INDIAN CURRY PASTE RECIPES
MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES
This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
Total Time 1 hours 50 minutes
Yield 8
Number Of Ingredients 14
Steps:
- Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
- Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
- Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
- Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
- Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
- Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.
Nutrition Facts : Calories 440 calories, FatContent 32.4 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...
Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.
Provided by Patak's
Total Time 35 minutes
Yield 4
Number Of Ingredients 10
Steps:
- 1. As an optional first step, marinade the chicken first with the yoghurt and 2 tbsp. Spice Paste. Then either grill it separately, or add it uncooked into the sauce and allow to cook through.
- 2. Heat oil in a medium saucepan. Add the onion, and cook until soft.
- 3. Add Patak’s Tikka Masala Spice Paste, 100ml of water, and the ginger & garlic (if using). Stir occasionally, until your sauce is reduced and thickened.
- 4. Add the chicken, cook until sealed.
- 5. Add 100ml water and the tomatoes. Bring your curry to the boil, and simmer un-covered for 10 minutes.
- 6. Add the double cream and a pinch of sugar (optional). Simmer un-covered for 5 minutes.
- 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander
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CHICKEN TIKKA MASALA | PATAK'S INDIAN CURRY PRODUCTS AND ...
Arguably the most famous Indian dish in Britain, the classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Every time we take a mouthful of this deliciously creamy and flavoursome dish, we remember all over again why it is so beloved. This recipe makes it the classic way: marinating the chicken first and then cooking it in the curry sauce.
From pataks.co.uk
Total Time 35 minutes
From pataks.co.uk
Total Time 35 minutes
- 7. Serve with plain naans or pappadums, and garnish with fresh chopped coriander
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From greedygourmet.com
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From greedygourmet.com
Reviews 5
Total Time 1 hours
Cuisine Indian
Calories 274 per serving
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Curry is an anglicised form of the Tamil: கறி kaṟi meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree (Murraya koenigii). The word kari is also used in other Dravidian languages, namely in Malayalam, Kannada and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry…
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Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent.Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.. Indian …
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