Curry Gravy Casserole Recipes

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CURRY GRAVY



Curry Gravy image

Make and share this Curry Gravy recipe from Food.com.

Provided by luciana

Categories     Sauces

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 onion, fine chopped
1 tablespoon curry powder
1 tablespoon all-purpose flour
3 apples, peeled and chopped (for cooking)
3 cups water
2 tablespoons instant chicken bouillon
3 tablespoons coconut milk
1/4 cup fresh coriander, chopped

Steps:

  • In a skillet over medium heat, melt butter.
  • Add onion and saute for about 7 minutes.
  • Add in curry power and flour, stirring for 1 minute.
  • Add in apples, water and bouillon and bring to boil then reduce heat to low.
  • Continue to boil for about 15 minutes.
  • Then transfer mixture to blender and process until smooth.
  • Return to saucepan and stir in coconut milk.
  • Cook stirring occasionally over medium heat.
  • Pour in (grilled/baked) drippings and chopped fresh coriander.
  • Bring to gentle boil then remove from heat and serve.

TURKEY NOODLE CASSEROLE



Turkey Noodle Casserole image

A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.

Provided by CKITCHING

Categories     Main Dish Recipes     Casserole Recipes     Turkey

Time 55m

Yield 8

Number Of Ingredients 14

1 (12 ounce) package egg noodles
1 (10 ounce) package frozen peas, thawed
2 cups diced cooked turkey
2 tablespoons salted butter
1 (8 ounce) package sliced mushrooms
½ medium onion, chopped
2 cloves garlic, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
1 ¼ cups leftover turkey gravy
½ cup milk
½ teaspoon curry powder
½ teaspoon poultry seasoning
salt to taste
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  • At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
  • Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
  • Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g

CURRY CHICKEN IN GRAVY



Curry Chicken in Gravy image

I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make.

Provided by jody 5

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 fresh chicken thighs (with skin)
2 cups unbleached all-purpose flour
3 tablespoons curry powder
2 (10 1/2 ounce) cans cream of chicken soup
2 tablespoons butter
1 1/2 cups milk

Steps:

  • Wash chicken.
  • In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
  • Coat chicken well with flour mixture.
  • In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
  • When butter is hot add chicken to pan giving plenty room to turn chick easily.
  • After chicken is added to pan turn heat to medium high.
  • Fry chicken til done (about 20 minutes) flipping every 5 minutes.
  • When chicken is done remove chicken to large bowl or serving plate turn heat to low.
  • In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
  • Add soup to pan with chicken drippings; stir well and warm through.
  • Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
  • Serve hot. ENJOY.

CURRY BASE GRAVY



Curry base gravy image

Indian takeaway style curry base

Provided by danmac28177

Time 1h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
  • Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
  • Remove from heat and add tin of tomatoes. Blend until smooth.
  • Now add all spices and return to the heat. Simmer for a further 20 mins
  • Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

BASIC CURRY GRAVY RECIPE - (3.9/5)



Basic Curry Gravy Recipe - (3.9/5) image

Provided by Hester

Number Of Ingredients 8

2 tablespoons canola oil
1/4 cup onion
1 tablespoon ginger paste
1 tablespoon garlic paste
4 tomatoes, cut into big chunks
1 roasted bell pepper, seeded & chopped
salt, to taste
cashews or almonds, chopped, to taste

Steps:

  • Fry onion in canola oil until fragrant, add salt, ginger, and garlic. Stir for 1 to 2 minutes. Add tomatoes and a bit of water. Stir, cover, and cook until tomatoes are tender. Turn off the stove; add roasted red pepper. Puree mixture in a blender or food processor. Use for any dish, adding the spices called for in that recipe.

CURRY CURE-ALL CHICKEN CASSEROLE



Curry Cure-All Chicken Casserole image

Categories     Bread     Sauce     Chicken     Bake

Yield makes 6 servings

Number Of Ingredients 9

4 tablespoons olive oil
1 large onion, chopped
1/2 red bell pepper, chopped
4 garlic cloves, minced
5 teaspoons curry powder
1 teaspoon salt
6 boneless, skinless chicken breasts, cut into 1-inch pieces
5 medium russet potatoes, peeled and dried
3 cups chicken broth (see page 200)

Steps:

  • Preheat the oven to 350°F.
  • In a large saucepan set over medium heat, heat the oil. Add the onion, bell pepper, garlic, curry powder, and salt, and sauté for about 8 minutes. Watch this step closely since the garlic and curry powder can burn easily if left unattended. Using a slotted spoon, remove the vegetables from the pan and set them aside.
  • Add the chicken to the pan and sauté for 8 minutes or until almost cooked. If the pan gets dry, add a little more oil. Add the potatoes and onion mixture to the saucepan and stir well. Pour the curry into a 9 x 13-inch casserole dish. Pour the chicken stock into the dish until the curry is just covered.
  • Bake for about 45 minutes or until the sauce starts to thicken to a gravy-like consistency and the potatoes are tender.

CREAMY CASHEW CHICKEN CURRY



Creamy Cashew Chicken Curry image

Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Garnish with whole cashews, lime wedges, and cilantro. Serve with rice, garlic naan, or both!

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indian

Time 4h50m

Yield 8

Number Of Ingredients 20

2 teaspoons kosher salt, or more to taste
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
2 teaspoons garam masala
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter, divided
1 yellow onion, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 cup chicken broth
2 cups cold water
¾ cup whole roasted cashews
⅓ cup sliced green onions
⅓ cup freshly chopped cilantro
1 lime, juiced

Steps:

  • Mix salt, cumin, coriander, paprika, cayenne, turmeric, and garam masala together in a small bowl.
  • Cut a chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with remaining chicken thighs.
  • Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.
  • Heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add the chicken in a single layer. Cook until browned, 4 to 5 minutes per side. Return chicken and accumulated juices to the bowl.
  • Heat remaining butter in the same pan over medium-high heat. Add onion, remaining spice blend, tomato paste, garlic, and ginger. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add the chicken and any accumulated juices.
  • Combine water and cashews in a blender; blend on high speed until very smooth. Stir cashew cream into the pan. Reduce heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 9.4 g, Cholesterol 76.8 mg, Fat 18.5 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 5.4 g, Sodium 823.9 mg, Sugar 2.2 g

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Top Asked Questions

What is curry gravy and how to use it?
This basic curry gravy can be used for all kinds of curry recipe and even can be used for other cuisine recipes as a multi purpose masala curried sauce.
How to make chicken casserole with gravy?
This casserole is SUPER easy to make. Start with spreading some cooked chicken in the bottom of a baking dish. Next whisk together a packet of chicken gravy, chicken broth, and cream of chicken soup. Pour that over the chicken. Finally, combine melted butter, flour, pepper, and buttermilk.
How do you cook a chicken curry?
You'll have to agree, cooking a chicken curry recipe is a skill. The meat should be cooked delicately and can be bathed, steeped, stewed or simmered in the gravy. Once the oil starts separating, you know your base is ready. It's good to cook the chicken separately and then add it to the base allowing the rich and redolent flavours to seep through.
Is this chicken curry casserole a keeper?
This Chicken Curry Casserole is definitely a keeper. I will be making it again. It is delicious! Rachel @ Slim Life April 3, 2015 at 12:26 am Chicken curry is love!

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