Mild Curry Omelet Recipes

CURRY OMELETTE FOR ONE

Steps:

• Beat egg in a small bowl.
• Mix in chives, curry powder and water.
• Heat a small pan to a high heat. Heat oil once hot.
• Add egg mixture to hot. Let it cook for five to ten minutes, 'scuffing' it occasionally so that it doesn't stick. The bottom should become solid and quite browned.
• Slide the bottom of the omelette onto a plate. Hold the pan over the plate, then flip them so the raw side of the omelette is face down on the pan.
• Cook for another five or so minutes - until the bottom is as browned as the top.
• EAT !

MILD BALTI CHICKEN CURRY

Steps:

• Cut the chicken into reasonable sizes, place in a medium bowl with 1 and a half tablespoons of balti curry paste and 3 tablespoons of yogurt. Stir well ensuring that the mixture is well combined and the chicken is fully coated.
• Leave the chicken to marinade for 15 minutes. While this is doing so, chop your: red pepper, green pepper and onion (these can be any size you want them to be).
• Once your chicken has marinaded fry it on a medium temprature (to prevent it from spitting) with the excess sauce and don't use any oil, the sauce will act as a natural substance. Once the chicken is fully cooked to core temprature (75*C) add the stock and stir immedietly.
• After two minutes sieve the stock into a jug and continue frying the chicken with the: peppers, onion and potatoes (chopped to smaller sizes if desired).Once the vegetables have softened, pour the mixture into a large heavy based pan and add the stock and the tomatoes, then simmer.
• Stir until piping hot, add a teaspoon of paprika and a teaspoon of ground black pepper (more if desired) and serve, You can garnish it with fresh herbs too if you like. Can be served with rice, pasta and carbohydrates such as bread.

SLOW COOKER MILD CURRY SPLIT BLACK LENTILS

Steps:

• Combine water, lentils, onion, garlic, sugar, salt, curry powder, turmeric, and ginger root in slow cooker.
• Cook on High for 5 hours. Stir cream into lentils until warmed through.

MILD COCONUT CHICKEN CURRY WITH SWEET POTATO

Steps:

• Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
• Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
• Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
• Serve curry with a scoop of sweet potatoes on top of jasmine rice.

FAMILY MEALS: MILD CHICKEN CURRY

Steps:

• Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
• Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
• Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.

MILD CURRY POWDER

Steps:

• In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

MILD COCONUT TOFU CURRY

Steps:

• In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
• Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
• Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.