Pork Curry In A Hurry Recipes

CURRY IN A HURRY

Steps:

• Combine water, tomatoes, coconut milk, red lentils, spinach, onion, tomato paste, curry powder, garlic, bouillon base, and cayenne pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir and let sit for 5 minutes before serving.

EASY PORK CURRY WITH COCONUT MILK RECIPE (SPICY & TASTY)

Steps:

• Take the pork and cut it into small pieces.
• Add turmeric powder, salt, and water. Rinse it well. Repeat the same for one more time. (Refer Note 1)
• Drain all the water and add turmeric powder and salt. Mix it well and leave it to marinate for 15 to 30 minutes.
• Get ready with sliced onions, curry leaves, lime, curry powder, mustard seeds, fennel seeds, and coconut milk. (Refer Note 2 and Note 3)
• Heat the oil and add mustard seeds. Let it splutter.
• Add the onions and sauté it until it gets soft and translucent.
• Add fennel seeds and curry leaves. Stir and cook until the onion turns into golden color.
• Now, add the marinated pork.
• Add the water and mix everything well.
• Cook covered under the high flame for 13 to 15 minutes.
• Take off the lid, stir and mix everything. Cook covered again under high flame until all the water disappears. For me, it takes about 5 minutes.
• Now, take off the lid, cook uncovered and stir occasionally until the pork gets frying.
• Add curry powder and coconut milk. (Refer Note 3)
• Mix everything well and cook covered under low flame for 5 to 7 minutes. (Refer Note 4)
• Finally, switch off the flame, add lime juice and mix everything.
• Taste the gravy and add salt if needed.
• Serve and enjoy this delicious and easy pork curry with coconut milk recipe in Sri Lankan style.

CHICKEN HURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
• In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
• Cover dish and bake in the preheated oven for 1 hour.

CURRY IN A HURRY

Steps:

• Heat the oil in a large saucepan, one that owns a lid, and drop in the scallions. Cook, stirring for a minute or 2, and then add the curry paste.
• Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (or rather water and stock concentrate or cube) and fish sauce and then the frozen peas and soya beans.
• Simmer for 10 minutes then add the frozen fine beans and cook for another 3 to 5 minutes.
• Serve with rice or noodles, as wished, sprinkling over the coriander/cilantro as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

PORK CURRY IN A HURRY

Steps:

• In a skillet, saute onion, red pepper, celery, and peanuts in butter.
• Stir in flour, then add stock.
• Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
• Add the apple wedges and cooked pork and heat thoroughly.
• Serve with hot rice.

EASY CHICKEN CURRY IN A HURRY

Steps:

• Heat butter and olive oil over medium heat in a saucepan. Add rice once butter has melted and cook, stirring frequently, until fragrant, 3 to 4 minutes. Pour in chicken broth and stir to combine. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender and fluffy, about 20 minutes.
• While rice is cooking, heat a large saucepan over medium heat; add olive oil. Mix in onion and garlic and cook, 2 to 3 minutes. Add chicken and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from the pan and transfer onto a plate.
• Add tomatoes, coconut milk, cumin, curry powder, chili powder, and paprika to onion-garlic mixture. Cook for 5 minutes; add chicken back into mixture. Reduce heat to low, cover, and let simmer until rice has finished cooking. Serve rice with curried chicken mixture on top.