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CHICKEN CURRY

A traditional East Indian dish. A staple among Indian families.

 

Ingredients:

 

  • 1 lb. chicken cut up in pieces

  • 1 medium onion, sliced fine

  • ½ tomato, 1 cup green beans

  • 1 tbsp. Himalaya Gourmet Curry Masala

  • ½ cup chicken stock

  • ½ cup coconut milk or yogurt

  • 1 tbsp. vegetable oil

 

 

Method:

 

In a deep pan, brown chicken pieces in vegetable oil on medium high heat.  Add onions and continue to brown.

Add Himalaya Gourmet Curry Masala (paste), chicken stock, tomatoes and salt to taste. When half cooked add green beans. Reduce the heat and simmer until done. 

Stir in coconut milk or yogurt. Serve with a Himalaya Gourmet Sweet Lime Pickle.

 

Serves 2

CURRIED MUSSELS 

Great for an evening with close friends.

Ingredients:

 

  • ½ cup coconut milk or yogurt

  • 2 tbsp. Himalaya Gourmet Curry Masala

  • 1/2 cup each, diced onion and diced tomato

  • 1 tbsp. rice or all-purpose flour

  • 5 lbs bag of mussels

  • 1 cup water

 

Method:

 

Rinse the mussels in cold water. Steam in a covered pan, in one cup water for about five minutes. Drain. Save the liquid. When cool, scoop out the meat from half the shells. Discard empty shells. 

 

Fry the onions until golden. Add flour then tomato and Himalaya Gourmet Curry Masala. In a few minutes add the saved liquid. Bring it to a boil. 

 

Stir in the coconut mik/yoghurt, mussels and salt to taste. Simmer for a minute. Serve.

 

Serves 2

Meat Ball Curry

Ingredients:

 

  • 2 lbs ground meat of your choice.

  • ¼ cup bread crumbs. 1 egg.

  • 1 onion,finely diced. Salt to taste

  • 3 tbsp. Himalaya Gourmet Curry Masala

  • 2 tbsps. Vegetable oil

  • 1/2 cup diced onion

  • 2 cups water or stock.

​

Method: 

Mix first five ingredients to form into golf size balls. Set aside.

​

In a large pan fry 1/2 cup onion in vegetable oil until golden, add Himalaya Gourmet Curry masala and two cups water or stock. Bring it to a boil.

 

Add meat balls to the boiling sauce. Reduce heat and simmer for 35 minutes. Do not use a spoon to stir but tilt pan from side to side.

Ajust gravy with more water if required. Serve on a bed or rice.

 

 

Serves 4

MULLIGATAWNY SOUP

Ingredients:

 

  • 1 onion diced

  • 1 carrot grated

  • 2 tbsps. butter

  • 1 tbsp. Himalaya Gourmet Curry Masala

  • 4 cups stock (chicken, meat or vegetable)

  • 2 tbsps. Himalaya Gourmet Mango Chutney

  • 2 tbsps. rice or wheat flour

  • Garnish: 1 cup, cauliflower cut in tiny pieces or a cup of chick-peas

 

Method:

 

Brown onions in butter, add grated carrot, flour and Himalaya Gourmet Curry Masala. Continue to cook. Add Himalaya Gourmet Mango Chutney and warm stock* in small quantities, stirring all the time, not to get the soup lumpy. Cook for 15 minutes. Add garnish and cook for 3 mins. Add salt and pepper to taste. Serve.

 

*Adding warm stock avoids lumps.

 

Tip: Vegetable stock can be obtained by boiling saved trimmings from vegetables such as cauliflower, broccoli stems and other vegetables along with ½ cup lentils. Strain before use.

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