Madras Curry Drumsticks Recipes

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4 POINTS PLUS - MADRAS CURRY DRUMSTICKS



4 Points Plus - Madras Curry Drumsticks image

From WW All Time Favorites. Per serving (2 drumsticks): 158 cal, 4g fat, 2g carb, 0g fiber, 26g protein

Provided by mariposa13

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup plain yogurt, fat free
2 tablespoons lemon juice, fresh
1 tablespoon curry powder, preferably Madras
1 tablespoon ginger, grated fresh
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
8 (1/4 lb) chicken drumsticks
3/4 teaspoon salt

Steps:

  • Combine first 7 ingredients in zip lock bag. Add chicken; turn to coat.
  • Refridgerate 30 min to overnight.
  • Spray grill rack with nonstick spray; preheat to medium.
  • Remove chicken from marinade and sprinkle with salt.
  • Grill chicken until done, about 18 minute.
  • 4 Points plus yields 2 drumsticks.

Nutrition Facts : Calories 400.3, Fat 21.2, SaturatedFat 6.2, Cholesterol 188.2, Sodium 649.1, Carbohydrate 4.5, Fiber 0.8, Sugar 1.7, Protein 45.4

MADRAS CURRY DRUMSTICKS



Madras Curry Drumsticks image

Recipe my kids love. A good recipe for first time curry users. Very easy and versatile! -- from WW

Provided by MissyCakes

Categories     Lunch/Snacks

Time 30m

Yield 8 chicken drumsticks, 4 serving(s)

Number Of Ingredients 9

1/2 cup plain nonfat yogurt
2 tablespoons fresh lemon juice
1 tablespoon curry, preferably madras but any will do
1 tablespoon fresh ginger, grated and peeled
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon hot pepper sauce
8 (1/4 lb) skinned chicken drumsticks
3/4 teaspoon salt

Steps:

  • Combine all ingredients except salt in Ziploc bag.
  • Refrigerate, turning occasionally, for 30 minutes or overnight.
  • Spray grill with nonstick spray, preheat grill to medium heat or prepare medium fire.
  • Remove chicken from marinade and sprinkle with salt. Discard marinade.
  • Grill, turning occasionally, until instant read thermometer reads 180°F (about 18 minutes).
  • I like to add seasoned salt in place of salt, add more hot sauce and garlic pepper, makes DH happy! I serve with naan, hummus and cucumbers.
  • WW = 3 points.

Nutrition Facts : Calories 395.5, Fat 20.1, SaturatedFat 5.5, Cholesterol 184.9, Sodium 658.4, Carbohydrate 4.9, Fiber 0.6, Sugar 2.6, Protein 46

BEEF MADRAS CURRY



Beef Madras Curry image

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...

Provided by teresas

Categories     Curries

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs sirloin steaks
1/4 cup ground coriander
6 teaspoons ground cumin
1 teaspoon mustard seeds, browned
1/2 teaspoon black peppercorns, creaked
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon salt
2 teaspoons garlic, crushed
2 teaspoons fresh ginger, grated
2 -3 tablespoons white vinegar
1 tablespoon oil
1 medium onion, chopped
1/4 cup tomato paste
1 cup beef stock

Steps:

  • Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
  • Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
  • Add the vinegar and mix to a smooth paste.
  • Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
  • Add the spice paste and stir for 1 minute.
  • Add the meat and cook, stirring until it is coated with the spice paste.
  • Add the tomato paste and stock.
  • Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

Nutrition Facts : Calories 554.5, Fat 34.5, SaturatedFat 12.3, Cholesterol 170.1, Sodium 1072.3, Carbohydrate 11.9, Fiber 4.3, Sugar 3.4, Protein 49.4

MADRAS CURRY



Madras Curry image

A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.

Provided by Brian Holley

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

Steps:

  • Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
  • Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
  • Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
  • Add the meat and cook for 5 minutes.
  • Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
  • Serve with pomegranate rice.
  • Boil the rice, seed a pomegranate and stir the seeds into the rice.

Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7

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