Tag: curry

Curry Potatoes and Cashews

Curry Potatoes and Cashews

This is something I make that can be a side dish to go with a protein or a main course for vegetarians. It can be converted to a vegan dish by substituting the the yogurt with coconut milk. You can also substitute the cashews with 

Chicken Curry, version 2

Chicken Curry, version 2

This version has a tomato based sauce, the main ingredients are much the same. It is relatively mild in regards to heat. It is easy to add more heat, not so easy to take it away. Chicken Curry 1 whole chicken 3 to 4 lbs 

Aunt Yvonne’s Chicken Curry

Aunt Yvonne’s Chicken Curry

Yvonne was not my aunt, I never met Aunt Yvonne, but according to my friend Gord, this tastes just like the curry that his Aunt Yvonne would make when he was young.

This is a mild curry, feel free to add more chilis to spice it up a bit. When making this, I like to use chicken with the bone in as it has more flavor. I usually remove most of the chicken shin as it will come off during cooking. I save the skin, wing tips and excess bones to make a stock at another time.

Chicken Curry

1 whole chicken 3 to 4 lbs

1 onion medium dice

1 bell pepper medium dice

2 carrots, split, sliced

1 stalk celery sliced

1/4 cup grated fresh ginger

3 cloves crushed garlic

2 tblsp curry powder (madras curry if possible)

1 tblsp cumin

1 tblsp garam masala

1 tsp turmeric

2 tblsp tamarind paste (substitute lemon juice if necessary)

1/2 cup water

2 tblsp flour

1 cup chicken stock

salt

optional crushed chili for additional heat

Directions

Cut the chicken into smaller pieces (12) (split wings(4), leg(2) thighs (2),

breast cut in 2(4), trim excess skin to discard or save for stock)

Rub the chicken pieces with a tsp of salt and the grated ginger. Set aside while prepping the vegetables.

Cover the bottom of a pan with a small amount of oil. Bring to a medium heat.

Place the chicken in the hot pan, cook until starting to brown, add in the garlic and curry powder, Stir until the chicken is coated, add the vegetables, then add the cumin, garam masala, and tumeric.

Once the spices are mixed in, add the tamarind paste and water, cover and simmer for 30 minutes.

When the chicken is cooked though, add the flour stir to coat the chicken, then add the chicken stock. Simmer at a low heat with the lid off until sauce thickens.

Check for salt

Chana Saag

Chana Saag

Chana saag or curry chickpea and spinach is a dish I do quite often. It works as a protein dish for vegetarians and vegans, or as a side dish if I am doing an Indian themed meal. If I am using it as a vegetable 

Beef Samosas

Beef Samosas

I was given this recipe by Greg Lankin many years ago. We used this as a bar snack at Pipers Pub in Antigonish when I worked there. The filling can be made ahead and cooled. It is much easier to spoon on to your dough 

BEEF RENDANG

BEEF RENDANG

I was introduced to this dish by a Malaysian cook I was working with, Mr. Lim. As soon as I tried it I had to know how it was made. After learning the method, I did some research and found that it is not only a Malaysian dish, but it is common in Indonesia as well. It has a depth of that is unique, from the spices to the coconut milk it is simmered it is fabulous. I do cheat a bit, I substitute tom yum paste or red thai curry paste for the lemon grass, cumin and coriander.

Beef Rendang

  • 1 large onion
  • 3 cloves of garlic
  • A piece of ginger about 1 inch long
  • 15 ml tom yum paste ( or red thai curry)
  • 1 cinnamon stick
  • 2 ml grated nutmeg
  • 4 or 5 cloves
  • 500 g beef cut in medium dice
  • 1 can Coconut milk (enough to cover the beef)
  • 30ml brown sugar
  • Lime juice to taste (30 ml?)
  • Soy sauce
  • 175 g toasted shredded coconut
  • Place the first 4 items in a food processor and puree until you can see nothing but onion mush
  • Over medium heat, put oil in a heavy pot fry the onion mixture until the it is starting to brown very lightly add the cinnamon, cloves and nutmeg
  • Add the beef, stir to get the onion off the bottom of the pan.
  • Then add the coconut milk brown sugar and lime juice. Add soy sauce to taste (for salt)
  • Simmer until most of the liquid is evaporated.( 2 to 3 hours). Add most of the toasted coconut. Stir well. Save a bit of coconut to sprinkle on top.
  • It is supposed to be cooked almost dry, but I like to stop cooking while there is still a bit a liquid in the pot. I enjoy the surrounding sauce almost as much as the beef.
Curry Squash Soup

Curry Squash Soup

This is my version of a classic soup called Potage Crecy (in classic French cooking there was a way of naming dishes, Crecy referred to carrots). The original had carrots and potatoes, not squash and rice. This does not have to be curry flavored, I