Asian Home
Gourmet Helping you to make that perfect Curry
Chicken Madras Curry
Asian Home Gourmet Chicken Madras
curry - A carefully blended mixture of herbs and spices enhanced
with the distinctive flavour of chilli and fenugreek gives this
dish a unique
Ingredients: |
Preparation |
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1 packet of Indian Chicken Curry Madras Spice
Paste
3 tbsp of vegetable oil
1 large onion sliced
2 potatoes
cubed
350g (3/4 lb) chicken chopped into pieces
50g (1.75
Oz) of Asian Home Gourmet
Coconut Cream Powder mixed
with 2 cups
(440ml) of water or 2 cups of coconut milk
or milk |
- Heat oil in a non-stick saucepan on a medium
-low heat. Add spices Paste and stir-fry for 30 seconds
- Add onion, chicken and potatoes; stir-fry for 3 mins. Lower
heat, add coconut milk and bring to the boil
- Cover and simmer for 30 mins. or until meat is tender stirring
occasionally
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Butter Chicken Curry
Asian Home Gourmet
Indian Butter Chicken curry. -
This famous Moghul dish, a rich blend of aromatic herbs, cream or
yogurt and tomato puree, turns roast chicken into a dish fit
for a king.
Ingredients:
|
Preparation
|
 |
1 packet of Indian Butter Chicken Spice
Paste
450g (1lb) de-boned roast, tandoori or fresh chicken, cut into
bite-sized pieces
1 large onion finely chopped
110ml (1/2 cup) tomato puree or chopped tomatoes (fresh or
canned)
110ml (1/2 cup) of water
110ml (1/2 cup) of double cream or yogurt, saving 1 tbsp. for
garnish
3 tbsp. melted butter
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- Heat butter in a saucepan on medium heat, add onions and
stir-fry for 3 mins. Stir in tomato puree, water cream and
the butter chicken curry spice paste
- Add meat, simmer uncovered on low heat for 20 mins. or
until it thickens. Pour over cream or yogurt and server
hot.
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Tikka Masala Curry
Asian Home Gourmet
Indian Tikka Masala Curry -
This mild curry is cooked with aromatic Masala spices that are
enriched with tomato and coriander and served hot with naan bread.
Ingredients:
|
Preparation
|
 |
1 packet of Indian Tikka Masala Curry Spice Paste
450g (1lb) de-boned chicken meat cut into bite-sized pieces
3 tbsp. yogurt
1 tbsp. vegetable oil
1 large onion, coarsely chopped
110ml (1.2 cup) water
|
- Marinate chicken with spice paste and yogurt for at least
10 mins.
- Heat oil in a non stick saucepan on medium heat; add
onion and stir-fry until soft.
- Add marinated meat; stir-fry for 3 mins. Stir in water
and bring to the boil. Simmer for 15 mins. or until cooked.
Stir occasionally. Serve hot with naan bread or rice.
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Rogan Josh Meat Curry
Asian Home Gourmet
Indian Indian Rogan Josh Curry - TIn northern India,
aromatic masala is a favourite spice mix enjoyed for the appetizing
flavour it imparts to meat like
Ingredients:
|
Preparation
|
 |
1 packet of Indian Meat (Rogan Josh) Curry Spice
Paste
3 tbsp. vegetable oil
2 large onions sliced
350g (3/4 lb) lamb cut into bite sized pieces
110ml (1/2 cup) yogurt, whisked or milk
440 ml (2 cups) water
|
- Heat oil in non-stick saucepan on medium/low heat. Add
onion and stir-fry until soft.
- Add meat and Spice Paste; stir-fry for 5 mins. Lower heat,
add yogurt and water and bring to boil.
- Cover and simmer for 30 mins. Lit the cover and continue
to simmer for another 15 mins. or until meat is tender and
gravy is thick. Stir occasionally.
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Vindaloo Curry
Asian Home Gourmet
Indian Indian Vindaloo Curry - A famous hot curry from Goa,
South West India. It is well spiced with red chillies, garlic
and vinegar.
Ingredients:
|
Preparation
|
 |
1 packet of Indian Vindaloo Curry Spice Paste
450g (1lb) de-boned chicken meat cut into bite-sized pieces
1 tbsp. vegetable oil
1 large onion finely chopped
110ml (1/2 cup) tomato puree or chopped tomatoes (fresh or canned)
75 ml (1/3 cup) water
|
- Heat oil in a non-stick saucepan on medium heat. Add onions
and Spice Pastel stir-fry for 2 mins.
- Add meat; stir-fry for 3 mins. Stir in tomato puree or
tomatoes and water, bring to the boil.
- Reduce heat, cover and simmer for 15 mins or until cooked.
Stir occasionally. Server hot with rice or naan bread.
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Tandoori Tikka
Asian Home Gourmet
Indian Tandoori Tikka - Dinner in northern India often
begins with mildly-spiced meats, baked to tender succulence in
a tandoor - the traditional clay oven, but you may get excellent
results using your grill or oven.
Ingredients:
|
Preparation
|
 |
1 packet Indian Tandoori Tikka Meat Marinade
450g (1lb) skinless boneless chicken cut into 2 cm (1") cubes
55 ml - 110 ml (1/4 - 1/2 cup) plain yogurt, beaten
Butter for basting |
- Marinate the meat with the marinade and yogurt Cover
and leave for and hour or more.
- Thread meat onto wooden or metal skewers.
- To charcoal or electric grill: Grill 8-10 minutes. Brush
at least twice with butter and remaining marinade. Turn
skewers occasionally.
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