Recipezaar: Curries recipes

Chicken Curry ( Tamilnadu)

Sat, 04 Jul 2009 14:13:32 -0400

This is a typical tamil Nadu dish. Easy to prepare and delishious. I serve this as a main dish when having a vegetable curry. Serve with rice. -- posted by Brian H

Polynesian Curry

Mon, 06 Jul 2009 12:29:20 -0400

My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want. -- posted by Krista Roes

Butter Chicken Curry from Indo Base

Tue, 14 Jul 2009 01:31:44 -0400

Recipe I found on indobase....Its a great curry recipe that is awesome with naan or rice, great flavor and family favorite. -- posted by Jeremiah

Gosht Kari

Wed, 15 Jul 2009 01:50:21 -0400

This is a lamb curry that is sure to warm you up from the inside, by the look of the ingredients. I am yet to make it myself. -- posted by djmastermum

Mushroom Curry

Thu, 16 Jul 2009 17:35:07 -0400

This Indian recipe is unusual as mushrooms are not common in India. The finished dish can be eaten as a side dish or stirred through rice to make an altogether different dish !!!!! I often eat this as a cold rice dish on picnics or with a B.B.Q. -- posted by Brian H

Chicken Curry With Vegetables

Thu, 16 Jul 2009 17:41:51 -0400

From wholeapproach.com. Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also. -- posted by WI Cheesehead

Thai Vegetable Curry

Sun, 19 Jul 2009 15:58:08 -0400

This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet. -- posted by Shuzbud

Curried Rice With Chicken and Shrimp: Delicious & Fragrant!

Mon, 20 Jul 2009 02:15:41 -0400

Surprisingly simple to prepare; yet full of flavor and a spicy- zing! -- posted by Feast Your Eyes!

Thai Vegetarian Green Curry

Fri, 24 Jul 2009 14:06:01 -0400

I adapted this delicious green curry from a recipe I found online. When I have vegetarian guests, I often make this along side recipe #19012 Thai Zucchini for a complete meal. Feel free to add the more traditional keffir lime leaves as a replacement for the lime juice if you're able to find them. Note: cooking time will be longer if your cooking real chicken. -- posted by OwlMonkey

Roast Aubergine and Spinach Curry

Fri, 24 Jul 2009 15:11:33 -0400

This recipe was given to me by a vegan friend and I have adapted it for a low-fat lifestyle. It really tastes like an authentic curry without the high fat content! -- posted by Chef #1332685

Ruth Reichl Shrimp Curry

Fri, 24 Jul 2009 15:38:05 -0400

This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily. -- posted by ChefMarvelIris

Curried Seafood and Noodles

Sat, 25 Jul 2009 02:49:19 -0400

This recipe was the result of an experiment. This was an experiment that went very well. This dish is a bit spicy. -- posted by Obsidian468

Red Coconut Chicken Curry

Tue, 28 Jul 2009 11:00:40 -0400

This dish can be quite hot and spicy depending on the brand of curry paste used. the variety in the pouch (instead of the jar or can) tend to be milder. For those sensitive to spicy food, reduce the curry paste to 2 teaspoons. In a pinch, use mild Indian curry paste. Serve over rice. From Canadian Living Magazine. -- posted by daisygrl64

I Love Palak Paneer (Spinach and Cheese Curry)

Thu, 30 Jul 2009 10:08:56 -0400

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries -- posted by Karen Elizabeth

Butter Chicken

Fri, 31 Jul 2009 13:40:52 -0400

This recipe came from a recipe booklet insert in one of my magazines. Delicious. -- posted by Chef #211159

Chicken Curry With Mango

Sun, 02 Aug 2009 10:26:54 -0400

This is a wonderful and easy every day meal. Serve with sticky rice. -- posted by Deantini

Bruce's Cheater Butter Chicken

Sun, 02 Aug 2009 10:32:24 -0400

Ok...I know that every foodie out there is gonna shake their heads at me for this one but honestly it's so simple and so tasty, and the best part is, it's very budget friendly. You probably have all the ingredients in your pantry for this recipe already. I came up with this recipe one night after work, with just bits and ends from the fridge, it was absolutely delicious! Go ahead give it a try....You're gonna love it! -- posted by Chef Thurlow

Mixed Vegetable Kootu

Sun, 02 Aug 2009 10:32:31 -0400

From VegetarianTimes.com -- posted by Ariella

Curry Beef Noodles

Tue, 04 Aug 2009 02:45:12 -0400

You can use any prepared Indian curry paste for these noodles, hot Madras curry paste is an excellent choice. Serve with pappadams on the side, and fresh lime wedges to squeeze over the noodles. I hope you enjoy :) -- posted by daisygrl64

Vegetable Green Curry

Thu, 06 Aug 2009 11:33:53 -0400

Make your own or use store-bought Thai green curry paste. Adapted from "Everyday with Rachael Ray," Summer 2009. Serve over basmati rice. -- posted by Ice Cool Kitty

Thai Country-Style Curry With Ground Beef and Green Beans

Fri, 07 Aug 2009 02:28:29 -0400

From Quick&Easy Thai by Nancie McDermott. Use fresh everything (basil, etc.) for best results. -- posted by hannahactually

Thai Chili Paste

Wed, 12 Aug 2009 10:20:46 -0400

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. -- posted by Rhiannon&Matt.gauci

Red Lentils Tarka

Mon, 17 Aug 2009 02:58:50 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Indian Mushroom Curry

Mon, 17 Aug 2009 02:59:11 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Steamed Cauliflower in Spicy Tomato Sauce

Mon, 17 Aug 2009 03:06:21 -0400

from "5 spices, 50 dishes" by ruta kahate -- posted by hannahactually

New Bride Chicken Curry

Mon, 17 Aug 2009 03:13:22 -0400

from "5 spices, 50 dishes" by ruta kahate. a combination of bone-in thighs and drumsticks works well here. -- posted by hannahactually

Super Fast Chicken Korma

Mon, 17 Aug 2009 03:34:28 -0400

A Madhur Jaffrey recipe. Try to have all ingredients on hand before you begin cooking. -- posted by hannahactually

Indian Ground Chicken With Peas

Mon, 17 Aug 2009 03:35:03 -0400

A Madhur Jaffrey recipe. Whole spices--cinnamon, bay leaves, cardamom pods--are not meant to be eaten. Remove before serving. -- posted by hannahactually

Indian Green Beans With Mushrooms

Mon, 17 Aug 2009 03:35:23 -0400

A Madhur Jaffrey recipe. -- posted by hannahactually

Butternut Squash and Green Beans in Coconut Milk Curry

Mon, 17 Aug 2009 03:42:01 -0400

from "5 spices, 50 dishes" by ruta kahate -- posted by hannahactually

Garam Masala Tomato Chicken Curry

Tue, 18 Aug 2009 17:01:15 -0400

I'm very fond of curries; I've made many. The first time I tried this, it was a bit on the spicy side but -more than that- suffering from too much liquid. The Garam Masala didn't really work with that amount of fluidity ... even when thickened. I realized the the spice blend needed to be hot, yes, but it also needed more natural sweetness and less liquid. This version achieved that, muchly. -- posted by David J Rust

Thai Curry Chicken Breast Saute

Wed, 19 Aug 2009 14:16:51 -0400

I created this as a side dish for Thai Style Fried Rice, recipe #281522 (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice. -- posted by chargirl

Chicken Vindaloo

Mon, 24 Aug 2009 01:45:14 -0400

From the book Hot and Spicy that belongs to a friend. Prep time doesn't include marinating. -- posted by JustJanS

Chicken and Nut Curry

Mon, 24 Aug 2009 01:51:22 -0400

From the book Hot and Spicy that belongs to a friend. -- posted by JustJanS

Pork Curry on Noodles

Mon, 24 Aug 2009 01:51:36 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

Bitter Melon With Turkey Breast

Mon, 24 Aug 2009 01:53:01 -0400

This is a tasty and nutritious recipe that moderates, but does not eliminate, the bitterness of bitter melon. Bitter melon, like cinnamon, reduces insulin resistance, and according to a number of studies (just google "bitter melon") may help prevent certain types of cancer. I put this recipe together so I could have bitter melon in a dinner main dish. -- posted by Chef #705350

Ground Beef Curry

Mon, 24 Aug 2009 11:05:56 -0400

A much simpler ground beef curry with potatoes. Serve over rice or serve as a stew with nana bread and some raita. From Canadian Living 2004 Issue. -- posted by daisygrl64

Fish and Tomato Curry

Thu, 27 Aug 2009 02:49:20 -0400

From the book Hot and Spicy that belongs to a friend -- posted by JustJanS

Chicken Curry

Tue, 01 Sep 2009 13:02:27 -0400

This has to be the best home-made chicken curry I have tasted / made. It's a recipe that a friend gave me after she made it for a dinner party. Since said party, almost all guests have either asked for the recipe or have asked her to make it for them. It's not your average curry - it's like a cross between a Korma and a Tikka Masala. Tip: I once used reduced-fat coconut milk to save on calories etc but it really didnt taste as good as it does with the full fat stuff! So dont cut corners! You can also vary the amount of chilli you put in to suit your personal taste! The following recipes serves 4 people. -- posted by Pretty_Smart

Authentic Madras Curry

Fri, 04 Sep 2009 14:29:48 -0400

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen. -- posted by Baz

Spicy Thai Chicken Curry

Sun, 06 Sep 2009 09:21:00 -0400

A really tangy, pick-you-up and high speed meal. -- posted by English_Rose

Fragrant Beef Curry

Tue, 08 Sep 2009 11:21:54 -0400

Coconut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Curried Chickpea and Summer Vegetable Stew

Tue, 08 Sep 2009 12:12:46 -0400

This dish packs so much flavour its amazing. The first time I made this we had unexpected company and I have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so I used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but I wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the Fine Cooking magazine. -- posted by heather in Ont,

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Chicken Sagwala

Thu, 10 Sep 2009 15:00:03 -0400

This is a modification of a dish from the Indian restaurant where I used to work. -- posted by Chef #1259203

Healthy Curried Chickpeas & Cauliflower With Rice

Mon, 14 Sep 2009 14:03:40 -0400

Very quick, healthy and tasty main or side dish. Use the rice of your choice. -- posted by FirstChoiceHealthyFoods

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Lamb With Walnuts

Mon, 14 Sep 2009 15:45:54 -0400

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998). I haven't made this recipe yet but have eaten something similar. To make your own garam masala use "Recipe #279714" -- posted by Coasty

Devil Curry

Mon, 14 Sep 2009 15:46:24 -0400

An Eurasian dish from Malaysia from www.staronline.com. Best made the day before. -- posted by Coasty

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Chicken Curry

Tue, 15 Sep 2009 12:02:35 -0400

A simple, easy to prepare curry. We like this served over rice spiced with a couple allspice berries, green cardamom pods, and cloves. I just love soaking up the sauce with fresh naan. Spices can be easily adjusted according to taste. -- posted by UmmIbrahim

Curry Chicken Casserole

Wed, 16 Sep 2009 16:56:08 -0400

Easy to prepare for a weekday meal, this casserole meets the demands of today's busy families. Healthy ingredients, rich in fibre and delicious wholesome flavour will make this yuor new go-to recipe. -- posted by Chef mariajane

Nutty Chicken Curry

Thu, 17 Sep 2009 10:37:16 -0400

Knocks spots off a take away! Very quick and easy. -- posted by English_Rose

Aurora Curry

Thu, 17 Sep 2009 10:39:58 -0400

When I was little, we had an Indian exchange student staying with us, so at a young age, I developed a taste for curry. As I got older, I learned a few recipes from British friends, based on the British bastardization of dishes that qualify as curry. Over the years, after I moved to Alaska, I developed my own recipe based of what I learned. I decided to name it in honor of my new home. Ultimately, I like to think of it as an Alaskan Curry, though it's influenced by many cultures. The use of almond milk and or soy milk came about due to me being horribly lactose intolerant. I usually get a soy substitute for yogurt to top it with, but you can use the regular stuff if you want. -- posted by Arctides Regalis

Coconut Chicken

Thu, 17 Sep 2009 17:30:13 -0400

Creamy Coconut Chicken Curry -- posted by Javed

Xacuti Chicken

Fri, 18 Sep 2009 16:29:05 -0400

Famous Goan dish, maybe you have eaten this while on your trip to India. Tender chicken in a wonderfully fragrant sauce. This is a medium curry, it could if you like take a little more chilli. If you don't have tamarind, the use of a quarter of a lemon will do. Sorry; but the photograph doesn't do the dish justice. -- posted by Brian H

Indian Butter Chicken (From the Spice and Herb Bible)

Fri, 18 Sep 2009 17:32:41 -0400

This is a recipe I've used for several years now, taken from the Spice and Herb Bible. Amazing, is an understatement. The difficulty may lie in tracking down the ingredients, but it's worth all the effort. Enjoy! (note: preparation time does not include marinating time, i ground all the spices in a coffee mill/grinder) -- posted by mlao77

Simple Microwave Chicken Drumsticks

Mon, 21 Sep 2009 00:48:17 -0400

A potent curry flavor defines this easy, ketchup or bbq sauce base for microwaved drumsticks. Perfect for something quick and simple. Can be adapted by adding some chopped apple or sultanas and served with Basmati rice. -- posted by Roxxy

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Chicken Pie Dumplings

Mon, 21 Sep 2009 13:14:57 -0400

My 6 year old son made up this entire recipe on his own. He is vey happy that it is very delicious, healthy and gluten free. I imagine the recipe is quite forgiving if you need to make any changes with the flours. His ideal side dish for this meal is boiled purple cabbage. -- posted by Chef #1116667

Butternut Squash Coconut Curry

Mon, 21 Sep 2009 13:45:00 -0400

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry -- posted by Kozmic Blues

Tunisian Chicken

Tue, 22 Sep 2009 13:39:21 -0400

Orange juice forms part of this rich spicy sauce. Serve hot with couscous or rice. -- posted by English_Rose

Asian-Style Tomato Spice Chicken

Fri, 25 Sep 2009 13:09:23 -0400

I had wanted to make Indian Butter Chicken when I was tight on shopping time and discovered that my supermarket didn't have the necessary ingredients. And so I invented my own kind of chicken! -- posted by Ms. Kilroy

Thai Pineapple Curry or Gang Kua Recipe

Mon, 28 Sep 2009 16:38:29 -0400

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. -- posted by Jencathen

Aromatic and Spicy Beef Stew (Thit Bo Kho)

Tue, 29 Sep 2009 13:43:05 -0400

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread. -- posted by English_Rose

Vegetable Coconut and Peanut Curry

Wed, 30 Sep 2009 12:36:37 -0400

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course. -- posted by English_Rose

Lamb (Or Goat) Biryani

Mon, 05 Oct 2009 17:11:51 -0400

From Canadian chef Vikram Vij. -- posted by evelyn/athens

Gluten-Free Japanese Curry

Wed, 07 Oct 2009 14:16:13 -0400

I LOVE Japanese Curry. It is a dish I have grown up with and my grandma used to make weekly. Since my children were diagnosed as Celiac they can not have the packaged curry sauce as one of the main ingredients is wheat. I made this recipe and it turned out really yummy! Thumbs up all around! My husband said its better than the packaged stuff! -- posted by FlamingoSushi

Cashew Lamb or Pork Curry

Thu, 08 Oct 2009 14:42:27 -0400

Copied from the 1984 Milk Calender onto an index card. I personally prefer this with more cashews than is called for, reserving some to sprinkle over the finshed curry for texture. As nobody in our household is especially partial to lamb, the pork version wins out. -- posted by Cecily Parsley

Thai Red Lamb Curry

Fri, 09 Oct 2009 17:10:06 -0400

found this in a magazine and adapted to our tastes, delicious. -- posted by Evie*

Real Karahi Curry (With Base Sauce)

Mon, 12 Oct 2009 17:34:50 -0400

Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants. -- posted by John-louvolite

Ww Summer Vegetable Curry

Tue, 13 Oct 2009 15:17:44 -0400

weight watchers 3 points -- posted by Chef #1298498

South African Chicken Curry

Tue, 13 Oct 2009 15:22:17 -0400

I learned how to make curry from my South African girlfriend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy! -- posted by currychick

Curried Beef and Caulifower

Tue, 13 Oct 2009 15:51:33 -0400

I combined/tweaked a few recipes. -- posted by poo235

Gluten Free Tropical Chicken

Tue, 13 Oct 2009 16:18:52 -0400

From Website: www.glutenfreegodess.com -- posted by CalgaryHealthyCook

Easy Meatball Curry

Thu, 15 Oct 2009 16:21:39 -0400

Its an all time favourite with a secret recipe which I am sharing, please dont be put off because trust when I say it really makes a huge difference to the taste...you will love it! -- posted by Chef Boutsy

Vegan Kidney Bean and Mushroom Curry

Sun, 18 Oct 2009 10:20:57 -0400

Tasty vegan curry that is quick to prepare, providing you have the beans ready to go or are using tinned. The original version comes from http://theveganmouse.blogspot.com. I made this for dinner tonight and thought it was fabulous! All depending on how long you let it simmer and how mashed up (or not) your beans are, you may want to add more water or "milk". Haven't tried to sub the soy milk for almond or rice milk yet, but I can't see why it wouldn't work. I have a garam masala recipe posted if you're looking to whip one up, it only takes a few minutes. If you're starting with dried beans, be sure to soak overnight first (roughly a cup of dried beans would be enough). Boil them in plenty of fresh water for about 45 minutes....don't salt the dried beans or water, it makes them tough. Hope you find this as delicious as I did! -- posted by magpie diner

Chicken, Sweet Potato & Coconut Curry

Wed, 21 Oct 2009 12:49:18 -0400

Simple and very tasty. A mild curry that the whole family will eat. This serves 2 adults and 2 children or 3 adults. -- posted by English_Rose

Quick Pork With Mild Spices

Wed, 21 Oct 2009 12:49:51 -0400

A really good home-from-work supper. -- posted by English_Rose

Thai Beef With Chiles and Basil

Wed, 21 Oct 2009 20:29:52 -0400

You can substitute ground turkey. -- posted by Abiner Smoothie

Spiced Steak

Sun, 25 Oct 2009 20:18:30 -0400

I found this in my recipe collection. Apparently, I used to make it quite a bit (by the spatters) and I've written "really good" on it. I think it was one of the first recipes I made that had curry in it. You can serve "as is" or garnish wioth chopped spanish onion, green pepper, etc. -- posted by Sweet PQ?

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with curry powder which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Dont flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl

Indian Butter Chicken Slow Cooker

Tue, 27 Oct 2009 16:56:19 -0400

I have been looking for a good Butter Chicken recipe that can be done in a slow cooker for quite some time. I found this one on http://crockpot365.blogspot.com. I am yet to try this recipe but wanted to post it so I wouldn't lose it. These notes are posted with the recipe: This is so good! I could have gone with a bit more cayenne, because I'm a nut, but the depth of flavor is wonderful. You can tweak the amount of garam masala and curry to your own taste---it's fine to add more at the end of cooking. This is a winner recipe. Thank you so much, Kindra! -- posted by Becwil75

South Beach Indian Chicken

Tue, 27 Oct 2009 18:54:31 -0400

From the Quick and Easy Cookbook -- posted by Abiner Smoothie

Thai Inspired Butternut Squash Curry

Wed, 28 Oct 2009 12:32:32 -0400

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed. -- posted by Jencathen

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Butternut Squash Curry

Sun, 01 Nov 2009 09:41:32 -0500

Fabulous recipe!! -- posted by katie in the UP

Easy Chicken Tikka Masala

Mon, 02 Nov 2009 15:27:21 -0500

This is a classic dish, with wonderful flavor. If you don't have the whole spices, you can easily substitute ground/dried - 1 Tbsp whole = 1 tsp ground/dried. Lovely served over rice (we always use basmati) and served with flat bread. I like to measure everything and cut up the chicken before I get started. Even better - it's a 1 pot meal! For step by step instructions with pictures, see: http://whatsinmykitchen.blogspot.com/2009/08/chicken-tikka-masala.html -- posted by lildebbie77

Lentil Curry

Mon, 02 Nov 2009 22:11:16 -0500

A quick and easy vegetarian curry - from LCBO -- posted by Deantini

Eggplant Curry "no-Fry" Sri Lankan Style Using Coconut

Mon, 02 Nov 2009 22:26:07 -0500

Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!). -- posted by magpie diner

Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

Tue, 03 Nov 2009 07:58:39 -0500

I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy! -- posted by magpie diner

East Indian Curry Sauce

Fri, 06 Nov 2009 14:36:56 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Curried Lamb

Sat, 07 Nov 2009 14:57:12 -0500

I'm always looking for new ways to cook lamb. This looks like a good one. I don't know where I got this so if it's your recipe...all the credit goes to you! -- posted by CJAY

Easy Peasy Red Thai Salmon Curry

Sun, 08 Nov 2009 09:00:05 -0500

Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to reduce the amount unless you want a hot curry. If this is the case, you may need to add in come more flavouring. I've tried successfully with a tin of red thai curry soup if you're going for the easy approach, otherwise add grated ginger, cumin, coriander and a splash of fish sauce and rice wine vinegar. Of course, there's plenty of more complicated recipes out there, and this one's supposed to be easy, so try to go for a curry paste that's tasty but mild. You can always add more chilies to boost the heat! -- posted by Snowbunny Andorra

Curried Shepherd's Pie

Tue, 10 Nov 2009 16:39:20 -0500

A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling! -- posted by Danica Paz

Slower Cooker Pork Curry With Apples

Wed, 11 Nov 2009 23:50:34 -0500

Pork tenderloin chunks are simmered until tender in the crock pot in an orange juice flavored curry sauce and served with brown rice garnished with fresh cilantro and chopped peanuts. Along with a side of peas and a fresh green salad makes for a delicious meal! -- posted by Crazycook in PA

Sweet Potato Chicken Curry

Mon, 16 Nov 2009 00:36:21 -0500

From the December 2009 Cooking Light. Note that you may want to cook your sweet potatoes a little bit before adding them. I found the cook time for the potatoes insufficient in this recipe. -- posted by dangerpantz

Chicken,potato and Spinach Curry

Mon, 16 Nov 2009 11:13:28 -0500

From "Fast Chicken"/The Hawthorn Series -- posted by littlemafia

Butternut Squash, Red Lentil, and Coconut Soup

Wed, 18 Nov 2009 01:23:23 -0500

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it! -- posted by GoldsmithLissa

Pakistani Style Bhindi Ka Salan (Okra/Ladyfinger Curry)

Fri, 20 Nov 2009 01:57:55 -0500

Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. Its the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy. -- posted by Bint e Naeem