Chicken Pork Or Lamb Curry Recipes

CHICKEN OR LAMB CURRY

Chicken or Lamb Curry image

This is one of my family's favorites! Chicken, Lamb... Pick your meat! For quicker prep, I'll use a pre-cooked, plain rotisserie chicken from the grocery store and pull the meat. But this dish is delicious with lamb as well.

Provided by StarXssd

Categories Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked chicken (pick your meat) or 1 1/2 cups cooked lamb (pick your meat)
4 hard-boiled eggs (Chopped)
4 tablespoons butter
1 onion (Chopped)
4 tablespoons flour
2 cups chicken broth
salt (To Taste)
pepper (To Taste)
cayenne (To Taste)
2 teaspoons curry powder (Start with 2 tsp, then Add More to Taste)

Steps:

Melt the butter in a saucepan over medium heat.
Add the chopped onion.
Add the flour.
Stir until smooth and bubbly.
Remove the saucepan from the heat (Leave your burner on).
Add the Chicken Broth.
Return saucepan to the burner and stir constantly until boiling and thickened.
Add salt, pepper, cayenne, and 2 TSP Curry Powder to start, then adjust to taste.
Add in your chicken and hard boiled eggs.
Lower to a simmer and let the flavors meld for a few minutes. You can simmer on extra low for as long as you like, just stir is occasionally.
Serve over rice.

CHICKEN OR LAMB PATTY POCKETS

Chicken or Lamb Patty Pockets image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce
Spiced exotic chips (recommended: Taro root chips)

Steps:

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

LAMB CURRY

Lamb Curry image

I've made this lamb curry recipe many times and it's always been popular. The spiciness can be varied by using more or less curry powder. Good warmed over too. Possible condiments: sliced bananas, shredded coconut, toasted almonds, chopped green pepper.

Provided by Anonymous

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
1 medium onion, sliced
3 cups beef broth
¼ cup seedless golden raisins
¼ cup chopped almonds
¼ cup mango chutney
1 tablespoon distilled white vinegar
1 tablespoon curry powder
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup uncooked white rice

Steps:

Heat oil in a Dutch oven or large pot over medium-low heat. Saute lamb and onion in the hot oil until lamb is browned on all sides, about 10 minutes.
Stir in broth, raisins, almonds, chutney, vinegar, curry, salt, and pepper. Cover and cook over low heat, stirring occasionally, for 30 minutes.
Stir in rice. Cover and cook, stirring occasionally, until rice is tender, 20 to 30 minutes.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 58.1 g, Cholesterol 86.9 mg, Fat 28 g, Fiber 3.3 g, Protein 30.1 g, SaturatedFat 8.4 g, Sodium 1394.9 mg, Sugar 7.8 g

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