Recipes for curry
Chicken Handi Curry Ingredients
1 kg Boneless chicken, cut into small cubes
- 2 1/2 tsp Ginger / garlic paste
- 4, medium Tomatoes, pureed
- 1/2 tsp Cumin seeds, roasted and powdered
- 5 Green chilies, finely chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili powder
- 1/2 tsp Coriander powder
- 1 tbsp finely chopped Mint and coriander leaves
- 6 tbsp Oil
- Salt to taste
- 6 tbsp Yogurt, whipped
- Saffron pinch
- 4 tbsp Lemon juice
- 15 Cashew nuts, powdered
- 5 Green chilies, crushed
- Tempering (Baghar/Tadka)
- 1 1/2 tsp Coconut powder
- 1 tsp Sesame seeds
- 4 tbsp Oil
How to make Chicken Handi Curry
- Mix all the marinade ingredients in a bowl, add the chicken and leave for 45 minutes.
- In a saucepan, heat oil and fry ginger / garlic paste, cumin seeds powder and green chilies together for a while on high heat. Add tomato puree and other spices. Stir on low heat till tomatoes are cooked.
- Add marinated chicken and mix well on medium heat for a few minutes. Cover the pan and let the chicken simmer on low heat, till the chicken is cooked and oil separates from the gravy.
- For the tempering (baghar/tadka), heat oil in a handi and fry the baghar ingredients on medium heat. Add chicken along with the gravy, mint and coriander leaves and mix well. Cover the handi and simmer on low heat for five minutes.
- Chicken Handi Curry is ready to serve.
Spanish Chicken Curry INGREDIENTS
Chicken, cut into 12 pieces 1 1/2 kg
- Tomato Ketchup 3/4 medium bottle
- Ghee or Butter 50 g
- Capsicums, sliced lengthwise 4-6
- Spring Onions, chopped 6-8
- Onions, quartered 3 medium
- Cucumbers, sliced lengthwise 4
- Freshly ground Red Chillies 1 tsp
- Black Pepper to taste
- Ginger and Garlic Paste 1 1/2 tsp
- Salt to taste
How to make Spanish Chicken Curry
- Boil chicken with ginger and garlic.
- When tender, strain the stock (one cup should be left) and keep aside.
- Heat the butter of ghee in a heavy-based pan, add onions, and fry lightly.
- Add the spring onions, cucumber and capsicum.
- Pour in the tomato ketchup, ground red chilli, salt and pepper.
- Add the stock and the chicken. Simmer for about ten minutes.
- Serve hot in the centre of a ring of boiled rice.
- Spanish Chicken Curry is ready to serve.
Goanese Chicken Curry Ingredients:
1 lb of boneless skinless chicken, cut into 1½” pieces
- 1 medium onion, finely diced
- 2-3 large garlic cloves, peeled and finely minced
- 1” piece of ginger, peeled and finely minced
- 1 tsp cumin seeds
- 2 tbsp desiccated shredded coconut (unsweetened)
- 2-3 cloves
- 6-8 black peppercorns
- 1 stick of cinnamon (2” in length)
- 2 cardamom pods, crushed
- 3-4 dried red chilies, to taste
- ¼ tsp turmeric
- ½ tsp garam masala
- ½ tsp ground cumin powder
- ½ tsp ground coriander powder
- salt, to taste
- 1 tsp dried tamarind pulp, soaked in ¼ cup hot water (or you can use
- 1 tsp tam concentrate or 1 tsp tamarind powder)
- 1 cup of coconut milk
- 2 tbsp oil, vegetable or canola
- freshly chopped cilantro leaves for garnish
How to make Goanese Chicken Curry
- Using a spice or clean coffee grinder, grind together the desiccated coconut, cloves, peppercorns, cinnamon and cardamom into a fine powder. Set aside until needed.
- In a large deep skillet or wok on medium high heat, add the oil. When hot, add the cumin seeds and the onions. Let sauté until just slightly brown, and then add the garlic and ginger. Let sauté for 2-3 minutes and add dried red chilies and the spices (turmeric, garam masala, ground cumin powder, ground coriander powder and salt). Stir and let the spices cook for a few minutes before adding the chicken pieces along with the ground spice mixture. Mix well to coat all of the chicken pieces with the spices and aromatics. Let the chicken cook for 4-5 minutes before adding the tamarind (either the re-hydrated pulp along with its liquid, tam concentrate or tam powder). Now add the coconut milk, reduce the heat, cover and let simmer for 5-6 minutes or until the chicken is fully cooked through yet moist and tender. If the curry is a bit thick, add a little water if you prefer. Garnish with freshly chopped cilantro leaves and serve with fresh chapatis and fragrant Basmati rice.
- Goanese Chicken Curry is ready to serve.
Potato Chicken Curry Ingredients
1 chicken, about 1.35 kg (3 lb), jointed into 8 pieces
- 1/2 tsp turmeric
- 4 cm (1 1/2 in) piece fresh root ginger, peeled and finely chopped
- juice of 1/2 lemon
- 2 tbsp sunflower oil
- 1 dried red chilli, broken into 2–3 pieces
- 1 tsp brown or black mustard seeds
- ½ tsp fennel seeds
- ¼ tsp cumin seeds
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tbsp chickpea flour (gram flour)
- 3 garlic cloves, roughly crushed
- ½ green pepper, thinly sliced
- 1 large onion, sliced
- 1 can chopped tomatoes, about 400 g
- 250 g (9 oz) potatoes, peeled
- ¼ green cabbage, about 140 g (5 oz), thinly sliced
- 140 g (5 oz) frozen peas, thawed with boiling water and drained
- salt and pepper
How to make Potato Chicken Curry
- Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.
- Heat the oil in a large, heavy-based frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
- Add the garlic, green pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.
- Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
- Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes. Serve hot, with Indian breads and pickles.
- Potato Chicken Curry is ready to serve.
Chicken Curry Puffs Ingredients
1 tablespoon vegetable oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 teaspoons curry powder
- 1/2 cup coconut milk, or more as needed
- 2 red onions, chopped
- 1 stalk lemon grass, thinly sliced
- 1 red chile pepper, roughly chopped
- 1 large russet potato, diced
- 3/4 pound skinless, boneless chicken breast, cut in bite-sized pieces
- 1 teaspoon salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
How to make Chicken Curry Puffs
- Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool.
- Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
- Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.
- Chicken Curry Puffs is ready to serve.
Prep Time:30 Min
Cook Time:50 Min
Ready In:1 Hr 45 Min
Shrimp Curry Ingredients
1/4 cup vegetable oil
- 1 large onion, chopped
- 10 fresh curry leaves (optional)
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground coriander
- 2/3 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 tomato, finely chopped
- 1 teaspoon ground red chile pepper
- 2 pounds medium shrimp – peeled and deveined
- 1/4 cup water
- 1 teaspoon garam masala
- chopped fresh cilantro to taste
How to make Shrimp Curry
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
- Shrimp Curry Recipe is ready to serve.
Prep Time:20 Min
Ready In:20 Min
Coconut Shrimp Curry Ingredients
1 teaspoon canola oil
- 1/2 cup minced onion
- 1/2 cup minced red bell pepper
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon curry powder
- 1/2 cup light coconut milk
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 pound jumbo shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons chopped fresh cilantro
How to make Coconut Shrimp Curry
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
- Coconut Shrimp Curry Recipe is ready to serve.
Egg curry kerala style Ingrediants:
- Egg 4
- Onion 4 Medium Size
- Garam masala 1 teaspoon
- Green chilli 3
- Ginger 1 piece
- Chilli powder 1 tablespoon
- Coriander powder 1 tablespoon
- Turmeric powder 1/2 teaspoon
- Coconut 1/2
- Tomato 2
- Garlic 3 pods
- Cloves (Grampoo) 2
- Cardamom 1
- Pepper corns 6
- Oil 1/2 Cup
- Mustard 1/2 teaspoon
- Curry leaves 1 sprig
- Salt to taste
How to make Egg curry kerala style:
- Boil the egg in water with some salt.
- Grind the coconut and extract the first milk (concentrate) and the second milk (diluted).
- Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste.
- Cut Onion, ginger, green chilli tomato into small pieces..
- Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown.
- Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravey thickens.
- Now add the boiled eggs and cook for 2 minutes.
- Remove from fire and then add the first milk of coconut and mix well.
Egg curry andhra style Ingredients:
- Egg – 8 nos
- Potatoes(medium) – 2 nos
- (cut into long thick pieces)
- Onion(chopped) – 1/2 cup
- Onion(sliced) – 1/2 cup
- Lemon juice – 2 tsp
- Green chillies(chopped) – 2 nos
- Green chillies(slit) – 2 nos
- Garlic pods – 2 nos
- Ginger – 1/2″ piece
- Shallots(Kunjulli) – 2 nos
- Grated coconut – 1 cup
- Salt – As reqd
- Curry leaves – A few
- Oil – As reqd
- Cloves(Grambu) – 2 nos
- Cardamom(Elakka) – 2 nos
- Whole black pepper – 3 nos
- Fennel seeds(Perinjeerakam) – 1 tsp
- Chilly powder – 1 1/2 tsp or as reqd
- Coriander powder – 2 tsp
- Turmeric powder – 1/2 tsp
How to make Egg curry andhra style:
- Boil the potatoes with slit green chillies, lemon juice, turmeric powder and salt.
- Fry the coconut, sliced shallots, ginger and garlic on a medium hot pan.
- Once the coconut turns brown, add cloves, cardamom, black pepper and fennel seeds.
- Add chilly powder, coriander powder and turmeric powder and fry, till the raw smell leaves.
- Grind it well.
- Pour this into the boiled potatoes and boil further.
- Fry the chopped onions and green chillies and add it to the beaten eggs and make egg omlettes.
- Cut each omlette into several pieces.
- Add these to the boiled gravy and simmer for a minute.
- Heat oil in a pan.
- Fry the sliced onions and curry leaves, till they turn brown.
- Garnish the gravy with the above seasoning.
- Serve with pooris, chappathis or rice.
Egg curry with coconut milk Ingredients:
- Eggs – 6 (full boiled eggs)
- Potato – 4 (to be par boiled)
- Ginger paste – 1/2 tbsp
- Curry leaves – 1 sprig
- Onions (sliced) – 2
- Thin Coconut Milk – 2 cups
- Coriander – 2 1/2 tbsp
- Chili Powder – 2 tbsp
- Black Pepper – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Green Chilies (slit in two) – 2
- Vinegar – 2 tbsp
- Salt – To taste
How to make Egg Curry with Coconut Milk
- Boil the eggs for about 5 minutes, remove the outer shell and cut into half and set aside.
- Cook the potatoes partially.
- In a medium sized sauce pan, add 2 tablespoons of cooking oil and once that is hot, add the sliced onion and pearl onions and sauté well.
- Once the onions are softened and translucent, add the curry leaves, ginger and green chilies and sauté for about 3-4 minutes. Once softened, turn down the flame to medium and add the coriander powder, chilly powder, turmeric and black pepper powder and sauté till oil drains to the sides of the pan and aroma is apparent.
- Add the second extract of the coconut and allow the mixture to boil. Then add the vinegar and the partially cooked potatoes. Add the eggs and allow the sauce to blend well. Then add the first extract of the coconut milk (thick coconut milk) and switch off the stove before it boils.
- Garnish with slit green chilly and fried curry leaves.
- Egg curry tastes great with Appam/Idiappam/Steamed Rice/Bread