100 Weeknight Curries: Difference between revisions
From Federal Burro of Information
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
[[Image:chicken_tikka_masala.jpg|400px]] | [[Image:chicken_tikka_masala.jpg|400px]] | ||
== Chicken Curry LomBok Style == | == Chicken Curry LomBok Style (Opor manuk) == | ||
[[Image:chicken_curry_lombok-style.jpg|400px]] | [[Image:chicken_curry_lombok-style.jpg|400px]] | ||
Latest revision as of 17:32, 27 June 2020
Tandori style chicken
Chicken in Butter Sauce
Chicken Tikka Masala
Chicken Curry LomBok Style (Opor manuk)
- 1 red pepper seeded and coarsely chopped
- 3 fresh long red chillies
- 1 inch block of ginger pealed and chopped
- 1 inch block og galangal
- 3 candlenuts or 6 cashew nuts
- 8 shallots
- 4-5 garlic cloves
- 1/2 teaspoon of shrimp paste
- 1/2 teaspoon of cumin seeds
- 1 teaspoon black peppercorns
- 4 cloves
- 1 inch of cinnamon stick
- 400g tin of coconut milk
- 8 tblsp. vegitable oil
- 3 ilb of meats ( chicken, Lamb, Beef)
- salt to taste
Egg Curry
Goan Prawn Curry
Grean Soup
Kebabs
Mulligatawny
Prawns in Butter Tomato Sauce
Tarka Dal
