[RecipesAndMore] Re: the last of the curry dishes
Oh, I was so thrilled to receive these. Curry is one of my favorites; every chance I get, when I can find someone, and mostly my sons, who enjoys the curry dishes, we go to the restaurants to get it; this Mediterranean style of cooking is very healthful, so the doctor says, and whenever I go, I ask them to spice mine up to the max! Smile. I'm keeping these, and again, thanks so much! Of course, we all cannot enjoy the same foods, so those who do not use curry, there is the old delete key, smile! - Original Message - From: jack scrimshaw [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:30 PM Subject: [RecipesAndMore] Re: the last of the curry dishes Hot hot hot! totaly curry overkill lol. You'd never be out the bathroom after all that lot. Sorry i know someone else would a said it if i did'nt. Still you wouldn't get no winter colds that's for sure. - Original Message - From: delma bliss [EMAIL PROTECTED] To: I T T [EMAIL PROTECTED]; recipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:04 PM Subject: [RecipesAndMore] the last of the curry dishes ALL IN ONE AYAM CURRY (CHICKEN CURRY) 2 pound chicken; (whole) 2 tablespoon salt 1 teaspoon sugar 4 floz water or stock 1 tablespoon oil 4 large onions; chopped 2 cloves garlic 1 teaspoon chili powder; (optional) Wash and clean the chicken. Chop or cut into medium chunks. Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken. Stir well on medium heat for ten minutes. Add the chicken stock or water, leave for a further 15 minutes to simmer. Serve with boiled rice. APPLE AND PORK CURRY 2 tablespoon oil, olive 4 boneless pork chops, trimmed 1 small onion, sliced thin 1 clove of garlic, minced 1 tart cooking apple 1 small sweet red pepper 1/2 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon salt freshly ground black pepper chopped parsley or coriander In a heavy fry pan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to fry pan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavored with chopped green onions and raisins. BOMBAY CHICKEN AND CHICK PEA CURRY 1 tablespoon oil 1 onion; chopped 1 pound boneless; skinless chicken breast, diced (1 pound) 2 tablespoon schwartz bombay curry blend 1 tin chopped tomatoes; (14 ounce) 1 tin chick peas drained and washed(14 ounce) 1 tablespoon mango chutney 1 bunch spring onions; sliced finely 1 teaspoon schwartz coriander leaf to serve salad and naan bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tablespoon water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread. BASIC CURRY SAUCE 2 pound cooking onions 2 ounce green ginger 2 ounce garlic 2 3/4 pint water 1 teaspoon salt 1 8 ounce tin tomatoes 8 tablespoon vegetable oil 1 teaspoon tomato puree 1 teaspoon turmeric 1 teaspoon paprika Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth. Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions. Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry. Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes). Into the clean saucepan, put the oil, tomato puree, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer. When froth rises skim this off. Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking
[RecipesAndMore] Re: the last of the curry dishes
Hot hot hot! totaly curry overkill lol. You'd never be out the bathroom after all that lot. Sorry i know someone else would a said it if i did'nt. Still you wouldn't get no winter colds that's for sure. - Original Message - From: delma bliss [EMAIL PROTECTED] To: I T T [EMAIL PROTECTED]; recipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:04 PM Subject: [RecipesAndMore] the last of the curry dishes ALL IN ONE AYAM CURRY (CHICKEN CURRY) 2 pound chicken; (whole) 2 tablespoon salt 1 teaspoon sugar 4 floz water or stock 1 tablespoon oil 4 large onions; chopped 2 cloves garlic 1 teaspoon chili powder; (optional) Wash and clean the chicken. Chop or cut into medium chunks. Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken. Stir well on medium heat for ten minutes. Add the chicken stock or water, leave for a further 15 minutes to simmer. Serve with boiled rice. APPLE AND PORK CURRY 2 tablespoon oil, olive 4 boneless pork chops, trimmed 1 small onion, sliced thin 1 clove of garlic, minced 1 tart cooking apple 1 small sweet red pepper 1/2 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon salt freshly ground black pepper chopped parsley or coriander In a heavy fry pan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to fry pan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavored with chopped green onions and raisins. BOMBAY CHICKEN AND CHICK PEA CURRY 1 tablespoon oil 1 onion; chopped 1 pound boneless; skinless chicken breast, diced (1 pound) 2 tablespoon schwartz bombay curry blend 1 tin chopped tomatoes; (14 ounce) 1 tin chick peas drained and washed(14 ounce) 1 tablespoon mango chutney 1 bunch spring onions; sliced finely 1 teaspoon schwartz coriander leaf to serve salad and naan bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tablespoon water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread. BASIC CURRY SAUCE 2 pound cooking onions 2 ounce green ginger 2 ounce garlic 2 3/4 pint water 1 teaspoon salt 1 8 ounce tin tomatoes 8 tablespoon vegetable oil 1 teaspoon tomato puree 1 teaspoon turmeric 1 teaspoon paprika Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth. Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions. Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry. Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes). Into the clean saucepan, put the oil, tomato puree, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer. When froth rises skim this off. Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan. Use immediately or refrigerate for upto 4 days. BASIL COCONUT CURRY SAUCE 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass 1 tablespoon dried kaffir lime leaves 2 teaspoon red curry paste 2 teaspoon cornstarch 1 cup canned coconut milk In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon peel), kaffir lime leaves and red curry paste. Simmer, covered, for 15 minutes. In a blender, whirl mixture with cornstarch and coconut milk until smooth. Return to pan. Stir sauce over high heat until boiling. If made ahead, chill airtight up to 1 day. Reheat to simmering; if needed, add
[RecipesAndMore] Re: the last of the curry dishes
Hi, hahahaha agree with jack there. can't eat it that often for that reason. Kay - Original Message - From: jack scrimshaw [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 10:30 PM Subject: [RecipesAndMore] Re: the last of the curry dishes Hot hot hot! totaly curry overkill lol. You'd never be out the bathroom after all that lot. Sorry i know someone else would a said it if i did'nt. Still you wouldn't get no winter colds that's for sure. - Original Message - From: delma bliss [EMAIL PROTECTED] To: I T T [EMAIL PROTECTED]; recipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:04 PM Subject: [RecipesAndMore] the last of the curry dishes ALL IN ONE AYAM CURRY (CHICKEN CURRY) 2 pound chicken; (whole) 2 tablespoon salt 1 teaspoon sugar 4 floz water or stock 1 tablespoon oil 4 large onions; chopped 2 cloves garlic 1 teaspoon chili powder; (optional) Wash and clean the chicken. Chop or cut into medium chunks. Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken. Stir well on medium heat for ten minutes. Add the chicken stock or water, leave for a further 15 minutes to simmer. Serve with boiled rice. APPLE AND PORK CURRY 2 tablespoon oil, olive 4 boneless pork chops, trimmed 1 small onion, sliced thin 1 clove of garlic, minced 1 tart cooking apple 1 small sweet red pepper 1/2 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon salt freshly ground black pepper chopped parsley or coriander In a heavy fry pan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to fry pan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavored with chopped green onions and raisins. BOMBAY CHICKEN AND CHICK PEA CURRY 1 tablespoon oil 1 onion; chopped 1 pound boneless; skinless chicken breast, diced (1 pound) 2 tablespoon schwartz bombay curry blend 1 tin chopped tomatoes; (14 ounce) 1 tin chick peas drained and washed(14 ounce) 1 tablespoon mango chutney 1 bunch spring onions; sliced finely 1 teaspoon schwartz coriander leaf to serve salad and naan bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tablespoon water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread. BASIC CURRY SAUCE 2 pound cooking onions 2 ounce green ginger 2 ounce garlic 2 3/4 pint water 1 teaspoon salt 1 8 ounce tin tomatoes 8 tablespoon vegetable oil 1 teaspoon tomato puree 1 teaspoon turmeric 1 teaspoon paprika Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth. Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions. Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry. Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes). Into the clean saucepan, put the oil, tomato puree, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer. When froth rises skim this off. Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the bottom of the saucepan. Use immediately or refrigerate for upto 4 days. BASIL COCONUT CURRY SAUCE 1/2 cup dry white wine 1 1/2 tablespoon minced fresh ginger 1/4 cup minced fresh lemon grass 1 tablespoon dried kaffir lime leaves 2 teaspoon red curry paste 2 teaspoon cornstarch 1 cup canned coconut milk In a 1 1/2 to 2 quart pan on high heat, bring to a boil white wine, fresh ginger, fresh lemon grass (or lemon
