Best Curry In A Hurry Burgers Recipes

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CURRY IN A HURRY



Curry in a hurry image

Curry needn't be a chore-like undertaking - here's a curry you can prepare in minutes

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp sunflower oil
1 red onion , thinly sliced
1 garlic clove
2 tsp ready-prepared ginger from a jar
½-1tsp ready chopped chillies , from a jar
200g can chopped tomatoes
200g raw peeled prawns or chopped skinless boneless chicken
2 tsp gujarati masala , or garam masala
3 tbsp low fat yogurt
handful coriander leaves, roughly chopped or torn

Steps:

  • Heat the oil in a pan, add onion and fry until they colour. Crush the garlic into the pan, add ginger and chilli; cook briefly. Add tomatoes and a quarter of a can of water and bring to the boil. Simmer for 2 mins, add prawns or chicken and gujarati masala, cover and cook for 2-3 mins for prawns and 5-6 mins for chicken.
  • Reduce the heat to a simmer, then stir in the yogurt, a tablespoonful at time. Sprinkle with coriander and serve with warm garlic and coriander naans and a crisp salad of cucumber, shredded lettuce, sliced red onion and wedges of lemon.

Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  • Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  • Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRY IN A HURRY BURGERS



Curry in a Hurry Burgers image

Make and share this Curry in a Hurry Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground turkey
1/2 cup sour cream
1/4 cup chopped red onion
2 tablespoons curry powder (mild or hot)
2 teaspoons chopped of fresh mint
sea salt
fresh ground black pepper
olive oil
2 cups finely chopped fresh pineapple
1/2 cup finely chopped red onion
1/2 cup peeled and finely chopped granny smith apple
2 tablespoons sugar
2 tablespoons cider vinegar
sea salt
naan bread

Steps:

  • Make the chutney: mix together all the chutney ingredients in a glass bowl; cover and chill for 1 hour before serving.
  • Make the burgers: Using hands or a wooden spoon, mix together the ground turkey, ¼ cup sour cream, onion, 1 tablespoon curry, and 1 teaspoon mint in a big bowl.
  • Season with salt and pepper; form mixture into 4 patties of equal size.
  • Lightly grease a large skillet with olive oil; pan-fry the burgers over medium heat, flipping once, until cooked through, about 4 minutes on each side.
  • While the burgers are cooking, warm the naan in a pre-heated 350° oven, about 5 minutes.
  • Whisk together the remaining ¼ cup sour cream, 1 tablespoon curry, and 1 teaspoon mint.
  • Serve the burgers topped with the sour cream-curry spread and Pineapple chutney, wrapped in warm naan.
  • Serve with additional chutney on the side.

Nutrition Facts : Calories 325.2, Fat 16, SaturatedFat 6.4, Cholesterol 102.3, Sodium 126, Carbohydrate 24.5, Fiber 3, Sugar 16.5, Protein 21.9

CURRY IN A HURRY



Curry in a Hurry image

This is such a favourite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in the cupboard; various packages of green vegetables in the freezer. Of course, there are the other bits and pieces, too, but these are the main ones. The chicken thigh fillets I buy as and when I need them. If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 2 cups. But if using frozen, I find it easier to use a cappuccino cup, or some such, and just measure out 1 1/2 cups of each frozen green veg rather than weigh. The chicken, anyway, comes in packets, so it just keeps everything easy and straightforward.This is what to cook when you find out mid afternoon that you've somehow acquired 6 people for dinner.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons wok oil
3 tablespoons finely chopped scallions
3 to 4 tablespoons green Thai curry paste
2 1/4 pounds thigh fillets, cut into strips about 1 1/2-inches by 3/4-inch
1 (14-ounce) can coconut milk
1 cup boiling water
Enough chicken stock concentrate or cube to make 2 cups
1 tablespoon fish sauce
1 1/2 cups frozen peas
1 1/2 cups frozen soya beans
1 1/2 cups frozen fine beans
Rice or noodles, for service, optional
3 tablespoons freshly chopped coriander leaves/cilantro leaves
Lime wedges, for garnish

Steps:

  • Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
  • Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
  • Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
  • Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

BEEF CURRY IN A HURRY



Beef Curry in a Hurry image

A fun, delicious curry in a hurry is made in 4 easy steps. An unusual grouping of flavors that really 'dance and sing'. This main dish is very adaptable using any assortment of chopped fresh veggies. Inventive, yet simple. Enjoy!

Provided by CWENGER

Categories     Main Dish Recipes     Curries

Time 35m

Yield 4

Number Of Ingredients 14

2 cups water
1 cup basmati rice
1 pound ground beef
1 cup chopped onion
1 (8 ounce) can tomato sauce
1 teaspoon curry powder
salt and ground black pepper to taste
¼ cup balsamic vinegar
¼ cup white sugar
1 cup chopped carrots
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 (16 ounce) can English peas, drained and rinsed
2 tablespoons water, or as needed

Steps:

  • Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
  • While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
  • Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
  • Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
  • Layer plates with rice, peas, beef, and vegetables.

Nutrition Facts : Calories 598.9 calories, Carbohydrate 79 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 8.7 g, Protein 29.7 g, SaturatedFat 7.3 g, Sodium 723.5 mg, Sugar 26.5 g

CURRY IN A HURRY



Curry in a Hurry image

Easy curry dish I use for a side dish or main course depending on the ingredients I use. I serve this with rice or couscous.

Provided by PLEASE

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

8 ounces mushrooms, sliced
6 garlic cloves
1/2 large onion, finely chopped, I use purple onion
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1 tablespoon tomato paste
3 tablespoons fresh cilantro, chopped
olive oil (for sauteing)
1 cup shrimp, cooked
1 cup cooked chicken
1 cup potato, cooked

Steps:

  • Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.
  • Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.
  • Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.
  • Remove from heat and add the chopped fresh cilantro. [optional].

Nutrition Facts : Calories 240.4, Fat 4.7, SaturatedFat 1.2, Cholesterol 182.3, Sodium 653.4, Carbohydrate 18.1, Fiber 3.3, Sugar 3.5, Protein 32

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