Dinnerinahurrycurry Recipes

CHICKEN CURRY IN A HURRY WITH BASMATI

Steps:

• Gather your ingredients.
• For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
• For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
• Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
• Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
• Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
• Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
• While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
• Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
• Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
• Pull cilantro and chop scallions, whites and greens.
• Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

BEEF CURRY IN A HURRY

Steps:

• Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• While rice is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Stir in tomato sauce, curry powder, salt, and pepper. Simmer until liquid is almost absorbed, 5 to 7 minutes.
• Whisk vinegar and sugar together in a medium bowl. Add carrots, bell pepper, and cauliflower and toss until vegetables are coated with vinegar mixture.
• Puree peas with 2 tablespoons water in the bowl of a food processor until thick and smooth.
• Layer plates with rice, peas, beef, and vegetables.

CHICKEN CURRY IN A HURRY

Steps:

• Cut chicken into bite size pieces.
• Saute chicken, mushroom and onion in oil in large skillet until chicken is lightly browned on all sides and completely cooked, about 10 minutes.
• Stir in flour, salt, and curry powder.
• Add apple and parsley.
• Stir in milk and broth.
• Simmer, stirring constantly for three minutes or until apple pieces are crisp tender.
• Serve over rice.