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January 19th, 2007

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09:52 pm - Recipe Request
My husband has a medical issue that one of the homeopathic remedies is curry or tumeric powder.

Do yall know any good recipes that use curry or tumeric powder? I did a curry rub on chicken and served it with a curry couscous in a box.

Also, I'm looking for a good creamy potato and leek soup. I tried one recipe and it didn't work, came out a brown shade and tasted off.


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Date:January 23rd, 2008 01:02 pm (UTC)

Curry Chicken

Chicken Curry in a Hurry Recipe I received a review copy of Mark Bittman's Quick and Easy Recipes from the New York Times in the mail this week and thumbing through it found this recipe for a quick chicken curry. Are you familiar with Mark Bittman? He writes "The Minimalist", a syndicated recipe column for the New York Times. He tends to strip recipes down to their essentials (hence the "Minimalist") and simplifies complicated recipes for the home cook. This chicken curry is a great example of a simple Bittman recipe - quick, tasty, filling. In addition to raisins (a suggested option that we loved), Bittman also recommends adding slivered almonds and a dash of chile pepper flakes. If you want to use yogurt instead of sour cream, just make sure that the yogurt sauce never simmers. If it does, it will curdle. 1 Tbsp corn, grapeseed, or olive oil 1 medium onion, sliced 1/3 cup golden raisins (optional) Salt and freshly ground pepper 1 1/2 teaspoons yellow curry powder, or to taste 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)* 1 cup sour cream Minced fresh cilantro or parsley for garnish *Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces. 1. Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two. 2. Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate. 3. Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once. Garnish with cilantro or parsley and serve with rice. Serves 4.
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Date:June 26th, 2009 03:10 pm (UTC)

Tofu Curry-recipe I stole from my mom

Sorry for the long post, but it's a terrific recipe:
Curry is mostly what's available in the fridge but I like to have carrots, cauliflower, zucchini, green pepper, (red is good too), white potatoes, parsnips, celery, green beans, onions, fresh ginger. I've used bok choi or spinach if I have it. First marinate the tofu with curry powder, cumin, salt, paprika, pepper, a few drops of sesame oil and and maybe a little cayenne. Fry it until golden. A little canola oil in a non stick pan works well.
Have all your spices etc for the next step all ready to go otherwise things will scorch. :( . Heat a couple of tbsp of oil and add the same spices as the marinade plus mustard powder and ground coriander (optional). You have to keep mixing this until the spices are fragrant and slightly golden. Next add a tsbp or 2 of tomato paste and mix which should take 2-3 mins on medium heat. Add garlic, onions and ginger and stir until the onions are soft. You could deglaze with a small amount of water if things are stuck.

Add your prepared chopped hard veggies, stir to coat and add water enough to 1/2 cover the veggies. You don't want to boil the curry so if you find there is too much liquid leave to top off the skillet. Hard veggies are all but zucchini, cauliflower, spinach/bok choi. After about 10 minutes add the rest of the veggies.
Cook covered ( see note above) until the carrots, potatoes etc are soft, probably 15-20 minutes. You may need to add water as the curry cooks so keep and eye on it.
Push the curry to expose a space at the bottom of the skillet and add a few tbsp of yogurt. Stir the yogurt until it thickens and gently mix the curry in. Stir in tofu. Adjust seasonings if necessary. Serve with brown rice.

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