CURRY SHRIMP AND POTATOES RECIPES

Name: Indian Shrimp Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tablespoonu00A0 canola oil (divided); 1 pound shrimp (peeled and deveined); 1/2 yellow onion (finely chopped); 1 teaspoon ground ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 1/2 teaspoons ground turmeric; 1 teaspoon curry powder; 1 teaspoon paprika; 1/2 teaspoon chili powder; 2 cloves garlic (minced); 1 15 ounce can tomato sauce; 3/4 cup lite canned coconut milk; 1/2 teaspoon Kosher salt; cilantro and chili peppers for garnish

INDIAN SHRIMP CURRY RECIPE (20 MINUTE) - SKINNYTASTE

Indian Shrimp Curry Recipe (20 Minute) - Skinnytaste image

Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!

Provided by Gina

Categories Dinner

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil (divided)
1 pound shrimp (peeled and deveined)
1/2 yellow onion (finely chopped)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon chili powder
2 cloves garlic (minced)
1 15 ounce can tomato sauce
3/4 cup lite canned coconut milk
1/2 teaspoon Kosher salt
cilantro and chili peppers for garnish

Steps:

Add 2 teaspoons of the canola oil on high heat in a large skillet.
Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
Add the remaining teaspoon of the canola oil to the skillet with the onions.
Cook the onions for 5 minutes on medium heat, stirring occasionally.
Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
Add in the coconut milk and shrimp to the pan and stir well.
Garnish with cilantro and chili peppers if desired.

Nutrition Facts : ServingSize 1 /4th recipe, Calories 224 kcal, CarbohydrateContent 10.9 g, ProteinContent 28 g, FatContent 7.9 g, SaturatedFatContent 3 g, CholesterolContent 239 mg, SodiumContent 846 mg, FiberContent 1.9 g, SugarContent 5.1 g

JAMAICAN CURRY CHICKEN AND POTATOES RECIPE - NYT COOKING

Jamaican Curry Chicken and Potatoes Recipe - NYT Cooking image

There’s nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it’s not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.

Provided by Millie Peartree

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 pounds bone-in, skin-on chicken legs and thighs, skin removed
1 tablespoon garlic powder
Kosher salt and black pepper
2 tablespoons olive oil, plus more as needed
1 large onion, sliced
4 garlic cloves, minced
2 tablespoons Jamaican hot curry powder, such as Jamaican Choice or Grace, plus more as needed
1 Scotch bonnet or habanero pepper
4 medium Yukon Gold potatoes, washed and quartered
1 to 2 quarts chicken stock (reduce or add liquid depending on pot size)
1 dried bay leaf
2 fresh thyme sprigs
1/4 cup cornstarch
White rice, for serving

Steps:

Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it’s evenly coated. Let come to room temperature.
Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

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17. Scatter the crispy shallots over the rice and serve with the curry and salad.

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