Curry Coriander Shorties Recipes

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CURRY CORIANDER SHORTIES



Curry Coriander Shorties image

Provided by Paul Grimes

Categories     Cookies     Dessert     Bake     Picnic     Curry     Vanilla     Coriander     Butter     Coffee Grinder     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 8

2 teaspoons coriander seeds
1 1/2 teaspoon curry powder (preferably Madras)
2 sticks unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.
  • Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
  • Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.
  • Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.

FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY



Fragrant chicken, coriander & coconut curry image

This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles

Provided by Anjum Anand

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 28

400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste
400ml can coconut milk
small bunch coriander
6 large garlic cloves
small piece fresh root ginger , quartered
1-2 thin green chillies
2 tbsp vegetable oil
8 skinless chicken thighs or drumsticks
1 medium onion , finely chopped
3 cloves
thumb-size piece cinnamon stick
1½ tsp cumin powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp tamarind paste

Steps:

  • Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
  • Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
  • Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
  • Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
  • Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
  • Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium

PORK CURRY WITH CORIANDER



Pork Curry With Coriander image

IPork is one of the cheapest meats we can buy in Australia so I am always on the lookout for ways to use it-especially curried. This one was a good one we thought.

Provided by JustJanS

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon coriander seed
1 teaspoon fennel seed
1 teaspoon black peppercorns
6 garlic cloves, peeled
2 cm fresh ginger, peeled
1 onion, roughly chopped
1 1/2 kg lean pork, diced
3 tablespoons oil
3/4 cup water
salt
1 cup Greek yogurt
1 cup fresh coriander, finely chopped

Steps:

  • Curry Paste:.
  • Toast the coriander, fennel and peppercorns in a dry fry pan over medium heat until fragrant.
  • Grind or use a mortar and pestle to crush to a powder.
  • Put the garlic, ginger, onion and ground spices in a food processor and pulse until a paste is formed.
  • Curry:.
  • Add 2 tablespoons oil to a fry pan and brown the pork in batches. Remove to a plate.
  • Add the remaining oil and heat; fry the spice paste for 3 to 4 minutes stirring often. Add the pork and stir well; add the water and bring to the boil.
  • Season with salt to taste (I find curry needs quite a bit of salt so start with about 1 teaspoon), cover and simmer gently for 2 hours (add more water if the sauce becomes too thick).
  • Pour off any excess oil and stir through the yogurt and coriander leaves.

Nutrition Facts : Calories 434.5, Fat 21.2, SaturatedFat 5.9, Cholesterol 147.7, Sodium 133.6, Carbohydrate 3.6, Fiber 0.9, Sugar 0.8, Protein 54.2

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