Chicken curry with cauliflower

For ➍ 

25 g old ginger (peeled & diced, about thumb size) 

3 cloves garlic (peeled & crushed) 

120 g red onion (peeled & diced, about 1 large) 

½ tbs chili flakes (or 1 to 2 fresh red chilis, sliced) 

4 tbs curry powder 

4 tbs water 

600 g chicken drumsticks (4 pieces) or thigh meat, cut in bite-size cubes 

3 tbs oil 15-25 cl water** 

20 g coconut cream or coconut milk 

1 cauliflower, cleaned, washed & portioned in florets 

1 carrot, sliced 

salt 

Peel and roughly chop onion, garlic and ginger. Blend in a food processor into a fine paste. Add water to curry powder. Stir to form a paste. Add in the onion-garlic-ginger and mix into the curry paste. Rinse and drain the chicken parts. Add in ⅔ of the curry paste. Mix well and marinate for at least 2 h.* 

Fry the remaining curry paste in oil until fragrant and colour has darkened.* Fry the chicken for another 5 m, flipping the chicken frequently.
  Add water**, followed by coconut cream and bring to a boil.  

Add cauliflower florets and carrot.
 Simmer for 25-35 m..

*Omit the marinate fase. Brown the chicken and set apart. Add all of the paste to the pan and cook a few m until fragrant. Add the chicken. 

**Add some more water when curry tends to dry out.

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Spinach & minced meat curry

For ➍ 

450 g fresh spinach 

1 ts salt for cooking spinach 

1 tbs salad oil or olive oil 

300 g minced meat 

1 onion, finely chopped 

2 cloves garlic, finely chopped 

3-4 tbs curry powder 

1 red chilli, cut into small pieces 20 cl water 

1 ts salt for seasoning 

4 tbs ketchup 

2 tbs Tonkatsu sauce or 1 tbs Worcestershire sauce 

4 servings rice or naan 

4 boiled eggs (optional) 

Wash the spinach and drain the water. Boil plenty of hot water and add 1 ts salt. Put spinach in boiling water, submerge the spinach and boil for about 1 m. Immediately soak in cold water after boiling. When it cools, transfer it to a cutting board and cut it into 1 cm width. Then squeeze the spinach to drain excess water and set aside. (if you don’t cook curry immediately, keep it in the fridge until required). 

Heat 1 tbs of oil in a frying pan over medium heat, add chopped onions and garlic and fry. When they become soft, add minced meat and fry. When the color of the meat changes, lots of fluid and fat will come out. Absorb it with kitchen paper. Add curry powder and red chili and fry until the curry aroma comes out. Pour 20 cl of water and add salt, ketchup, tonkatsu (or Worcestershire) sauce. After boiling, cover and simmer over low heat for about 15 m. Take the lid off and cook for 5 m. 

Add spinach* to the curry and mix gently, and cook for 5 m. Serve with rice or naan. 

*Before adding spinach, if the curry is too watery, cook for an additional 5 m to reduce excess water. *About seasoning: at first, add less than the amount stated in the recipe, check the taste, and then add if it is not enough. 

-okawarishitene-

Indian spiced cauliflower

For ➍
2 tbs ghee*

2 ts chilli powder 

2 ts ground cumin 

2 ts ground coriander 

2 ts turmeric 

2 ts ground black pepper 

1 cauliflower, broken into small florets 

25 g tamarind paste (optional)** 

25 cl boiling water 

1 tbs vinegar 

salt 

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 ms, or until fragrant. 

Add the cauliflower and stir to coat the florets with the spice mixture. 

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 m, or until the cauliflower is tender. 

Serve as a vegan dish or as a side-dish for chicken curry, or braised chicken legs.

*Or use vegetable oil

**Or mix 15 g dates syrup with 5-10 cl lemon juice as substitute

Thai vegetables curry @ wok

For ➍
350 g broccoli & cauliflower
250 g green beans, broken
2 ts Thai curry powder (or curry paste)
40 cl coconut milk
180 g tofu, cubed
300 g rice
2 onions, diced

Boil rice.
Heat 2 tbs of olive oil in a wok. Bake tou for 1 m on high heat. Discard from wok.
Add 1 tbs of olive oil. Fry onions for 1 m.
Stir-fry broccoli,cauliflower and green beans for 2 m.
Add curry powder and coconut milk.
Lowerheat and cook vegetables for 6 m.
Add tofu.
Season. Serve with rice.

Spicy yogurt marinated chicken legs

For ➍
1 tbs olive oil
10 cl plain Greek yogurt
1 lemon, zested & juiced
1 tbs chilli powder
2 ts cumin
1 tbs garlic powder
½ ts curry powder
1 ts salt
½ ts freshly ground black pepper
4 whole chicken legs (legs & thighs together)

Preheat the oven to 200°C. Line a baking sheet with aluminum foil and grease it with nonstick cooking spray.
In a medium bowl, whisk the olive oil with the yogurt, lemon zest, lemon juice, chilli powder, cumin, garlic powder, curry powder, salt and pepper to combine.
Place the chicken legs on the prepared baking sheet and rub each piece generously with the yogurt mixture.
Roast until the chicken is evenly golden and cooked through, 35 to 40 m.
Serve warm.

Mild red fish curry

For ➍
jar of Panang curry paste*
1 can coconut milk
a handful shallots, chopped
3 sturdy carrots, in pieces
3 sweet potatoes, unpeeled
a red pepper
500 g cod fillet
fish sauce
coriander
basil
parsley

Shred a mixture of herbs (coriander, basil, parsley...)
Bake the sweet potatoes in their skins in the oven at 180°C for 3 m or until the skin comes off. Peel off the skins. Set aside to cool.
Allow plenty peanut oil to fry the shallots in, along with the raw carrots. When the shallots are translucent, then add the whole jar of curry paste. Add the coconut milk and simmer for 20 m until the carrots are tender. If the sauce is too thick, add a little water.
Meanwhile cut the red pepper into pieces and fry separately on a high heat. The pieces should remain crunchy and may be slightly burnt on the edge.
Pour the saus with carrots and shallots in an oven-safe bowl.
Cut the cooled sweet potatoes into wedges and arrange them in the bowl. Cut and add the fried peppers. Cut the cod into wedges and add.
Season to taste with fish sauce (or salt) and pepper. Leave the bowl in the oven for 15 m at 180°C (or until fish is cooked).
Spoon onto plates with rice and sprinkle generously with the fresh herbs. Drizzle, if necessary, some lime juice over it.

*Make it yourself. Or use a green curry paste.

Panang curry paste

For ➍
1 tbs galangal (or ginger) , peeled & chopped
2 tbs lemongrass, sliced thin
6 kaffir lime leaves, chopped *
2 tbs peeled and chopped coriander root
1 ts salt
2 tbs black peppercorns, crushed
2 shallots, sliced thin
5 cloves garlic, chopped
1 ts fermented shrimp paste
1 tbs coriander seeds, toasted
½ ts cumin seeds, toasted
4 pieces of mace, toasted
2 cardamom pods, toasted
4 big green peppers, toasted
10 big red dried chillies, reconstituted in water for 10 m

Pound all the ingredients together, incorporating them one at a time in a large mortar and pounding with a pestle until the paste is smooth.
Alternately, use a food processor or blender. Keep in mind that the best flavor comes from pounding all the ingredients in a mortar as the food processor oxidizes the ingredients creating a muddy flavor. It is well worth the energy of clunking the pestle. The paste will keep in the refrigerator for several weeks.
Use 3-4 tbs of the panang curry paste in your curry depending on how spicy you like it.

*Use grated lime peel instead.

This batch curry paste recipe represents the Indian influences of southern Thailand utilizing plenty of dry spices. Use in a mild fish curry.

Kaeng paa moo (jungle curry)

For ➍
5 kaffir lime leaves (frozen, fresh or dried)*
½ chicken stock cube, dissolved in 30 cl just-boiled water
275 g long-grain or basmati rice
2 tbs sunflower oil
2 chicken breasts, boned, skinned, cut into small pieces**
1 large red pepper, cored, deseeded and cut into 2 cm chunks
200 g fine green beans, trimmed, halved lengthways
200 g baby sweetcorn, trimmed, halved diagonally
2 tbs Thai red curry paste***
1 tbs Thai fish sauce (nam pla)
2 ts cornflour
50 g fresh spinach leaves
large handful fresh basil leaves (optional)

Stir the lime leaves in to the stock and set aside to infuse.
Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions.
Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 m.
Add the curry paste and cook for a further 1-2 m.
Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender.
In a small bowl, whisk the cornflour with 1 tbs cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 m, or until the curry sauce has thickened slightly.
Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.
To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry.

*Use grated lime peel instead.
*Use 500 g pork tenderloin, cut into thin (5 mm) medallions instead.
***This is a toned down version of the original Thai curry, using a curry paste instead of fresh herbs.

Eggs curry

For ➍
300 g brown rice
4 eggs
300 g broccoli florets
2 tbs sunflower oil
2½ tbs vadouvan
40 cl coconut milk
250 g cherry tomatoes, halved
15 g coriander

Bring a pot of water to boil, add the rice and eggs and cook for  8 m. Take the eggs out of the pan and cool under cold running water.
Drain the rice and cook with the lid on the pan for 5 m or according to instructions. Stand.
Meanwhile cut the broccoli florets. Heat the oil in a wok and fry the vadouvan for ½ m.
Add the broccoli and stir-fry for 1 m.
Add the coconut milk and bring to a boil. Leave on medium heat for 5 m.
Add the tomatoes and cook for 1 m. Season to taste with salt*.
Meanwhile peel the eggs and cut them in half. Put the eggs into the curry.
Serve with rice and coriander.

*Optional

Vadouvan is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where France colonial influence is still felt. This curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. The traditional Indian curry flavors of turmeric, cumin, curry leaves, and coriander are given a sophisticated French twist with the addition of grated shallots, and a special taste by fermenting the ingredients. Use this spice to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Hand blended from curry, curry leaves, white and toasted onion and garlic powders, brown mustard seeds, shallots (and kosher salt, sometimes omitted).

Baked tiger prawns & green tagliatelle

For ➍
20 tiger prawns
soft spices (paprika & curry)
olive oil
salt & pepper
200 g green tagliatelle
1 dl cream
2 glasses of white wine
1 shallot
2 cloves garlic
fresh parsley

Cut the shallots into brunoise. Add the wine. Boil and reduce to ¼.
Add the cream. Reduce until you got a thick sauce, thicken with a few cubes of cold butter, season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente. Drain and finish with some olive oil.
Bake the tiger shrimp in a pan with olive oil and crushed garlic. Season with salt, pepper and sweet spices. When they are cooked, garnish with chopped parsley.
Serve the tagliatelle with tiger prawns and sauce.

Thai green curry chicken

For ➋-➌
700 g boneless chicken thigh or breast, cut into (rather small) chunks
1 can coconut milk
4 kaffir lime leaves (or 1 ts grated lime zest)
1 red bell pepper, seeded and cut into chunks
1 zucchini, sliced lengthwise several times, then cut into chunks
generous handful fresh basil
2 tbs coconut oil or other vegetable oil
green curry paste

Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
Stir-fry briefly to release the fragrance (30 s to 1 m), then add ¾ of the coconut milk, reserving 2-3 tbs per serving portion for later.
Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
Cover and allow to simmer 3-5 more m, or until chicken is cooked through. Stir occasionally.
Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 m, or until vegetables are softened but still firm and colorful.
Do a taste-test for salt, adding 1-2 tbs fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
Serve in bowls with Thai jasmine rice on the side. Top each portion with fresh basil, then drizzle over 2-3 tbs coconut milk.

Green curry is a typical Thai curry, made with coconut milk.

Green curry paste

For ➋-➌
4 small green Thai chillies  (or 1 to 2 jalapeno peppers)
4 tbs shallot, diced
4 cloves garlic, minced
1 thumb-size piece galangal (or ginger), grated
1 stalk fresh minced lemongrass (or 3 tbs frozen or bottled prepared lemongrass)
½ ts ground coriander
½ ts ground cumin
¾-1 ts shrimp paste
15 tbs fresh coriander/cilantro leaves & stems, chopped
½ ts ground white pepper
3 tbs fish sauce
1 ts brown sugar
2 tbs lime juice
coconut milk

Place all the  ingredients together in a food processor, and process to a paste. If necessary, add a few tbs of coconut milk to help blend ingredients.
Set aside.
Use for instance for chicken curry.

Maze kare (Japanese dry meat curry)

For ➍
250 g ground pork or beef
2.5 cm ginger root, minced
1 clove garlic, minced
1 medium onion, finely chopped
1 carrot, finely chopped
2 small green bell pepper, seeds removed and finely chopped
1 tbs vegetable oil
1 tbs butter
1-2 tbs curry powder
3 tbs ketchup
1 ts Worcester sauce
30 l chicken broth
700 g steamed sushi rice

Heat oil in a large skillet. Fry ginger, garlic, and onion until transparent on medium heat.
Add meat and fry until color changes.
Add carrot and green bell pepper in the skillet.
Sprinkle curry powder over the ingredients and stir-fry until well mixed.
Pour chicken broth in the skillet and add ketchup and Wrocester sauce.
Simmer on low heat until the liquid is almost gone. Add butter and stir well.
Adjust the flavor with salt and pepper.
Serve dry curry over steamed rice.

This curry contains less liquid than basic Japanese curry and is called dry curry in Japan. It's similar to Keema curry. Dry curry is often served on steamed rice.
Curry (karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (karē raisu), karē udon (thick noodles) and karē-pan (bread). Curry rice is most commonly referred to simply as 'curry' (karē).
A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.
Curry was introduced to Japan during the Meiji era (1869–1913) by the British, at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
It was originally considered to be Western cuisine. This Western-style curry currently co-exists alongside Indian-style curry, which has become popular since the increase in Indian restaurants in the 1990s. A third style that combines these two, original curry (orijinaru karē?), is also available. Western-style curry draws its influence from stews mixed with curry powder, which were popular amongst the British Navy.
In the Kansai region, beef curry is most common, while in the Kantō region pork curry is most popular. This contrasts with South Asian curries where, due to the strong influence of Hinduism and Islam, vegetarian, chicken and lamb curries are most common.

Coconut & lemongrass chilli chicken

For ➍
3 plump stalks lemongrass
50 g fresh ginger
2 hot red chillies
2 cloves garlic
a bunch coriander
2 limes
2 tbs groundnut oil
200 g tomatoes
2 tbs fish sauce (nam plah)
2 tbs dark soy sauce
8 chicken thighs
40 cl coconut milk
8 apricots, halved

Peel and discard the outer leaves of the lemongrass. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass.
Chop the chillies, discarding their stems and add to the ginger with the peeled garlic.
Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks.
Add the fish sauce, soy sauce and the tomatoes and process for a few s longer.
Warm a further tbs of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides.
Lift the chicken pieces out and pour away anything more than 1 tbs of oil and juices.
Add the spice paste and let it fry over a moderate heat for 2 m till fragrant, stirring almost constantly, then return the chicken to the pan.
Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 m.
Meanwhile halve and stone the apricots.
Test the chicken for doneness. Add the apricots. Leave to simmer for a few m, then add the juice of the limes and the reserved coriander leaves.
Serve with aromatic rice.

Polynesian shrimps curry with bananas

For ➍
1 tbs oil
20 thick, unpeeled shrimps*
20 cl cream
1 tbs mild curry powder
3 tbs ground coconut
crushed parsley
2 bananas
1 tbs binder for white sauce**
salt

Mix cream and 2 bananas.

Cook the shrimp in a pan with oil or butter until they are lightly grilled. Add a little salt and 1 ts coconut, sweet curry and parsley. (Save the rest for the preparation of the sauce) to it.

Heat the banana cream in a saucepan and add the remainder of the coconut, sweet curry and parsley. Add sauce binder.* Then add the stock from the shrimp and mix.

Serve with rice.

*Double for main course.
**Replace with panko or breadcrumbs.

Shahi ghost korma (braised lamb with yogurt)

For ➋
400 g lamb shoulder piece, boned & cubed
10-15 cl yogurt
1 ts cumin
1 ts coriander
1 ts red pepper
pinch of pepper
2 ts almond powder
1 cinnamon stick
2 cloves
2 cardamom seeds
1 onion, chopped
1 clove garlic, minced
10-20 cl of fresh cream
saffron
olive oil

Place the lamb in a bowl with the yogurt, cumin, coriander, red pepper, pepper and almonds. Mix well and refrigerate for about 1 h.

Once the meat is marinated, pour a little oil in a saucepan and add onion, cloves and cardamom. Fry everything.

Then add meat and marinade. Then add the cinnamon and garlic.

Cover and cook for 1 h.

Once the meat is cooked, add cream and saffron.

Reduce the sauce, uncovered, till thick.

Serve with basmati rice with some sliced almonds. Sprinkle korma with some sliced almonds.

'Korma' means 'braising' in Hindi and Urdu. The technique was developed in the 16th century with the introduction of Mughlai kitchen, close to Persian and Turkish cuisines, in the Mughal empires in Northern India. Despite the varying flavouring of different korma, it should always be made with with yogurt of some sort. Today, in Europe or UK, it is sometimes reduced to a creamy version of a curry, with chicken korma as the signature dish.
Yogurt, fermented milk, has been used since 3000 BC, and has been a main staple of Arab, Turkish and Central Asian cuisine. Use stirred yogurt for cooking. Or strained 'Greek' yogurt.
This is a quick and easy version of Indian korma. Traditionally, it would be made with ghee instead of oil.

Chicken legs with spinach & pears

For ➍
4 large chicken legs
1 cup semolina
olive oil
200 g spinach
2 pears
1 lemon
4 chicken wings
100 g butter
salt & pepper
spice mixture:
1 chicken stock cube or 1 tbs powdered chicken stock
½ ts salt
1 ts curry powder
1 ts paprika or red chili powder
½ ts ground ginger
a pinch of nutmeg
½ ts thyme

Mix all ingredients for seasoning mix. Mix just before use a little olive oil with the herbs to make a paste.

Cut the legs into 2 pieces. Place on an oven rack with a plate underneath, so the fat can drip off. Cover the top of the meat with the spice paste and sprinkle some semolina over for a crunchy effect.

Put the chicken 10 m in an oven at 190°C to form a nice crust. Reduce the oven to 140°C. Cook for 10 m more.

Chop the wings. Heat butter and fry the wings. Season with salt and pepper.

Peel the pears. Cut into thin strips (with a kitchen slicer).Wash the spinach and chop it small. Stew the pear 1 m in a little butter, add the spinach and cook. that rift. Season with salt and pepper. Add the grated rind of lemon to completely refresh.

Serve the chicken on top of spinach.

Serve with the gravy of the wings and with crispy fried, salted potato wafers.