spicy curry

Meatballs in Spicy Curry rock with flavor and can be made with any protein!  Try beef, lamb, chicken or turkey meatballs smothered in this amazing spicy Indian-inspired sauce!

Meatballs In Spicy Curry

MEATBALLS

Nonstick cooking spray

coconut oil

onion,

garlic,

ginger

cumin

curry powder

cilantro

panko

beef broth, divided

salt

black pepper

SAUCE

garlic

curry powder (preferably Madras)

all-purpose flour

beef broth

(15-ounce) petite diced tomatoes, undrained

tomato paste

coconut milk

salt and black pepper,

Basmati rice,

Cilantro springs

Lime wedges

Meatballs in Spicy Curry

Homemade Chicken Jalfrezi in a deliciously thick, spicy sauce. Served with quick and easy pilau rice – all ready in 40 minutes.

Chicken Jalfrezi Recipe

chicken breasts (about 500 grams) (chopped into bitesized chunks)

tsp cumin

coriander

turmeric

tsp garam masala

vegetable oil

tbsp butter

onion

red chilli (sliced)

green chilli (sliced)

garlic (peeled and minced)

tsp minced ginger

tsp salt

tsp coriander

red bell pepper (sliced)

green bell pepper (sliced)

oz (400 grams) tin chopped tomatoes

(240 milliliters) chicken stock

tomato puree

coriander and chilli flakes

unsalted butter

tsp cumin seeds

cardamom pods

cloves

bay leaves

300 g long grain rice

600 ml boiling water

Coat the chicken in the cumin, coriander and turmeric and leave to marinade for 10 minutes, covered in the fridge.

Meanwhile, make the rice. Heat the oil and butter in a pan until the butter melts. Add the onion and cook on a medium heat for 5 minutes until softened.

Add in the cumin seeds, cardamom pods, cloves, turmeric and bay leaves. Heat through, whilst stirring for a further minute.

Add the rice and stir to coat in the spices.

Add the boiling water, stir once and bring back to the boil, then place a lid on the pan and turn the heat down to very low. Cook for 20 minutes.

Once cooked, turn the heat off. Leave the lid on and the rice should retain its heat until the curry is ready.

Once the chicken has marinated (whilst the rice is cooking), heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.

Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.

Add the red and green chilli, garlic and ginger and cook for a further 2 minutes.

Add in the garam masala, turmeric, salt, cumin and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.

Add in the red and green pepper, tinned tomatoes, chicken stock and tomato puree.

Bring to the boil, then simmer for 10 minutes until thickened.

Stir in the fresh coriander and serve with the pilau rice, topped with fresh coriander and a few chilli flakes.

Chicken Jalfrazi with EASY Homemade Pilau Rice.  My Spicy Chicken Jalfrezi is made from scratch, served with homemade pilau rice and ready in 40 minutes! 

Full list of ingredients and recipe here: https://www.kitchensanctuary.com/chicken-jalfrezi-pilau-rice/

#recipes #cooking #comfortfood

Marinade The Chicken

Start On The Rice

Add the Spices

Add In The Rice

Add The Water

Add The Lid

Seal The Chicken

Add The Onion

Chilli, Garlic & Ginger

Add The Spices

Peppers, Stock & Tomatoes

Simmer

Serve

Chicken Jalfrazi with EASY Homemade Pilau Rice

Recipe video above. Vindaloo is a traditional Indian curry that&#39;s not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it&#39;s spicy! For serious curry lovers, it&#39;s hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won&#39;t work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. IMPORTANT: Read Spiciness note below.

Vindaloo

beef

tbsp Kashmiri chilli powder ((this is the spiciness, Note 2))

coriander seeds

cardamom pods ((green))

cinnamon powder

tsp black peppercorns

garlic ((yes, 10!))

brown sugar

tsp fenugreek seeds ((Note 3))

turmeric powder

tbsp white vinegar

water

/ 3 tbsp ghee

onion (, finely chopped (brown, yellow, white))

tsp ginger (, finely grated)

garlic (, finely minced)

tsp black mustard seeds ((Note 5))

curry leaves (, fresh (Note 6))

beef stock

Salt beef: Toss beef in salt.

Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.

Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)

Preheat oven to 190°C/375°F (170°C fan).

Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.

Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.

Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.

Add beef: Add beef and curry leaves, stir then bring to boil.

Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn&#039;t reduced enough).

Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Delish.com brings you this easy recipe for the best homemade Chicken Tikka Masala.

Chicken Tikka Masala

olive oil

lb. boneless skinless chicken breasts,

onion, chopped

tbsp. ginger

paprika

tsp. garam masala

cayenne pepper

tomatoes

heavy cream

Kosher salt

cilantro,

Rice

When you're eating Indian, do you prefer rice or naan?

Zero flavor and very watery, made this in the instapot per this sites directions.

I enjoyed this recipe quite a bit. So easy and simple. Super tasty. I will definitely be cooking this again.

I did however add like triple the amount of spices. :)

We loved it. We are west indian and eating our food all the time is getting tiring. Making this was a great add to our menu especially because the kids loved it!

This is a keeper. 2 changes I made: Instead of heavy cream I used 1 cup plain Greek yogurt and 1 can of coconut milk. Since my garam masala spice is spicy, I reduced cayenne from 1 tsp to a half tsp.  Came out perfectly for our spicy palate.

Good and spicy! Especially with very hot types of cayenne. Pretty easy and straight forward instructions.  I will make this one again, but I’ll try it with lighter cream.

I love it. It’s simple, quick and delicious.

So glad I used only 1/2 a teaspoon of cayenne in this! Great flavor, I followed it exactly (except the cayenne- you can always add more!). As we are doing low-carb, I served this over "riced" cauliflower. We loved it, thank you!

I love this recipe! I make with chicken thighs though and pre-cook in the oven.

Sucked.  Bland and not flavorful in the least.  Adding salt doesn’t help — it just makes it salty.

This creamy tropical Indian one-pot is perfect for an informal, help-yourself dinner party with friends

Coconut & tamarind chicken curry

chicken thighs

limes

tsp black pepper

tamarind pulp

x coconut cream

tsp mustard seed

curry leaf

onions

chicken stock

golden muscovado sugar

Put the chicken in a big mixing bowl, add the lime juice, pepper and turmeric, and mix well. (It’s best to use gloves for this as the turmeric stains fingers.) Set aside for 1 hr.

Make the sauce. Heat the oil in a big pan, toss in the mustard seeds followed by the fresh curry leaves (if you are using dried leaves, add them later with the tomatoes) and fry until it releases a warm, nutty aroma – about 30 secs.

Add the onions, put on the lid, and cook over a low heat for 10-15 mins until meltingly soft, stirring now and then. Take the lid off, turn up the heat, add the garlic and ginger, and fry for 1 min until it gives off a toasty aroma. Stir in the paprika and continue cooking for another 30 secs.

Add the tomatoes, stock and sugar (and dried curry leaves if using). Cook, uncovered, for 15-20 mins until the sauce has thickened and reduced by one-third.

Heat oven to 180C/160C fan/gas 4. Meanwhile, fry the chicken. Heat 6 tbsp oil in a frying pan and cook in batches until golden. You may need a little extra oil. Keep warm.

Pour any excess oil from the frying pan and add a ladleful of water – swirl it around and scrape up any juices with a spoon before adding to the tomato sauce.

Put the chicken in a deep roasting tin or ovenproof casserole and pour over the sauce. Cover with foil and oven cook for 15 mins until the chicken is tender. Skim off any oil from the top of the sauce.

Take the chicken pieces out of the tin and transfer to a serving dish. Pour the sauce into a pan and bring to a simmer. Stir in the tamarind pulp, coconut milk and half the coconut cream. Adjust the flavour by adding more sugar or tamarind. Ladle the sauce over the chicken, drizzle with the remaining coconut cream, and scatter with coriander before serving.

Delicious Thai green curry (pork)

pork meat

green curry

±15 Thai eggplants

±15 pea eggplants

sweet basil leaves

tsps salt

tbsp palm sugar

tbsp fish sauce

tbsp flavour seasoning

Cut the vegetables and the meat.

Put oil into a woking pan and add the green curry paste. After frying off the curry paste add some water.

Add coconut milk, palm sugar, fish sauce and salt.

Add pork meat and let the curry boil until the meat is cooked.

Add the Thai eggplants, pea eggplants and chillies.

Sprinkle sweet basil on top when the curry is ready.

Serve with rice vermicelli or with rice. (Start cooking the rice before preparing the green curry.)

This African chicken curry is bursting with incredible flavour and amazing fragrance. It&#39;s super easy to make, relatively cheap and most of the ingredients (dry spices) you should already have at home, which is the perfect way to use up those spices that have been sitting in your cupboard. Please enjoy this delicious chicken curry recipe.

Top 7 spicy curry recipes from across the web

The most viewed spicy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meatballs In Spicy Curry

Chicken Jalfrezi Recipe

Vindaloo

Chicken Tikka Masala

Coconut & tamarind chicken curry

Delicious Thai green curry (pork)

African Chicken Curry

Top 7 spicy curry recipes from across the web

The most viewed spicy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatballs In Spicy Curry

Chicken Jalfrezi Recipe

Vindaloo

Chicken Tikka Masala

Coconut & tamarind chicken curry

Delicious Thai green curry (pork)

African Chicken Curry

The most viewed spicy curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine