Parsee Alpaca Potato Curry Masala Recipes
PARSEE ALPACA & POTATO CURRY MASALA
Bought a beautiful spice mix from my favourite spice shop, Mudgeeraba Spices (in Qld) and also bought some Alpaca meat at the good food and wine expo. Lets see how they go together FYI 'spices' refers to the spice blend I bought which is 'Parsee Chicken & Potato Curry Masala'
Provided by Satyne
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Coat the meat in the coating mix (last two ingredients).
- In a saucepan melt the ghee.
- Add the onions, garlic, ginger and carrots and fry until golden brown.
- Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
- Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
- Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
- Reduce the liquid by simmering with the lid off until the desired consistency is reached.
- Slice and fry the potato slices, then garnish the curry with them and serve on rice.
Nutrition Facts : Calories 1470.4, Fat 53.2, SaturatedFat 43.2, Cholesterol 51.2, Sodium 870.9, Carbohydrate 235.3, Fiber 5.7, Sugar 105.7, Protein 14.6
CHICKPEA & POTATO CURRY
I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.
PARSEE RED CHICKEN CURRY
Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red. The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future.
Provided by 996676
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- If you have Kashiri chilies, soak them in water for 15 minutes.
- Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
- Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
- Add the chicken and fry for 5 minutes. (remove cinnamon stick).
- Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
- Add coconut milk and simmer until chicken is almost done.
- Add vinegar and masala.
- Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.
Nutrition Facts : Calories 515.2, Fat 44.8, SaturatedFat 24, Cholesterol 51.8, Sodium 113.4, Carbohydrate 14.9, Fiber 3.7, Sugar 9.5, Protein 17
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