Recipezaar: Indian,Curries recipes

Kahadai

Mon, 17 Nov 2008 20:39:23 -0500

my favorite indian veggie -- posted by sweet_1208

Murgh Handi (Spicy Chicken With Tomatoes)

Thu, 20 Nov 2008 20:47:05 -0500

A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok. -- posted by Piya.HMO

Kali Dal (Dahl, Dhal, Daal)

Sun, 30 Nov 2008 01:17:51 -0500

Matt makes this yummy dal from a book called A Little Taste of India. It is similar to Dal Makhani, so if you like that you should like this, too. It has great authentic flavour. We use ghee for the oil, but we'll leave it up to you. -- posted by Rhiannon&Matt.gauci

Lamb Korma

Wed, 03 Dec 2008 00:43:16 -0500

Delicious indian recipe made with a cubed leg of lamb, lightly spiced and cooked in creamy plain yogurt. It came from a indian cooking book. The spices blend well together and enhance the flavor of the lamb. I always make more because I use the leftover the day after for lunch. -- posted by lvfmk1

Indian Chicken Curry

Wed, 03 Dec 2008 23:06:55 -0500

Indian curry is ingredients and technique. Let the spices fry, if you do not spices will not get into chicken and if to long they will burn. You may have to try this recipe once or twice before you get the technique. WATCH YOU HEAT - YOU MAY HAVE TO ADJUST IF POT GETS TO HOT. ANY QUESTIONS JUST EMAIL ME. -- posted by Jonzie

Beef Korma

Mon, 08 Dec 2008 18:41:41 -0500

This recipe is a variation of the traditional kormas of India since beef is not served within the country due to the Hindu sacred regard for cattle. This recipe is traditional with lamb or chicken. -- posted by Celticevergreen

In a Heartbeat Atlantic Salmon With Red Curry Coconut Sauce

Mon, 08 Dec 2008 23:29:42 -0500

From the costco recipe magazine. Posted for safekeeping -- posted by I Cook Therefore I Am

Golden Chickpea and Potato Curry

Sun, 21 Dec 2008 00:49:24 -0500

This is based on a mild vegetarian curry I found online several years ago on a Seventh-Day Adventist website. I have also prepared it by adding an 8-ounce package of diced, baked tofu. It is excellent served either by itself or on a bed of cooked brown rice. It also can be prepared ahead of time, as the flavors improve if allowed to blend overnight. -- posted by doobtones #2

Babzy's Butter Chicken

Tue, 23 Dec 2008 16:01:23 -0500

This recipe tastes great and isn't complicated to make. Perfect served over rice with naan bread for dipping. Garnish with some fresh cilantro if desired. -- posted by Babzy

Buddha's Happy Belly: Curried Lentils, Cauliflower and Tomatoes

Mon, 29 Dec 2008 23:48:24 -0500

Reader Recipe (Susan Cava) from the Vegetarian Times. This is vegan and gluten-free. -- posted by EmilyStrikesAgain

Shanan's Curry

Tue, 30 Dec 2008 01:23:46 -0500

This is my version of curry. I don't usually measure when I cook my own recipes so please keep that in mind with regards to measurements. -- posted by mariahswind

Mixed Vegetable Curry

Tue, 30 Dec 2008 21:25:06 -0500

Old cook book recipe. (no potatoes) -- posted by hipbonez

Gordon Ramsay's Tikka Masala

Wed, 31 Dec 2008 17:48:23 -0500

I saw the famously foul-mouthed chef do this on a live TV cook-a-long. Its an easy curry to prepare, and big on flavour. -- posted by Noo

Aimee's Chickpea Curry

Tue, 06 Jan 2009 19:44:46 -0500

This is a nice easy one I came up with one day after only having dregs in the cupboard. I liked it and hope others will too. You can use fresh, canned or frozen vegetables and use whatever combo you like. I like using a frozen Asian Stir Fry mixture. Amount of curry paste can be altered also to suit what brand you are using or your taste. -- posted by Chef #1112598

Goan Beef Curry

Wed, 07 Jan 2009 01:59:32 -0500

I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and find this wonderful recipe. It is very easy to put together and is delicious served over rice. -- posted by PaulaG

Posh Lamb Biryani

Wed, 14 Jan 2009 22:53:29 -0500

Simon Rimmer's recipe, layering up all the ingredients and serving the meat separately gives it a wonderful taste, don't be put off by the ingredient list it is any easy recipe to make. -- posted by lindseylcw

Lentil Dal (Or Dahl, Daal, Dhal)

Wed, 14 Jan 2009 22:53:40 -0500

This is one of my favorite dishes - it's so easy and really tasty! Be sure to serve with either basmati or long grain rice. It tastes even better the next day! -- posted by emmieawards

Aloo Mattar

Wed, 28 Jan 2009 10:19:31 -0500

This Indian dish is semi moist, spicey and eats so well with curries. I love cooking this, it is simple and blends with meat, chicken and even fish curries/. I have to admit that sometimes I eat it all on it's own. -- posted by Brian H

Spicy Curried Lentil Stew With Cashew Nuts

Mon, 02 Feb 2009 01:34:09 -0500

From Ellen Brown, this stew is one of the most aromatic dishes you'll ever eat! Serve with cooked basmati rice. -- posted by ~Jen~

Mirchi Ka Salan

Tue, 10 Feb 2009 16:18:35 -0500

Adapted from a recipe from http://jugalbandi.info - Peppers in Peanut Sauce. (They adapted theirs from Tarla Dalal.) You can use bell peppers (any color) or mild chilis (like jalapeños or cubanelles). You can also use cut corn on the cob (in which case, it's Makai ka Salan). -- posted by DrGaellon

Butterish Chicken (Dairy Free)

Sat, 14 Feb 2009 10:55:12 -0500

A rich, creamy mild butter chicken curry, best served over rice with a crisp green or a green pea curry. I usually also serve with mango or feijoa chutney to point up the acid levels. -- posted by Kiwibird #2

Spicy Root & Lentil Casserole

Sun, 22 Feb 2009 15:20:35 -0500

The potatoes in this recipe take on the spicy flavours beautifully - the perfect veggie supper. Serve with yogurt and nan bread if you wish. -- posted by English_Rose

One-Pan Rogan Josh

Sun, 22 Feb 2009 15:38:21 -0500

This lamb curry's a popular restaurant classic that's really easy to make at home. -- posted by English_Rose

Spicy Pork & Eggplant

Sat, 28 Feb 2009 10:38:26 -0500

A simple spicy dish - serve it up with a pile of fluffy rice. -- posted by English_Rose

Dhaniwal Korma

Sun, 01 Mar 2009 18:31:21 -0500

The recipe came from one of Madhur Jaffrey's cookbooks and is served at Dawat, a restaurant she co-owns, in New York City. -- posted by Celticevergreen

Sarson Ka Saag (Punjabi Style Spinach)

Sun, 01 Mar 2009 18:46:42 -0500

This recipe is from the Punjab region of India. This dish of mustard greens is traditionally simmered and slow cooked over coals, along with rajma, kali ma or lentils, and served in dhabas (roadside stalls), which many say have the best food in Northern India. The dishes are served with unleavened bread of cornmeal (Makki Ki Roti) or wheat and a dollop of butter or with steamed basmati rice. -- posted by Celticevergreen

Jardaloo Murghi (Apricot Chicken Curry)

Sun, 01 Mar 2009 18:47:24 -0500

This recipe is popular among the Parsi community in India. Time listed does not include marinating time. -- posted by Celticevergreen

Marchwangan Korma

Mon, 02 Mar 2009 00:28:06 -0500

This recipe comes from the Kashmiri region of India. -- posted by Celticevergreen

Cauliflower Curli

Sat, 14 Mar 2009 13:19:58 -0400

A delicious curry/chili that marries the yummy flavors of cauliflower, butternut squash, beans, and indian spices. -- posted by Thin Thesbian

Curried Lentil Soup

Thu, 19 Mar 2009 17:50:52 -0400

I love making this soup. After the prep. you can leave it and let it cook until you are ready for lunch or whatever. I usually serve chapatis or pita with this. -- posted by Leah's Kitchen

Tofu Tikka Masala

Mon, 23 Mar 2009 00:47:13 -0400

A delicious vegan take on the meaty Indian dish. About medium spicy---adjust to suit your taste. Adapted (simplified) from Vegetarian Journal, Issue One, 2008. Cooking time includes marinating time. -- posted by Prose

Slow Cooker Curry Chicken

Mon, 23 Mar 2009 17:36:29 -0400

I couldn't find a satisfying slow cooker recipe for curry chicken, so I decided to create my own, combining the best parts of several recipes. The ingredients noted as optional can be added if you like an extra kick. I used a 6.5-quart Crock Pot for this meal, but it should fit in a 5-quart just fine. -- posted by Matt & Mollee

Laal Mass (Fiery Lamb Curry)

Wed, 25 Mar 2009 02:08:50 -0400

Wonderful recipe for Rajasthani curry from Northern India...but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods. To reduce spice, remove seeds from peppers...leave them in for the full effect! -- posted by GoldsmithLissa

Curried Chickpeas & Cauliflower in Spicy Tomato Sauce

Thu, 26 Mar 2009 10:23:59 -0400

I threw this together after an unsuccessful curry dish that I knew I could make better! It's easily varried for your personal taste for spice, and you can add spinach or potato if you'd like. You can simply toss this together and walk away for a bit. This could easily be served with Naan or rice. -- posted by JayTL

Butter Chicken Gravy

Sun, 29 Mar 2009 20:09:00 -0400

A modification of recipe #328795 to use ground chicken. Serve hot over freshly cooked basmati rice. -- posted by DrGaellon

Winter Squash and Lentil Curry

Wed, 08 Apr 2009 02:01:31 -0400

A deeply flavorful and easy to make curry. -- posted by HobbyChef

Lamb Chops

Sun, 12 Apr 2009 02:12:00 -0400

I picked this up on the internett a few weeks ago. It worked really well. -- posted by FDS

Tofu Burji

Sun, 12 Apr 2009 19:30:47 -0400

Healthier version of paneer burji -- posted by Chef #958397

Tadka Dal

Thu, 16 Apr 2009 14:52:06 -0400

Red lentils with onions and a load of spices. Adapted from a recipe by _Saveur_ magazine as reprinted by Nick Kindlesperger on Serious Eats. -- posted by DrGaellon

Vegetable & Apple Balti

Fri, 24 Apr 2009 10:17:33 -0400

A simple vegetarian Balti with a dash of apple I made up in the supermarket. Very tasty and moderately spicy. Made using 'Pataks Balti curry paste - tomato & coriander' which is made in the UK. It tastes so good I have to share it (first recipe on here). So many times things like this don't work for me - this time it did. (there is another vegetable Balti on here which looks good too) -- posted by wfdtamar

Kadai Paneer

Wed, 06 May 2009 13:43:41 -0400

This dry gravy can be served as a main course with rotis and rice -- posted by Pavithra Mahesh

Dimpi's Garlic Dal

Fri, 08 May 2009 23:29:10 -0400

Dal is one of the most common lentil dishes from India. There are countless variations and I make several kinds. This is my most simple, go-to recipe. -- posted by Dimpi

Aromatic Chicken

Sat, 23 May 2009 17:47:13 -0400

'A tasty and impressive Indian recipe that will suit meat-eaters. Your guests will think that you've spent hours in the kitchen - but you don't have to!' Fry this chicken with sultanas and spices and savour the wonderful aroma. -- posted by English_Rose

Chicken Dopiaza

Thu, 28 May 2009 23:36:10 -0400

Lots of onions make this chicken curry extra tasty! -- posted by English_Rose

New Delhi Lobster

Mon, 08 Jun 2009 01:43:53 -0400

This recipe is Chef René Verdon's. He was the White House Chef during the years that JFK was president and is found in his cookbook published in 1967. M. Verdon does not say so, but I presume this would be served over rice. -- posted by Dan-Amer #1

Okra Curry (Bindi Bhajee)

Thu, 18 Jun 2009 14:12:13 -0400

From Pat Chapman's Curry Club, Indian Restaurant Cookbook -- posted by Baz

Sweet & Sour Sprouted Mung Beans

Sat, 20 Jun 2009 01:52:57 -0400

This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well. -- posted by Meera

Spicy Vinegar Chicken

Sat, 20 Jun 2009 02:17:44 -0400

I have always loved this dish, but hadn't tried making it myself until very recently. I remembered the taste from memory and used ingredients accordingly until i reached the desired taste. I was pleased with the end result. It is best when it is hot n' spicy. -- posted by Chef #1283098

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

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

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

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 UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach. -- posted by Karen Elizabeth

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

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

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

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

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 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

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

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

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

Lamb (Or Goat) Biryani

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

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

Authentic 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

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

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

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

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

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

Coconut Curry Shrimp

Tue, 24 Nov 2009 18:09:35 -0500

From Penzey's catalog. You can use sweet or hot curry powder in this recipe. -- posted by 2hot2handle

Chicken Curry

Mon, 30 Nov 2009 12:59:13 -0500

My mother is Indian and made this recipe countless times when I was a child. Serve with Basmati rice or Naan bread and you'll be licking your plate! -- posted by Moni1624

Yum Yum Chicken Curry

Wed, 02 Dec 2009 16:18:31 -0500

We made this last night and it was fantastic; it came from a recent magazine recipe, but we made some changes (per reader feedback) and I wanted to jot down how I did it - it was very, very good, but keep in mind - you can't forget the lemon. It wasn't as good til we added lemon (which was supposed to be in there but I forgot). It is fairly spicey, I would adjust spice levels to taste. Also, serve this over basmati rice. -- posted by larchie

Butternut Squash Carrot Curry Soup

Mon, 07 Dec 2009 10:51:33 -0500

You can't go wrong with a butternut squash soup, but this one has a subtlety of flavors that is positively gourmet. And with the incredibly easy preparation and ingredients this will be a staple of your winter-time dinner parties or even just a quick after-work meal. It's also easy to make vegetarian with the replacement of vegetable broth. -- posted by OwlMonkey

Orange Chicken Curry

Tue, 08 Dec 2009 17:12:47 -0500

This is a different take on chicken curry that I got from a friend... Even kids find this one absolutely scrumptious! Serve with basmati or jasmine rice. -- posted by Moni1624

Mixed Vegetable Masala

Tue, 15 Dec 2009 11:28:09 -0500

This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;) -- posted by Radivu

Low Calorie Indian Curry

Fri, 18 Dec 2009 15:49:06 -0500

A low calorie curry. --- This recipe is adapted from a traditional Aloo (cauliflower) curry. I've done quite a bit of tweaking and experimenting to make it tasty without the oil / butter / nuts / etc that are normally in Indian curries. --- For anyone wishing to experiment further: - the small amount of oil is necessary to cook the spices (otherwise it just won't taste right). - the saute-ing and roasting adds a lot of extra flavour without any extra calories. - the tomato / onion / carrot paste adds thickness to the curry - the carrot adds sweetness - the stock & spices all add flavour without calories. Feel free to experiment with different spices. - the long simmering is important to add depth and subtlety to the flavour. - if the curry tastes bitter check: Did you burn any of the spices? (turmeric especially burns easily if you fried it, and the garam masala step can be quite tricky). Did you cut the ends & skin off the onion? Did the onion get sauted? - Add some honey to counteract any bitter taste. -- posted by Miriam B

Chicken Korma

Tue, 29 Dec 2009 01:11:26 -0500

Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A "korma" is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food. -- posted by Da Huz

Traditional Mutton Curry

Wed, 30 Dec 2009 02:10:07 -0500

It originated in India and is very flavourful and spicy. -- posted by Chef #1502446

Kadhi Pakora / Pakoras

Thu, 21 Jan 2010 02:25:06 -0500

At the local Indian market, they have a small, vegetarian "cafeteria-style" lunch/dinner counter that we go to as often as we're able. One of my favorite dishes there is a yogurt curry with pakoras swimming in it. Pakoras are a snack made with, in this case, veggies dredged in a chickpea (besan) flour batter and then deep fried. I've been on the hunt for a good kadhi pakora recipe and found this keeper. Just don't use thick, Greek style yogurt like I did; you want more of a soupy consistency rather than what my photo shows. You can vary the veggies you use here. Try onion strips, spinach and even paneer, Indian cheese. Adapted from a recipe at http://www.indianfoodsite.com/. Enjoy! -- posted by Sandi (From CA)

Tandoori Chicken

Thu, 21 Jan 2010 13:32:53 -0500

This recipe is great for Outdoor BarBQ. -- posted by Chef #1522819

Crazy Middle Eastern/Indian-Ish Meatballs & Veggie Bake

Thu, 21 Jan 2010 13:35:02 -0500

I wanted to make something quick and easy for dinner and threw a whole lot of middle eastern/indian ingredients together and came up with a meatball and veggie "thing." The B/F thinks I am kind of a freak because I am able to eyeball ingredients, throw things together, and more often than not it will be edible. However in this case he said "this is one of the best things you have ever pulled out of your, ummm head" (sanitized for Zaar). He then forced me to remember, and write it down so I could make it again. So here it is. I have no idea what to call it. -- posted by Aussie-In-California

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR

Creamy Cardamom Chicken

Tue, 26 Jan 2010 12:28:45 -0500

This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time. -- posted by English_Rose

Chili Shrimp

Wed, 27 Jan 2010 09:05:02 -0500

This Goan dish can also be made with a combination of seafood, shredded chicken or beef. Time does not include marinating. -- posted by English_Rose

Shrimp Dhansak

Wed, 27 Jan 2010 13:13:12 -0500

A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. -- posted by English_Rose

Shrimp Tikka Masala

Wed, 03 Feb 2010 00:36:05 -0500

Adapted from a recipe at Serious Eats http://bit.ly/cxbwtK -- posted by DrGaellon