Chicken Curry Salad

INGREDIENTS:

4 chicken breasts, cut into strips and sauteed
3 c. cooked rice, cooled
1 tsp. curry
1/4 c. soy sauce
2 tsp. mustard
1 tbsp. oil
1 tsp. garlic
1 c. mayonnaise
1/4 c. green onions
1 c. cashews

DIRECTIONS:

Cut chicken into strips, saute and set aside. Blend soy sauce, mustard, oil, curry, and garlic. Add chicken; toss and allow to stand for 1 hour chilled. Stir in rice, onions, and mayonnaise until desired consistency and chill.

Before serving, add cashews. Serve on a bed of lettuce and garnish with parsley. Best when made the day before serving.

Chicken Curry Salad

INGREDIENTS:

9 chicken legs
3 celery stalks, diced
1 lb. red seedless grapes, sliced
1 c. light mayonnaise
2 tbsp. sweet-hot mustard
2 tsp. curry powder
1 pkg. chicken flavored rice with vermicelli

DIRECTIONS:

Boil chicken until fully cooked. Debone and skin; set meat aside in a bowl. Prepare and add celery and grapes. Add mayonnaise, mustard, and curry powder. Chill at least 15 minutes. Prepare rice according to package. Serve chicken over cooled rice. Serves 4.

Chicken Curry Saute

INGREDIENTS:

2 tbsp. butter
2 tsp. curry powder
1 lg. onion, sliced
1 lg. tart apple, peeled & chopped
1 broiler-fryer (2 1/2 lbs.), cut up
1 tsp. salt
1/4 tsp. pepper
Hot cooked rice

DIRECTIONS:

In large heavy skillet heat butter and curry over medium heat. Add onion and apple; stir about 2 minutes or until onion slices are coated with curry butter. Place chicken, skin side down, over onion apple mixture; season with salt and pepper. Cover tight and simmer over medium to low heat 25 minutes. Turn chicken pieces and simmer about 25 minutes longer or until tender. Serve with rice. Makes 4 servings.

Chicken Curry With Broccoli

INGREDIENTS:

2 c. cream of chicken
1 tsp. lemon juice
1 c. mayonnaise
2 tsp. curry powder
2 pkg. frozen broccoli spears
3 c. chicken breast, cooked and cut into lg. pieces

DIRECTIONS:

Mix together cream of chicken, lemon juice, mayonnaise, and curry powder for sauce. Cook broccoli spears and salt. Place sauce over chicken and broccoli. Sprinkle with 1 cup grated sharp Cheddar cheese and 1 cup buttered soft bread crumbs. Bake 20 minutes at 350 degrees.

Chicken Curry With Broccoli

INGREDIENTS:

3/4 lb. (2 c.) chicken or turkey
2 - 10 oz. pkgs. frozen chopped broccoli (1 bunch fresh)
1 can cream of chicken soup
1 tsp. lemon juice
1 can cheddar cheese soup
1 tsp. curry powder
1 c. mayonnaise
1/2 c. grated cheddar cheese
1/2 c. soft bread crumbs
1 tbsp. melted butter

DIRECTIONS:

Thaw broccoli and drain well. Layer chicken and broccoli in a greased 9 x 13 inch pan. Combine soups, mayonnaise, lemon juice and curry. Pour over chicken and broccoli. Sprinkle with cheese and bread crumbs combined with butter. Bake at 350 degrees for 25 to 30 minutes.

Lamb Passanda Curry

INGREDIENTS:

lamb cut into small cubes
1 pound
oil 3 tbs
onions 2 big chopped fine
ginger paste 1/2 tsp
garlic paste 1/2 tsp
potatoes 2 sliced into 1 cm thin round (shape doesnt matter)
cumin seeds 1 tsp
cardamom 4 whole pods
cloves 4
cinnamon sticks 2
turmeric 1/2 tsp
salt 1/2 tsp (or to taste)
chilli powder 1/2 tsp (or to taste)
yogurt 1 cup beaten to a paste and diluted with 1 cup water and beated again
chopped corriander leaves 2-3 tbsp(to garnish)

DIRECTIONS:

1. Heat the oil and add cumin, cardamom, cloves and cinnamon sticks followed immediately with onions. Slightly brown the onions.

2. Add Ginger and garlic paste followed by turmeric, salt and chilli powder. Stir for 2-3 minutes. (if the spices tend to stick to th epot you can add some water).

3. Add the lamb and 2 cups of water and cook on a low flame until the meat is tender. (I use a pressure cooker for 10 minutes).

4. In a seperate pan, fry the potatoes. (You can avoid frying with slight loss of taste by adding the potatoes to the lamb mixture when th elamb is about 70 % done)

5. When the meat is done add the yogurt mixture and potatoes followed by corriander leaves and cook on a low flame until the gravy thickens.

6. Serve with rice !

Mussamun Curry

INGREDIENTS:

5 cups coconut milk
2 pounds boneless beef. cut into 2 inch chunks (or 3 pounds chicken thighs)
1 cup coconut cream
1/3 cup mussamun curry paste
3 tablespoons fish sauce
2 tablespoons brown sugar
3 tablespoons tamarind liquid
12 whole cardamom pods
6 cinnamon sticks
2 pounds potatoes, peeled and cut into 2 inch chunks
1 large onion, cut lengthwise into thick wedges
1/2 cup dry-roasted peanuts
2 tablspoons freshly squeezed lime juice

curry paste:

1/2 cup small dried red chiles
2 tablespoons whole cumin seed
1 teaspoon whole coriander seed
1 teaspoon whole peppercorns
1 teaspoon whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
3 stalks fresh lemongrass
1 tablespoon chopped fresh galanga or fresh ginger
2 teaspons salt
1/2 cup coarsely chopped garlic
1/2 cup coarsely chopped onion
1 tablespoon shrimp paste

tamarind liquid :

1/4 cup tamarind pulp
1/2 cup warm water

DIRECTIONS:

In a large saucepan, bring the coconut milk to barely a boil over mediumheat. Add the beef chunks and simmer until the beef is tender, 1 hour.
Ina small heavy skillet over medium heat, bring the coconut cream tojust boiling. Simmer for 6 to 8 minutes, stirring occasionally. The cream will become fragrant as it thickens. When small drops of oil come to the surface, add curry paste and stir to dissolve. Simmer for 3 to 4 minutes.
Scrape the curry paste into the pot with the beef; stir well. Add fish sauce, sugar, tamarind, cardamom, cinnamon and potatoes. Simmer 10 minutes. Add onions and peanuts and simmer until potatoes are cooked. Taste and adjust seasonings, adding more sugar, fish sauce and tamarind
as desired. Add a little lime juice before serving.
For chicken, omit simmering in coconut milk step; make curry paste first, then combine with chicken and coconut milk.

Curry Paste:

Stem chiles and shake out seeds. Coarsely chop and place in small bowl. Add warm water to cover and soak for 20 minutes.
Measure out all spices, combining the whole seeds in one bowls and the ground in another. In a small skillet, dry-fry the whole spices over medium heat until darkened and fragrant, 3 to 5 minutes. Stir occasionally to prevent burning. Transfer to a small bowl. Dry-fry the ground spices
the same way, stirring often, 2 to 3 minutes. Transfer to a bowl. Grind the whole spices to a fine powder with a mortar and pestle or in a spice grinder. Combine with other spices and set aside.
Trim lemongrass stalks. Cut away and discard the grassy tops, leaving a stalk 3 inches long. Cut away hard root section; remove and discard tough outer leaves. Slice thinly, then finely chop and put in a mortar.
Add galanga and grind for about 3 minutes. Drain chiles and add to the mortar with the salt. Grind for another 5 minutes. Add garlic, onion,spices and shrimp paste and grind for another 5 minutes, or until you have a smooth paste.
Cover tightly and refrigerate.

Tamarind liquid :

Cover tamarind with warm water in a small bowl. Soak for 30 minutes,mashing occasionally.
Pour water through a fine mesh sieve into another bowl using a spoon to mash the softened pulp against the sieve, extracting as much liquid as you can. Thin extracted liquid with water to the consistency of pea soup.

Kanchkolar Cutlet Curry

INGREDIENTS:

kanchkolar cutlet (green banana cutlets)

6 green raw bananas (id use four green plantainos)
2 onions either ground to a paste or chopped fine
1 t ginger paste
1 t turmeric paste
1 t chili paste
3 medium tomatoes, skinned and chopped
2 t ghee
ghee/oil for frying cutlets
1/2 t sugar
salt to taste

step 2

kanchkolar cutlet curry
(curried green banana cutlets)

12 kanchkolar cutlets, fried (see above recipe)
1 coconut grated and steeped in 2 cups hot water
to produce 2 cups coconut milk
4 green chilies, chopped
salt and sugar to taste
2 limes
1 t cumin, dry roasted and powdered

DIRECTIONS:

Step 1

Kanchkolar Cutlet (Green Banana Cutlets)

Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water.

Heat ghee in a pan. Add onion, ginger, turmeric and chili pastes. Mix well and fry 3 or 5 minutes. Add skinned, chopped tomatoes and finally the mashed banana. Mix thoroughly, adding salt and sugar to taste.

Remove from fire when mixture has browned and appears cooked. Cool.
Divide mixture into 12 portions and shape into cutlets quarter inch thick. Heat ghee in frying pan and fry cutlets until well browned on both sides. Remove and drain off.

Note: If banana mixture is too soft after cooking, sprinkle with a little flour to stiffen.

The cutlets may also be coated in egg-flour mixture, rolled in bread crumbs and fried.

Step 2

Kanchkolar Cutlet Curry
(Curried Green Banana Cutlets)

Approx. 20 mins before the meal is to be served, bring coconut milk to a brisk boil in a large pan. Continue cooking the milk over a hot fire for about 10 mins or until or until thick and creamy. Add salt and sugar to taste, green chilies, and then slip in the banana cutlets. Cook for another 10 mins or so. Remove from fire and squeeze lime juice over cutlets.

Finally, remove to serving dish and sprinkle cumin powder.

Goat Curry

INGREDIENTS:

1 leg of young goat (leg of mutton if goat unavailable)
seasond flour
2 tbls ghee
2 onions chopped
3 cloves garlic chopped
2 tbls curry powder (bolsts hot is good)
11/2 cups good chicken stock
1 400gm tin tomatoes drained
1tbls brown sugar
3 tbls malt vinegar
3 tbls tomatoe paste
6 tbls soy sauce

DIRECTIONS:

Bone out the leg and cut into 1inch cubes.Coat meat with seasond flour. Heat ghee in a heavy based pan. add goat and cook until brown remove from heat and allow to drain on kitchen paper.

Place meat in a large casserole dish.pour off all but 2 tbls of fat from pan add and fry onions , garlic and curry powder until onion is slightly soft, do not brown as the garlic will have a bitter taste.

Add all other ingredients and bring to the boil ,lower heat and cook until liquid has reduced slightly.Pour mixture over the goat and cook in moderate oven for approx 1 hr or until the meat is tender. Stir meat a few times during cooking

Ashoks Chicken Curry

INGREDIENTS:

5 pieces - 500g chicken portions
2 large potatoes
1 large onion
250 grams peas or mixed vegies

¼ teaspoon cinnamon, cardamom,cloves
½ teaspoon chilli powder
1 teaspoon black mustard seeds, turmeric, stock
2 teaspoons herb stock, cumin, ground coriander
2 teaspoons crushed garlic, crushed ginger
2 teaspons garam masala
¼ cup soy sauce, oil

DIRECTIONS:

Bone chicken and dice into small pieces. Chop chicken bones into small pieces. Or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes.

Add the chicken and chicken bones and fry for a few minutes.

Add all the potatoes and cover with water. Bring to boil and then simmer gently for approximately 15 minutes.

Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.

Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.

To make the curry creamer add 2 tablespoons of un-sweetened plain yogurt when adding the spices.