Recipe Packet

Home-Made Curry Powder Grocery list: 2 tbs ground coriander 2 tsp ground turmeric 1/2 tsp brown mustard 1/4 tsp fenugreek 6-8 dried curry leaves (optional) 2 tbs cumin seed 1 tsp black peppercorns 1 tsp hot pepper flakes 1 tsp cardamom seeds 1/2 tsp ground cinnamon 5-6 cloves 1/4 tsp ground ginger Combine the ingredients in a bowl. Use a clean, dry pan over medium-low heat and toast the spices, stirring continuously. Toast until the spices become fragrant. Remove from the heat and transfer to a bowl. Let the spices cool to room temperature, then grind to a powder in a clean coffee grinder or spice mill. Store in an airtight container. Chicken Tikka Masala � Grocery list: 6 garlic cloves (finely minced) 4 tsp peeled ginger (finely chopped) 4 tsp ground turmeric 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 1½ cups whole-milk yogurt 1tsp kosher salt 2 lb. skinless, boneless chicken breasts, cut into long strips 3 tbs ghee (clarified butter) or vegetable oil 1 small onion (thinly sliced) ¼ cup tomato paste 6 cardamom pods, crushed ½ tsp. crushed red pepper flakes 1 28-oz. can whole peeled tomatoes ¾ cup chopped cilantro, plus sprigs for garnish fresh basmati rice (for serving) Mix together the garlic, ginger, turmeric, garam masala, coriander, cumin, whole milk yogurt, and salt. Put the chicken strips in the mixture, fully coating them. Cover, and refrigerate for 4-6 hours. Heat a pot over medium heat and sauté the onions in oil or ghee. Add the tomato paste and cook a few more minutes, scraping the bottom of the pot as the paste browns. Add the cardamom and pepper flakes, then the whole tomatoes and juice, breaking them up with a spoon or your hands. Bring to a simmer and cook for about ten minutes. In the meantime, set up a baking sheet lined with tin foil with a wire rack. Line up the chicken strips on the rack, saving the yogurt marinade. Broil the chicken on high for ten minutes. The chicken will get blackened spots, but will not cook through. While it cooks, add the yogurt marinade to the tomato base along with the chopped cilantro, and bring it back to a simmer. When the chicken is out of the broiler, add it to the sauce. Simmer until the chicken is cooked through, about ten minutes. Serve with hot basmati. Japanese Curry � Grocery list: 3 sweet apples (chopped) 1 lb beef steak (bite-sized chunks) salt & pepper 1 tbsp safflower oil 2 cloves garlic (minced) 1 inch fresh ginger (minced) 2 yellow onions (chopped) 5 tbsp curry powder 2 tbsp cocoa powder (unsweetened) 2 tbsp tomato paste 2 tbsp Worcestershire sauce 1 bay leaf 4 cups chicken stock 3 carrots (peeled & chopped) 4 tbsp potato starch (or cornstarch) 1 Japanese yam (peeled and chopped) 2 cups frozen green peas Serve with hot short-grain rice Make an apple sauce by cooking the apples in a pot with a minimal amount of water. When the apples are cooked, mash them and set aside. In a large stew pot, add the oil and cook the beef until browned. Scoop out the beef and set aside. With the oil left in the pot, sauté the garlic and ginger for a minute, stirring to prevent burning. Add the onions and a 1/2 cup of the chicken stock. Cook until the onions are translucent. Put the beef back into the pot, season with salt and pepper. Add the curry powder, cocoa, tomato paste, bay leaf, and Worcestershire. Stir well. Pour in the remaining chicken stock and add the carrots, yam, and apple sauce. Using a sieve, add the potato starch to the stew and stir in. Bring to a boil and then turn to medium-low, letting it simmer for twenty minutes, or until the carrots and yam are tender. Add the frozen peas and let them heat up for a few minutes. In a large soup bowl or pasta dish, put around a cup of hot short-grain rice to one side. Ladle a generous portion of the curry on the other side of the bowl. Enjoy! Curry Bread � Grocery list: 1/4 cup warm water 1 1/2 tbs butter 1 tbs curry powder 1/3 apple sauce 1 cup buttermilk 1 tsp salt 2-3 cup white flour 1 cup whole wheat flour 1/4 slivered almonds 1 egg Put the yeast in the warm water and let it sit for five minutes. Melt the butter and add it to the apple sauce, along with the curry powder. Combine the flour and salt. Add the apple sauce mixture, yeast, and buttermilk. You can use a stand mixer with a bread hook attachment, or mix by hand. You may have to add more flour if the dough is too wet. Kneed the dough until it is shiny and elastic. Put it in a greased bowl, covered with a wet cloth, and let it rise until it has doubled in size (1-2 hours). Punch the dough down and put it onto a floured surface. Divide it into six equal pieces. Make each piece into a rope, about six-inches long. Braid three ropes together to make one loaf, repeat with the other. Grease two bread pans and put the loaves in. cover with a damp towel and allow to double in size for about 45 minutes. Heat the oven to 350°. Beat the egg and brush the tops of the loaves. Sprinkle the almonds over them. Bake for 30-45 minutes, until the bread, sounds hollow when tapped on the bottom. You may need to shield the top with tin foil so the almonds don’t burn. Caribbean Lamb Stoba � Grocery list: 2 tbs vegetable oil 1 1/2 lamb (cubed) 2 onions (finely chopped) 2 tsp ginger root (grated) 1 red pepper (chopped) 2 tsp ground allspice 3 tsp ground cumin 1 cinnamon stick pinch of nutmeg 1 14oz can diced tomatoes 18 cherry tomatoes 2 limes (juice and zest) 1/4 brown sugar or 1/8 cup monk fruit 2 small sweet potatoes (cubbed) 1 1/3 cup frozen peas Brown the lamb over medium-high heat. Remove and set aside. Heat the oil in the pan and add the onion, bell pepper, and spices. Sauté for 3-4 minutes, then add the lamb, canned and cherry tomatoes, the lime juice and zest, and sugar. Season with salt and pepper, reduce the heat to a simmer, cover tightly, and cook for one hour, stirring occasionally. Add the sweet potatoes and simmer covered for another half hour. Add the frozen peas and cook for the last five minutes. Serve with fresh rice, or on its own. Chip Shop Curry Sauce � Grocery list: 4 tsp potato starch 1 tsp curry powder (or more to taste) 1/2 tsp Chinese Five Spice Mix 1/4 tsp ground ginger 1/4 tsp garlic powder 1 tbs butter or Earth Balance 2 tsp tamari 2 tsp chili sauce (like sriracha) 1 cup vegetable stock Mix half the potato starch and all of the dry spices together in a small bowl. Melt butter in a small saucepan, add the potato starch mixture, and fry for a minute, stirring all the time until fragrant. Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more. Place the remainder of the potato starch in a small bowl and add a few spoons of the stock to it. Mix well. Add to the pan of sauce, stirring well. Add the remainder of the stock, the soy sauce, and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan. With a gentle simmer, the sauce will rapidly thicken. If it thickens too much add a little water. Serve immediately with thick-cut chips (fries) as a dip. Balinese Vegetable Stir Fry � Grocery List: 1 zucchini (cut into batons) 1 carrot (cut into thick matchsticks) 2 cups green beans (cut in half) 1 tbs vegetable oil 6 scallions (sliced) 3 cloves of garlic (minced) 1 tsp ground coriander 1 tsp curry powder 1/2 red bell pepper (chopped) 1/2 yellow bell pepper (chopped) 2 3/4 cup cooked long-grain rice 2 tbs soy sauce 2 large eggs 1 tbs cilantro leaves (chopped) salt and pepper Blanch the zucchini, carrots, and green beans in salted boiling water, for 2 minutes. Drain and set aside. Heat a pan on medium heat and add the oil, scallions, garlic, coriander, and curry powder. Stir-fry for 2-3 minutes, then add the pepper. Stir-fry for another minute, then add the rice, blanched vegetables, and soy sauce. Mix well and remove from heat. Grease a medium-sized skillet. Beat the eggs and add the cilantro. Pour the mixture into the skillet and cook on low heat for 1-2 minutes, until the bottom is set. Gently flip the eggs and cook another minute. Turn out onto a cutting board and cut into strips. Serve the stir-fry with the egg strips on top. Thai Jungle Curry � Grocery list: 1 tbs vegetable oil 2-3 tbs red curry paste 1 tsp ground turmeric 1/2 tsp ground allspice 1 1/2 lb beef steak (thinly sliced) 1 3/4 cup coconut milk 1 cup beef stock 3 tbs fish sauce 1/4 cup brown sugar or 1/8 cup monk fruit 1/4 cup tamarind paste salt and pepper 1/2 red bell pepper 2 scallions Heat the oil in a saucepan add the oil, beef, curry paste, turmeric, and allspice.

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