GOLDEN CURRY INSTRUCTIONS RECIPES

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JAPANESE GOLDEN CURRY RECIPE - FOOD.COM



Japanese Golden Curry Recipe - Food.com image

This recipe is something I came up with to go with a box of Golden Curry Sauce mix I spontaneously purchased (what a find!). I made it with just veggies but I think adding some protein (chicken, beef, tofu, etc) would be great too. The flavors are so savory with a hint of spice (cinnamon?). You can find Golden Curry at most grocery stores in the Asian section - I found mine at an average Ralphs.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons oil
1 1/2 cups beef (optional) or 1 1/2 cups pork (optional)
1 onion, diced
1 large russet potato, peeled, in bite-size cubes
1 head broccoli, cut into small pieces
1 (14 1/2 ounce) can baby corn, cut in half
1 (3 1/2 ounce) box golden curry sauce mix

Steps:

  • in a medium/large pot, heat oil and saute onions and protein (if using) until lightly browned.
  • Add 2 3/4 cups water and potatoes. Cover, reduce heat, and simmer for 5-10 minutes until potatoes and protein is tender.
  • Break sauce mix into pieces and crumble into pot. Stir until it it melted inches Simmer for 2 minutes.
  • Add broccoli and corn and cook for 3-5 minutes more, or until cooked through.
  • Serve hot over rice or noodles.

Nutrition Facts : Calories 292.5, FatContent 9, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 57.8, CarbohydrateContent 50.3, FiberContent 8.9, SugarContent 9.1, ProteinContent 10

CROCK POT GOLDEN CHICKEN CURRY RECIPE - FOOD.COM



Crock Pot Golden Chicken Curry Recipe - Food.com image

Make and share this Crock Pot Golden Chicken Curry recipe from Food.com.

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 6-8 serving(s)

Number Of Ingredients 16

2 medium potatoes (quartered and sliced)
1 large carrot (quartered and sliced)
2 skinless chicken breasts (cut into bite size chunks)
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
1 medium onion (coarsely diced)
1 tablespoon olive oil
2 tablespoons margarine
1 tablespoon minced garlic paste
3 tablespoons spicy curry powder
1 1/2 tablespoons turmeric
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch salt
1 cup flour
4 cups chicken broth or 4 cups bouillon

Steps:

  • Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
  • In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
  • Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
  • Next, gradually add flour mixing thoroughly into a pasty consistency.
  • Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
  • Last, pour broth mixture over the ingredients in the crockpot.
  • Cover and cook on high for 6 – 8 hours, stirring occasionally.
  • Serve over hot rice accompanied by sour and/or sweet pickled condiments.

Nutrition Facts : Calories 339.2, FatContent 10, SaturatedFatContent 2, CholesterolContent 50.4, SodiumContent 676.4, CarbohydrateContent 37.3, FiberContent 5, SugarContent 3.3, ProteinContent 24.9

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