easy curry recipes

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Indian butternut squash curry

brown basmati rice

olive oil

butternut squash, diced

red onion, diced

tbsp mild curry paste

vegetable stock

tomatoes,

chickpeas,

tbsp fat-free Greek yogurt

coriander,

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Easy Chicken Madras Recipe with tender chicken pieces cooked in homemade Madras curry sauce.

Chicken Madras

Garlic

tbsp Ginger

Shallot ((or onions, finely chopped))

Tomato puree ((

tbsp Oil ((vegetable oil oil

tbsp Ghee ((ghee or unsalted butter

((salt according

tsp Dried fenugreek leaves ((Kasuri methi))

Coriander ((to serve and garnish))

Water

lb Chicken breast ((450 g, boneless chicken thigh

½ tsp Turmeric

Paprika

Curry powder ((Madras curry powder

Salt

Cooking oil

tsp Madras curry powder ((or hot curry powder

Paprika powder ((

Cumin seeds ((jeera seeds))

Cinnamon stick ((optional))

Cut the chicken breast into medium bite size pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinade for 10-15 minutes.

Gather all the spices, finely chop and grate the shallots, garlic, ginger and coriander.

In a large pan, heat the oil and ghee over medium-high heat. Saute&#039; the cumin seeds and cinnamon stick for few seconds.

Add the chopped shallots and stir until translucent then follow with the garlic and ginger paste.

Stir continuously, until shallots are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for 1 minute.

Follow with the tomato puree and pour the warm water in. Stir well until all the ingredients are combine evenly.

Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

Add salt to taste. ( Make a taste test and adjust salt according to your taste. If the gravy is too thick, add a bit more water to your preference consistency. ) Turn off the heat and transfer to serving plate.

Garnish with chopped coriander and serve with basmati rice or naan.

Garlic ((finely grated or chopped))

tbsp Ginger ((finely grated or ginger paste))

Madras curry powder ((

Easy Chicken Madras Recipe – with tender chicken pieces in homemade flavourful Madras curry sauce. Serve with your favourite naan, flatbread, or basmati rice, and make it a perfect curry night!

Get Your Printable Chicken Madras Curry Recipe : ▶ https://khinskitchen.com/chicken-madras/

Ingredient lists for Chicken Madras
3 cloves Garlic ( finely grated or chopped )
1 tbsp Ginger ( finely grated or ginger paste )
3 Shallot ( or onions, finely chopped )
2-3 tbsp Tomato puree ( or tomato concentrate )
2 tbsp Oil ( vegetable oil or neutral flavour oil )
2 tbsp Ghee ( ghee or unsalted butter )
1 tsp Salt ( or add salt according to taste )
1 tsp Dried fenugreek leaves ( Kasuri methi )
Coriander ( to serve and garnish )
1½ cup Water ( suggest to add warm water, add more water if needed )

Chicken & Marinade
1 lb Chicken breast ( 450 g, boneless chicken thigh or breast )
½ tsp Turmeric
½ tsp Paprika
½ tsp Curry powder ( Madras curry powder or garam masala )
½ tsp Salt
1 tsp Cooking oil

Spices
1 tsp Madras curry powder ( or hot curry powder )
1 tsp Paprika powder ( or Kashmiri chilli powder )
1 tsp Cumin seeds ( jeera seeds )
1 Cinnamon stick ( optional )

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Easy Chicken Madras | Homemade Chicken Madras Curry

If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.

20 Best Slow Cooker Curries Recipe Collection

Slow Cooker Cashew Chicken

Slow Cooker Chicken Tikka Masala

Slow Cooker Tofu Butter Chicken (Vegan)

Easy Slow Cooker Lamb Curry

Slow Cooker Vegetable Korma

Easy Slow Cooker Shrimp Curry

Slow Cooker Chicken Curry

Slow Cooker Chickpea and Potato Curry

Slow Cooker Thai Red Beef Curry

Slow Cooker Chana Masala

Slow Cooker Beef Curry

Slow Cooker Indian Lentils

Slow Cooker Coconut Quinoa Curry

Slow Cooker Vegetable Curry

Slow Cooker Chicken Korma

Slow Cooker Thai Chicken And Wild Rice Soup

Slow Cooker Butternut Squash Lentil Curry

Slow Cooker Pumpkin, Chickpea, u0026amp; Red Lentil Curry

Slow Cooker Chicken Saag Curry

Slow Cooker Lamb Rogan Josh

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

I love anything with sweet potatoes and my kids love anything with peanut butter, so this dish is what we call a win-win. Their bowls are definitely more rice-heavy than mine, but I’m okay with that. It’s all about balance.

Vegan Sweet Potato Peanut Butter Curry

(23 g) coconut oil

onion

garlic (minced)

(45-60 g) Thai red curry paste

potatoes

tomatoes

(235 ml) low-sodium vegetable broth

salt (divided)

black pepper

(65 g) smooth organic natural peanut butter

(120 ml) lite coconut milk

(2 g) chopped cilantro

lime

(474 g) cooked jasmine rice (or rice of choice)

(36 g) chopped peanuts (for garnish)

Heat the coconut oil in a pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions.

Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Cover and simmer for 20 to 30 minutes until the sweet potatoes are fork tender.

Meanwhile, in a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.

Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.

Unbelievably delish! You knocked it out of the park with this one Jenn! Hubby said this is better than anything you can get in a restaurant. I concur!!! That sauce is to die for. I will for sure be making it again!

Thanks!!!

Bunny chow is an authentic South African street food, made from spicy beef, chicken, or lamb curry, served in half a loaf of hollowed-out bread.  The inside part of the bread is used for mopping up all the delicious gravy.  

Bunny Chow

unsliced bread

sunflower oil (for searing the beef)

flour (for coating the beef)

beef stock (you can make it with stock cube)

garlic (finely minced)

tomato puree

Worcestershire sauce

mango chutney

salt (or

sugar (optional)

onions

carrots

garam masala

coriander

cumin

yellow mustard seeds

cumin seeds

turmeric

ginger

dried chilli flakes (or

Cut the meat into 1-inch cubes, pat it dry with a sheet of paper towel and coat it in a mixture of flour and salt.

Peel and dice the vegetables and crush the garlic.

Cut the bread loaves in half and carefully remove the inside.  Try to leave a casing about ½ thick all around.

Heat the oil in a saute pan and sear the cubed beef.  You may have to do this in batches.  Once the beef has browned, transfer it to a plate and set it aside.

Add the onion and garlic to the same pan and stir-fry gently until the onion is translucent.  You may need another tablespoon of oil.

Add the spices to the onions and stir well to coat the onions with the spices.  Keep the heat on low so the spices do not burn.

Add the tomatoes and continue to fry for about 3 minutes until the tomatoes start to soften.

Pour in the stock, Worcestershire sauce, chutney, sugar and tomato paste, then add the browned meat.  Cover the pan with a lid and simmer for 30 minutes.

After 30 minutes, add the potatoes and carrots, cover it with a lid, and leave it to simmer for 1 and a half hours.Top up with extra stock if it starts to dry out.

Taste for seasoning and adjust if necessary.  If you need more sweetness add a little more mango chutney.

To thicken the gravy, mix 1 tablespoon of flour with 3 tablespoons of cold water to make a smooth paste and stir it into the gravy.  Leave to simmer for another 2 minutes to give the flour time to cook.

Serve in the hollowed bread, with the centre of the bread on one side for mopping up any juices.

If your loaf is very small, cut it in half, otherwise, cut it into three pieces.  Keep the middle piece for turning into breadcrumbs.

Run a sharp knife down the inside of each edge, forming a square in the loaf.  Be careful not to cut through the bottom of the bread.Using your fingers, carefully pull the middle section out.

You can toast the bread in the oven if you would like it to be more crispy, or leave it soft. 

Make the bread cases

My partner and I stumbled over here by a different page and thought I may as 
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Look forward to exploring your web page for a second 
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Glad you enjoyed it.  I haven't made it for a while, but now that winter's here in the UK I think it's time to make it again!  
Funny you mention the toast - I like nothing better than curried mince between two slices of bread toasted in the sandwich maker :)

Yum! This tasted exactly like the curry my mum always made growing up. We would eat it on toast. I always wondered why I could never make a curry that tasted anything like hers. I never realised it was a South African recipe I should be searching for. Thank you so much VJ! This brought me lots of great ‘flavour memories’ and they have to be possibly the most nostalgic memories of all!

This is the bomb in flavors, I put mine into the slow cooker.........perfecto!!!!

I'm so pleased you like it - I love the South African curries too.

I first tasted this in South Africa and this recipe really lives up to what I had out there. I love a good spicy curry and this really hit the spot.

This quick and easy vegetarian curry is loaded with veggies and warm spices for a beautiful, flavorful dinner!

Quick and Easy Vegetarian Curry

extra-virgin olive oil (or coconut oil)

curry powder

(14.5 oz.) can diced fire-roasted tomatoes, drained

plain Greek yogurt (I use nonfat)

milk of choice

salt

cayenne pepper (optional)

baby spinach

green peas (thawed, if frozen)

cilantro lime

Heat olive oil in a large skillet over medium heat.

Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.

Stir in curry powder, diced tomatoes, Greek yogurt and milk. (Tip: reduce heat or remove from heat to add the milk and yogurt to prevent curdling.) Season with salt, pepper and cayenne, if using.

Bring to a low simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.

Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.

Serve hot with desired toppings.

Love this recipe! I’ve been making it for years but it’s been a little while and it took me a bit of searching to find it again. I use madras curry powder and some garam masala and I switch up the veggies occasionally but this recipe is a solid favorite! Thanks 😊

This was satisfying and healthy. The flavor was okay. The dairy curdled almost as soon as I added it. I would recommend adding the dairy at the end. I was still able to eat it though, and just added more Greek yogurt to the curry when I was ready to eat it.

https://videos.scriptwrapper.com/112/z8ukg4ch4y4uoqwzft58/original/video.mp4

This quick and easy vegetarian curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a bright, beautiful and flavorful dinner!

Quick and easy vegetarian Curry

Top 7 easy curry recipes recipes from across the web

The most viewed easy curry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Indian butternut squash curry

Chicken Madras

Chicken Madras

20 Best Slow Cooker Curries Recipe ...

Vegan Sweet Potato Peanut Butter Cu...

Bunny Chow

Quick and Easy Vegetarian Curry

Top 7 easy curry recipes recipes from across the web

The most viewed easy curry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Indian butternut squash curry

Chicken Madras

Chicken Madras

20 Best Slow Cooker Curries Recipe ...

Vegan Sweet Potato Peanut Butter Cu...

Bunny Chow

Quick and Easy Vegetarian Curry

The most viewed easy curry recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine