Fast Bachelor Curry Recipes

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

FAST BACHELOR CURRY

Steps:

• In a largish saucepan put the kidney beans, the tomatoes and their liquid.
• Drain the can of green beans and add to the saucepan.
• Start heating the vegetables over medium heat., stirring occasionally until hot.
• In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds, and the small red chilies-each chili broken into pieces. If desired, you may add a little extra of each of these ingredients.
• Heat the spices over high heat until the mustard seeds are popping and the urad dal is light brown. Quickly stir in the asafetida and curry leaves.
• Add the spices in the oil to the vegetables and stir to blend.
• Check for salt. Sometimes the canned beans can be quite salty, so you may not need to add salt.
• Turn off heat and garnish with cilantro (optional).
• Variations: 1. use different types of canned vegetables; 2. add onion and/or garlic at the start of the recipe and fry for a while in oil before adding the vegetables; 3. instead of the typical southern spices use a northern blend of spices (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne powder and 1/4 teaspoon garam masala or use a spice blend as desired).