Best Chicken Pork Or Lamb Curry Recipes

FRIED LIVER CURRY ( LAMB, PORK OR CHICKEN )

Fried Liver Curry ( Lamb, Pork or Chicken ) image

This is a simple and different way to serve liver. Liver is full of goodness. The recipe will be good with lambs, pigs or chicken livers. If using chicken livers be gentle as they are more likely to break apart than the other livers. A cheap dish to serve with a curry.

Provided by Brian Holley

Categories Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb liver, sliced
1 medium onion, sliced
1 teaspoon ready made mustard
2 teaspoons oil
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon salt
2 garlic cloves, chopped

Steps:

Heat the oil in a pan and add the mustard, stir well to blend them together, add the onion and fry till just golden.
Mix together the turmeric, chilli powder, black pepper, salt and the ginger with a little milk to make a thin paste.
Coat the liver with the spice mix and add to the pan with the garlic. Cover the pan and cook over low heat till the liver is tender.
Serve with rice or noodles.

Nutrition Facts : Calories 195, Fat 6.7, SaturatedFat 1.8, Cholesterol 312.8, Sodium 682.1, Carbohydrate 9.2, Fiber 1, Sugar 1.3, Protein 23.8

LAMB MADRAS CURRY

Lamb Madras Curry image

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Provided by Lee Jackson

Categories World Cuisine Recipes Asian Indian

Time 2h30m

Yield 8

Number Of Ingredients 21

Ingredients

1 ½ tablespoons coriander seeds
1 ½ teaspoons cumin seeds
½ teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Steps:

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g

CHICKEN OR LAMB CURRY

Chicken or Lamb Curry image

This is one of my family's favorites! Chicken, Lamb... Pick your meat! For quicker prep, I'll use a pre-cooked, plain rotisserie chicken from the grocery store and pull the meat. But this dish is delicious with lamb as well.

Provided by StarXssd

Categories Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked chicken (pick your meat) or 1 1/2 cups cooked lamb (pick your meat)
4 hard-boiled eggs (Chopped)
4 tablespoons butter
1 onion (Chopped)
4 tablespoons flour
2 cups chicken broth
salt (To Taste)
pepper (To Taste)
cayenne (To Taste)
2 teaspoons curry powder (Start with 2 tsp, then Add More to Taste)

Steps:

Melt the butter in a saucepan over medium heat.
Add the chopped onion.
Add the flour.
Stir until smooth and bubbly.
Remove the saucepan from the heat (Leave your burner on).
Add the Chicken Broth.
Return saucepan to the burner and stir constantly until boiling and thickened.
Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
Add in your chicken and hard boiled eggs.
Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
Serve over rice.

CHICKEN, PORK OR LAMB CURRY

Chicken, Pork or Lamb Curry image

This is a GREAT way to use leftover meat! You can adjust the heat to your taste. Serve with steamed browned rice for a delicious and healthy meal. Leave out the meat for a vegetarian option.

Provided by Tess Geer

Categories Other Main Dishes

Time 30m

Number Of Ingredients 13

Ingredients

1 Tbsp butter
1 Tbsp olive oil
1 onion, medium, chopped
1 apple, cored and chopped (i prefer granny smith)
1 stalk(s) celery, diced
4 clove garlic or more to taste
1 1/2 Tbsp curry powder, mild
1 1/2 Tbsp curry powder, hot (adjust to taste)
1/4 tsp thyme, dried
1 c chicken stock
1 can(s) diced tomatoes, drained
2-3 c cooked lamb, chicken or pork, cubed
1 tsp gourmet salt blends roasted garlic and black peppercorn salt

Steps:

1. Finely chop the onion, apple, celery and garlic in a food processor or by hand.
2. Heat butter and olive oil in a large saucepan over medium-low heat. Do not let butter brown. Add puree vegetables and sauté until soft, approximately eight minutes stirring frequently.
3. Stir in the curry powder and thyme. Continue to cook and stir for one minute.
4. Stir in the chicken stock and tomatoes and then simmer for two minutes.
5. Season with Gourmet Salt Blends Roasted Garlic and Peppercorn salt. Taste and add more salt and/or curry if desired. If you prefer a smoother sauce, use an immersion blender at this point.
6. Stir in cubed meat. Cover and simmer until meat is heated through, approximately 10 minutes. If sauce is too thick, thin with stock.
7. Serve over rice.