Recipe Guide

Persian Chicken Curry Recipe only This Persian chicken curry recipe was given to me by a chef from the Blue Mountains near Sydney, Australia. Its history is huge, This dish dates back to the traders arriving from the Arabian peninsula. It uses the pungency of paprika, coriander and turmeric in the chicken marinade to complement the green chili and fenugreek in the curry sauce. INGREDIENTS 8 cm piece fresh peeled ginger, grated 6 garlic cloves, crushed 2 teaspoons ground turmeric 1/2 cup (125 ml) lemon juice 1/3 cup (80 ml) vegetable oil 1 teaspoon ground cumin 3 teaspoons garam masala 1 tablespoon ground coriander 1 teaspoon paprika 1 teaspoon chili flakes 1/4 cup natural plain yogurt 1 kg chicken thigh fillets, cut into 4 cm pieces 3 large brown onions, chopped coarsely 2 teaspoons chili powder 2 teaspoons ground fenugreek 2- 400 g good quality cans crushed tomatoes 1 cinnamon stick 2 long green chilies, chopped finely 300 ml fresh single cream 1 tablespoon honey 1/3 cup coarsely ...

Nepalese Meatball Curry Recipe only Nepalese food, heavily influenced by the neighboring countries of India and Tibet, uses mostly lamb in its cooking because, like its neighbor to the south, the country's predominant religion id Hindu, which holds the cow sacred. INGREDIENTS 2 tablespoons vegetable oil 1 small white onion, chopped finely 3 garlic cloves, crushed 5 cm piece fresh ginger, grated 750 g lamb mince 1 egg 1 egg yolk 1 fresh long red chili, chopped finely 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 cup coarsely chopped fresh coriander 2 tablespoons stale breadcrumbs 1/4 cup (60 ml) fresh lemon juice CURRY SAUCE 1 tablespoon vegetable oil 1 medium white onion, chopped finely 1 garlic clove, crushed 3 cm piece fresh ginger, grated 1 tablespoon coarsely chopped coriander root and stem mixture 2 teaspoons ground cumin 1 teaspoon ground fenugreek 1 teaspoon yellow mustard seeds 1 teaspoon ground turmeric 2- 400 ml cans crushed tomatoes 1 cup (250 ml) beef stock M...