Chicken Curry

Chicken Curry
Ingredients:
4 Tbsp olive oil
2 medium red onions, cut into thin wedges
2 jalapenos, seeded and finely chopped
2 cloves garlic, finely chopped
1 2 inch piece fresh ginger, thinly sliced
1/4 cup fresh lemon juice
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 canned unsweetened coconut milk
cooked white rice
1/4 cup plain yogurt
Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)
DIrections:
Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.
To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.

Jamaican Curry

Jamaican Curry

1/4 cup vegetable oil
6-8 Tbsp curry powder
1 Tbsp allspice (see step 1)
3 pounds goat (can use lamb or beef if you can't find goat)
Salt
2 onions, chopped
1-2 habanero or Scotch bonnet peppers, seeded and chopped
A 2-inch piece of ginger, peeled and minced
1 head of garlic, peeled and chopped
1-2 cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
1 Tbsp dried thyme
3-4 cups water
5 Yukon gold potatoes, peeled and cut into 1-inch chunks

Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Serve 8-12 

From here.

Japanese Beef Curry

Japanese style beef curry

Makes about 6 to 8 servings.

450-500g / about 1 lb stewing beef cubes (chuck works well; it should be a cut with a bit of fat in it and not too sinewy)
6 large onions, or about 6 cups sliced
3 cloves garlic
An adult thumb-sized piece of fresh ginger
2 cups of crushed tomatoes (1 small can, or 400g)
1 beef or vegetable stock cube (I prefer Knorr)
1 bay leaf
1 star anise
2-3 Tbs. garam masala (see notes)
3-4 large carrots
1 medium eating-type apple
3-4 medium potatoes
Oil or butter
Optional: 1 cup frozen green peas
Salt and pepper
For the curry roux:

3 Tbs. butter, ghee, clarified butter or oil, or a mixture
4 Tbs. white flour
1 1/2 to 2 Tbs. curry powder, or more to taste (see notes)

From here.

Curried Lentil Stew

Curried Lentil Stew

Serves 4 to 6

- 1 tablespoon (15 mL) olive oil

- 1 large onion, chopped

- 2 cloves garlic, minced

- 1 cup (250 mL) dry French lentils, soaked 2 hours or overnight, then drained

- One 28-ounce (796-mL) can diced tomatoes, with liquid

- One 14-ounce (398-mL) can coconut milk

- 1 cup (250 mL) low-sodium chicken broth, or water

- 2 large carrots, diced

- 1 large sweet potato, peeled and cut into bite-size pieces

- 1/2 cup (125 mL) raisins

- 11/2 teaspoons (7 mL) curry powder

- 1/2 teaspoon (2 mL) ground cumin

- 1 teaspoon (5 mL) ground ginger (or 1 teaspoon/5 mL) grated fresh gingerroot, peeled)

- 1/4 teaspoon (1 mL) turmeric

- 11/2 teaspoons (7 mL) salt, or less to taste

- 2 cups (500 mL) fresh spinach leaves, chopped

To garnish (any or all):

- Chopped fresh basil leaves, cilantro or parsley

- Plain yogurt

- Diced avocado

- Green onion, chopped

- Goat cheese, crumbled

1. In a frypan, heat olive oil and sauté onion and garlic. Transfer all ingredients (except spinach and garnishes) to slow cooker and cook on Low setting 7 to 8 hours, or until lentils and sweet potatoes are tender.

2. Before serving, fold in spinach. Garnish with your choice of any or all of the garnishes.

Source: The Red Apron


Read more: http://www.montrealgazette.com/life/green-guide/forget/1337085/story.html#ixzz11g79l3Ou