CURRIED BEEF STEW
My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.
Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges
TURKEY NOODLE CASSEROLE
A great casserole to make with Thanksgiving or Christmas turkey leftovers. The hint of curry really makes this recipe great! Adapted from a recipe by Diana Rattray.
Provided by CKITCHING
Categories Main Dish Recipes Casserole Recipes Turkey
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
- Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
- Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 42.3 g, Cholesterol 85.6 mg, Fat 15.4 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 6.6 g, Sodium 616.1 mg, Sugar 4.8 g
CURRY GRAVY
Make and share this Curry Gravy recipe from Food.com.
Provided by luciana
Categories Sauces
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, melt butter.
- Add onion and saute for about 7 minutes.
- Add in curry power and flour, stirring for 1 minute.
- Add in apples, water and bouillon and bring to boil then reduce heat to low.
- Continue to boil for about 15 minutes.
- Then transfer mixture to blender and process until smooth.
- Return to saucepan and stir in coconut milk.
- Cook stirring occasionally over medium heat.
- Pour in (grilled/baked) drippings and chopped fresh coriander.
- Bring to gentle boil then remove from heat and serve.
CURRY MASSALLA GRAVY
An adaptation from curryfrenzy.com that works - this is the base sauce for many of the curries I will be posting over the next few weeks. This sauce will freeze so multiply it up and freeze down for quick curries.
Provided by Triedandtested
Categories Onions
Time 23m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onions in the oil on a medium heat until the onions are soft and translucent (5mins).
- Add garlic and saute for 1 minute.
- add Tomatoes and cook for a further 3 minutes.
- Add half the water and simmer for 5 minutes then add the rest of the water and spices. Stir in well and simmer for a further 5 minutes. Keep stirring regularly throughout cooking. Take the pan off the heat and leave to cool slightly before pureeing in a food processor.
Nutrition Facts : Calories 600.3, Fat 55, SaturatedFat 7.2, Sodium 664.7, Carbohydrate 27.7, Fiber 4.6, Sugar 10.9, Protein 4
CURRY CHICKEN IN GRAVY
I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make.
Provided by jody 5
Categories Chicken Thigh & Leg
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash chicken.
- In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
- Coat chicken well with flour mixture.
- In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
- When butter is hot add chicken to pan giving plenty room to turn chick easily.
- After chicken is added to pan turn heat to medium high.
- Fry chicken til done (about 20 minutes) flipping every 5 minutes.
- When chicken is done remove chicken to large bowl or serving plate turn heat to low.
- In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
- Add soup to pan with chicken drippings; stir well and warm through.
- Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
- Serve hot. ENJOY.
CURRY TUNA AND RICE CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
- Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
- Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 38 g, Cholesterol 158.9 mg, Fat 10.9 g, Fiber 1.7 g, Protein 26.8 g, SaturatedFat 4 g, Sodium 754.4 mg, Sugar 5.6 g
CURRY GRAVY CASSEROLE
Wondering what to cook for dinner one night, I raided through my cupboard/fridge/freezer and came up with the following recipe. It is extremely yummy. This recipe has become a favourite in my house.
Provided by mande237
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- cook mince and onion in a frying pan.
- once cooked, add all other vegetables.
- mix up gravox so you have 2 cups worth. add curry powder to gravy mix. pour mixture over vegies and meat in fry pan.
- Allow gravy to heat up and start boiling. Once this begins, reduce heat to a simmer, cover frypan with a lid and allow vegies to cook. stir occassionally to make sure vegies don't stick to bottom of frypan.
- serve with crusty bread rolls.
Nutrition Facts : Calories 372.6, Fat 13.2, SaturatedFat 5.2, Cholesterol 81.2, Sodium 111.6, Carbohydrate 33.1, Fiber 6.8, Sugar 5.8, Protein 30.2
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BASE CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK
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4.4/5 (58)Category Base SauceCuisine AsianTotal Time 1 hr 30 mins
- Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
- You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
- Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
- After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don’t need to add water at this time, you don’t need to.
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