Curried Carrot Soup

 

The weather in Ireland is so unpredictable. Like yesterday we had sunny and bright afternoon and I really thought the spring is just round the corner. Yet today the picture is completely different. There are no sign of the sun that had filled my living room the day before, just the cold wind and occasional drizzle. And who knows maybe tomorrow it will snow again... 

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min

Cooking time : 30-40 min

(Serves 4)

Ingredients:

1 large onion, chopped

2-3 garlic cloves, minced

2-3 tablespoons curry powder

½ teaspoon cumin

1 bay leaf

1 large potato, peeled and cut in small pieces

4 chicken fillets cut into pieces

1 can (400 ml) coconut milk

½ of can (approx. 150-200ml) chopped tomato

Salt, pepper to taste

Oil for cooking

Fresh herbs

Method:

 

In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.

To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.

When ready to serve sprinkle with fresh herbs.

Oven Roasted Curried Cauliflower

Roasted cauliflower has wonderfully nutty flavour and goes really well with curry seasoning.  Serve it as a side dish with rice or meat. Enjoy!

Prep time : 15 min

Cooking time : 25-30 min

(Serves 4)

Ingredients:

1 medium size head cauliflower, cut into small florets

1 tablespoon mustard seeds

3 teaspoons curry powder

1 teaspoon cumin

5 tablespoons olive oil

Salt, pepper to taste

Method:

 

Preheat oven to 220⁰C.

In a bowl, combine all ingredients then spread evenly in a roasting pan.

Transfer to the oven and roast for about 25 minutes or until golden. Halfway through stir the cauliflowers. 

Serve warm.

Chicken Curry in a Hurry

Amaze your friends with this easy but very tasty recipe. A beautifully fragrant and medium spicy chicken curry that can be served with Basmati rice or bread.

(Serves 2-3)

Ingredients:

½ of medium chicken, skinless and cut into pieces

2 garlic cloves, minced

1 large onion, chopped

3 teaspoons curry powder

½ teaspoon cumin

½ teaspoon chilli powder

2 teaspoons ginger powder

2 teaspoon ground coriander

1 teaspoon saffron

1 teaspoon garam masala

Salt, pepper to taste

Small bunch of coriander, chopped

100 ml water

400 ml coconut milk

4 tablespoon vegetable oil

Juice from the ½ of a lemon

Method:

In a large saucepan heat up oil and add onion, sauté for a few minutes then add garlic and all spices, continue to sauté until they start to smell fragrant.

Add chopped chicken, water, salt and pepper. Bring it to a boil then reduce heat and simmer for 10-15 minutes. Pour in coconut milk, lemon juice and chopped coriander; put a lid on the saucepan and cook for 30-40 minutes, stirring occasionally.