 |
 Currys - We've tried to find curry houses that deliver 24/7 and/or that are open 24/7. We also have curry related products and topics like the following; Curry Recipes, chicken currys, curry powder, curry leaf and curry sauces.
|
|
|
Curry powder recipe
|
|
|
|
|
|
Why not try out one of these Curry Recipess the next time you're throwing a dinner party. Recipes for; chicken tikka, chicken Panang and beef vindaloo curries.
|
|
This page is a near duplicate of the more popular title Curry Recipe because the page titles should be about the same topic.
|
|
Curry Recipes
The secret to a good curry is to use fresh ingredients. Although most cooks make sure that the meat and vegetables they are using are fresh it is also important to have fresh herbs and spices. This is especially important in Curry Recipess as spices largely dictate the flavour of the dish.
Ingredients
2 pounds chicken legs
Butter for basting
Marinade
1/4 cup Yogurt
2 tablespoons Ginger paste
2 tablespoons Garlic paste
1/2 teaspoon White pepper
1/2 teaspoon Cumin powder
1 teaspoon Mace-nutmeg-cardamom powder
1/2 teaspoon Red chilli powder
1/4 teaspoon Turmeric
4 tablespoons Lemon juice
2 tablespoons Gram flour
Salt; to taste
5 tablespoons Oil
|
|
|
Curry chicken recipe
|
Method
1. Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours.
2. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a preheated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure the chicken does not touch the sides or the bottom of the oven. Serves 6 (Taken from cdkitchen.com)
|
|
|
|
The most relevant links we could find, placed here free
 CD Kitchen
- The chicken tikka Curry Recipes featured on this page is taken from this website. www.cdkitchen.com
Pepper Fool
- The featured chicken Panang Curry Recipes is taken from this website. www.pepperfool.com
Archived Links
ABC North & West SA
- The beef vindaloo recipe featured on this page is taken from this website. This archived link is being used because the original page no longer exists. The archived date of this page is May 07, 2006. web.archive.org
| Chicken Panang Curry Recipe |
Ingredients
12 oz. Sliced Chicken Breast
1 package Coconut Milk Concentrate
12 oz. Water or Chicken Stock
2 tablespoons ground Peanuts
1 tablespoon sugar
2 oz. Fish Sauce
4 Thai Basil Leafs -- (4 to 5)
2 oz. Panang Curry Paste
1/2 teaspoon ground Red Chili
|
|
|
Panang curry chicken recipe
|
Method
Start heating a sauteed pan over medium heat. Place the Curry and Sugar in the pan. As they reduce together, add the Chicken immediately and mix together. Next, mix the Coconut Milk Concentrate, followed by the water. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
Note: In this Curry Recipes you may substitute the Coconut Milk Concentrate with canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor. (Taken from pepperfool.com)
| Beef Vindaloo Curry Recipes |
Recipe courtesy of The Junction Express, Port Pirie.
This is a great recipe for a dinner party, a week's worth of dinners, or to freeze and reheat at your convenience.
Ingredients
1kg of beef, cubed
1 large onion, finely sliced
1 tbs of vindaloo paste
2 sliced carrots
2 sliced zucchini's
Dash of vegetable oil
Salt and pepper
Extras to go with meal
Rice
Pappadums
Cucumber
Yoghurt
|
|
|
Beef vindaloo
|
Method
1. Brown beef in a hot pan with a little oil and the sliced onion
2. Add vindaloo paste
3. Cook for 3-4 min, stirring constantly
4. Transfer to a large pot
5. Add the carrot and zucchini
6. Season with salt and pepper to taste
7. Add enough water to cover mixture by about 5 cm
8. Simmer for 2-3 hours or until at a syrup like consistency
|
|
Currys Home
Back
A-Z Index
Site written by Richard Wedge