Corinn’s Definitely Not Traditional Chicken Curry

Corinn’s Definitely Not Traditional Chicken Curry

Nutrition facts for two generous servings

4 chicken thighs, bone-in, skin removed

1 large yellow or white onion, chopped

1 large red bell pepper, chopped

2 jalapeno chilies, sliced

4 cloves garlic, minced finely

1 tsp fresh ginger, minced

3 tbsp curry powder

2 tbsp paprika

2 tbsp Korean red pepper flakes (if you cannot find it in your neighborhood, look for it online as the flavor is essential to Korean cooking!)

1 tsp ground coriander

1/2 tsp red chili flakes

1 tsp brown sugar or palm sugar

1 tbsp Sriracha chili sauce

2 tsp fresh ground black pepper

2 tsp kosher salt

1 tbsp olive oil

3 1/2 cups of chicken stock (low sodium type, or make your own)

Squeeze of lime juice

Fresh diced tomato, fresh chopped coriander to garnish

Corinn’s Katsu Curry

The nutrition facts for this delicious Japanese curry were made at Calorie Count!

Corinn’s Katsu Curry

Ingredients:

The Tonkatsu:

8 thin-cut pork chops, boneless

Panko bread crumbs

All-purpose flour

2 tsp garlic powder

2 tsp salt

1 tbsp black pepper

1 tbsp shichimi togarash (seven-flavor pepper powder) (you can sub cayenne pepper for this, but reduce to 1/2 tsp)

2 eggs diluted with milk or water

The Veggies:

8 red-skin potatoes or new potatoes (waxy potatoes work best), diced into large-ish cubes

1 red bell pepper, cut into strips

1 small sweet onion, sliced

2 carrots, sliced thinly on the bias

3 green onions, chopped finely

1 red hot chili pepper, sliced very thinly (optional if you like heat)

Splash of soy sauce (in the boiling water)

The Sauce:

3 tbsp olive oil (not extra virgin, just regular olive oil)

1 tbsp butter

All-purpose flour (to thicken, amount used varies based on desired thickness)

3 tbsp good-quality yellow curry powder (get this from an Indian grocer if you can, the quality difference is HUGE)

1 tbsp shichimi togarash

3 cloves of garlic, crushed

2 tbsp fresh ginger, minced

1/4 cup soy sauce

Water to your desired consistency

Directions to make the curry:

First, you want to get the veggies boiled off. Cut up the potatoes and carrots, since they need to be boiled first. Put them in a pot and boil them with a splash of soy sauce. While this is going on, you can start breading and frying your pork chops.

Set up a breading station with a dish of flour (seasoned with garlic powder, pepper, salt and shichimi togarash), a bowl with the egg and milk mixture and a dish with plain panko breadcrumbs. Bread the pork chops normally and fry off in vegetable oil until crisp and golden brown. Store these in the oven, wrapped in foil, to keep them warm.

By this time your veg should be done; remove from heat and strain off. Start making the sauce. In a large saucepan, add the olive oil and butter and melt it down. Add the onion and bell pepper (and chili peppers if you want it spicy) and cook them until the onions are translucent. Add curry powder, shichimi togarash,  garlic, ginger and (if necessary) more butter. Add the flour and cook it off to make a roux. Add cold water and whisk vigorously, cooking until thickened. Add boiled potatoes and carrots to the sauce; reduce heat to low and cook slowly for another five minutes.

Remove from heat and add finely chopped green onions.

To plate:

Slice two breaded pork chops into long, thin strips and arrange on a mound of white or brown rice in a shallow bowl. Ladle a few spoons of sauce over the top; garnish with pickled ginger and a sprinkling of shichimi togarash.  Serve immediately. Feeds four-six rather hungry individuals.

Crazypotato98’s Mulligatawny Soup

This curry soup made with veggies, apples, and chicken is so simple to make and wonderfully flavorful! The nutrition facts were made at Calorie Count!

Crazypotato98’s Mulligatawny Soup

Ingredients:

(Makes 6 servings)

1/3 cup onion, chopped

1 cup carrots, chopped

1 tbsp olive oil

1 and 1/3 cups tart apples, chopped

3 tsp curry powder

6 cups water

18 g  {3 large Knorr bouillon cubes}

14 1/2 oz diced tomatoes, canned

2 cups chicken, boneless, skinless, cooked, chopped

Directions:

Cook and stir onion and carrots in hot oil over medium heat about 10 minutes until crisp-tender.

Reduce heat to low; add apples and curry powder. Cover and cook for 5 minutes.

Stir in water, bouillon cubes and undrained can of tomatoes. Bring to boiling; reduce heat.

Simmer, uncovered, for 10 minutes. Stir in cooked chicken and simmer for 10 minutes more.

Serve.

Vegetable Curry

Short on time? This Vegetable Curry can be made in a jiffy with fresh or thawed from frozen vegetables. If you are a curry newbie, start with one tablespoon of curry, taste, and add more until it is just right. Adore curry already? Head straight to four tablespoons!

Vegetable Curry

nutrition facts

Ingredients:

3 carrots, peeled and chopped

3 stalks celery, chopped

1 medium onion, chopped

1 bell pepper, deseed and chop

4 cups fresh spinach

6 cloves garlic, chopped

2 tbs olive oil

15 ounce tomatoes, diced

30 ounce chickpeas, either freshly cooked or drained and rinsed from cans

1-4 tbs curry powder (to taste)

Directions:

Chop and saute all the raw vegetables in olive oil until soft.

Add the spinach, tomatoes, drained chickpeas, and curry powder.

Simmer for 20 minutes.

Sharpshootinstar's Gang Gai (Coconut Chicken)

This is a recipe for a Thai coconut curry that is one of my most favorite foods in the world.  I'll include brand names where I can, to make ingredient hunting easier.

Gang Gai (Coconut Chicken)

Nutrition facts for 9 one cup servings

Ingredients:

2 lbs boneless skinless chicken, cubed

1 tablespoon coconut oil

1 can coconut milk

1-2 tablespoons Thai Kitchen Fish Sauce

1-3 tablespoons Thai Kitchen Red Curry Paste

1 cup broccoli florets

1 cup red peppers, diced

1 cup green peppers, diced

Cooked rice or riced cauliflower, if desired.

Directions:

In a large skillet over high heat, melt the coconut oil, then add your chicken.  Once it is cooked and starting to get lovely brown bits, pour in your coconut milk, fish sauce, and add your desired amount of curry paste.  Next add your veggies and allow it to come to a brief boil, then reduce heat and simmer for about 20 minutes. 

That's it!  Serve over rice or riced cauliflower and enjoy with a Thai iced tea.

Thai Kitchen products are everywhere! Learn about them at their website and then find them in your store.

Sharpshootinstar's Vegetable Lentil Dal

This is a delicious and simple hearty vegetable stew that gets a decent dose of protein from lentils.  I also used it as a way to get rid of some of my abundant zucchini crop. Even more delicious when there's a chill in the air!

The nutrition facts were created at Calorie Count!

Lentils!

Vegetable Lentil Dal

Ingredients:

3/4 cup dry lentils

4 cups vegetable or chicken stock

1 cup onion, chopped

1 cup carrots, chopped

4 cups zucchini, chopped

1 tablespoon olive or coconut oil

1/2 to 1 teaspoon curry blend of your choice.  I prefer S&B Oriental Curry Powder for this. It's a sweeter yellow blend that works very well with most vegetable dishes, and is found in the asian foods section of the grocery store.

Directions:

To prepare the lentils, soak them in water for twenty minutes to half an hour, drain and rinse, set aside.

Set a large pot over medium-high heat and add your oil.  Next add all your veggies.  You don't really want to saute them, but sweat them.  Allow them to cook in the oil for ten to fifteen minutes, then sprinkle on your desired amount of curry powder, add the lentils, and carefully pour in the stock.  Give it a stir to combine, then cover and bring to a boil.  Once you've reached a boil, reduce heat and simmer for about an hour on low, stirring once in a while. 

I like this served over chunks of roasted sweet potatoes.  Enjoy!

Susan’s Apple, Almond, Curried Quinoa

Susan makes enough of this to last her a week - it's great cold! Make it up on Sunday, divide into containers, and take it to work for a deliciously healthy lunch! The nutrition facts were created at Calorie Count!

quinoa

Apple, Almond, Curried Quinoa

Serves 6

Ingredients:

1 cup Quinoa

1 Apple (seeded and cut into little pieces, like 1/2 inch squares)

2 t Dried Onion Flakes

1/4 cup Slivered Almonds - toasted for crispness - (a small handful)

1 t Curry Powder (I use boring old regular spice aisle kind, you might like more curry powder when you make it, so taste!)

1/4 cup Dried currants (a small handful)

2 T Honey (to taste)

Pinch of Saffron (for color, so just use a smidge)

6 Cardamon Pods, whole

Directions:

Get water boiling and add honey/onion/curry powder/cardamon pods/saffron/ - then add quinoa and cook until done.

Find and remove cardamon pods (they were just for flavor and I hate biting into one of those pods!). Let cool a bit.

Add apple and almond and mix well.

Dress with a bit of salt and lemon

Options:

Make a mixture of olive oil/lemon and salt and drizzle that and mix it in.

Adjust the seasonings and amount of almonds and currants to your taste. 

Claire’s Curried Lentil Soup

Absolutely delicious – and this low calorie soup gets an A on Calorie Count’s nutrition analysis!

Claire’s Curried Lentil Soup

Ingredients:

(Makes 3 servings)

1/2 cup dry lentils

1 carrot, grated

3 cups cauliflower

1 red bell pepper

1 small onion

1 clove garlic

1 tsp garam masala

1 tsp black mustard seeds, toasted

1 tsp cumin seeds, toasted

1/2 tsp turmeric

1 tsp coriander

1/2 tsp cayenne

1/2 tsp asafetida

1 dried chile pepper

1 1/2 tsp sea salt

5 cups water

Directions:

Grate the carrot. Chop up the cauliflower, onion, pepper. Mince the garlic.

Put everything but the garam masala and salt into a pot and simmer until tender.

Remove the hot chile pepper and puree everything with an immersion blender.

Stir in garam masala and salt to taste and serve.

Caroline's Curried Tofu Spinach Salad

Slightly crispy warm tofu on a spinach almond salad with mango chutney dressing. Now, what is there not to love about that?! This dish will convince even the most hesitant member of your family to love tofu. The nutrition facts (set as a main dish for two) are at Calorie Count.

Caroline’s Curried Tofu Spinach Salad

Salad Ingredients:

1 tbs curry powder

2 tsp cornstarch

1/4 - 1/2 tsp salt to taste

12-oz firm tofu, cubed

1 tbs olive oil

1 pound chopped spinach

1/3 cup toasted almonds, chopped

Dressing Ingredients:

1/4 cup mango chutney

2 tbs lime juice

1 tbs olive oil

Directions:

Combine curry powder, cornstarch, and salt in a bowl.

Add cubed tofu and combine to coat.

Saute tofu in 1 tbsp. of olive oil until it is slightly crispy on the outside, about 8 minutes. While tofu is cooking, make the dressing.

When the tofu is done, serve it over chopped spinach and add dressing and chopped, toasted almonds.

Notes from Caroline: I like eating it while the tofu is still warm.

Sharpshootinstar’s Butternut Squash Beef Stew

This recipe came about by accident. If you are a squash fan you will love it. Can be made with chicken or pork and easily transitions to a curry with the addition of a teaspoon or two of curry powder. Make with light coconut milk for a skinny version.

The nutrition facts are at Calorie Count!

Butternut Squash Beef Stew

Ingredients:

4 cups Squash Butternut

1 1/2 cups coconut milk

3 cups chicken stock

1 cup onion chopped

1 cup celery chopped

1 lb ground beef

Directions:

Cook one pound of lean ground beef, drain and set aside (you can use chicken or pork, or leave the meat out entirely if you like). Peel and chop one large butternut squash. You should have approx. four cups of cubed squash. 

Next chop one large onion, and four to six stalks of celery. You want about one cup of each. You may also add chopped carrots if you like. 

Put the vegetables and beef into your slowcooker, and pour in the coconut milk and chicken stock. As this cooks down, it will thicken. You may want to add more stock or water, depending on how thick you like it. 

Cook on high for 4-6 hours or low for 7-9. 

I recommend adding a few teaspoons of smoked paprika and a dash or two of cayenne. Or add your favorite curry spice blend.

Crazypotato98's Curried Carrot Spread

The nutrition facts for Crazypotato98's delicious spread for crackers, chips, and vegetables can be found at Calorie Count!

Curried Carrot Spread

Ingredients:

1 cup sliced carrots
1/4 cup onion
1 clove garlic
1 t curry powder
1/4 t ground cumin
1 T olive oil
1/2 cup Great Northern Beans
1/8 t salt
1/4 cup water

Directions:

Boil carrots until tender. Drain. Cook onion, garlic, curry powder and cumin in oil until onion is tender. Add carrots, onion mixture, beans, water and salt to blender or food processor. Blend until smooth. Serve over crackers or chips.

Buggy's Savory Yam Perogies

Remember, if you think in terms of ounces and pounds instead of grams, Buggy's recipes are a great way for you to get familiar with Calorie Count's Conversion Tool (convenient link on the right hand side of this blog) where you will also find this recipe's nutrition facts.

This particular recipe makes a great amount of individual perogies, so you may need to reduce.

Savory Yams

Ingredients:

2000 grams  yam, boiled and mashed

400 grams  onion, finely chopped

2 tsp  ground garlic powder

2 tsp  curry powder

1 tsp  chili powder

1 tsp  ground cinnamon

1 tsp  ground ginger

½ tsp  ground cumin

½ tsp  ground turmeric

Directions:

Bubbles Cauliflower Salad

Enjoy this wonderful cauliflower salad from Bubbles! The terrific nutrition facts are at Calorie Count!

Cauliflower Salad

Ingredients:

1 cauliflower cut into little florretts (about 4 cups)
4 little green onions, whites and greens chopped.
2 cups of snap peas, freash, chopped into about 3/8 to 1/2 inch segments

Dressing:

1 tbsp olive oil
2 tbsp rice vinegar
3/4 tbsp brown mustard
3/4 tbsp yellow curry

Directions:

Rinse, chop, and combine the veggies in a large bowl. In a small bowl, mix the dressing ingredients and then toss with the veggies.


Also delicious with a fresh tomato on the side.

Eggplant Curry

This is a curry I found doing a recipe search at Calorie Count! The nutrition facts can be found here.

Eggplant Curry

Ingredients:

1 large  eggplant

2 tbsp  vegetable oil

1 tsp  cumin seeds

1 medium  onion, thinly sliced

1 tbsp  ginger garlic paste

1 clove  garlic, minced

1 tbsp  curry powder

1  tomato, diced

½ cup  plain yogurt

1  fresh jalapeno chile pepper, finely chopped

1 tsp  salt

1/8 cup  cilantro, finely chopped

Directions:

Preheat oven to 450 degrees.

Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat. Cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.

Mix ginger garlic paste, curry powder, garlic and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Sheila's Mulligatawny Soup

The nutrition facts for Sheila's wonderfully spiced soup can be found at Calorie Count.

Spices and Such!

Mulligatawny Soup

Makes about 7 cups (1.75L)

Ingredients:

1/4 cup butter (or margarine or olive oil as you prefer)
2 medium onions, chopped 
2 tbsp. curry powder
2 apples, peeled and diced
1/4 cup all purpose flour
1/8 tsp pepper
6 cups chicken stock
2 cups cubed cooked chicken
3 medium carrots, diced
1 1/2 stalks celery, diced
1/2 cup light cream
1 cup cooked rice, optional


Directions:

Put butter in saucepan.  Add onion, curry powder and apple.  Saute until onion is soft.

Mix in flour, salt and pepper.  Add chicken stock.  Stir until it boils and thickens.

Add chicken, carrots, celery and cream.  Simmer, covered, until vegetables are tender.

Variations:  

Add 1 Cup cooked rice to the soup or place about 2 tbsp in each bowl before filling.
 
There may be those who feel the authentic version contains no carrot or celery.  Just omit!

Polo's Indian Lentil Soup

This is another recipe from one of the wonderful calorie counting members of Calorie Count! Check out the fantastic nutrition analysis!

Indian Lentil Soup

Ingredients:

1 tsp olive oil

¼ tsp mustard and/or cumin seeds (to your tastes)

curry leaves to taste
1green chili, sliced
1 onion, chopped
3 cloves garlic, sliced
1 Roma tomato, chopped
1/4 Tsp chili powder and/or coriander powder
pinch turmeric powder

3 cups water

1 cup squash*

1 cup carrots*

1 cup spinach*

1-2 cups lentils, cooked

½ Tbs tamarind paste (optional)

Cilantro as garnish

Directions:

Saute the onion until golden brown in the olive oil, add the garlic and sauté one minute, add the chopped tomato and sauté one more minute.

Add the spices and stir another minute.

Add 3 cups of water

Mix well and then add the vegetables.

Cover with lid and cook for 10 minutes, taste and add salt if you use it.

Add the cooked lentils and mix well. Add the tamarind paste if you wish and finally garnish with cilantro.

Notes:

* add any vegetables that you love and that are seasonal for you.

Marg's Curried Lentil Soup

Have some lentils today! They are just awesome for you.

The nutrition facts for this delicious soup can be found at Calorie Count!

Marg’s Curried Lentil Soup Recipe

3 generous servings

Ingredients:

1/2 cup dry lentils
1 carrot, grated
3 cups cauliflower
1 red pepper, chopped
1 small onion, chopped
1 clove garlic, chopped
1 tsp. garam masala
1 tsp. black mustard seeds, toasted
1/2 tsp. turmeric
1 tsp. coriander
1/2 tsp. cayenne
1/2 tsp. asafetida (a spice found at Indian markets)
1 dried chile pepper
1 1/2 tsp. sea salt
5 cups water

Directions:

Grate the carrot, chop the cauliflower, onion, and pepper. Mince the garlic.

Put everything but the garam masala and salt into a pot and simmer until everything is tender (about 20 minutes).

Remove the hot chile pepper and puree everything with an immersion blender.

Stir in garam masala and salt to taste and serve.