Indian Curry Dishes
When most people in the U.S. think of Indian food, curry is often comes to mind first. Curry, though, has a broad definition, so try recipes such as Slow-Cooker Vegetable Curry, Curry Dip with Artichokes, Chicken and Apricot Curry, and Curried Butternut Squash Soup for a vast array of curry dishes with an Indian influence.See Popular Indian Curry Dishes Recipes
Vikram Sunderam relies on plenty of spices, like cardamom, cloves, and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb"). Use Madras curry powder, a spice blend, in place of the individual spices.
Adventurous home cooks are looking to South Asia for inspiration. One fantastic guide is Indian-cooking expert Raghavan lyer, the author of 660 Curries. This curry draws its lively flavors from cumin, coriander and hot green chile.
Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic, and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices.
We really like chicken with this creamy pasta, but the curry flavor also blends well with tuna.
Mark Peel, chef at Los Angeles's esteemed Campanile, opened the Point, a casual new breakfast-and-lunch spot, in Culver City. Here he flavors roasted cauliflower and green beans with a mild curry powder.
Grilling watermelon gives it a terrific sweet-smoky flavor, but the key to charring it properly is to sprinkle it lightly with sugar, which burns just a little on the fire. Here, Christopher Kostow combines the watermelon with delicately curried shrimp (he likes making the dish with lobster, too) and yogurt.
Great news for fans of Indian cuisine! Turmeric, the ingredient that gives curry powder it's vivid orange color, adds more than flavor to your favorite South Asian dishes. New research suggests it may also play a unique role in strengthening your immune system.
Some Indian food--think puffy naan, true tandoori chicken, and whisper-thin veggie-filled dosas--may be better left to the pros. It takes a deft hand and often a special oven to create these masterpieces of Indian cuisine. But when you have a taste for a gently (or not so gently) spiced curry, forget the takeout menu and make it at home.
Many of Madhur Jaffrey's books have an Indian slant, but she's most famous for her 1999 tome Madhur Jaffrey's World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it's a very satisfying meal.
The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger, and curry powder for immense flavor.
The southwestern part of India known as Kerala, where I was raised, is endowed with lush, tropical growth year-round--coconut trees along the coast and, at higher elevations, an abundance of herbs and spices. So it's no wonder that in this region, highly spiced curries flavored with coconut milk are an important part of every dinner. If you don't have time to make your own fresh Curry Spice Mix, you can substitute a store-bought garam masala or curry powder.
This easy slow cooker recipe lets you enjoy all the flavors of peanut chicken without resorting to take-out! Brimming with hot, spicy, nutty, and savory flavors, it will be a chicken recipe you turn to again and again.
Canned chickpeas are often used in salads or hummus, but Grace Parisi roasts them here with eggplant, prewashed spinach, and onion to make a great vegetarian main course.
A trio of spices--curry powder, ginger, and cumin--proovide an exotic flavor to chicken. Because the vivid colors of fresh spices may stain your fingers, consider wearing plastic gloves before working with this rub.
Tease your taste buds with this invigorating alliance of sweet raisins and hot pepper sauce.
If you like, fix this saucy chicken curry with boneless chicken thighs. Just reduce the cooking time to 10 minutes after adding the chicken broth.