Best Sour Cream Curry Recipes

OVEN BAKED SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Brussels: Preheat oven to 400 degrees. On a large baking tray, toss Brussels with cumin, salt, cayenne, mango powder and oil. Bake for 15 minutes, carefully stirring them once after 6 minutes. Remove from oven and set aside. Sour cream curry Ina medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek sees and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes

SOUR CREAM SHRIMP CURRY

Steps:

• Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
• Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
• Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
• Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
• Serve with Toasted almonds on top.
• NB: You can make this dish ahead and reheat using Medium 50% power.

SPICY BRUSSELS SPROUTS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. In a large bowl, toss Brussels with oil. Mix cumin, salt cayenne and mango powder together then toss with sprouts. Spread on large baking tray. Bake for 15 minutes, carefully stirring them once after 6 minutes. the spices should be cooked and the sprouts slightly dry but not wilted. remove from the oven and set aside. Sour cream curry: In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium-high for 45 seconds. Add onion and sauté for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. to prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer.

SWEET MASHED POTATO CAKES WITH CURRY SOUR CREAM

Steps:

• Melt two teaspoons butter in large nonstick skillet over medium heat and add onions.
• Saute about 3 minutes, until softened, then add jalapeno and ginger and saute for another minute.
• Add potatoes, pour in chicken broth, then stir the curry paste through.
• Heat to boiling, cover and reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
• Drain potatoes well and put in a bowl large enough to mash them inches
• Mash potatoes with remaining 2 teaspoons butter, salt and a few turns of the pepper mill until smooth.
• Using about 1/4 cup of potatoes at a time, form into round slightly flattened patties.
• Chill in refrigerator for 30 minutes.
• While patties are chilling, combine sour cream and curry powder in a small bowl, stirring vigorously until smooth and creamy.
• On a sheet of waxed paper, combine the flour, cornmeal and cayenne, then dredge the patties in flour mixture.
• Heat oil in same skillet (wiped dry with a paper towel) used for potatoes over medium heat.
• Add patties and pan fry until lightly browned on each side, about 2-3 minutes each side.
• Remove from heat, and serve warm with curry sour cream.

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

Steps:

• In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.

SOUR CREAM CURRY (TO SERVE OVER BRUSSELS SPROUTS CRUMBLE)

Steps:

• In a medium bowl, combine sour cream and buttermilk and set aside. Heat oil in a medium pot on medium high for 45 seconds, or until golden brown. add garlic and sauté for 2 to 3 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the above listed subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (unless you have used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. Remove from the heat. Top baked Brussels sprouts with sour cream curry and serve right away (over rice as a side dish or over naan as an appy)

CHICKEN WITH CURRY SOUR CREAM SAUCE

Steps:

• 1. Heat oil in 12-inch skillet or 4-quart Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Drain fat from skillet.2. Sprinkle chicken with salt. Add onion and 2 tablespoons water to chicken in skillet. Heat to boiling reduce heat. Cover and simmer about 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.3. Remove chicken from skillet keep warm.4. Add 1/4 cup water, curry, ginger and cumin to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Reduce heat to low stir in sour cream just until hot.5. Pour sauce over chicken and rice. Serve with Golden Fruit Chutney.NUTRITION FACTS: 1 Serving: Calories 395 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 75mg Sodium 220mg Carbohydrate 41g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 2 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOUR CREAM CURRY SAUCE

Steps:

• In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. Add onion and sauté for 5 minutes, or until golden brown. add garlic and sauté for 3 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes (or all subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes. stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.

OVEN BAKED BRUSSELS WITH SOUR CREAM CURRY

Steps:

• Sprouts: Preheat oven to 400 degrees. Toss Brussels with everything and spread on large baking tray. Bake for 15 minutes, stirring after 6. remove when slightly dry but not wilted and set aside. Curry: heat oil in a medium opt on medium high for 45 seconds. Add onion and sauté for 5 minutes or until golden brown. add garlic and sauté for 2 or 3 minutes, or until garlic is also golden brown. Stir in tomatoes, mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek and sauté for 5 minutes or until oil glistens on top. Stir in water and bring to a boil. Reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream mixture. Stir well, then pour the sour cream mixture into the pot of curry. Using a whisk, mix well and simmer, stirring constantly for 5 minutes, or until the curry reaches a gentle boil. Remove from Heat. Naan: brush both sides with olive oil and bbq for a minute or two eon each side Cut naan into triangle shapes, put spoonful of Brussels on top then top with sauce. If using rice, simple serve Brussels on top of rice, then top with sauce

SOUR CREAM CURRY

Steps:

• In a medium bowl, Combine sour cream and buttermilk. Set aside. Heat oil in a medium opt on medium high for 45 seconds. Add onion and saute for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlci is also golden brown. sir in tomatoes (or all 3 subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then our the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top Spicy Brussels sprouts with sour cream curry and serve immediately.