Fragrant Orange Curry Recipes

FRAGRANT ORANGE CURRY

Steps:

• Heat ghee or butter in a medium pot over low heat. Add spices and stir until fragrant.
• Stir in orange juice and cook slowly for 15 to 20 minutes.
• Serve hot, in small bowls or cups, with or without spoons.

FRAGRANT LAMB KOFTA CURRY

Steps:

• Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
• To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
• Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.

FRAGRANT CHICKEN CURRY WITH CHICK PEAS

Steps:

• Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
• Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
• Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

FRAGRANT EGG CURRY

Steps:

• Place onion, ginger and garlic in a food processor and process to form a paste.
• Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
• Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.

FRAGRANT CHICKEN CURRY

Steps:

• Mix spices in small bowl.
• Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
• Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
• Remove from heat, sprinkle with cilantro and serve over rice.
• Pass chutney separately.

FRAGRANT BEEF CURRY

Steps:

• Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices.
• Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft.
• Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour.
• Return the beef to the pan along with the beef juices, coconut milk and broth.
• Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender.
• If the coconut milk boils it will split so keep an eye on it.
• Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft.
• Season with the fish sauce and soy sauce.
• Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.