Curry Recipes


I found some good curry recipes for you this week, from the U.S., Jamaica, India, Pakistan and Thailand. I hope you will try them! Links to more curry recipe sites at the end of the article.

SUNDAY NIGHT CURRY CHICKEN
Kerry Heffernan, chef-owner of Autumn Moon Cafe in Oakland, developed this recipe for a successful diet. She serves this simple dish with a salad with low-fat dressing.

  • 1 cup rice
  • Nonstick oil spray
  • 1/2 sliced yellow onion
  • 1/2 cup sliced button mushrooms
  • 1 small garlic clove, minced
  • 1 teaspoon garam masala or quality curry powder
  • 3/4 cup chicken broth
  • Kosher salt and freshly ground pepper, to taste
  • 2 boneless skinless chicken half breasts
  • 2 fresh jalapeno peppers, minced, for garnish
  • Chopped cilantro, for garnish

Cook rice according to package directions.

Spray a nonstick pan with the oil spray. Saute the onion and mushrooms together until lightly browned and softened. Add the garlic and garam masala and saute for 3 more minutes on medium heat. Add broth, bring to a boil, reduce heat and simmer 5 minutes. Season with salt and pepper. Transfer the sauce to a container and set aside.

Meanwhile, season chicken on both sides with salt and pepper. Clean out the nonstick skillet and spray with more oil spray. Cook the chicken approximately 4 minutes per side. Pour sauce over chicken and simmer until the chicken is cooked through, about 2 more minutes.

Place a serving of rice in the center of a plate. Top with chicken and some of the sauce. Garnish with the jalapeno and cilantro.

Serves 2.

CURRIED CHICKEN AND POTATO RAGOUT

  • 1 onion, peeled and quartered
  • 3 cloves garlic, peeled
  • 2 1/2 cups chicken broth, homemade or low-sodium canned
  • 3 tablespoons vegetable oil
  • 2 whole boneless, skinless chicken breasts (4 pieces), cut into 1/2-inch strips
  • Salt to taste
  • 4 medium potatoes, peeled, halved lengthwise and cut into 1/4-inch-thick slices
  • 1 tart apple, peeled, cored and cut into 1/4-inch cubes
  • 2 teaspoons Thai red curry paste (see note), plus more to taste.

1. In a blender, combine the onion and garlic with 1/2 cup chicken broth and blend until smooth. Set aside.

2. In a large, heavy skillet over high heat, warm the vegetable oil. Sprinkle the chicken with salt. Add the chicken to the pan and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Reduce heat to medium. Spread the potatoes over the chicken. Add the onion-and-garlic mixture, the apple and the remaining 2 cups chicken broth. Cover and simmer 10 minutes.

The copyright of the article Curry Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Curry Recipes in print or online must be granted by the author in writing.

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