CHICKEN BREASTS IN CREAMY CURRY SAUCE
This recipe for Chicken Curry is very easy and very good. Rich and creamy! Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.
Provided by Martha Price
Categories Chicken
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
- 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
- 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
- 4. Nice sprinkled with chopped peanuts and/or minced parsley!
CREAMY CURRY SAUCE
A quick easy dip or fish sauce, creamy and a little spicy with just the right amount of tang! Use as a dip for vegetables or as a sauce for grilled tuna or salmon fillets.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 30
Number Of Ingredients 8
Steps:
- Whisk sour cream, lemon juice, curry paste, salt, pepper, curry powder, basil, and thyme together in a bowl until smooth.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 3.1 g, Cholesterol 25.3 mg, Fat 12.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 7.5 g, Sodium 214.5 mg, Sugar 0.3 g
CREAMY CURRY DIPPING SAUCE
Provided by Martha Stewart
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.
CREAMY CURRY SAUCE
This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.
Provided by Brit Chick
Categories Sauces
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.
Nutrition Facts : Calories 326.5, Fat 23, SaturatedFat 8.6, Cholesterol 15.6, Sodium 665.9, Carbohydrate 27.6, Fiber 2, Sugar 22.6, Protein 5.2
FISH & CREAMY CURRY SAUCE
I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.
Provided by Mandy
Categories Australian
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.
Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4
LAMB KORMA SHAHJAHANI (LAMB IN CREAMY CURRY SAUCE)
Steps:
- 0. Peel and finely chop ginger. Peel, quarter, and thinly slice onions. Debone, cube, and defat lamb. 1. Heat oil in a 6-quart saucepot. When hot, add cumin seeds (oil should be hot enough to sizzle when seeds are added; test by dropping a couple of seeds in first). When the seeds sizzle, add ginger. Fry for about 15 seconds. 2. Add onions and sauté over medium-high heat, stirring frequently, until the onions become slightly brown. 3. Raise to high heat. When the pot becomes very hot, add lamb. Stir and sauté until the lamb is nicely browned and most of the moisture has evaporated. Add turmeric, salt, paprika, chile pepper powder, black pepper powder and coriander powder. Stir for two to three minutes. Turn off the heat and add yogurt (the heat is turned off to prevent yogurt from curdling); mix. Turn the heat back on. 4. Bring the mixture to a boil. Add 1/3 to 1/2 cup of water if there is not enough liquid. Reduce heat, cover partially and simmer over low heat for 25 to 35 minutes, or until lamb becomes tender. At this point, there should be a thin film of oil on the top surface. Add garam Masala and cream. Mix and cover, then turn off the heat and leave it on the stove for about 5 minutes. Sprinkle slivered almonds on top before serving.
LAMB/SHOULDER CHOPS - AVEC CREAMY ASPARAGUS/RICOTTA/CURRY SAUCE
Lamb Shoulder Chops are probably not a purchase consideration as frequently as the more popular lamb chop, because of the less tender quality, less attractive appearance. However, the beauty of Lamb Shoulder Chops is in their versatility. Cook them up as a "chop" a "steak", marinate and barbecue as you would the more expensive lamb cut, or cut them up and make a delicious hot-pot, fit for kings and their courtege. Overnight marinating transform these Cinderellas into the Belle-of-the-Ball. Accompaniments could include boiled, creamy parslied potatoes, lemony-fiddleheads in season, broccoli/slivered almond casserole, or just a big old-country endive salad with an extra-virgin olive oil/balsamic vinegar dressing. Too many flavours would, after all detract from the Lamb/Shoulder Chops. You will, of course, serve your favourite white wine(s), or red(s) if you prefer, or both for your guests' preference. If your guests bring wine, serve their selection - save yours for future dinner parties, because your guests will want to return for a repeat performance. I suggest you prepare your accompaniments while the meat is baking so everything will be ready at the same time. Prep. time does not include the 24-hour marinating process. Cook time includes oven baking, and all stove-top cooking.
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Prepare MARINADE the night before your dinner party.
- Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
- Reserve last four ingredients for future use.
- Remember to use only the first seven ingredients.
- Remove excess fat from around the outside of shoulder chops.
- Leave the bone in, if there is one.
- Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
- Pour MARINADE over shoulder chops, cover and place in refrigerator.
- Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
- Baste chops periodically to ensure good saturation.
- Keep covered during the marinating process.
- Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
- Reserve the MARINADE for later use in the sauce preparation.
- In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
- Because of the quantity, you may have to do this in a couple of batches.
- Remove asparagus spears from water and reserve for use in SAUCE preparation.
- Discard the water.
- Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
- Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
- Cover and set aside for later use.
- In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
- Saute all the onions, stirring frequently; transfer to a small bowl.
- Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
- In the same skillet, add a little more olive oil for browning.
- Lightly cook tomato halves, flat side only, until just brown.
- Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
- Add water to two eggs and beat well with a hand mixer or rotary beater.
- At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
- PREHEAT OVEN TO 325°F.
- In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
- Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
- Brown both sides of chops quickly in skillet; remove to shallow oven pan.
- Give the onions and grated cheese an additional toss to coat well.
- Spoon onions over the breaded chops, dividing equally.
- Top-off with one tomato half, flat side down, on each chop.
- Use up all of the grated cheese bits, as well.
- Bake uncovered, in preheated oven for 35 minutes.
- Turn down oven to 275°F and continue cooking for an additional 10 minutes.
- While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
- Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
- Remove from heat and allow to cool for about 10 minutes.
- Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
- Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
- Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
- You now have the basis for the SAUCE.
- Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
- Remove from heat and set aside.
- Put all of the cornstarch into a medium-sized bowl.
- Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
- Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
- Continue whisking as you gradually add additional SAUCE to the roux.
- Remember you are working with very hot ingredients; please be careful; do not burn yourself.
- Pour the mixture back into the saucepan, whisking continuously.
- Turn down heat as low as possible.
- Allow to thicken while whisking.
- Whisk again, just before spooning onto chops.
- Turn off the oven.
- Transfer Lamb Chops from oven pan to dinner plates.
- Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.
Nutrition Facts : Calories 607.8, Fat 44.5, SaturatedFat 13, Cholesterol 92.8, Sodium 340, Carbohydrate 35.6, Fiber 2.5, Sugar 3.5, Protein 12.4
CREAMY CURRY SAUCE
Categories Poultry
Number Of Ingredients 2
Steps:
- Preparation Peel the onions, the banana and the apple and cut them into pieces of about 1 cm. Heat the oil and allow the onion to cook without colouring, then add the chopped apple and banana and soften these together with the onion. Next, add the pineapple juice and the degreased poultry stock, put a lid on and simmer gently for approx. 10 minutes. Now stir in the creamed chicken sauce and bring the mixture to the boil. Remove it from the heat, pass through a fine strainer and season the sauce with the spices. Pour the sauce into a 1 l Gourmet Whip, screw in two cream chargers and shake vigorously. Keep the filled Gourmet Whip warm in a bain marie at temperatures of up to 75° C / 165° F. Serve with fish, meat or poultry, combined with rice, vegetables and/or fruits. For preparation in the 0.5 l iSi Gourmet Whip, take half the ingredients and use max. 1 iSi cream charger.
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