Any Ideas for a indian themed curry meal?
Tomorrow i will be hosting a meal with a few friends.. i was needing a few links or recipes for some Curry’s i want some which are quite simple <- not too bothered if i'm honest, which are not spicy but average.. also is there anything i can do to make the evening fun? and other things i can make other than rice, ( i was also thinking one with chicken and one sweet) thank you in advance.
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One comment a “Any Ideas for a indian themed curry meal?”
Tamarind Curry Chicken with Vegetables
Ingredients:
* 6 Tbs. olive oil
* 8 oz. globe eggplant, cut into 1/4-inch rounds
and quartered
* 1 lb. boneless, skinless chicken thighs, cut into
1-inch pieces
* 4 oz. green beans, trimmed, blanched 3 to 4
minutes and drained
* 1 jar tamarind coconut curry sauce
* Steamed rice for serving
Directions:
In a wok over medium-high heat, warm 4 Tbs. of the olive oil. Add the eggplant and sauté until lightly browned and tender, 8 to 10 minutes. Transfer to a plate.
Return the wok to medium-high heat and warm the remaining 2 Tbs. oil. Add the chicken and sauté for about 1 minute. Add the green beans, eggplant and tamarind coconut curry sauce, reduce the heat to low and simmer until the chicken is opaque throughout, about 2 minutes.
Transfer to a serving bowl and serve immediately with steamed rice. Serves 4.
Curried Crab Salad with Mango-Mojo Sauce
Ingredients:
* 1 lb. asparagus, tough ends removed
* 1 mango, peeled, pitted and sliced
* 1 Tbs. fresh lime juice
* 1 small garlic clove, chopped
* 3/4 tsp. ground cumin
* 1/4 cup water, if needed
* 1/2 lb. fresh-cooked crabmeat, broken into
pieces and picked over to remove any
shell fragments
* 1 cup peeled, seeded and chopped cucumber
* 1/3 cup fat-free mayonnaise
* 1/4 cup snipped fresh chives, plus more for
garnish (optional)
* 1 1/2 tsp. curry powder (see related recipe at left)
* Salt and freshly ground pepper, to taste
Directions:
Bring a saucepan three-fourths full of water to a boil over high heat. Add the asparagus and boil for 3 minutes. Drain and immerse in cold water to stop the cooking. Drain again. Cut all but 8 of the asparagus on the diagonal into 3/4¿inch lengths. Set aside.
In a blender, combine the mango, lime juice, garlic and cumin and blend until smooth. If the mixture is too thick, thin to a sauce consistency with the water. Set the sauce aside.
In a bowl, combine the cut asparagus, crabmeat, cucumber, mayonnaise, the 1/4 cup chives and curry powder. Mix well and season with salt and pepper.
Arrange the crab salad on a plate. Garnish with the reserved asparagus spears and a sprinkling of chives. Pass the sauce at the table.
Serves 4.
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