Best Yellow Indian Curry Recipes

Yellow Indian Curry image

Provided by Korkin

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon canola oil
1 medium onion, diced
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
3 garlic cloves, chopped
1 mango, peeled and diced
1 chicken breast, diced
2 tablespoons curry powder
1 quart chicken stock
2 tablespoons cornstarch, dissolved in water

Steps:

Add oil to a large sauté pan over medium high heat. When hot, add onions, carrots, potatoes, garlic, mango and chicken. Let sit in the pan for minute, the less agitation at the beginning of a sauté the better--too much stirring causes the moisture to run out, then your veggies will steam instead of caramelize.
After a minute or two stir to get even cooking and sauté until browning develops. Then add curry powder and stir to coat.
Add the stock and bring to boil. Cover and turn heat to low. Let simmer for 20-30 minutes, until potatoes are tender.
Uncover and add cornstarch solution. If you don't have cornstarch, add a couple of tablespoons of flour in when you add the curry and stir until it absorbs some of the oil and that will thicken the sauce as well.
Serve over basmati rice and top with your choice of garnish. Mango Chutney, Plain Yogurt, Sour Cream and fresh herbs are all good garnishes.

Nutrition Facts : Calories 354.4, Fat 10.6, SaturatedFat 2.1, Cholesterol 30.4, Sodium 408.1, Carbohydrate 49.3, Fiber 6.1, Sugar 15.6, Protein 17.2

Spicy Indian Yellow Lentil Curry image

Provided by Charishma_Ramchanda

Categories Curries

Time 1h

Yield 2 serving(s)

Number Of Ingredients 14

1 cup toovar dal, washed thoroughly,drained and refreshed with clean water to soak dal (yellow lentils)
2 medium tomatoes, washed,peeled and chopped
1 pinch turmeric powder
1 1/2 tablespoons tamarind pulp
7 green chilies, washed and slit
100 g small sambar onions, peeled and washed
salt
1 tablespoon oil
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon coriander seed
1 pinch asafoetida powder
3 -5 sprigs of fresh curry leaves, washed and torn
2 tablespoons chopped fresh coriander leaves, washed,to garnish

Steps:

In a pressure cooker, put the lentils, tomatoes and 4 cups of water with a pinch of turmeric powder.
Pressure cook until the lentils are tender.
Heat 1 tablespoons of oil in a pot.
Once its hot, add mustard and cumin seeds.
Allow to splutter.
Once they stop spluttering, add corriander seeds, asafoetida powder, curry leaves and green chillies.
Stir-fry for 5 minutes.
Add onions and stir-fry till they become golden brown in colour.
Remove from heat.
Open the pressure cooker.
Add this mixture to the cooked dal.
Stir well.
Add tamarind pulp and salt to taste.
Mix well and bring to a boil.
Remove from heat.
Garnish with corriander leaves and serve hot over rice alongwith some plain yogurt on the side,or, with dosas and chutney.
Enjoy!