join in with the Random Recipe Challenge head over the Belleau Kitchen to find out more.

Posted with Blogsy

Thursday, February 6, 2014

A Quick and Simple Mutton Lamb Curry

Serves 6
Preparation time 1 hour
Ingredients
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste

Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.

Wednesday, February 5, 2014

Turkey curry recipe In Indian Style

Turkey is very simple and easy recipe to cook, as it is available in grounded form. Before marriage my hubby said that he used to get this turkey very often, because it is easy to cook and tastes almost like a normal chicken. He says that it is the quick and easy recipe for a lazy bachelors. But he used to prepare in a different way, I prepared it in my own version he liked it a lot.

Ingredients:
chili powder---1tscoriander powder--1& 1/2ts

Cumin powder- 1 & 1/2ts

Til/Sesame/nuvvulu- 2ts dry roasted

gasagasalu/white poppy seeds-1ts(kus khus)

poppy seeds

Dry coconut powder-2ts

Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3)

Ginger garlic paste-2ts
Salt to taste

Onions chopped half cup

tomato puree-1/2 cup

Olive oil/ vegetable oil-3ts

Masala preparation:

Roast Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3) in a fry pan.Take This roasted garam masala in a grinder jar along with 2ts of coriander powder + cumin powder+ 3ts of til/sesame/nuvvulu + Coconut powder 1ts and grind the mixture to a fine powder.

DIrections

Remove turkey from freezer, and let it come down to room temperature.
Now take a pan and heat 3-4 ts of butter/ ghee/ olive oil/ vegetable oil and add sajeera/black cumin and saute it.
Now add onions and saute till they are half cooked under medium flame.
Add turmeric, ginger garlic paste and cook until raw flavor goes away.
Add turkey and close the lid for few minutes, now open the lid and with the help of spatula/spoon smash the turkey to little pieces.
Add little salt and cook by closing the pan under medium flame.
Let this mixture cook for at least 30min under medium flame, by giving stirs for every 5min.
when the turkey is completely cooked add tomato puree and cook till its raw flavor vanishes.
Add the prepared masala and mix well, adjust salt. Cook for few more minutes by closing the lid.
Now the turkey is ready to serve. Do not add water, it will spoil the taste of turkey.
The curry is ready to serve. Enjoy this with Bagara/ white rice.

Sunday, January 26, 2014

Healthy Vegetable Curry

Healthy Vegetable Curry recipe

1 Large Onion(cut into slices)

Half a Cauliflower (cut into florets and pre boiled for softness)

1 or 2 Cloves of Garlic ( chopped)

1 Yellow pepper (chopped)

1 green pepper(chopped)

Some mushrooms(sliced)

Olive Oil

cup of creamed tomatoes

Coriander seeds(just a sprinkle of each seed)

Mustard seeds

Cumin seeds

chilli powder( half a teaspoon or more if you like it spicy)

ground ginger(34 a teaspoon)

garam massala(2 teaspoons heaped)

turmeric(1 teaspoon)

ground coriander(1 teaspoon)

ground cumin(1 teaspoon)

Before you start please note that the shape or size you cut your vegetables does not matter. If your curry needs more moisture add a little water -but only a little water a time. Also add more olive as you go along.

Heat some olive oil in a pan or wok and add the chopped onions. Cook for a few minutes then add the garlic, only gently cook the garlic for a minute or so. Spoon out the contents of the pan into a bowl and turn down the heat(sometimes even pull the pan off just for a moment)then add the coriander, cumin and mustard seeds and fry them until they pop. Then add back the onions, garlic and add the creamed tomatoes.

Stir in the ginger powder then add the turmeric, cumin and coriander powder and stir it into the curry with a splash of olive oil. Let it cook on a medium heat for a few minutes then add the peppers and cauliflower and garam massala.

Cook for 5 minutes or so then add the mushrooms and chilli powder. When the veg is all cooked its ready ! Add a some tomato puree if it needs thickening a little.

If you like chicken curry replace the cauliflower with chicken peices. But always remember that chicken must be piping hot before you eat it.

Also please see my other vegetable curry with photo recipe guide.

Sunday, January 19, 2014

Vegan Take Away Style Curry Recipe

My vegan take away style curry recipe tasted so good that when I returned to the kitchen after finishing eating my share of it - I caught my hubby red handed scraping every last morsel of curry from the pan like there was no tomorrow!

I use a lot of Indian herbs in this recipe which gives it a very authentic Indian flavour. I also use my carrot and parsnip soup not only as a base which flavours the curry but the soup gives the curry a texture of perfection. Stay tuned for my carrot and parsnip soup recipe coming very soon.

You could call this recipe a pea and mushroom curry recipe but when we were eating it tasted so like we had just brought it in as treat from a fabulous take away.

Ingredients for Vegan Take Away Style Curry
1 + 1/2 Cup of frozen peas
1 large Red sweet pointed red pepper (chopped)
1 small Onion (sliced)
Tbsp Carrot and Parsnip Soup
3-4 Tbsp Water
Salt to season
3 large Portobella Mushrooms (chopped)
Pinch Dried coriander leaves
1 heaped tsp Freshly grated ginger
1 large Garlic (minced)
1 tsp Dried shredded coconut
2 Small green chillies (chopped)
2 Medium red chillies (chopped)
Rice bran oil

For the Spices
Pinch Fennel seeds
1/2 tsp Turmeric
1/2 tsp Paprika
1/4 tsp Cumin seeds
1 + 1/2 tsp Chef Jeenas Mild curry powder
3 tsp Dried methi leaves
Large pinch Dried curry leaves

Picture of portobella mushrooms.

Picture of freshly chopped chillies.

Picture of Indian herbs and spices ground to a powder.

How to make a Vegan Take Away Style Curry

Place fennel, turmeric, cumin seeds, paprika, mild curry powder, methi leaves and curry leaves into a grind and grind into a powder.

Using some rice bran oil cook the onions for a few minutes on a medium heat stiring frequently.

Add the red peppers, chillies, garlic and ginger.

Cook for a few minutes stiring all the time.

Sprinkle the curry spice powder all over the pan of vegetables then lightly drizzle a little rice bran oil on top of the spices.

You want the vegetables and spice powder to be lightly coated with the rice bran oil - not soaked or covered in oil.

Add the 5-6 tablespoons of carrot and parsnip soup.

Add 2-3 tablespoons of water and simmer on the lowest heat for 10 minutes.

Add the tsp of shredded coconut, pinch of salt (optional) and frozen peas.

Cook on low for another 10 minutes.

Add the mushrooms and simmer until cooked.

You may need to add another 1-2 tablespoons of water but make sure you do not add too much water or else the take away curry will turn into more of a watery stew.

Serve this tasty vegan take away style curry recipe with freshly cooked basmati rice and yogurt.

Enjoy!

For more delicious vegan recipes see my vegan recipes index.