My mom is addicted to this because of her Punjabi roots. I, in turn, thanks to genetics, follow in line;).
Author: Charishma_Ramchanda
One of my favorite Malaysian curries that I have adapted to use more commonly found ingredients here in the US and using the crock pot. It has a delicate flavour and I make it barely spicy for my own tastes....
Author: Aussie-In-California
This dish is 100% plant-based and bursting with flavor. Substitute any vegetable, add others, or add a protein such as tofu or cooked chicken. Potatoes, peas, eggplant, or bok choy are all good additions....
Author: Bekka Burdyshaw
The sweetness of brown sugar and honey collide with the smokey flavor of curry and the tang of soy sauce to make the most incredible, moist chicken you'll ever eat. I got this recipe from a friend and...
Author: JennyLynn99
Make and share this Malaysian Vegetable Curry recipe from Food.com.
Author: Wendys Kitchen
I LOVE Japanese Curry. It is a dish I have grown up with and my grandma used to make weekly. Since my children were diagnosed as Celiac they can not have the packaged curry sauce as one of the main ingredients...
Author: FlamingoSushi
Another winner from the Sunset Crockery Cookbook. I'm eating it right now; it's soooo good. It's a very mild curry and a little bit sweet. It's more like a comforting mild turkey stew than what I usually...
Author: Kharma
I have been looking for a good Butter Chicken recipe that can be done in a slow cooker for quite some time. I found this one on http://crockpot365.blogspot.com. I am yet to try this recipe but wanted to...
Author: Becwil75
A warming and hearty dish that's full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass.
Author: English_Rose
I bought some catfish fillets without knowing what they were (they were sold in Catalan) and when I found out and did some research, I was a little disappointed to hear that the flavour was supposed to...
Author: Snowbunny Andorra
This is a fast dish to make and tastes great! My family loves it so much that I double the tofu. There is no prep time because as soon as I put my side on the stove I start cubing and chopping whatever...
Author: catalina602
This is from my favourite Malaysian chef, Amy Beh (kuali.com). A very spicy and flavourful curry that goes well with basmati rice, chappati or naan. To please by Swedish DH, apart from basmati rice, I...
Author: Adelynn
Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles.
Author: Potato Goodness
Make and share this Chicken and Jackfruit Curry recipe from Food.com.
Author: monica6124
"This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice." From Allrecipes.com
Author: Cheri 911
Make and share this Curry Marmalade Chicken recipe from Food.com.
Author: DrGaellon
This is a simplified version of a basic vegetable curry. It's hearty and filling, reasonably spicy but not overpowering. If you are feeling decadent upgrade the coconut milk to full fat. ;)
Author: Radivu
I make this recipe all the time! Watch out, it's very spicy! :) And quite healthy, too. Eat the chana masala as a curry over rice or my favourite, straight with paratha. Every now and then I like to add...
Author: chaiandallthatjazz
This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time.
Author: English_Rose
Make and share this Spicy Malay Chicken Curry recipe from Food.com.
Author: Terese
My family and friends love this recipe, it's easy to make and very tasty,I like to eat it over rice with hot naan bread. It's delicious.
Author: Chef Toni Jones
Make and share this Fish Suruwa - Fijian Fish Curry recipe from Food.com.
Author: Coasty
This dish I made the other night just messing around with the ingredients I had in my fridge, except the mussels, which I bought that day, while I was out as they were on special. This would serve 2-3...
Author: The Flying Chef
Make and share this Guatemalan Chicken & Coconut - Pollo Con Leche De Coco recipe from Food.com.
Author: Coasty
These flavour-packed hand pies are economical and a great way to get more soy into your diet. The filling itself is 100% vegan and dosed with allspice, thyme, curry powder and cayenne, and is perfect over...
Author: YummySmellsca
This is my husband's recipe, and it's only one of two curry dishes I will eat. Even my four year olds love it! Curried beef combined with mixed fruit and veggies - all in one skillet!
Author: KitchenGeisha
I recently visited Sri Lanka and was taught this by a brilliant Sri Lankan cookery teacher. The pineapple can be substituted for chicken (just add 1/4 pint of water with the coconut milk). If you cannot...
Author: cup_of_tea
Make and share this Sri Lankan Beef Curry recipe from Food.com.
Author: JustJanS
Found this in my antique (only cuz that's where I bought it) Asian Cookbook...hope you enjoy it! :) This is great served with a side of rice...and veggie of you choice...
Author: teresas
Knocked this up for a dinner party last night, as a mild dish. Tasty and quick! This will vary tremendously depending on the curry paste you are using. Taste it first. If it's super-hot, you'll need to...
Author: Snowbunny Andorra
Spicy, creamy, and absolutely delicious Indian dish! Serve over steamed jasmine rice. You can substitute shrimp for the chicken, but adjust your cooking time accordingly.
Author: RedSoxInMD
This is a winner with my family. I like to serve this with Onion Pilau #108305. I also like to throw in a handful of red lentils towards the end whilst it is simmering. Pumpkin and baby spinch chucked...
Author: Stardustannie
I haven't tried this, but it sounds very interesting. The brown rice is cooked with tomato juice, topped with an onion sauce and garnished with golden fried bananas. You make the sauce and fry the bananas...
Author: Sharon123
A mild, mellow curry that's perfect for the colder evenings. Recipe adapted from Mary Berry's Aga cookbook. I like to up the spices and add some fresh sliced chillies with the onion.
Author: Limonene
A great base sauce for use in all kinds of curries, what Indian restaurants use - my version is a distillation of several I've tried. I use my own home made curry powder without any chili so sauce is not...
Author: Steve Lloyd
I got this recipe from a Thai cooking class (taught by Meiling Dawson @ Orson Gygi) and modified it a little. It's very versatile and delicious. Sometimes I use tofu instead ofbeef or all veggies. I use...
Author: Chef TanyaW
Dear Mexican Avocado, This is a recipe I specifically created for you. I made it for my family last night for dinner and we really enjoyed it. We enjoy Thai red curry and avocados separately and it really...
Author: chef1aB
Button mushrooms with green peas in a sauce of cashew nuts. My favorite Indian dishes are mostly those, where the base is the sauce of cashew nuts. Its flavour is somewhat sweet, so even if more spicy,...
Author: michsmnt
Make and share this Steamed Lentil Dumplings in Tangy Gravy recipe from Food.com.
Author: Pavithra Mahesh
Make and share this Black Magic (Black Lentils & Soybean Dal) recipe from Food.com.
Author: Mini Ravindran
Koftas are usually served as an appetizer, this recipe is for a main dish. This is a recipe for those who like cooking. First the kaoftas are made and then cooked in a curry sauce.
Author: Brian Holley
Try different vegetables - shallots, broccoli, swede, sweet potatoes, peppers and mushrooms would go well together. This is also a great filling for jacket spuds
Author: PinkCherryBlossom
Make and share this Chicken Panang Curry recipe from Food.com.
Author: PiceSeasGirl
This is a semi-authentic Kidney Bean Curry that tastes very good and it also very easy. I serve it over steamed Basmati Rice and with Roti or Naan on the side.
Author: mandabears
Afghan recipe for chicken with rice, carrots and raisins. For the Dim Sum fans out there, this is a sort of Afghanistan Sticky Rice - it's exactly the same, only way different. ;)
Author: Rhonda Scheurer