ORGANIC CURRY LEAVES RECIPES

RUN OUT OF CURRY LEAVES? HERE ARE THE BEST SUBSTITUTES

Run Out of Curry Leaves? Here are the Best Substitutes image

These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Number Of Ingredients 5

Ingredients

PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER

Pukka yellow curry | Chicken recipes | Jamie Oliver image

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.

Total Time 1 hours 15 minutes

Yield 4

Number Of Ingredients 17

Ingredients

2 onions
4 cloves of garlic
5 cm piece of ginger
2 yellow peppers
1 organic chicken stock cube
1-2 fresh red chillies
½ a bunch of fresh coriander (15g)
1 teaspoon runny honey
1 level teaspoon ground tumeric
2 teaspoons curry powder
8 free-range chicken drumsticks
olive oil
1 x 400 g tin of chickpeas
1 teaspoon tomato purée
1 mug of basmati rice (320g)
1 lemon
fat-free natural yoghurt optional

Steps:

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

Nutrition Facts : Calories 572 calories, FatContent 17.2 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 33.8 g protein, CarbohydrateContent 74.9 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

More about "organic curry leaves recipes"

MEL B’S JAMAICAN CHICKEN CURRY | JAMIE OLIVER RECIPES

Spice up your life with this full-flavoured curry with an amazing combination of spices for the perfect balance of sweetness and heat.
From jamieoliver.com
Total Time 1 hours 45 minutes
Calories 814 calories per serving

1. Place the chicken thighs in a large bowl, squeeze over the juice of the 2 limes and mix together with the curry powder and sugar.
2. Heat 2 tablespoons of coconut oil in a large casserole pan on a medium heat. Add the chicken, skin-side down, and cook for 10 minutes, or until golden on all sides, turning regularly.
3. Meanwhile, peel the sweet potato, carrot and onion, deseed the peppers, then chop into 1.5cm chunks, adding to a large mixing bowl as you go.
4. Peel and finely chop the ginger and garlic, then scatter over the veg along with the bay leaf, all the spices and a good pinch of sea salt and black pepper. Toss with your hands to combine, massaging the spices in.
5. Pour the chicken stock into the pan, then go in with the veg and Scotch bonnet and bring to a simmer. Cover and cook for 45 minutes to 1 hour, removing the lid halfway through, until the chicken is cooked through and falling off the bone.
6. For the rice and peas, drain and rinse the kidney beans, then rinse the rice. Peel the onion and garlic, then finely chop with the green pepper.
7. Melt the butter in a medium pan on a medium heat. Add the onion, garlic and green pepper, cook for 2 minutes, or until starting to soften, then go in with your rice and beans. Strip in the thyme leaves, squeeze in the lime juice, then season with a pinch of salt and pepper.
8. Pour in 180ml of boiling water and the stock, bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, or until light and fluffy.
9. For the slaw, finely slice the cabbages and pepper. Peel and finely slice the onion, then cut the apple into matchsticks and place in a serving bowl. Pick and finely chop the coriander, then add half to the bowl.
10. To make a dressing, whisk the mustard with 3 tablespoons of extra virgin olive oil and 1 tablespoon of vinegar until thick and creamy. Season to taste, then pour over the slaw and mix well.
11. Peel the plantains and slice 1cm thick at an angle. Heat 1 tablespoon of coconut oil in a large frying pan over a medium-high heat. Add the plantain, season, then fry for 2 minutes on each side, or until golden and crisp – you may need to do this in batches. Drain on kitchen paper.
12. To serve, turn the rice out into a serving dish, pick and finely chop the parsley and scatter it over the rice. Trim and slice your spring onions (if using) and scatter over the chicken with the remaining coriander, then bring everything to the table, and tuck in.

See details

MALAYSIAN CHICKEN CURRY - HEALTHY FOOD GUIDE

You can't go past this fragrant Malaysian chicken dish, it makes for a cozy, curried meal.
From healthyfood.com
Reviews 5
Total Time 45 minutes
Cuisine healthy
Calories 459 calories per serving

5 Add beans and carrots to the chicken curry with the coriander. Cook for a final 5-8 minutes. Serve chicken with rice and garnish with fresh coriander.

See details

PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

See details

MEL B’S JAMAICAN CHICKEN CURRY | JAMIE OLIVER RECIPES

1. Place the chicken thighs in a large bowl, squeeze over the juice of the 2 limes and mix together with the curry powder and sugar.
2. Heat 2 tablespoons of coconut oil in a large casserole pan on a medium heat. Add the chicken, skin-side down, and cook for 10 minutes, or until golden on all sides, turning regularly.
3. Meanwhile, peel the sweet potato, carrot and onion, deseed the peppers, then chop into 1.5cm chunks, adding to a large mixing bowl as you go.
4. Peel and finely chop the ginger and garlic, then scatter over the veg along with the bay leaf, all the spices and a good pinch of sea salt and black pepper. Toss with your hands to combine, massaging the spices in.
5. Pour the chicken stock into the pan, then go in with the veg and Scotch bonnet and bring to a simmer. Cover and cook for 45 minutes to 1 hour, removing the lid halfway through, until the chicken is cooked through and falling off the bone.
6. For the rice and peas, drain and rinse the kidney beans, then rinse the rice. Peel the onion and garlic, then finely chop with the green pepper.
7. Melt the butter in a medium pan on a medium heat. Add the onion, garlic and green pepper, cook for 2 minutes, or until starting to soften, then go in with your rice and beans. Strip in the thyme leaves, squeeze in the lime juice, then season with a pinch of salt and pepper.
8. Pour in 180ml of boiling water and the stock, bring to the boil, then reduce the heat and simmer for 10 to 15 minutes, or until light and fluffy.
9. For the slaw, finely slice the cabbages and pepper. Peel and finely slice the onion, then cut the apple into matchsticks and place in a serving bowl. Pick and finely chop the coriander, then add half to the bowl.
10. To make a dressing, whisk the mustard with 3 tablespoons of extra virgin olive oil and 1 tablespoon of vinegar until thick and creamy. Season to taste, then pour over the slaw and mix well.
11. Peel the plantains and slice 1cm thick at an angle. Heat 1 tablespoon of coconut oil in a large frying pan over a medium-high heat. Add the plantain, season, then fry for 2 minutes on each side, or until golden and crisp – you may need to do this in batches. Drain on kitchen paper.
12. To serve, turn the rice out into a serving dish, pick and finely chop the parsley and scatter it over the rice. Trim and slice your spring onions (if using) and scatter over the chicken with the remaining coriander, then bring everything to the table, and tuck in.

See details

MALAYSIAN CHICKEN CURRY - HEALTHY FOOD GUIDE

5 Add beans and carrots to the chicken curry with the coriander. Cook for a final 5-8 minutes. Serve chicken with rice and garnish with fresh coriander.

See details

SOYA CHUNKS CURRY RECIPE | MEAL MAKER CURRY - SWASTHI'S RECIPES

Jan 14, 2022 · Soya chunks curry aka meal maker curry is a delicious Indian dish made with soya nuggets, spices, onions, tomatoes and herbs. This vegan mock meat curry is the ultimate …
From indianhealthyrecipes.com

See details

RECIPES | YUMMLY

2,363,727 suggested recipes. Pro. cucumber, sherry vinegar, fennel seeds, coriander seeds, black pepper and 13 more. Little Gems Salad with Avocado, Tomatoes, and Garlic Mint Vinaigrette …
From yummly.com

See details

WHAT IS CURRY POWDER? | ALLRECIPES

Feb 10, 2021 · Thai curry powder adds lemongrass and lime leaves for an intensely tangy effect, while Caribbean blends have a sweeter base and embrace spices like anise and allspice. Garam masala is a South Indian spice mixture that is similar to curry …
From allrecipes.com

See details

SLIMMING WORLD'S CHICKEN AND POTATO CURRY | INDIAN RECIPES

Feb 03, 2021 · When hot add the onion, chicken, potatoes, spinach and curry powder, stir to mix well. Stir-fry for 2-3 mins. Add the chopped tomatoes and 400ml of water and bring to the boil.
From goodto.com

See details

RECIPES | SARAH DI LORENZO

1/2 teaspoon curry powder. 1/2 teaspoon of turmeric. Ground pepper and sea salt . 1 cup of chicken broth. 1/2 handful of coriander to dress at the end to serve . Method. Heat oil in a frying and salute the onion, garlic, celery, capsicum and zucchini for 3 minutes. Add tofu and curry …
From sarahdilorenzo.com

See details

8 AMAZING GARLIC SUBSTITUTES | ORGANIC FACTS

Mar 03, 2020 · Asafetida. Asafetida (giant fennel or hing) makes for a good garlic substitute as it has a very strong aroma and savory taste.It also promotes digestion. [1] Celery Root or Celeriac. …
From organicfacts.net

See details