We stumbled upon this intriguing recipe from Recipe Tin Eats: https://www.recipetineats.com/curried-sausages/ Our modifications: first, we couldn’t find the type of mild, thin, uncured sausage that the recipe calls for, so we tried mild Italian sausage from the Whole Foods butcher. Unfortunately, the sausage was too thick and heavily seasoned for this dish. We had to…… Continue reading Curried sausages
Tag: curry
Chicken curry puffs
We don’t make savory pastries often, but we had a craving this weekend. We tried this recipe: https://onolicioushawaii.com/curry-puffs/ Our modifications: first, instead of 3 boneless, skinless chicken thighs, we used 1 lb minced chicken. We also used 2 medium yukon potatoes and 1 medium onion. We found the seasoning (1 Tbsp S&B curry powder, 2…… Continue reading Chicken curry puffs
Trinidadian chick pea curry
After reading about Trini doubles, I felt inspired to make Chef Kwame Onwuachi’s recipe (we made only the chick pea curry): https://www.foodandwine.com/recipes/chickpea-doubles-tamarind-and-scotch-bonnet-pepper-sauce Our modifications: first, we heated 2 cups unsalted chicken stock and then dissolved 1.5 tsp Better Than Bouillon chicken flavor (instead of later crumbling a chicken bouillon cube). Second, in lieu of mild… Continue reading Trinidadian chick pea curry
Roasted root vegetable soup with curry flavors
We followed this recipe to make use of vegetables in our pantry: https://cooking.nytimes.com/recipes/1020950-any-vegetable-soup?smid=ck-recipe-iOS-share Our modifications: first, preheat oven to 400. Peel and dice (into 1.5" dice) 2 large carrots, 3 small Korean sweet potatoes, 1 large russet potato, and 1 medium purple-topped turnip. Toss in 1 Tbsp canola oil and ½ tsp each salt and… Continue reading Roasted root vegetable soup with curry flavors
Hot curried chicken with potatoes
We followed this recipe with Patak’s hot curry paste: https://www.pataksusa.com/recipe/hot-curried-chicken We made modifications: 1 lb boneless chicken (2 breasts), 2 medium russet potatoes, one medium onion, ½ cup (8 Tbsp) Patak’s hot curry paste, 1 cup canned diced tomatoes, and 2 cups water. At the end of cooking, add a dash of sugar. Serve with… Continue reading Hot curried chicken with potatoes
Singapore noodles with leftover shredded roast turkey
We followed this recipe: https://thewoksoflife.com/singapore-noodles-mei-fun/ Our modifications: first, for protein we used 1.5 cup handshredded leftover roast turkey breast and 6 freeze-dried medium shrimp (about 1.5 Tbsp). Second, for the noodles we used 5.5 oz pea and mung bean vermicelli noodles (2 small bundles of LongKou brand) instead of rice vermicelli. We soaked the noodles… Continue reading Singapore noodles with leftover shredded roast turkey
Post-Thanksgiving curry puffs
This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made… Continue reading Post-Thanksgiving curry puffs
Curry fried rice with leftover roast turkey
We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2… Continue reading Curry fried rice with leftover roast turkey
Curried chickpeas with spinach and zucchini
We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we… Continue reading Curried chickpeas with spinach and zucchini
Cardamom chicken (masala murgh)
Details here: https://rasamalaysia.com/cardamom-chicken-masala-murgh/ We modified slightly by reducing the cayenne from ¾ tsp to ½ tsp. We also found the quartered tomato hard to mash with merely a fork; we finally resorted to using a potato masher. This recipe took us almost an hour to make, from prep to finished dish. (May 2019)
Cooking Adventures 