Curry Rice
This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.
Crock Pot Chicken Curry
A wonderful dish served over rice. A salad of peanuts, coconut and banana goes well with this, or on the side as condiments.
Phall (The Hottest Curry of All!)
This is an awesome curry for those who like their curries very hot indeed. It’s from Pat Chapman’s excellent “Curry Club” recipe book and is one of my favourites. Serve it with plain or pullao rice (and with a yoghurt raita, in case it is too hot!) Update note re some reviews: Chef #379274 from New Orleans, Indian cooking usually uses birdseye chilies, fresh or dried – I usually use dried as they store really well. Re the salt comment – I’m not sure why you’d think lack of salt in a recipe means it’s an oversight? You don’t need added salt in most Indian recipes as it’s salty enough with the salt that’s in most ingredients anyway (ketchup, tinned tomatoes etc). Of course feel free to add salt if you like things salty – and want to harden your arteries and kill the flavour!: ) Chef johnthetrevor, this is an authentic Indian recipe with a beautiful flavour – it’s not just about the hotness – if you prefer using commercilly bought vindaloo paste, don’t bother with this recipe, just follow the instructions on your jar of paste! 🙂
Cauliflower Curry
This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.
Crab Stuffed Chicken Breasts with Curry Sauce
Boneless chicken breasts are pounded thin and then packed with sweet crab meat stuffing, baked with a creamy curry sauce and finished with a melted cheese topping. I love this rich, elegant dish because I can make it ahead of time and then just easily slip it into the oven 50 minutes before serving.
