Time 45m Yield 32 Number Of Ingredients 16 Steps:
Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.) Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Time 1h Yield 3-4 cups, 6 serving(s) Number Of Ingredients 13 Steps:
Gently heat sunflower oil in a large pan. Add onion and stir over high heat for 5 minutes until soft. Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes. Add tomato paste, cream, coconut milk and milk. Bring to boil, stirring continually, then cover and simmer for 15 minutes. Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes. Remove from heat, allow to cool slightly then liquidize in a blender.
Time 35m Yield 6 Number Of Ingredients 13 Steps:
Gather the ingredients. Chop the parsley. Slice the green onions thinly. Finely mince the garlic. Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides. In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes. Cover the pan and simmer for 5 to 10 minutes longer. Stir in the cream and add salt to taste. Heat through. Remove the chicken and sauce to a serving dish. Serve chicken breasts over hot cooked rice with some of the sauce.
Time 35m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won’t fit into one pan. While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside. Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
Yield Makes about 1/2 cup Number Of Ingredients 8 Steps:
In a small bowl, whisk together the cream, mayonnaise, lime juice, vinegar, curry powder, chili sauce, and salt; stir in cilantro. Cover, and chill until ready to use.
Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:
Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
In a large saucepan, cook shallots and garlic in simmering wine until translucent. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Time 30m Yield 3 servings. Number Of Ingredients 13 Steps:
In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; set aside., In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.
Time 24m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Remove skin from fish & sprinkle with lemon juice. Melt butter in a pan, add curry powder & flour & stir for a few minutes. Slowly stir in the milk and cook stirring for 1/2 minute. Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed. Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs. Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
