Game-on curry recipe | Jamie Oliver recipes (2024)

FAQs

What vegetables should I put in a curry? ›

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

Preparation and Usage

Stir in pulses. if using, and simmer until tender and cooked through, stirring in leafy or delicate veg for the last few minutes. Ensure food is piping hot throughout before serving. For a fish, prawn or tofu curry, put a splash of oil in a hot pan, add the paste and fry for 20 seconds.

Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.

The spices and the basic ingredients like ginger, garlic, onion, and tomatoes make the curry more flavourful and delicious.

Curry is a recipe that originated from the Indian subcontinent, and generally consists of an eclectic medley of native spices, herbs, and veggies. The most common curry ingredients may include cumin, coriander, turmeric, ginger, garlic, onions, chili peppers, and tomatoes.

Citrus fruits perhaps do this best, bringing a sunny, brightness to any curry along with fruity, tangy, and floral notes that only add further dimension to your dish.

Curry Sauces vs.

To create a curry sauce out of a paste, all you need to do is add liquid; normally a combination of chicken or vegetable stock and coconut milk are used in Thai curries, whereas Indian curries may call for cream, sour cream, yogurt, or milk in addition to stock.

To make one, you typically add the curry paste to a skillet, followed by the protein or veggies, then a liquid such as stock or coconut milk. The mixture is then simmered slowly until the sauce is thick and fragrant and everything is cooked through and is usually served over rice.

What is the secret ingredient in curry? ›

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.

Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.

In this recipe, you do not cook the chicken first. You make the curry in your skillet and once the curry is ready, you add the chicken and cook it in the curry. Then you add the heavy cream to make it rich and creamy.

Broccoli, Cabbage, Carrot, Zucchini, Garlic, Onion, Spinach, Avocado, Cucumber, Drumstick,Lady finger/ Okra, Beetroot, Tomato, Potato, Capsicum, Ginger and Mushroom is the most commonly used vegetable in Indian dishes.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Curry isn't just delicious; it also offers several health benefits. Many of the spices used in curry, like turmeric, ginger, and cumin are packed with antioxidants and have anti-inflammatory properties. These spices not only add depth to the flavor but also contribute to your overall well-being.

Serve over basmati rice with the following suggested toppings: chopped hard boiled egg, toasted coconut flakes, toasted cashews, mango chutney, toasted slivered almonds, banana chips (or bananas!), roasted peanuts, raisins or currants, crystallized ginger, cinantro, mint, lemon zest (or slices!), avocado slices, ...