Indian Curry Recipes

CURRY MEATBALLS

meatball photo v1.jpg

Serving Size: 4

Ingredients:

For the meatballs:

1-pound ground chicken breast

1 egg

¼ cup almond flour/ meal

2 tablespoons Mr. Spice Curry Sauce

2 teaspoons mint leaves chopped

1 TB cilantro leaves chopped


For the sauce:

To a saucepan add oil and heat over medium heat. Add the garlic, curry sauce, & tomato paste. Mix well, cook for 1 minute. Add the coconut milk & sugar. Stir well and bring to a simmer. Stir in the corn starch mix and simmer for 3 minutes until thickened.

Test for seasoning. Pour into a bowl and set aside.



For the Sauce:

1 tablespoon olive oil

2 cloves garlic finely chopped or grated

¼ cup Mr. Spice Curry Sauce

1 tablespoon tomato paste

15 ounces unsweetened coconut milk

1 tablespoon cornstarch mixed with a little water

2 teaspoons granulated sugar

For Meatballs:

In large bowl mix ground chicken, egg, almond flour, curry sauce, mint leaves & cilantro.

Using a small cookie scoop, scoop the meat and roll into balls.

Heat oil in large frying pan over medium heat. Sear meatballs on all sides until cooked to 150 degrees F.

Pour curry sauce over meat balls and heat until meatballs reach 165 degrees F.

Serve on platter with toothpicks as an appetizer, over rice or between a folded Naan bread.  Top with cilantro & enjoy!

CURRIED BEEF STEW

 Calories: 284  Fat: 16g  Protein: 21g  Sodium: 138mg  Carbohydrates: 9g  Cholesterol: 72mg

Calories: 284

Fat: 16g

Protein: 21g

Sodium: 138mg

Carbohydrates: 9g

Cholesterol: 72mg

Serving Size 4

1 pound beef top sirloin, cubed

1/4 cup MR. SPICE INDIAN CURRY SAUCE

2 ounces tomato paste, low sodium

1/2 cup white wine

1 tablespoon raisins

1/2 small cinnamon stick

1/2 cup small white onions

In a large pot combine meat, tomato paste, wine, raisins. MR. SPICE INDIAN CURRY SAUCE and the cinnamon stick. Cover and bake in 300 degree oven about l hour, or until meat is tender. Add onions and cook 10 more minutes. Skim off fat, if necessary. Serve with a hearty smile.

NOTE: Serve with rice or hot bread.

VEGETABLE CURRY

 Calories: 64  Fat: 1g  Protein: 2g  Sodium: 46mg  Carbohydrates: 14g  Cholesterol: 0mg

Calories: 64

Fat: 1g

Protein: 2g

Sodium: 46mg

Carbohydrates: 14g

Cholesterol: 0mg

Serving Size 4

4 tablespoons chicken broth, low sodium

1/4 whole onion, thinly sliced

1 whole tomato, cut up

1/4 cup mushrooms, sliced

1 tablespoon yogurt, made with skim milk

1/4 green bell pepper, thinly sliced

1 whole carrot, thinly sliced

1 whole zucchini, sliced

1/3 cup garbanzo beans, cooked

5 tablespoons MR. SPICE INDIAN CURRY SAUCE

In a large pot, heat the chicken broth. Add the onion. Cook, stirring constantly, until the onion is tender. Add the MR. SPICE INDIAN CURRY SAUCE and the tomato. Add the remaining ingredients except the garbanzo beans. Cook about 20 minutes. Add the garbanzo beans. Cook another 40 minutes. Serve over rice or your favorite pasta. A nice touch is to garnish with chopped parsley or mint.

CURRY (IN A HURRY) DIP

 Calories: 54  Fat: 0g  Protein: 6g  Sodium: 32mg  Carbohydrates: 7g  Cholesterol: 2mg

Calories: 54

Fat: 0g

Protein: 6g

Sodium: 32mg

Carbohydrates: 7g

Cholesterol: 2mg

Serving Size 4

2/3 cup cottage cheese, dry curd

2/3 cup yogurt made with skim milk

3 1/3 tablespoons MR. SPICE INDIAN CURRY SAUCE

1 1/3 tablespoons fresh chives, chopped

Cream MR. SPICE INDIAN CURRY SAUCE together with a small amount of yogurt until smooth. Blend in the remaining yogurt and the cottage cheese. Add the chives. Dip is best when refrigerated for a few hours before serving.

NOTE: Great with chips or raw vegetables

SIMPLE CURRIED CHICKEN

 Calories: 66  Fat: 1g  Protein: 21g  Sodium: 30mg  Carbohydrates: 4g  Cholesterol: 27mg

Calories: 66

Fat: 1g

Protein: 21g

Sodium: 30mg

Carbohydrates: 4g

Cholesterol: 27mg

Serving Size 4

4 chicken breast halves, skinless

4 tablespoons MR. SPICE INDIAN CURRY SAUCE

4 tablespoons water

Combine the MR. SPICE INDIAN CURRY SAUCE and water. Marinate the chicken breasts in the mixture of MR. SPICE INDIAN CURRY SAUCE and water for several hours. Arrange chicken in a single layer in a shallow pan. Bake, uncovered, in a 350 degree oven for about 45 minutes, or until chicken is tender. Garnish, if you wish, with a spoonful of mango chutney.

CURRIED CARROT SOUP

 Calories: 66  Fat: 0g  Protein: 2g  Sodium: 121mg  Carbohydrates: 15g  Cholesterol: 1mg

Calories: 66

Fat: 0g

Protein: 2g

Sodium: 121mg

Carbohydrates: 15g

Cholesterol: 1mg

Serving Size 4

5 medium carrots, cut in quarters

1/2 medium onion, finely chopped

1 cup chicken broth, low sodium

1/2 cup skim milk

1/4 cup MR. SPICE INDIAN CURRY SAUCE

Steam carrots in a mixture of 1/4 cup MR. SPICE INDIAN CURRY SAUCE and l/4 cup chicken broth. Drain and set aside. Sauté the onion in 1 tablespoon of the chicken broth until tender. Purée the remaining chicken broth and steamed carrots in blender. Add the skim milk and the rest of the MR. SPICE INDIAN CURRY SAUCE Purée until creamy. Place the pureed mixture back in the saucepan. Add the sautéed onions. Heat. Serve in deep soup bowls. If you wish, you can garnish with sliced carrots or a tablespoon of yogurt. (Low fat, of course!)

NOTE: For a change, add one squash, cut in 1/2 inch cubes. You may want to thicken the soup with a mixture of 1 tablespoon of arrowroot that has been dissolved in 1/2 cup of water.

CURRIED CHICKEN WITH APPLE

 Calories: 94  Fat: 1g  Protein: 11g  Sodium: 138mg  Carbohydrates: 12g  Cholesterol: 26 mg

Calories: 94

Fat: 1g

Protein: 11g

Sodium: 138mg

Carbohydrates: 12g

Cholesterol: 26 mg

Serving Size 4

3 tablespoons chicken broth, low sodium

2/3 cup onion, finely chopped

1/3 cup celery, finely chopped

2/3 cup tart apples, peeled, cubed

2 chicken breasts, skinless, cooked, cubed

1/2 cup MR. SPICE INDIAN CURRY SAUCE

1/4 cup water

Marinate the chicken in a mixture of 1/2 cup MR. SPICE INDIAN CURRY SAUCE and 1/4 cup water. Set aside. Sauté the celery in 3 tablespoons of the chicken broth until almost render. At this point, add the onion and apple. Continue to sauté until everything is tender. Remove from pan. Turn up the heat. Place the marinated chicken in the pan and stir fry until tender. Add the sautéed ingredients. Cook another 5 minutes, stirring constantly. Simmer for 15 minutes, stirring occasionally, to prevent sticking. Serve hot.

 

NOTE: A nice side dish to accompany this is rice.

INDIAN BROILED FISH

 Calories: 226  Fat: 4g  Protein: 38g  Sodium: 125mg  Carbohydrates: 8g  Cholesterol: 55mg

Calories: 226

Fat: 4g

Protein: 38g

Sodium: 125mg

Carbohydrates: 8g

Cholesterol: 55mg

Serving Size 4

1 1/2 pounds halibut

4 tablespoons MR. SPICE INDIAN CURRY SAUCE

3/4 cup yogurt, made with skim milk

Combine the MR. SPICE INDIAN CURRY SAUCE and the yogurt. Marinate the halibut in the mixture for about one hour. Place the marinated halibut in a broiler pan. Baste with half of the reserved marinade. Broil 5 to 8 minutes. Tm and baste with the remaining sauce; broil until fish flakes easily. Or you can grill the marinated halibut over a charcoal fire.

LENTIL, MUSHROOM, AND ONION CURRY

 Calories: 241  Fat: 4g  Protein: 23g  Sodium: 134mg  Carbohydrates: 28g  Cholesterol: 50mg

Calories: 241

Fat: 4g

Protein: 23g

Sodium: 134mg

Carbohydrates: 28g

Cholesterol: 50mg

Serving Size 4

1 cup lentils

3 cups water

3 medium onions, chopped

8 ounces mushrooms

2 tablespoons chicken broth, low sodium

6 tablespoons MR. SPICE INDIAN CURRY SAUCE

1 cup yogurt, made with skim milk

1 cup green onions, chopped

Rinse the lentils and put in a pot with the water and 1 tablespoon of MR. SPICE INDIAN CURRY SAUCE. Bring to a boil, simmer for 45 minutes. (Most of the water will be absorbed.) Put the

chicken broth and onions in a pan. Cook until onions are tender. Add 2 tablespoons of MR. SPICE INDIAN CURRY SAUCE and the mushrooms. Combine everything in a casserole dish. Place in a 350 degree oven. Bake, covered, for 25 minutes. Serve hot from the oven, garnished with the yogurt and chopped green onions.

THROW-TOGETHER CHICKEN

 Calories: 177  Fat: 1g  Protein: 28g  Sodium: 52mg  Carbohydrates: 26g  Cholesterol: 27mg

Calories: 177

Fat: 1g

Protein: 28g

Sodium: 52mg

Carbohydrates: 26g

Cholesterol: 27mg

Serving Size 6

6 chicken breast halves, skinless

2 cups kidney beans, canned, cooked

2 cans tomatoes, low sodium

1/2 cup MR. SPICE INDIAN CURRY SAUCE

Place the chicken breasts in the bottom of a baking dish. Pour the MR. SPICE INDIAN CURRY SAUCE over the chicken. Put the kidney beans and tomatoes on top of the chicken. Bake in a preheated 375 degree oven for 45 minutes.

NOTE: This goes nicely with rice or your favorite pasta.