Curry Macaroni Recipes

CURRY MACARONI

Steps:

• Bring pot of water to boil.
• Throw in chicken breast, cover and turn off heat, let stand for 10 min or until chicken shreds easily.
• In a separate Med. sized pot brown garlic in olive oil.
• Add Crushed Tomato to garlic
• Add Curry Paste and Oregano.
• Turn to Med. Heat.
• Shred chicken and add to Crushed Tomato Mixture.
• Stir and let sit for 15-20min.
• Add Sugar and Cinnamon stirring thoroughly.
• Add Elbow Mac.
• Allow to cook on Med. for 10-15 more minutes or until noodles are soft.

CURRIED MINCE MACARONI

Steps:

• Take a deep pan and heat the 1& 1/2 tbsps oil.
• Add chopped onions and fry till transclucent.
• lower the flame to medium heat and add the garam masala powder and fry for a couple of seconds.
• Add the lamb mince and fry till no longer pink and water has dried up.
• Keep breaking the lumps to ensure the meat is lump free.
• Now add the Ginger-garlic paste ,chilli powder and salt and fry for another minute.
• Add the yogurt and cook for 2-3 minutes,stirring now and then to get a uniform mixture.
• Now add the chopped tomatoes,green chillies,lime juice and the chopped coriander,and mix well.
• Cover the pan and let cook on low flame for 15 mins,till you can see some oil on the top of the curry.
• Cook the pasta as per instructions (a little under done).
• Mix the pasta in the curry and let cook on the lowest flame for a further 5-10 minutes.
• The entire dish should be saucy-- Garnish with a few coriander leaves.
• I usually serve it with some yogurt chutney.
• NOTE:.
• The yogurt might break up due to the heat,so please don't worry about it.It is just a process,that will make the curry,taste tangy rather than creamy.
• I wanted to add a few sugesstions to this recipe after reading the reviews -- the oil can be reduced if your mince is fatty,this is just an estimate,so go by your judgement -- as for the tomatoes,i usually add tin when fresh is not available,and personally i feel it doesnot alter the taste -- .

THAI RED CURRY MAC 'N' CHEESE

Steps:

• For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
• In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
• Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
• Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
• Turn your broiler on.
• For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
• To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.

CURRIED MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
• Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
• Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.