CAULIFLOWER IN CURRY CREAM SAUCE
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
CREAM CURRY SAUCE (SUSU CURRY)
This is a very mild sauce that goes well on fish, shrimp, or other mild flavored dishes.
Provided by promfh
Categories Marinades and Sauces
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan melt the margerine/butter. in the melted marg/butter, Cook the curry powder for a minute or so then stir in salt, pepper and milk at once. When mixture is hot, slowly sprinkle in Xanthan gum while stirring briskly. Cook and stir over medium heat till thickened and bubbly. Stir one tablespoon chopped chutney into the cooked sauce if desired (not included in nutrient analysis, it adds 1 gram of carbs). Continute cooking for one minute more, Makes 1 cup of sauce. Serve over shrimp, fish, or hard boiled eggs. (not included in nutrient analysis). Present on rice or roasted cauliflower. Adapted from a recipe originally found in Trader Vic's Polynesian Cookbook. Each (1/4 cup) serving of sauce contains an estimated: Cals: 59. FatCals: 43, TotFat: 5g SatFat: 2g, PolyFat: 0g, MonoFat: 2g Chol: 8mg, Na: 244mg, K: 80mg TotCarbs: 3g, Sugars: 2g NetCarbs: 3g, Protein: 2g
Nutrition Facts : Calories 58 calories, Fat 5.91216725003051 g, Carbohydrate 1.05230350060662 g, Cholesterol 0.915 mg, Fiber 0.203150001201714 g, Protein 0.471257500102492 g, SaturatedFat 1.21577362500917 g, ServingSize 1 1 Serving (19g), Sodium 71.0327750004118 mg, Sugar 0.849153499404907 g, TransFat 0.178275250001309 g
CREAMY CURRY SAUCE
This is a blend of about 6 different curry recipes! To reduce the fat content I use sunflower oil instead of the traditional ghee and milk rather than table cream but the sauce still has a wonderfully creamy texture. My family love it with seafood or chicken and vegetables and it freezes well too.
Provided by Brit Chick
Categories Sauces
Time 1h
Yield 3-4 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Gently heat sunflower oil in a large pan.
- Add onion and stir over high heat for 5 minutes until soft.
- Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
- Add tomato paste, cream, coconut milk and milk.
- Bring to boil, stirring continually, then cover and simmer for 15 minutes.
- Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
- Remove from heat, allow to cool slightly then liquidize in a blender.
Nutrition Facts : Calories 326.5, Fat 23, SaturatedFat 8.6, Cholesterol 15.6, Sodium 665.9, Carbohydrate 27.6, Fiber 2, Sugar 22.6, Protein 5.2
CREAMY COCONUT CHICKEN CURRY
Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. It takes only 30 minutes to make and leftovers for lunch will put a big smile on your face. It's sugar-free, dairy-free, and delicious!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a large skillet over medium-high heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger to the pan and cook for 1 minute. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute.
- Add the chicken, crushed tomatoes, and sea salt to the pan and stir well. Bring to a simmer then cover and reduce the heat to medium-low. Simmer for 15 minutes, carefully removing the lid (the curry will splatter!) to stir a few times.
- Once the chicken pieces are cooked, stir in the coconut milk, cherry tomatoes, and cilantro. Season to taste with more salt, as needed.
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 233 kcal, Carbohydrate 18 g, Protein 15 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 36 mg, Sodium 1083 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g
FISH & CREAMY CURRY SAUCE
I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.
Provided by Mandy
Categories Australian
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fish & sprinkle with lemon juice.
- Melt butter in a pan, add curry powder & flour & stir for a few minutes.
- Slowly stir in the milk and cook stirring for 1/2 minute.
- Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
- Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
- Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4
CREAMY CURRIED CHICKEN
This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.
Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.
MUSSELS IN CURRY CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
- Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.
CHICKEN WITH CREAMY CURRY SAUCE
Steps:
- Gather the ingredients.
- Chop the parsley. Slice the green onions thinly. Finely mince the garlic.
- Pat the chicken breasts dry and lightly sprinkle them all over with salt and pepper. Dredge each of them in flour to coat both sides.
- In a large skillet or sauté pan, heat the oil and butter over medium heat. Add the chicken breasts and cook for about 4 to 5 minutes on each side, until lightly browned. Add the chicken broth, wine, parsley, green onions, garlic, and curry powder. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
- Cover the pan and simmer for 5 to 10 minutes longer.
- Stir in the cream and add salt to taste. Heat through.
- Remove the chicken and sauce to a serving dish.
- Serve chicken breasts over hot cooked rice with some of the sauce.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Cholesterol 141 mg, Fiber 1 g, Protein 40 g, SaturatedFat 10 g, Sodium 247 mg, Sugar 1 g, Fat 22 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CREAMY CURRY SAUCE
A quick easy dip or fish sauce, creamy and a little spicy with just the right amount of tang! Use as a dip for vegetables or as a sauce for grilled tuna or salmon fillets.
Provided by Anonymous
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 30
Number Of Ingredients 8
Steps:
- Whisk sour cream, lemon juice, curry paste, salt, pepper, curry powder, basil, and thyme together in a bowl until smooth.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 3.1 g, Cholesterol 25.3 mg, Fat 12.1 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 7.5 g, Sodium 214.5 mg, Sugar 0.3 g
CHICKEN BREASTS IN CREAMY CURRY SAUCE
This recipe for Chicken Curry is very easy and very good. Rich and creamy! Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.
Provided by Martha Price
Categories Chicken
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
- 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
- 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
- 4. Nice sprinkled with chopped peanuts and/or minced parsley!
More about "creamy curry sauce recipes"
CURRY-COCONUT SAUCE RECIPE | REAL SIMPLE
From realsimple.com
5/5 Calories 138 per serving
- Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
- Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.
CREAMY CHICKEN CURRY - SALU SALO RECIPES
From salu-salo.com
4.8/5 (15)Total Time 45 minsCategory Main CourseCalories 452 per serving
- In a large pan, heat the oil over medium-low heat. Add the onions and slowly cook them until golden and caramelized, about 15 minutes.
- Add the chicken breast and simmer over medium-low heat, stirring occasionally, until cooked through and meat is no longer pink, about 15 minutes.
CREAMY CURRY PASTA - A SEASONED GREETING
From aseasonedgreeting.com
Reviews 1Servings 3Cuisine AmericanCategory Vegan
- In a large sauce pan heat the 3 tablespoons of olive oil, add the mushrooms and cook for 15-17 minutes until deep brown. Spoon onto a paper towel lined plate and sprinkle with salt. Set aside until the end of the recipe. While the mushrooms are cooking, cook your frozen spinach and bring a large pot of salted water to boil.
- While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. If needed, add1/2 of a ladle of the boiling pasta water to the sauce and stir (I don’t need this every time). Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.
- To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas. Serve with naan.
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