QUICK CURRY KETCHUP
This authentic German currywurst sauce recipe was given to me by a friend who owned a beer hall in Berlin. Serve this over bratwurst and sprinkle with a little more curry powder to make it an authentic currywurst.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine ketchup and applesauce in a saucepan over medium heat. Cook until mixture begins to simmer, 3 to 5 minutes. Stir in tomato paste and curry powder until well combined. Heat for 1 more minute.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 23 g, Fat 0.3 g, Fiber 1.2 g, Protein 1.4 g, Sodium 701.9 mg, Sugar 20.3 g
QUICK CURRY KETCHUP
This flavourful curry ketchup is quick and easy to make. It's similar to the Hela brand in taste and pairs perfectly with sausage, fries, burgers or anything else where you like tomato ketchup.
Provided by The Kitchen Maus
Number Of Ingredients 7
Steps:
- Simply put all the ingredients into a bowl and mix together very well. Let it rest overnight in the fridge to let the flavours meld.
SPICY CURRY KETCHUP
This curry ketchup is a great sauce for lamb burgers or oven-baked French fries. It mixes the sweetness of ketchup with Sriracha hot sauce and a bit of curry. Goes great with lamb burgers with balsamic-caramelized onions and Gruyere.
Provided by Ckcook
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Place ketchup in a medium mixing bowl. Add curry powder and mix until the it is incorporated and there are no dry lumps in the ketchup. Mix in Sriracha and cumin.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 8.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 414.2 mg, Sugar 6.9 g
CURRY KETCHUP
This spiced ketchup is ubiquitous in Germany, where it's slathered onto currywurst (sausage). It's popular in cities with German roots like Philadelphia and Portland, OR.
Provided by Food Network Kitchen
Categories condiment
Time 15m
Yield about 1 1/2 cups of curry ketchup
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat.
- Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick.
CURRY KETCHUP
Steps:
- Cook 1/4 cup minced onion in a saucepan with 1 tablespoon butter until soft, 3 minutes. Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.
CHICKEN FINGERS WITH CURRIED KETCHUP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
- Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
- Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.
Nutrition Facts : Calories 330, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 155 milligrams, Sodium 1190 milligrams, Carbohydrate 34 grams, Fiber 3 grams, Protein 37 grams
CURRY KETCHUP CHICKEN THIGHS
When you need a quick and inexpensive dinner, this is the ticket. With things you probably already have on hand and chicken thighs, you'll be licking your fingers in no time. Throw it on some white rice, garnish with cilantro and this is sure to be a family favorite.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
- Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
- Serve the chicken over cooked white rice and garnish with the cilantro.
CURRYWURST
When I used to I lived in Berlin, Germany, one of my favorite things to eat was currywurst and pomme frites. After I came back to the states, I created my own version, which is a pretty close second.-Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place bratwurst and water in a skillet, cover and cook over medium heat for 10 minutes. Uncover; turn bratwurst and cook until browned and centers are no longer pink, 13-17 minutes longer. Remove and cool slightly. Cut into 1/2-in. thick slices; set aside., In the same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 5-7 minutes. Add ketchup, broth, brown sugar, vinegar, curry powder and paprika. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 8-10 minutes, stirring occasionally. Add sliced bratwurst; heat through. , Serve sausage mixture with french fries; sprinkle with additional curry powder.
Nutrition Facts : Calories 612 calories, Fat 37g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 2611mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 3g fiber), Protein 17g protein.
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- Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally. Use an immersion blender or transfer to a blender and puree until smooth. Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.
- If the sausages are not pre-cooked, first poach them in lightly simmering water. The next step is to grill/fry them to finish them off. You can either grill or pan-fry the sausages.The important thing is to cook them until they develop a thick and crispy browned outer crust. (So if you're pan-frying, be sure to use enough oil.) Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
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