Japanese Curry Powder

This is not a hot curry but has lots of flavour!  Store in a tightly sealed container for up to 6 months

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp cinnamon 

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices and stir until fully mixed.  Store in airtight container. 

Cashew Chicken Curry

Great recipe from Food and Drink Autumn 2011.  If you don't have cashews just switch with Hazelnuts or Almonds.

3/4 cup roasted cashews
1/3 cup plain yogurt
1/4 cup roughly chopped cilantro
1 tbsp chopped fresh peeled ginger root
1 tbsp mild or hot curry paste
1 tbsp light brown sugar
1/2 tsp each salt and fresh cracked pepper
1 tbsp canola oil
1 kg chicken thighs
1/2 cup chicken broth

1. In a food processor or blender, blend cashews until finely chopped.  Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.
2. In a large skillet, heat oil over medium high heat.  Brown chicken thighs until very browned, about 4 minutes per side.  Scrape all of the sauce over the chicken with chicken broth.  Stir until blended, reduce heat to maintain a simmer and cover.  Cook until chicken is cooked through, about 15 minutes.  Let sit, covered for 10 minutes.  Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro.

Curried Hash

A nice curry dish that is simple to make.  Serve this over rice or noodles.

1 tbsp canola oil
600g ground beef - lean
3/4 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
3 tbsp flour
2 cups milk
1 tsp curry powder

1. Heat oil in frying pan over medium heat on stovetop.  Brown ground beef and onion, stirring frequently to break up. Sprinkle with salt, pepper and basil.
2. Stir in flour until well mixed with meat mixture.  Add milk all at once.  Stir as it boils and thickens.  Stir in curry powder.  Add more liquid if needed.  Serve over desired rice or noodles with fresh vegetables on the side.

Quick Vegetable Curry

Really simple and yummy!  This can be served warm or cold and is nice with the naan bread.  From Canadian Living 2013.

1 tbsp olive oil
2 cloves garlic, minced
 2 tsp curry powder ( switched this with Indian Masala)
3/4 cup diced red onion
Half sweet red pepper, diced
3/4 cup thinly sliced carrot
1/4 tsp each salt and pepper
2 tomatoes, chopped
1 cup rinsed drained canned chickpeas
3 tbsp lemon juice
1/2 cup diced cucumber
2 tbsp 2% plain Greek yogurt

In nonstick skillet, heat oil over medium high heat; cook garlic and curry powder, stirring, until fragrant, about 1 minute.  Add onion; cook, stirring often, until softened slightly about 3 minutes.

Add red pepper, carrot, 3 tbsp water, salt and pepper; cook, stirring often, until carrot is softened slightly, about 3 minutes.

Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water; cook, stirring, just until vegetables are tender, about 3 minutes.

Serve with cucumber and yogurt.

Tandoori Salmon Fillets with Mango Mint Relish

A wonderful salmon dish with loads of Indian flavour.  I used Greek Yogurt thinned with a bit of milk for this.  The Mango Mint relish really compliments the salmon.  From Food and Drink Autumn 2003.

MARINADE
4 cloves garlic, chopped
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp garam masala or curry paste (I prefer the garam masala)
2 tbsp vegetable oil
1/4 cup plain yogurt
4 salmon fillets, about 175 g each

MANGO MINT RELISH
1 large mango, peeled
3 green onions, finely chopped
1 tbsp grated ginger
1 tsp finely chopped jalapeno pepper
2 tbsp lime juice
2 tbsp chopped mint leaves
Salt to taste
Vegetable oil for brushing salmon

1. Combine garlic, ginger, lemon juice, garam masala, vegetable oil and yogurt.  Spread on salmon. Let marinate for 1 hour.
2. Dice mango into 1/2 inch dice.  Toss with onions, ginger, jalapeno pepper, lime juice and mint leaves.  Season with salt (I omit the salt).  Reserve, refrigerated until needed.
3. Brush salmon with oil then grill salmon flesh side down for 2 minutes, turn over, close lid and grill 5 minutes on skin side or until white juices appear.  Serve relish on the side.

Serves 4

Layered Chicken Salad

Prepare this one the night before so the flavours can mix.

4 to 5 cups shredded iceberg lettuce
1/4 lb bean sprouts
8 oz can water chestnuts, sliced
1 medium sized cucumber, thinly sliced
1/2 cup green onions, thinly sliced
2 - 8oz pkg pea pods
4 cups cooked chicken, cut into strips
2 cups mayonnaise
2 tsp curry powder
1/2 tsp ground ginger
1 tbsp sugar
10 to 12 cherry tomatoes, halved

Spread lettuce as evenly as possible in a 4 quart glass bowl.  Top with 1 layer each of sprouts, water chestnuts, cucumber, onions, pea pods and chicken (make sure pea pods are dry).  Stir together, in a bowl, the mayonnaise, curry, ginger and sugar.  Spread evenly over salad.  Decorate with halved cherry tomatoes.  Cover and refrigerate until ready to serve.  You may want extra mayonnaise mixture to serve on the side.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.

Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.

African Style Chicken and Squash Curry

I have had mixed results with adding peanuts to African inspired dishes.  This one thankfully worked out.  You could switch the peanuts to almonds or cashews if you desire.  I used butternut squash here but the recipe also can be used for pumpkin (or any squash you prefer).

12 skinless bone in chicken thighs or 6 breasts
2 tbsp vegetable oil
2 cinnamon sticks, each about 3 inches long
1 tbsp mustard seeds
1/2 tsp whole cloves
2 large onions, chopped
2 tbsp minced ginger root
2 tbsp curry powder
1/2 tsp dried thyme
1/2 tsp hot pepper flakes
salt
3 cups chicken stock
1/2 cup roasted salted peanuts, finely chopped
1 large pie pumpkin or butternut squash peeled and cut into 1 inch chunks, about 6 cups
juice of 1 lime

1. Trim any excess fat from chicken.  If using breasts, cut each in half crosswise to make pieces similar in size to thighs.  Set aside
2. Heat oil in a large pot over medium heat until hot but not smoking.  Add cinnamon, mustard seeds and cloves and saute for 1 minute or until toasted and fragrant.  Add onions and saute for about 7 minutes until starting brown.  Add ginger, curry powder, thyme, hot pepper flakes and 1/2 tsp salt and saute for 2 minutes.  
3. Add chicken and stir to coat with spices.  Add stock and 1/3 cup of the peanuts; bring to a simmer, scraping up bits stuck to pot.  Reduce heat to low, cover and simmer for 10 minutes
4. Stir in pumpkin, cover and simmer, stirring and turning chicken pieces occasionally, for about 30 minutes or until juices run clear when chicken is pierced and pumpkin is tender.  Using a slotted spoon, transfer chicken and pumpkin to a warmed serving dish and keep warm, leaving about 10 pieces of pumpkin in the sauce.
5. Increase heat to high and boil sauce, stirring often and mashing pumpkin to add body, for about 10 minutes or until slightly thickened.  Discard cloves and cinnamon sticks, if desired.  Stir in lime juice and season to taste with salt.  Pour sauce over chicken and pumpkin and sprinkle with remaining peanuts.

Serves 6

Curried Sweet Potato, Carrot and Lentil Soup with Ginger

A great recipe based on one from Parents Canada magazine.  Healthy and delicious! Low in fat and loaded with fibre, vitamins and minerals.

1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, crushed
1 tbsp grated fresh ginger
1/2 cup dry lentils
1 medium sweet potato, peeled and cut into chunks
2 carrots, peeled and chopped
1 tsp curry paste or powder
4 cups chicken or vegetable stock
salt to taste
1/4 to 1/2 cup plain yogurt (greek)

1. In a medium sized pot, heat oil over medium high heat and saute onion, garlic, and ginger for 3-4 mintues until the onion softens.
2. Add the lentils, sweet potato, carrots, curry paste and stock, along with a cup of water.  Bring to a boil, then turn the heat down, cover and simmer for half an hour, until the vegetables are very tender.
3. Season with salt, add the yogurt and use a hand held blender to puree it right in the pot.  Otherwise use a blender or potato masher.
4. Serve hot.  Leftovers can be stored in the refrigerator for up to a week, or cooled and frozen for up to 6 months.

Honey Roasted Curried Nuts

These are fabulous.  I made them for one of our get togethers this year and they were gone!  Not a bad idea for a give away at Christmas either.  From Food and Drink Magazine Early Summer 2011

1/2 cup honey
2 tbsp butter
1 tbsp garam masala
Generous pinch of cayenne pepper
4 cups salted mixed nuts
1 tsp Kosher salt

1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper.  Place honey and butter in a large frying pan and set over medium heat.  Cook until butter has melted and mixture is bubbling.  Then continue to cook, stirring occasionally, 2 to 3 more minutes until it starts to turn a caramel colour.  Remove from heat.  Add garam masala and cayenne pepper, then nuts.  Stir until nuts are well coated.
3. Spread on baking sheet in a single layer.  Bake until nuts are toasted, about 15 minutes.  Cool slightly, then toss with salt.  Taste and add additional salt to taste, if desired.  Cool completely, stirring occasionally to break nuts into clumps.

Makes 5 cups.\

Singapore Noodles with Burnished Barbecue Chicken

Vegetables, noodles and chicken you can't go wrong with this one!  The flavour will vary with the amount and type of curry you use.  I used a Japanese Curry powder that I had made for a previous recipe, but use what you enjoy.  Make sure you prep by chopping all vegetables prior to cooking.  This would also work well with a chow mein noodle.  Got this from the Food and Drink Summer 2011 book.

Chicken
1/3 cup (80 ml) reduced sodium soy sauce
2 tbsp (30 ml) vegetable oil
2 tsp (10 ml) pureed ginger root
8 boneless skinless chicken breasts, each about 8 oz (250 g)
1/4 cup (60 ml) honey

Noodles
12 oz (375 g) rice  vermicelli
hot water
3 tbsp (45 ml) vegetable oil
4 eggs, beaten
6 carrots, thinly sliced on the diagonal
4 stalks celery, thinly sliced on the diagonal
2 onions, thinly sliced
6 cloves garlic, minced
2 sweet red peppers, thinly sliced
2 tbsp (30 ml) minced ginger root
1/3 cup (80 ml) Indian yellow curry paste
2 tbsp (30 ml) reduced sodium soy sauce
1 tbsp (15 ml) Asian hot chili sauce
Chopped fresh cilantro
Lime wedges

1. For the chicken, combine soy sauce, oil and ginger in a shallow dish or sealable plastic bag.  Add chicken and turn to coat.  Cover or seal bag and refrigerate for at least 4 hours or for up to 1 day.
2. Preheat barbecue to medium.
3. Remove chicken from marinade, discarding any excess.  Grill, covered and turning once, 5 to 6 minutes per side or until no longer pink inside.  Brush 1 side with honey, turn and grill for 1 minute.  Brush remaining side with honey, turn and grill for 1 minute or until well glazed.  Transfer to a bowl or cutting board and let cool slightly. Shred chicken into large pieces or slice thinly.  Keep warm.
4. Soak rice vermicelli in a large bowl of hot water for about 5 minutes until softened or according to package directions.  Drain and set aside.
5. Heat 1 tbsp (15 ml) of the oil over high heat in a large wok and swirl to coat.  Pour in eggs and fry without stirring until almost set.  Stir to break up eggs slightly and fry until just set, then transfer to a plate.  Add half of remaining oil to wok.  In 2 batches, stir-fry carrots, celery and onions for 3 to 4 minutes or until onions are softened.  Transfer to a bowl.  Add remaining oil between batches.  Add garlic, red peppers, ginger and curry paste to wok and stir-fry for 3 minutes or until peppers are tender.
6. Return carrot mixture to wok and add noodles, soy sauce and chili sauce.  Fry, stirring gently, but thoroughly, with 2 large spatulas, until noodles are well coated in spices and steaming hot.  Add eggs and stir just to combine.  Arrange noodles on a platter and add chicken.  Garnish with cilantro and lime wedges.  Serve extra chili sauce on the side.

Serves 10 to 12