SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
CHICKEN CURRY RECIPE
Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.
Provided by Swasthi
Categories Asian Curry Dinner Indian Main Course Side World Cuisine
Time 50m
Number Of Ingredients 18
Steps:
- First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
- Add chopped onions and chilies. Saute till the onions turn deep golden in color.
- Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
- Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
- Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
- On a low heat, cook until the mixture smells good and the raw smell goes away.
- Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
- Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
- Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
- Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
- Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
- Taste the curry & add more salt if needed.
- You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
- Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
- Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.
Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SPICY CHICKEN CURRY
A quick and easy tomato based chciken curry which make an ideal midweek meal.
Provided by Jacqueline Bellefontaine
Categories Main
Number Of Ingredients 21
Steps:
- Skin the chicken if required and cut into bite sized pieces.
- Heat the oil in a saucepan and gently fry the onions for 2 - 3 minutes until beginning to soften. Add the peppers and cook for another 2 - 3 minutes then stir in the chopped garlic.
- Stir in the garam masala,cumin, ground coriander, turmeric, dried chilli, ginger and fresh or chilli paste and stir well.
- Add the chicken pieces and stir to coat in the spice mixture and continue cooking the chicken until it has changed colour, stirring frequently.
- Stir in the water and add the stock cube. Then stir in the chopped tomatoes, tomato purée and sugar. Bring to the boil, stirring constantly then reduce the heat and simmer gently for about 30 minutes.
- Season to taste with salt and pepper, stir in the chopped coriander and serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 18 g, Protein 29 g, Fat 35 g, SaturatedFat 8 g, Cholesterol 157 mg, Sodium 525 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)
Visit my site, www.topsrilankanrecipe.com where you can find detailed, step by step process of this recipe with images.
Provided by Rocy
Categories Non-Vegetarian
Time 1h20m
Yield 3 People
Number Of Ingredients 12
Steps:
- Take the pork and cut it into small pieces.
- Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
- Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
- Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
- Heat the oil and add mustard seeds. Let it splutter.
- Add the onions and sauté it until it gets soft and translucent.
- Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
- Now, add the marinated pork.
- Add the water and mix everything well.
- Cook covered under the high flame for 13 to 15 minutes.
- Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
- Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
- Add curry powder and coconut milk. (Refer Note 3)
- Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
- Finally, switch off the flame, add lime juice and mix everything.
- Taste the gravy and add salt if needed.
- Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.
SPICY CHICKEN CURRY
Garam Masala, similar but NOT identical to curry powder, can be found in East Indian food shops and sometimes in the 'Ethnic Foods' section at the supermarket. Serve hot with fried bread or rice, if desired.
Provided by SAI
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 11
Steps:
- Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
- In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
- After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 10.6 g, Cholesterol 52.7 mg, Fat 13.8 g, Fiber 3 g, Protein 23 g, SaturatedFat 2 g, Sodium 303.7 mg, Sugar 4.2 g
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
SLOW-COOKER SPICY CHICKEN CURRY
A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
Provided by Nicky Corbishley
Categories Dinner
Time 4h10m
Number Of Ingredients 21
Steps:
- Preheat your slow cooker (crockpot) to high. Heat the oil in a large pan (or the Crock Pot if it has a sear function), add in the onion and cook on a medium heat for 5-6 minutes until softened.
- Add the chicken and cook for 3-4 minutes until just sealed.
- Add in the garlic, ginger, salt, pepper, chilli powder, ground coriander, cumin, curry powder, paprika and cinnamon.
- Stir to coat the chicken and cook for 1-2 minutes.
- Add in the stock, tinned tomatoes, tomato puree, sugar and coconut milk.
- Stir, bring to a gently bubble then pour into your slow cooker and cook for 3-4 hours on high or 5-6 hours on low.
- Take the lid off and give everything a stir (the oils will have risen to the top, so you can spoon most of it out, or just stir it back in).
- If you would like to thicken the curry, stir in the cornflour slurry. This is optional, you can leave it out if the curry thickness is to your liking.
- Sprinkle with coriander (cilantro) and serve with rice.
Nutrition Facts : Calories 387 kcal, Carbohydrate 22 g, Protein 31 g, Fat 21 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1140 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
30-MINUTE COCONUT CURRY
A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g
SPICY CHICKEN CURRY
Steps:
- In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
- Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
- Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.
More about "spicy curry recipes easy"
SPICY CURRY RECIPES - CHILI PEPPER MADNESS
From chilipeppermadness.com
10 BEST SPICY INDIAN CHICKEN CURRY RECIPES | YUMMLY
From yummly.com
EASY SPICY VEGAN POTATO CURRY (30 MINUTES) - JAR OF LEMONS
From jaroflemons.com
5/5 (22)Calories 498 per servingCategory Lunch, Dinner, Appetizer, Main Course
- Cook the potatoes, pepper, and garlic in the coconut oil over medium-high heat (until the potatoes begin to soften).
10 QUICK, EASY AND SPICY CHICKEN CURRY RECIPE | ORIENTASIAN
From orientasian.in
Estimated Reading Time 6 mins
- Gulai Ayam (Padang Style Chicken Curry Recipe): Prep Time: 15 minutes. Cooking Time: 35 minutes. Serves: 4. 3 tbsp of Orient Asian Indonesian Curry Paste.
- Curried Chicken: Prep Time: 15 minutes. Cooking Time: 40 minutes. Serves:6 to 8. 2 tbsp of Orient Asian Red Chilli Paste. 4 pounds of boneless chicken thighs.
- Sri Lankan Chicken Curry Recipe: Prep Time: 25 minutes. Cooking Time: 35 minutes. Serves: 4. 3 tbsp of Orient Asian Sri Lankan Curry Paste. 6 ounces of boneless chicken.
- Panang Curry With Chicken: Prep Time: 15 minutes. Cooking Time: 20 minutes. Serves: 4. 5 tbsp of Orient Asian Malaysian Curry Paste. Cooking oil as required.
- Murgh Chicken Curry Recipe : Prep Time: 20 minutes. Cooking Time: 40 minutes. Serves: 6. 1 tbsp Orient Asian Red Chilli Paste. 2 pounds skinless, boneless chicken.
- Malaysian Mango Curry: Prep Time: 20 minutes. Cooking Time: 20 minutes. Serves: 2. 2 tbsp of Orient Asian Malaysian Curry Paste. 1 tablespoon vegetable oil.
- Curried Coconut Chicken: Prep Time: 20 minutes. Cooking Time: 50 minutes. Serves: 6. 2 tbsp Orient Asian Red Chilli Paste. 2 pounds boneless skinless chicken.
- Koolaya ( A Type Of Sri Lankan Curry): Prep Time: 15 minutes. Cooking Time: 40 minutes. Serves: 4 to 6. 3 tbsp of Orient Asian Sri Lankan Curry Paste.
- Thai Chicken Curry Recipe : Prep Time: 5 minutes. Cooking Time: 10 minutes. Serves: 4. 2 tbsp Orient Asian Thai Green Curry Paste. 3 cooked chicken breasts, shredded.
- Yellow Chicken Curry Recipe: Prep Time: 20 minutes. Cooking Time: 25 minutes. Serves: 4. 2 tbsp Orient Asian Indonesian Curry Paste. 1 tbsp. vegetable oil.
EASY MADRAS CHICKEN CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (5)Total Time 50 minsCategory Main, Main CourseCalories 698 per serving
- Set a large dutch oven (or saucepot) over low heat. Add the ghee, red onion, cilantro, garlic, and ginger. Sauté, stirring occasionally, for 10-12 minutes until the onions are very soft.
- Add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Stir and sauté another 5 minutes.
SPICY POTATO CURRY • SIMPLE SUMPTUOUS COOKING
From mrishtanna.com
Ratings 2Calories 166 per servingCategory Side Dish
- Place a vessel over medium heat and drizzle two tablespoons of oil. When the oil heats up, add mustard seeds and split black gram.
- As the mustard seeds start to sputter, add red chilies, curry leaves and continue to saute for 30 more seconds.
EASY CURRY RECIPES FOR BEGINNERS - BBC GOOD FOOD
From bbcgoodfood.com
- Easy chicken curry. The clue is in the name with this one: try this easy staple chicken curry for a fantastic recipe for family dinners or student curry night.
- Satay sweet potato curry. This vibrant veggie curry offers exotic flavours but is easy to cook. With plenty of spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories, perfect for added nutrition without compromising on taste.
- Easy Thai prawn curry. When you’ve got a busy weeknight, have a go at making our easy Thai prawn curry. This quick dinner is ready in under 20 minutes and flavoured with warming red Thai curry paste, which helps cuts down the time.
- Curried cod. This simple one-pot cuts down on washing up and pumps up the flavour with fresh ginger and coriander. It’s low fat and packed full of iron too – perfect for any family trying to amp up the nutrition.
- Tomato & chickpea curry. This super-easy veggie curry is a midweek lifesaver, using up those cans in your cupboard in the tastiest way possible. It’s made in three simple steps and counts as three of your five-a-day, making a curry that’s seriously good in every sense.Try our tomato & chickpea curry.
- Fish mappas. This coconutty white fish curry, popular in Kerala, is stewed and spiced to perfection. A basic tikka curry paste can take everyday ingredients from zero to hero in 20 minutes.Give this fish mappas curry a go.
- Satay cauliflower & chickpea curry with storecupboard flatbreads. An easy veggie one-pan that’s creamy, rich and satisfying – everything you want from a curry.
6 BEST INDIAN CHICKEN CURRY RECIPES | SPICY CHICKEN CURRY ...
From recipesofhome.com
BEST SPICY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
EGG MASALA SPICY EGG CURRY | SIMPLE & TASTY EGG GRAVY ...
From youtube.com
VEGETARIAN CURRY RECIPES | ALLRECIPES
From allrecipes.com
JOSEPH GRAIN SIMPLE RECIPE! SPICY CHICKEN CURRY - YOUTUBE
From youtube.com
SPICY CURRY RECIPES EASY
From tfrecipes.com
SPICY RED LENTIL CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CURRIES | ALLRECIPES
From allrecipes.com
QUICK CURRY RECIPES | BBC GOOD FOOD
CRACKING CHICKEN CURRY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
SPICY CURRY RECIPES | ALLRECIPES
From allrecipes.com
EASY HOMEMADE CURRY RECIPES FROM SCRATCH - SEARCHING FOR SPICE
From searchingforspice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love