Ingredients:

• 1 tbsp. plus 1 tsp. extra virgin olive oil
• 1 onion, diced
• 1 tbsp. curry powder
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. turmeric
• 1 19-ounce can lentils, drained and rinsed
• 1 28-ounce can diced tomatoes
• 4 cloves garlic, minced
• 4 cups baby spinach leaves

Directions:

1. Heat a medium saucepan over medium heat. Add olive oil and onion. Saute for two minutes.
2. Add curry powder, cumin, coriander and turmeric. Mix well. Cook for one minute, stirring constantly.
3. Add lentils and diced tomatoes. Stir well. Bring to a boil.
4. Cover and reduce heat. Simmer for 15 minutes, stirring occasionally.
5. Remove lid and turn heat to medium. Add garlic and mix well.
6. Add spinach and stir until it wilts. Serve. Makes five cups.

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    35. Poppadum Preach - Madonna

    34. Korma Chameleon - Culture Club

    33. Bhaji Trousers - Madness

    32. King Prawn Massala Drinks Are Free - Wham

    31. Dansak Queen - Abba

    30. Korma People - Pulp

    29. Tikka Chance On Me - Abba

    28. When I Phall in Love - Nat King Cole

    27. You Can’t Curry Love - Diana Ross and the Supremes

    26. Korma Police - Radiohead

    25. Things Can Only Get Bhuna - D:Ream

    24. Tears On My Pilau - Kylie Minogue

    23. It’s Bhuna Hard Days Night - The Beatles

    22. Brothers in Naans - Dire Straits

    21. Girlfriend in a Korma - The Smiths

    20. Pilau Talk - Doris Day

    19. It’s My Chapati and I Cry If I Want To ? - Dave Stewart/Barbara Gaskin

    18. I’m a Bhaji Girl - Aqua

    17. Sag Aloo - Black lace

    16. Take That and Chapati - Take That

    15. Bhuna Round The World and I Can’t Find My Bhaji ? - Lisa Stansfield

    14. I Don’t Want To Dansak - Eddie Grant

    13. Dansak on the Ceiling - Lionel Richie

    12. We Are Jalfrezi - Sister Sledge

    11. Vindaloo - Abba

    10. I Don’t Want to Go to Chutney ? Elvis Costello

    9. Rice Rice Baby - Vanilla Rice

    8. Jalfrezi Jalfrezi Nights - Kiss

    7. Tandoori Deliver - Adam and the Ants

    6. Love me Tandoor - Elvis Presley

    5. We Don’t Have to Tikka Clothes Off? Jermaine Jackson

    4. Bye Bye Balti - Bay City Rollers

    3. Bhuna to be Wild - Steppenwolf

    2. Livin’ Dhal - Cliff Richard

    1. Raita Here, Raita Now - Fatboy Slim

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Ingredients:

• 1 tablespoon ghee, or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chili peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry leaves
• 1 carrot, chopped
• 1 apple - peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup red lentils, rinsed, drained
• 8 cups chicken broth
• 1 tablespoon tamarind concentrate
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh cilantro

Directions:

1. Heat ghee or oil in large pan over low heat; cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is golden and the mixture is fragrant. Do not over brown the onion.
2. Add carrot, apple, potato, lentils, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh cilantro leaves; stir until heated through.

Ingredients:

• 3 tablespoons vegetable oil or ghee
• 1 medium onion - finely chopped
• 4 cloves garlic - peeled and sliced
• 1.5 inch piece root ginger, peeled and thinly sliced
• 2 mild fleshy green chillies, de-seeded and chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon tomato paste, mixed with 4 tablespoons water

Directions:

1. Heat the oil in a heavy pan then add the chopped onion and stir
   for a few minutes with the heat on high.
2. Add the ginger, garlic and green chili. Stir for 30 seconds,
   then reduce heat to low.
3. Cook for 15 minutes stirring from time to time making sure
   nothing browns or burns.
4. Add the turmeric, cumin and coriander and cook,
   for a further 5 minutes, being careful not to burn the spices.
5. Take off the heat and cool a little. Put 1/4 cup cold water in a
   blender, add the contents of the pan and whizz until very smooth.
   Add the tomato paste/water mixture and stir.
6. Put the puréed mixture back into the pan and cook for 20 - 30
   minutes (the longer the better) over very low heat stirring occasionally. You can add a little
   hot water if it starts to catch on the pan but the idea is to gently “fry”
   the sauce which will darken in colour to an orangy brown. The final
   texture should be something like good tomato ketchup.

Technorati Tags: recipes, sauces, Indian, curry

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Ingredients:

• 2 1/2 pounds boneless, skinless chicken thighs
• 2 cups salsa
• 1 medium onion, chopped
• 2 Tbsp. curry powder
• 1 cup low-fat sour cream

Directions:

1. PLACE chicken in slow cooker. Combine salsa, onions and curry powder; pour over chicken. Cover with lid.
2. COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).
3. REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken.

Ingredients:

• 2 to 3 tablespoons of butter
• 1 onion, halved and sliced
• 1/4 teaspoon cinnamon
• 2 cloves garlic, crushed
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon ground turmeric
• 2 teaspoons chilli powder
• 1 tablespoon fresh coriander
• 1 pound skinless, boneless chicken thighs or breasts, cubed
• 1/3 cup ground almonds
• 10 oz can whole peeled tomatoes with juice
• 1 tablespoon tomato paste
• 1/2 cup plain yogurt

Directions:

1. Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
2. Add the onions and the cinnamon to the pan and fry lightly.
3. When the onions are soft stir in the garlic and ginger. Add the turmeric, chilli and coriander, and sauté over a medium heat.
4. Add the chicken and sauté stirring constantly until the chicken has turned white.
5. Add ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.
6. Add the yogurt and heat through.

Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Technorati Tags: Indian, poultry, butter chicken, recipes

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Ingredients:
1/4 cup butter
1 small onion, finely chopped
3 cups potatoes, cubed and boiled
1/2 cup vegetable stock
2 teaspoons curry powder
2 teaspoons lemon juice
Salt and pepper to taste

Directions:
Melt butter in large saucepan, over medium heat.
Add onion a cook until transperant, 5 - 7 minutes
Add the potato cubes, and stir until
potatoes completely coated with the butter
Add vegetable stock, curry powder lemon juice,
and salt and pepper to taste.
Cook until all the stock has been absorbed by the potatoes.

Technorati Tags: Cooking, Recipes, Curry, Indian. Potatoes