Curried Cranberry Chicken Salad Recipe

INGREDIENTS:
3/4 c Mayonnaise
2 ts Lime juice
3/4 ts Curry powder
2 c Cooked cubed chicken
1 md Apple; cut into 1/2-inch
-chunks
3/4 c Dried cranberries
1/2 c Thinly sliced celery
1/4 c Chopped pecan
2 tb Thinly sliced green onion
DIRECTIONS:
Combine mayonnaise, lime juice and curry powder in a large mixing bowl.
Stir in remaining ingredients. Cover and chill. Best prepared and served
within 8 hours. To make a day ahead, stir dried cranberries, pecans and
green onion into the salad mixture up to 8 hours before serving. Makes 5
cups. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday
Recipes by Pillsbury. Lynn's notes: Made this 12-9-97; assembled it earlier
in the day. Put a bed of lettuce on the plates and the salad on top. Great
salad-- didn't have to add anything else to it.
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Curried Peanut Chicken Recipe

INGREDIENTS
2 sm Chickens (frying),

1 lg Onion, sliced
-cut into serving-

1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
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Bombay Chicken with Rice Recipe

This recipe is brilliant!

INGREDIENTS

* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika

DIRECTIONS

* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.

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Curry and Garlic Burgers Recipe

INGREDIENTS

* 3 tablespoons evaporated milk
* 2 pounds lean ground beef
* 1 egg, lightly beaten
* 1 1/2 cups chopped sweet onion
* 1 tablespoon Worcestershire sauce
* 3 large cloves garlic, minced
* 1 tablespoon steak seasoning
* 1 tablespoon mild curry powder

DIRECTIONS

* Preheat an outdoor grill on high heat.
* In a bowl, mix beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder & steak seasoning.
* Form the mixture into 8 patties.
* Grill patties over indirect heat for about 5 mins on each side, or until done.

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Fantastic Lamb Rogan Josh

INGREDIENTS

1 tsp chilli powder
1 large onion, roughly chopped
2 tsp ground cumin
6 garlic cloves, roughly chopped
small piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp salt
1 tbsp paprika
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager

DIRECTIONS

1. In a food processor, blend together onion, garlic, ginger, all of the ground spices, salt & tomato purée.
2. Heat oil or ghee in large saucepan or flameproof casserole. Add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish for 5 minutes before serving.

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Fantastic Chicken Balti Recipe

A great balti recipe!

INGREDIENTS

500g boneless chicken (cut into 1 inch cubes)
1 red and 1 green pepper (each cut into inch-sized squares)
8 tomatoes, finely chopped
2 green chillies, finely chopped (optional)
1 teaspoon red chilli powder
1 tablespoon fresh coriander, finely chopped
¼ teaspoon mustard seeds
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
salt, to taste
2 cups water or chicken stock
4 tablespoons vegetable oil or ghee
1 medium onion, coarsely chopped
4 tablespoons coriander leaves, chopped


DIRECTIONS

* Heat oil or ghee in a large pan over medium heat. Add the peppers. Stir fry for a minute drain and keep aside.

* Add mustard seeds & let them crackle. Add the onions & fry until translucent in colour.

* Add tomatoes & cook for 5 mins, stirring, then add the coriander powder, chilli powder, cumin powder, salt and garlic paste and fry for further 2 minutes.

* Add the chicken pieces and stir fry for few minutes.

* Add water or chicken stock, bring to the boil, then cook on medium heat until chicken is done and gravy has thickened. Keep stirring in between.

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