Make and share this Chicken Tikka Masala recipe from Food.com.
Author: Yorky1000
This recipe was the result of an experiment. This was an experiment that went very well. This dish is a bit spicy.
Author: Obsidian468
Make and share this Margi's Curried Chicken Thighs recipe from Food.com.
Author: Judybat
From "North African Cooking" by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.
Author: Engrossed
A mild and creamy style curry from the north of India. The use of cream, yogurt and ground almonds put this dish into the luxury class. Simple and quick to make.
Author: Brian Holley
Make and share this Bellpepper Peanut Curry recipe from Food.com.
Author: Vasuishere
This spicy sauce, when served over grilled shrimp and rice, is to die for. Serve with Firehose Reisling to put out the fire!
Author: I_Cook_For_Firemen
I love bread and seafood and this is a light and tasty preparation of both together! I read about it a 28 Cooks website.
Author: Mosuga4me
Bought a beautiful spice mix from my favourite spice shop, Mudgeeraba Spices (in Qld) and also bought some Alpaca meat at the good food and wine expo. Lets see how they go together FYI 'spices' refers...
Author: Satyne
This was submitted by Sita R. Prabhu Desai and appeared in this week's Thursday magazine. This is a spicy dish that fish lovers are going to love!
Author: Charishma_Ramchanda
This is from the book "curries without worries" and it's certainly tasty! You may want to decrease the amount of cayenne pepper if you aren't a true chili head.
Author: Mary Austin
Make and share this Punjab Spinach Curry With Chicken recipe from Food.com.
Author: Chelley-Chelle
This recipe combination was created by Dalton Babb and appears in "Cooking the Caribbean Way". I have used this combination for "theme" dinners and my guests really enjoyed the concept. Suggested wine...
Author: TOOLBELT DIVA
I didn't know what to call this chicken curry, just coined the name as it has a distinctive kasoori methi aroma. It's one dish you can make in a Jiffy. Goes well with Roti, Paratha, Porotta, Naan, Steamed...
Author: udita
The original recipe came from a "low cholesterol, low fat" cookbook so I assume it is healthy. Actually, it tastes so good, I am prepared to forgive it if it isn't! I've been making it for some time now...
Author: franja
The couscous is stuffed underneath the breast skin so that with each bite you get a forkful of moist meat, fragrantly spiced couscous, and crispy skin. Skin is good. Eat it once in a while. It won't kill...
Author: DeSouter
This is a lovely curry. Enjoy! Very nice with rice and raita. You can also replace the chicken with cubed potato.
Author: IngridNL
I would always order Beef Rendang when I saw it on a menu because I love it but have never been able to cook it. I've experimented with a few recipes and have now come up with a beauty that combines the...
Author: Baz231
This is my own original recipe. If you share it, please give me full credit. I use light-fleshed sweet potatoes (yams), not the darker, purplish ones.
Author: Mamakhan
This recipe traditionally uses small round eggplants that are stuffed. I use either the baby eggplants or the long thin ones and and don't bother with stuffing them. I just put the paste in the pan with...
Author: alvinakatz
Called that not because Julie makes it, but because hubby Mike makes it and it's Julie's favorite! :)
Author: Julesong
I have revamped this a number of time and finally came up with the perfect recipe. The picture up does not do it justice and next time I make it I will post a better photo. You can make this either on...
Author: deinemuse
I found this on an Indian food blog and it looked interesting. Haven't tried it, but modified the ingredients slightly to make them more American-kitchen friendly.
Author: windhorse23
This is twist on the normal chicken tandoori. served with sweet apple fritters and wilted spinach. The sauce is creamy and sweet. The quail cooks fast and one whole bird will be enough per person with...
Author: chef ashish damle
A lovely combination of spices and the chicken is beautifully tender and moist. This was a recipe from a supermaket promotion, which I have slightly adapted to my own tastes. Very rich, so we do not have...
Author: Tansy1308
Ancient family recipe tweeked by western daughter in law (me!) to be gentler on the tummy and deepen flavors. Always voted the best, causing astonishment among husbands side of family...muhaha! Tomato...
Author: CafeYorkie
This recipe from the Globe and Mail's food section is provided by Vancouver chef Vikram Vij. If you like fruity flavours you can add dried apricots or raisins as a garnish.
Author: Chef Regina V. Smith
This is an Indian version of scrambled eggs. The recipe is from the west coastal area of India and is Parsee in origine. You could serve this as a breakfast dish or as a side dish with a meat curry.
Author: Brian Holley
Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.
Author: Elmotoo
Make and share this Diet Delight Chicken Curry recipe from Food.com.
Author: Miss Annie
This is a combination of recipes for Chicken Curry/Massamun. I love the comfort of creamy coconut milk and spicy red curry. The aroma of the rice with the sweet yet spicy sauce just warms me up. My husband...
Author: JNettles
From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good.
Author: I Cook Therefore I
This is my way of cheating.I love curry pastes from the grocery. Such an ideal time saver. You can make this as spicy as you like by adding more of the Thai Kitchen's green curry paste. We serve this dish...
Author: Penny Stettinius
Make and share this Curried Chicken or Tofu recipe from Food.com.
Author: Burefan
There never seems to be enough recipes for ground turkey. So here's one and a good one at that! Originally printed in a local newspaper.
Author: Gingerbee
Make and share this Buddha's Happy Belly: Curried Lentils, Cauliflower and Tomatoes recipe from Food.com.
Author: EmilyStrikesAgain
Roseanne a very close and dear friend makes this dish all the time and we were very lucky to have eaten this meal at her table and receiving the recipe! This is very good for those who like curry dishes...
Author: oilpatchjo
This is a delicious vegetarian curry popular with everyone. It is beatifully fragrant and colourful.
Author: angelina ballerina
The first time I made this I was about 13 - 14 years old. It took me all day to make it. I remember my parents going to bed and I was still working on it. They got to eat it the next day for dinner and...
Author: ForeverMama
Fenugreek and cheese dumplings in Spinach and Cream sauce. Tip THe koftas should be served immedeately after they are soaked in the gravey or else they will turn soggy and will break while serving.
Author: udita
This isn't my own recipe exactly...it's what I adapted from several recipes to suit our budget and taste. The whole family loved it! This was my first time making a sauce and it turned out great. This...
Author: SpicySweetDelicious
The original name of Curry is Kari in Tamil language, which means "sauce" as many dishes that are widely prepared in South India and cooked with vegetable or meat and usually mixed with cooked rice and...
Author: kireiina
This recipe uses toasted ground sunflower seed instead of teh usual almonds. Serve over basmati rice. To decorate another onion can be sliced and deep fried until a dark brown then perched on top of the...
Author: Wild Thyme Flour
Silky asian-indian inspired ginger spiced dish made easy with rotisserie chicken. Turn up or down the amount of ginger to give it a more or less of the fresh spicy kick. Serve over rice, maybe with some...
Author: mariettaE
A Thai baked salmon dish that will fire your taste buds! A combination of Thai red curry paste, golden honey and baked salmon from the wild pacific makes for a dish that's sure to fire your taste buds!...
Author: Go Wild
From this week's Weekend magazine, Foodcourt column which is this week on "Masalas and Gravies"(meaning the basic spices curry mixture) that goes into Indian cooking:)
Author: Charishma_Ramchanda
A delicious and very easy way to complement an Indian feast. Works as a "stand-alone" dish as well, serve with Naan bread and/or fluffy Indian rice. Leftovers make a quite tasty "C(urry)LT" sandwich filling....
Author: Eismeer
This is the winning recipe of this week in the Thursday magazine dated February 23rd-March 1st'2006. It was submitted by Brinda Shah. Enjoy!
Author: Charishma_Ramchanda