Curry Delight

Ingredients

2 lb lean ground beef 1 cup onion, chopped, 1 lg 16 oz tomatoes, 1 cn 1 1/4 cup apple, cored, chopped 1 curry powder, 1 to 1 1/2 tb 2 tbsp coconut, optional 2 tbsp raisins 1 tbsp chutney, chopped 2 tsp beef bouillon, instant 1 1/2 tsp salt 1 cup rice, regular, uncooked 2 1/2 cup water GARNISH 1 peanuts, chopped	Advertisements

Preparation
 
Cook and stir the meat and onion in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and
the remaining ingredients except the peanuts, breaking up the
tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture
to boiling then reduce the heat and simmer, covered, stirring
occasionally, until the rice is tender, about 30 to 45 minutes. (A
small amount of water can be added if necessary.) Garnish with the
chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the
mixture into an ungreased 3-quart casserole. Cover and bake at 350
degrees F., stirring occasionally, until the rice is tender, about 45
to 55 minutes. Garnish with the chopped peanuts just before serving.

 

 
Servings: 7

 

Curry Dip No1
Mix in order given. Chill several hours or overnight. The flavor will get better. Good with cauliflower, carrots, celery, etc.     strongServings: 6/strong   (Upload by user)

Curry Dip No2
Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.     strongServings: 4/strong   (Upload by user)

Curry Goat
Place the meat in a large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes. Heat the butter and oil in a large skillet. Remove the meat from the (Upload by user)

Curry Gravy
INGREDIENTS: 2 tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1 Onion puree recipe, (follows) 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped Chilli powder 1 6 t (Upload by user)

Curry Halibut Stroganoff
Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles. Garnish with tomato slices and parsley, or chopped unsalted peanuts, currants and chutney. Serves 4 6 (depending on serving portion (Upload by user)

Curry Honey Chicken
Put skinned chicken in 9x13 inch pan. Blend rest of ingredients and heat to melt butter and honey. Pour over chicken; cover. Refrigerate overnight. Cover pan with foil. Bake at 350 F for 1 hour. Remove foil; bake 15 minutes more. Serve over hot rice; spoon on extra sauce. b (Upload by user)

Curry In A Hurry
If using shrimp, clean and devein. Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1" strips and set aside. In a saucepan or wok, heat the oil and "splutter fry" the curry powder and red chili powder (Upload by user)

Curry Kapitan
This version of a Malaysian classic is both rich and subtle. Furthermore, with a food processor, it is quite simple to prepare. Disjoint a chicken, then chop the resulting pieces in half. In a food processor, process the flesh of half a small coconut to shreds. Toa (Upload by user)

Curry Laced Tomato Lentil Broth
From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water (Upload by user)

Curry Lime Dip
Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower & (Upload by user)

Curry Marinade
Combine all the ingredients in a container. Swirl often when brushing over foods to prevent separation. Use to marinate cubed tempeh for 1 hour. Or brush over grilling eggplant, onions or potatoes. (To grill potatoes, try parboiling them first). Nava Atlas, &qu (Upload by user)

Curry Masala Gravy
This stock is one of the keys to achieving the "restaurant curry". 1. Mix the spices with water to make a paste the consistency of catsup. Let it stand. 2. Heat 5 to 6 tablespoons of oil in a 6 8 pint sauepan. Stir fry the garlic puree for 30 seconds, then add the (Upload by user)
TAG: puree, seconds, water, gravy, curry, ,

Curry N Chutney Cheese Tart
Place unwrapped packages of cream cheese in a 2 quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8 inch circle. Use a spatula to fo (Upload by user)
TAG: cheese, ", chutney, curry, ,

Curry Paste Thailand
Source:Pacific and Southeast Asian Cooking Time/Life *DIRECTIONS* Under cold running water, wash the chilies and remove their stems. Brush out any seeds that cling to the skin and break the pods into small pieces. To make red curry paste: combine the chilies, sha (Upload by user)
TAG: paste, curry, chilies, ,

Curry Pecans
Combine all the marinade ingredients in a nonreactive bowl. Add the pecans and allow them to sit at room temperature for about 1 hour. Prepare the smoker for barbecuing, bringing the temperature to 200 deg to 220 deg F. Drain the nuts. Transfer them to a piece (Upload by user)
TAG: pecans, ,

Curry Pickles
Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. b (Upload by user)
TAG: cucumbers, ,