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Chicken Tandoori
CHICKEN TANDOORI
8 ounces plain yogurt
2 teaspoons ground coriander
1 teaspoons ground cumin
1 teaspoon salt
Dash pepper
Dash red pepper (cayenne) or to
taste
1 to 2 tablespoons vinegar
1 egg yolk
1 small broiler-fryer, cut up (or
enough chicken pieces to satisfy
2 appetites)
Combine yogurt, coriander, cumin, salt,
pepper, red pepper, vinegar and egg yolk
for marinade. Marinating chicken down to
the bone is essential. To help this process,
chicken should be skinned and cuts made
in thick meat areas. Add chicken to mari-
nade mixture and be sure they are covered
with marinade completely. Marinate in
refrigerator for 3 to 4 days. Bake chicken
in 350-degree oven for an hour, basting
with marinade, until tender. Serves 2.
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# Chicken Tandoori
*Serves 2*
## Ingredients
- 8 oz plain yogurt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- Dash pepper
- Dash red pepper (cayenne), or to taste
- 1 to 2 Tbsp vinegar
- 1 egg yolk
- 1 small broiler-fryer, cut up (or enough chicken pieces to satisfy 2 appetites)
## Instructions
1. Combine yogurt, coriander, cumin, salt, pepper, red pepper, vinegar, and egg yolk to make the marinade.
2. Skin the chicken and make cuts in the thick meat areas to help the marinade penetrate to the bone.
3. Add chicken to the marinade mixture and be sure the pieces are covered with marinade completely.
4. Marinate in the refrigerator for 3 to 4 days.
5. Bake chicken in a 350°F oven for an hour, basting with marinade, until tender. -
Bridget's Mulligatawny
BRIDGET'S MULLIGATAWNY
1 Tbs butter
1 Rasher bacon chopped (optional)
1 Onion - sliced
3 level tsp curry powder
1/2 " " turmeric
2 Granny Smith apples
2 Carrots, peeled & chopped
6 dried apricots, chopped
1 large ripe tomato, skinned + chopped
2 litres (8 cups) good chicken stock (or
bullion cubes w/ water)
Squeeze of lemon juice
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Melt butter in large saucepan, add bacon
Saute onion untill soft and glossy.
Add curry + turmeric — saute one minute
Add rest of ingredients — simmer for
about 3/4 hour. Run through processor
Reheat and add lemon juice and taste
for salt.
Serve with whipped cream and a
lemon slice + parsley
Traditional garnish is boiled rice.
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# Bridget's Mulligatawny
*Recipe from the kitchen of Bridget*
## Ingredients
- 1 Tbsp butter
- 1 rasher bacon, chopped (optional)
- 1 onion, sliced
- 3 level tsp curry powder
- 1/2 tsp turmeric
- 2 Granny Smith apples
- 2 carrots, peeled and chopped
- 6 dried apricots, chopped
- 1 large ripe tomato, skinned and chopped
- 2 litres (8 cups) good chicken stock (or bouillon cubes with water)
- Squeeze of lemon juice
## Instructions
1. Melt butter in a large saucepan. Add bacon and sauté onion until soft and glossy.
2. Add curry powder and turmeric — sauté one minute.
3. Add rest of ingredients. Simmer for about 3/4 hour.
4. Run through processor (blend until smooth).
5. Reheat and add lemon juice. Taste for salt.
6. Serve with whipped cream and a lemon slice and parsley.
7. Traditional garnish is boiled rice. -
Shrimp Ginger Curry
SHRIMP GINGER CURRY
½ cup butter or margarine
½ cup finely chopped onion
½ cup finely chopped celery
2 cloves garlic, minced
1½ to 2 tablespoons peeled, grated
fresh ginger
1½ to 2 teaspoons curry powder
⅓ cup flour
3 cups light cream or milk
2 teaspoons lime juice
1 teaspoon salt
1 pound medium prawns, cooked,
shelled and deveined
Condiments:
Dry roasted peanuts
Toasted coconut
Raisins
Chutney
In skillet, melt butter. Add onion, celery
and garlic; saute until tender. Add ginger,
curry and flour; heat until bubbly. Re-
move from heat; stir in cream, lime juice
and salt. Cook and stir over low heat,
until thickened. Add shrimp; heat
through. Serve over hot cooked rice. Pass
suggested condiments. Makes 4 to 6 serv-
ings.
Note: 1½ to 2 cups cubed, cooked
chicken may be substituted for the
shrimp. Use 1½ cups each chicken broth
and light cream for liquid.
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# Shrimp Ginger Curry
*Makes 4 to 6 servings*
## Ingredients
- 1/2 cup butter or margarine
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 cloves garlic, minced
- 1 1/2 to 2 Tbsp peeled, grated fresh ginger
- 1 1/2 to 2 tsp curry powder
- 1/3 cup flour
- 3 cups light cream or milk
- 2 tsp lime juice
- 1 tsp salt
- 1 lb medium prawns, cooked, shelled and deveined
### Condiments (for passing at table)
- Dry roasted peanuts
- Toasted coconut
- Raisins
- Chutney
## Instructions
1. In a skillet, melt butter. Add onion, celery and garlic; sauté until tender.
2. Add ginger, curry powder and flour; heat until bubbly.
3. Remove from heat; stir in cream, lime juice and salt.
4. Cook and stir over low heat until thickened.
5. Add shrimp; heat through.
6. Serve over hot cooked rice. Pass suggested condiments at the table. -
Mixed Vegetable Curry
MIXED VEGETABLE CURRY
1 pound small potatoes, pared and
cut in halves
1 pound fresh green beans, cut in
1-inch pieces
3/4 pound carrots, pared, quartered
lengthwise and cut in 1-inch
pieces
1 (9-ounce) package frozen peas
1/2 cup butter or margarine
1 tablespoon curry powder
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1/4 cup plain yogurt
1 tablespoon tomato paste
In a large covered saucepot cook po-
tatoes, green beans and carrots together
in boiling salted water to cover, until
vegetables are barely tender, about 15
minutes. Add peas; continue cooking until
vegetables are just tender, about 5 min-
utes. Drain.
While vegetables are cooking, melt but-
ter in a large skillet. Add curry powder,
salt and black pepper. Saute until curry
turns slightly browner, about 30 seconds.
Add vegetables; stir to coat well. Simmer,
until piping hot, about 5 minutes. Remove
from heat. Combine yogurt and tomato
paste. Stir into vegetables. Spoon onto a
serving dish. Yields 5 cups, about 6 to 8
servings.
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# Mixed Vegetable Curry
## Ingredients
- 1 pound small potatoes, pared and cut in halves
- 1 pound fresh green beans, cut in 1-inch pieces
- 3/4 pound carrots, pared, quartered lengthwise and cut in 1-inch pieces
- 1 (9-ounce) package frozen peas
- 1/2 cup butter or margarine
- 1 Tbsp curry powder
- 1 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup plain yogurt
- 1 Tbsp tomato paste
## Instructions
1. In a large covered saucepot cook potatoes, green beans and carrots together in boiling salted water to cover, until vegetables are barely tender, about 15 minutes.
2. Add peas; continue cooking until vegetables are just tender, about 5 minutes. Drain.
3. While vegetables are cooking, melt butter in a large skillet. Add curry powder, salt and black pepper. Saute until curry turns slightly browner, about 30 seconds.
4. Add vegetables; stir to coat well. Simmer until piping hot, about 5 minutes.
5. Remove from heat. Combine yogurt and tomato paste. Stir into vegetables.
6. Spoon onto a serving dish. Yields 5 cups, about 6 to 8 servings. -
Beef-Potato-Eggplant Curry
BEEF-POTATO-EGGPLANT
CURRY
1 cup plain yogurt
1 clove garlic, crushed
1/4 teaspoon salt
1/2 pound ground beef
1/4 cup butter or margarine, divided
1 eggplant (about 1 pound), peeled and
cut in 1-inch cubes
1 tablespoon curry powder
4 medium potatoes, peeled if desired,
cut in 1-inch cubes
1 cup beef broth
1/2 teaspoon salt
In small bowl mix well yogurt, garlic
and salt; cover and chill. In large
heavy skillet brown beef; drain and set
aside. Wipe out skillet. In same skillet in
2 tablespoons butter sauté eggplant over
medium heat, turning occasionally, until
tender and lightly browned. Remove from
skillet; set aside with beef. In same skillet
in remaining 2 tablespoons butter cook
curry powder briefly to release flavor. Add
potatoes; sauté, turning occasionally, until
lightly browned. Add broth to skillet. Cover
and simmer 10 minutes or until potatoes
are tender. Stir in reserved beef and egg-
plant and salt. Cook until heated through.
Serve with yogurt sauce. Makes 4 servings.
Per serving: 362 cal, 17 g pro, 28 g car, 21 g
fat, 84 mg chol with butter, 48 mg chol
with margarine
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# Beef-Potato-Eggplant Curry
## Ingredients
- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/2 pound ground beef
- 1/4 cup butter or margarine, divided
- 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes
- 1 Tbsp curry powder
- 4 medium potatoes, peeled if desired, cut in 1-inch cubes
- 1 cup beef broth
- 1/2 tsp salt
## Instructions
1. In a small bowl mix well yogurt, garlic, and salt; cover and chill.
2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet.
3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef.
4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor.
5. Add potatoes; sauté, turning occasionally, until lightly browned.
6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender.
7. Stir in reserved beef and eggplant and salt. Cook until heated through.
8. Serve with yogurt sauce.