Related Searches: Indian Chicken Curry Recipes, Slow Cooker Indian Chicken Curry
This Indian inspired curry is packed full of spices and intense flavours. Ingredients: 600 g minced beef lean, 2 medium white onions finely sliced, 2 cloves garlic peeled and chopped, 3 tbs coconut oil, 20 g ginger ...
... potato are tender. Garnish with peanuts. Serve with steamed rice. Categories: Potato; Beef; Seafood free; Wheat free; Indian; Egg free; Dairy free; Mains; Gluten free; Massaman curry; Sesame free; Rice. Complexity: 3.
... and reduce heat to a simmer. Cook until potato softens. Add peanuts and chilli. Remove from heat. Serve with rice. Categories: Potato; Beef; Quick and easy dinner; Indian; Mains; Massaman curry; Rice. Complexity: 3.
... , and simmer for 15-20 minutes. Stir through the chopped coriander (if using), and serve immediately. Categories: High fibre; Lunch; Beef; Dinner; Low sugar; Low salt; Indian curry; Indian; High protein. Complexity: 2.
... all ingredients. Top curry with yoghurt and chopped coriander and serve with pappadums. Categories: Low sugar; Beef; Sweet potato; Seafood free; Soy free; Madras; Egg free; Wheat free; Indian; High protein; Tomato ...
... with coriander and banana. Categories: Low sugar; Beef; Seafood free; Low salt; Soy free; Egg free; Wheat free; Indian; Peanut free; High protein; Dairy free; Tomato; African curry; High fibre; Tree nut free; Sesame free ...
... with rice and pappadums. Categories: Beef; Low sugar; Seafood free; Soy free; Spinach; Egg free; Lemon; Wheat free; Indian; Dairy free; High protein; Chickpea; High fibre; Indian curry; Gluten free; Sesame free; Mains ...
... , sugar and cumin in a bowl. Swirl remaining yoghurt through curry. Serve with rice and cucumber. Categories: Beef; Low sugar; Seafood free; Wheat free; Indian; Egg free; High protein; High fibre; Rogan josh; Pressure ...
... tbs fat-free natural yoghurt, 5 tbs Madras curry powder, 625 g lean beef fillet cubed, 2 tbs groundnut oil, 1 onion ... coriander. Categories: High fibre; High protein; Low sugar; Indian; Curry; Lunch; Dinner. Complexity: 3.
... garlic naan, 0.25 bunch mint leaves picked. Method: Combine beef and paste in a medium bowl and season. Heat oil in ... beef to a serving bowl and top with mint. Serve with salad and naan. Categories: Indian; Curry; Beef ...
... stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1 to 2 minutes ... Categories: Beef; Low sugar; Korma; Seafood free; Low salt; Soy free; Spinach; Wheat free; Indian; Egg ...
... if using before removing from heat. Serve with steamed rice. Categories: Low sugar; Beef; Soy free; Green curry; Egg free; Wheat free; Indian; Peanut free; High protein; Dairy free; High fibre; Quick and easy dinner ...
... 't crowd your pot, cook in batches if you need to. Brown on all sides. Once beef is browned turn heat down to medium and add the curry paste. Cook for 1 minute, stirring, then add coconut milk and stock. Stir to combine ...
... : 1 tbs peanut oil, 625 g sirloin steak trimmed and thinly sliced, 2 tbs Thai red curry paste, 1.6 cup canned coconut milk, 0.6 cup beef stock, 1 tbs demerara sugar, 1 piece fresh root ginger 2.5 cm piece, thickly sliced ...
... 2.5cm cubes, 880 ml coconut milk. Method: Heat wok over medium-high heat. Add curry paste and stir until it becomes oily. Add diced beef and stir to combine. Cook for 5 minutes or until well browned. Stir in coconut milk ...
A very flavour filled & hearty curry that's also budget friendly. Ingredients: 2 large onions finely diced, 1 kg beef chuck, 1 tbs garlic crushed, 2 tbs ginger grated, 1 tsp turmeric, 0.75 tbs mild chilli, 1 tbs ground ...
... , for 1 minute or until fragrant. Stir in coconut cream, stock, sugar and lime juice and bring to a simmer. Pour curry mixture over beef and stir in sweet potato. Cook for 4 hours on high (or 8 hours on low) or until ...
... with herbs and serve with rice, vegetables and lime wedges. Categories: Thai; Beef; Soy free; Egg free; Wheat free; Peanut free; Dairy free; Red curry; Quick and easy dinner; Tree nut free; Nov 2019; Gluten free; Sesame ...
... Thai cuisine. Ingredients: 2 tsp Squid Brand fish sauce, 1 tsp ground black pepper, 500 g beef steak, 2 tsp oil, 2 tbs Valcom Green Curry Paste, 0.25 cup carrot diced, 0.25 cup green beans diced, 200 ml premium Coconut ...
... chopped, 2 cloves garlic crushed, 500 g beef mince, 0.25 cup red curry paste, 500 g Prep Set Go frozen tri ... , top with curried beef and coriander, and serve with naan. Categories: Lunch; Asian; Low sugar; Beef; Egg free ...
... brisket, 1 large brown onion halved, thickly sliced, 2 cloves garlic crushed, 185 g beef rendang curry paste, 0.33333 cup tamarind purée, 2 sticks cinnamon, 1 punnet lemongrass stems bruised, 4 lime leaves torn, 1 cup ...
... is tender and gravy is thick. Serve with steamed rice and kachumber salad. Categories: Rendang curry; Asian; Beef; Seafood free; Soy free; Egg free; Wheat free; Dairy free; Tomato; Slow cooked; Gluten free; Sesame free ...
... cook, stirring, for 2 minutes or until golden. Add curry paste and cook, stirring, for 1 minute or until fragrant ... in a bowl. Season. Serve curry with rice and sambal. Categories: Rendang curry; Beef; Low sugar; Soy free; ...
... extra pistachios with jasmine rice, lime wedges and coriander sprigs. Tip 1: Swap chicken mince for beef or pork mince; fish or prawns. Tip 2: This curry is great served over thick rice noodles. Tip 3: Swap the green ...
... chilli chopped, 2 shallots finely chopped, 2 tbs Massaman curry paste, 29 g unsalted roasted peanuts, 500 g chicken ... 3-4 minutes or until fragrant. Add the chicken or beef and stir-fry for 4-5 minutes. Add the coconut ...
... , 2 zucchini chopped, 1 kg lamb forequarter chops, 1 cup beef stock, 1 tbs oil, 420 g chick peas drained, 1. ... Low salt; Soy free; Moroccan; High protein; African curry; High fibre; Tree nut free; Sesame free; Mains. ...
... a further 10-15 minutes, until the colour deepens to a rich red. Serve, garnished with coriander and a large dollop of FUGY. Categories: Dinner; Quick and easy dinner; Indian curry; Lemon; Indian; Chicken. Complexity: 3.
... mixture, then simmer for 4 minutes. Top curry with beans and coriander, then serve with naan, rice and lemon. Categories: Lunch; Summer; Seafood free; Eggs; Indian; Peanut free; Tomato; Apr 2021; Dinner; Quick and easy ...
... leaf and chilli. Serve with rice noodles and lime halves. Categories: Zucchini; Green curry; Salmon; Pescatarian; Egg free; Wheat free; Indian; Peanut free; Dairy free; Fish; Quick and easy dinner; Tree nut free; Gluten ...
... sauce. Add tomato and simmer for 8 minutes. Blanch choy sum for 1 minute. Drain. Top rice with fish curry, choy sum and chilli, and serve with roti. Categories: Fish; Buk choy; Quick and easy dinner; Pescatarian; Wheat ...
... using before removing from heat. Serve with steamed rice. Categories: Fakeaway; Soy free; Green curry; Egg free; Wheat free; Indian; Peanut free; Dairy free; High protein; Chicken; High fibre; Quick and easy dinner; Tree ...
... and tasty noodles. Ingredients: 2 tbs extra virgin olive oil, 400 g Woolworths pork & veal meatballs, 2 tbs green curry paste, 60 g baby spinach leaves, 400 ml canned light coconut milk, 1 tbs brown sugar, 1 tbs fish ...
... 750 g cauliflower cut into florets, 1 small red onion thinly sliced, 1 bunch baby pak choy, 0.25 cup green curry paste, lime halves, 3 cup vegetable stock, 60 g baby spinach leaves, 1 tbs peanut oil, 2 kaffir lime leaves ...
... , deep frying pan over medium-high heat. Cook chicken, stirring, for 7 minutes or until just browned. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add coconut milk and bring to the boil. Reduce ...
... lime juiced, steamed jasmine rice. Method: Heat oil in a large, deep frying pan over medium heat. Add curry paste and cook, stirring occasionally, for 2 minutes or until fragrant and starting to colour. Add coconut milk ...
... cooked through. Pick sprigs from coriander. Serve fish curry over biryani and top with coriander. Categories: Fish; Barramundi; Quick and easy; Dinner; Low sugar; Indian curry; Dinner made easy; Pescatarian; Wheat free ...
... Heat oil in a large, deep frying pan over medium-high heat. Remove kaffir lime leaves from spice pouch in curry kit, then add spices and cook for 1 minute, stirring, or until fragrant. Add chicken and cook for 4 minutes ...
... , then cook for 1 minute or until just tender. Meanwhile, heat rice according to packet instructions. Top curry with coriander and serve with rice. Categories: Lunch; Sep 2021; Dinner; Asian; Quick and easy lunch; Green ...
... . Add salmon and cook for 5 minutes, turning halfway through cooking. Transfer to a plate and set aside. Add curry paste and stir fry for 2 minutes or until fragrant. Add milk and bamboo shoots, then stir to combine. Add ...
... or until wilted. Spoon rice into bowl. Serve topped with curry, remaining chilli and coriander. Categories: Dinner; Sweet potato; Spinach; Jul 2022; Indian curry; Budget; Dinner for one; Indian; Mains. Complexity: 2.
... free; Low salt; Spinach; Pescatarian; Egg free; Indian; Peanut free; High protein; Vegan; Dairy free; Chickpea; High fibre; Dinner; Halal; Indian curry; Budget; Tree nut free; Curry; Weeknight dinner; Sesame free; Mains ...
... oil in a pan on medium high heat and cook the spring onions, ginger and garlic for 3 minutes. Add the curry paste, fish sauce and coconut milk and bring to a simmer. Cook for 10 minutes to thicken. Stir in the tenderstem ...
... stirring, for 3 minutes or until onion softens. Add tomato and zucchini. Cook, stirring, for 2 minutes. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Stir in coconut milk. Bring to the boil. Reduce ...
... whipped up in a jiffy. Ingredients: 250 g extra firm tofu, 1 cup coconut milk, 4 tbs Indian curry paste, 0.5 cup pumpkin puree, 1 tbs curry powder, 1 tsp sugar, 0.5 tsp salt, 2 tbs tomato paste. Method: Cut the tofu into ...
... , 0.33 bunch coriander leaves picked. Method: Heat oil in a large saucepan over medium-high heat. Add onion and curry paste and cook, stirring, for 2 minutes or until onion softens slightly. Add chicken to pan and cook ...
... °C/190°C fan-forced. Line a baking tray with baking paper. Add chicken to a medium bowl. Pour over curry sauce. Toss to coat. Set aside for 5 minutes to marinate. Transfer marinated chicken to prepared baking tray. Bake ...
... for 1-2 minutes. Add the onion and cook for a further 2 minutes, then the garlic, palm sugar, tomatoes, and curry paste. Stir for 2 minutes, then add the coconut milk and stock. Bring to a boil and simmer for 4-5 minutes ...
... to the boil. Reduce heat to low and cook for 35 minutes or until chicken is tender. Stir in beans to curry and cook for a further 2 minutes or until beans are tender. Remove pan from heat. Stir in fish sauce. Meanwhile ...
... Enjoy the depth of flavour in this vibrant vegetarian curry recipe. Ingredients: 750 g Kent pumpkin unpeeled, cut ... ; Egg free; Wheat free; Indian; Dairy free; Tomato; Pumpkin; Indian curry; Gluten free; Sesame free; ...
... Add sliced onion and pataks mango curry sauce. Put on lid and cook on high for 1.5hrs. Curry: After 1.5 hrs add ... deep fat fryer. Categories: Low sugar; Seafood free; Indian; High protein; Chicken; High fibre; Slow cooker; ...
... large heatproof bowl. Cover with boiling water and stand for 5 minutes or until softened. Drain well. Serve curry on noodles, topped with snow peas, remaining basil leaves and lime. Categories: Thai; Low sugar; Healthier ...
... 400 g pork scotch fillet, 400 ml TCC Premium coconut milk, 1 cup pumpkin. Method: Heat oil over medium heat, add red curry paste and stir-fry for 1 minute or until oil appears. Add half of the coconut milk and cook for 2 ...
... Add onion and cook for 2 minutes until softened. Stir in curry paste and cook for 1 minute. Add chicken and fry ... Egg free; Wheat free; Indian; Peanut free; Dairy free; Tomato; Chicken; Red curry; Quick and easy dinner ...
... peeled, diced, 250 g chicken diced, 1 lime, rice, 2 tbs vegetable oil, 285 g Street Kitchen Yellow Thai Curry. Method: Heat oil in a medium saucepan over high heat. Add chicken and cook, turning, until golden. Add spice ...
... stir-fry strips, 0.33 cup roasted unsalted peanuts, 2 cup jasmine rice, 270 ml coconut milk, 0.25 cup Penang curry paste, 1 lemongrass stalk, bruised, 0.25 cup Thai basil leaves, 3 kaffir lime leaves, 0.5 tsp brown sugar ...
... high heat. Add mushroom and cook for 5 minutes, tossing often. Reduce heat to medium, add onion, garlic and curry powder and cook for 3 minutes or until fragrant. Mix miso paste with 1 cup water until smooth. Stir into ...
... : Zucchini; Low sugar; Roast; Sweet potato; Indian; Egg free; Wheat free; Pescatarian; High protein; Tofu; High fibre; Eggplant; Low saturated fat; Tree nut free; Curry; Mains; Gluten free; Sesame free; Rice. Complexity ...
... and serve with naan bread for dipping. Categories: Low sugar; Roast; Seafood free; Low salt; Spinach; Cauliflower; Indian; High protein; High fibre; Low saturated fat; Indian curry; Mains; Sesame free. Complexity: 3.
... . Transfer to a plate. Heat remaining oil. Add onion and garlic and cook for 3 minutes or until softened. Add curry powder and stir for 1 minute or until aromatic. Stir miso paste into 1/2 cup warm water to dissolve. Add ...
... chopped, 0.25 cup coriander leaves, 100 g snow peas trimmed, cut into strips lengthways, 0.33 cup thai red curry paste, 6 lime wedges, 2 cup jasmine rice steamed, 400 ml coconut milk, 2 kaffir lime leaves finely shredded ...
... light coconut milk, 0.25 bunch coriander sprigs picked, 4 garlic chapattis warmed. Method: Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium ...
... ginger, cooking for several minutes until tender. Add curry powder and spices and cook stirring for 1-2 minutes ... Stir in coriander and sugar. Serve fish curry sprinkled with cashews, additional coriander and accompanied ...
... picked, 0.33 cup crunchy peanut butter. Method: Heat oil in a large saucepan or wok over medium heat. Cook curry paste for 1 minute or until aromatic. Stir in peanut butter, coconut milk and 1/2 cup water. Bring to the ...
... side or until golden. Drain on paper towel. Stir fish sauce, sugar, lime juice and 1/2 cup water into curry sauce. Add carrot, capsicum and beans and simmer for 3 minutes. Add tofu and snow peas and cook for 2 minutes ...
... , 1 tbs vegetable oil, 1 tbs palm sugar. Method: Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add stock or water, coconut milk and lime leaves ...
... and 1 tsp salt in a food processor until finely chopped. Heat cup of the coconut cream and half of the curry paste in a medium pan over medium heat for 5 minutes. Stir in sugar, fish sauce and remaining coconut cream ...
... and beans are tender. Heat naan according to package instructions and serve with curry. Categories: High protein; Low sugar; Indian; Indian curry; Quick and easy dinner; Dinner made easy; Chicken; Spring; Low ingredient ...