Sour Cream Curry To Be Served With Spicy Brussels Crumble Recipes

SPICY SOUR CREAM SAUCE

Steps:

• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.

FAST, CREAMY CHICKEN CURRY

Steps:

• Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
• Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
• Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

SOUR CREAM CURRY

Steps:

• In a medium bowl, Combine sour cream and buttermilk. Set aside. Heat oil in a medium opt on medium high for 45 seconds. Add onion and saute for 5 minutes, or until golden brown. Add garlic and sauté for 2 or 3 minutes, or until garlci is also golden brown. sir in tomatoes (or all 3 subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then our the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top Spicy Brussels sprouts with sour cream curry and serve immediately.

CURRIED-SOUR-CREAM DIPPING SAUCE

Steps:

• In a bowl, stir together sour cream, curry powder, and cayenne; season with salt and pepper. Serve sprinkled with sesame seeds. This recipe can be made and refrigerate in an airtight container up to 5 days ahead; omit sesame seeds until ready to serve.

BERRIES WITH SOUR CREAM SAUCE

Steps:

• In a large bowl, combine the first four ingredients. In another bowl, combine the sour cream and honey. Serve with berries.

SOUR CREAM SHRIMP CURRY

Steps:

• Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
• Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
• Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
• Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
• Serve with Toasted almonds on top.
• NB: You can make this dish ahead and reheat using Medium 50% power.

SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)

Steps:

• In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.