Mr Currys Potato Curry Recipes

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

Steps:

• Heat oil and cook onions, stirring, for about 4 minutes.
• Add 1-4 teaspoons MrCurrys.
• com Instant Curry Seasoning Powder (depending on how spicy you want it. I used 3 and it was tasty and pleasantly spicy but not at all uncomfortable).
• Also add garlic& ginger and stir mixture for about 30 seconds.
• Add tomato, salt as needed (I added 1/2 teaspoon) and cook& stir for 5 minutes.
• Add cooked, drained potato pieces and gently stir for another 4 minutes.
• Serve.

Steps:

• Heat the ghee in a skillet over medium heat, and mix in the cumin, turmeric, coriander, salt, mustard seed, and cayenne pepper. Place potatoes in the skillet, and stir to evenly coat with the ghee. Cook 10 minutes, stirring often. Pour water into the skillet. Reduce heat to low, and simmer 30 minutes, until potatoes are tender.
• Mix the yogurt and peas into the saucepan. Continue cooking until heated through.

Steps:

• Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes.
• Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth.
• Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Steps:

• First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
• Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
• Turn down heat and add spuds to cook for 6 minutes.
• Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
• Simmer until the potatoes are tender.
• Serve with rice or naan bread.