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Recipes

Braised Beef Curry

BT Calgary | posted Friday, Apr 8th, 2016

BEEF_2

Ingredients

  • 500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
  • Salt and pepper
  • Canola oil
  • 1 large onion, cut lengthwise into wedges
  • ½ inch piece unpeeled gingerroot, thinly sliced
  • 1/3 cup chicken broth
  • 2 tbsp green curry paste
  • 1 can (400 mL) coconut milk
  • 1 EACH: carrot and sweet pepper, cut into 1-inch chunks
  • ½ cup halved green beans
  • ½ cup coarsely chopped kale

Directions

1 Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.

2 Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.

3 Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.

Courtesy canadianbeefcentreofexcellence.ca

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Curried Lentil Chicken Noodle Soup

BT Calgary | posted Tuesday, Feb 23rd, 2016

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Curried Lentil Chicken Noodle Soup

Serves 5-6

Total cook time…50 minutes

Ingredients:

 

  • 6 cups chicken broth
  • 2 cups water
  • 4 garlic cloves
  • 1 1” piece ginger root (peeled and halved)
  • 1 ½ cups dried green lentils
  • 1 cup thinly sliced celery stalks
  • 2 teaspoons good quality garam masala (I know it’s not Canadian, but I love Trader Joe’s spice blend)
  • ½ teaspoon ground turmeric
  • 1 tablespoon maple syrup
  • 1 tablespoon white wine vinegar
  • 2 cups cooked fusilli pasta
  • 1 ½ cups cooked chicken meat (roughly chopped)
  • 2 cups fresh spinach leaves
  • salt and pepper (to taste)

Directions:

 

  1. Place the first two ingredients in a large pot and bring to a boil on medium-high heat. Once boiling, reduce to medium heat and let simmer, uncovered for 30 minutes.
  2. Next, remove aromatics (cloves and ginger), add lentils, celery, spices, maple syrup and vinegar and cook until lentils are al dente, approximately 12-14 minutes.
  3. Add remaining ingredients and stir until spinach has wilted completely. Season to taste with salt and pepper and serve.

 

Courtesy Dan Clapson. For more lentil recipes – lentils.ca

 

 

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Vij Family’s Chicken Curry

BT Calgary | posted Monday, May 11th, 2015

Vij Family’s Chicken Curry
(From Vikram Vij’s Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala)

Serves 6

Wine Selection: A Spanish Tempranillo with good fruit and balanced tannins is a great pairing.

Ingredients:

• ½ cup canola oil
• 2 cups finely chopped onions (2 large)
• 3 inch stick of cinnamon
• 3 Tbsp finely chopped garlic
• 2 Tbsp chopped ginger
• 2 cups chopped tomatoes (2 large)
• 1 Tbsp salt
• ½ tsp ground black pepper
• 1 tsp turmeric
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 Tbsp garam masala
• ½ tsp ground cayenne pepper
• 3 lbs chicken thighs, bone in
• 1 cup sour cream, stirred
• 2 cups water
• ½ cup chopped cilantro (including stems)

Preparation:

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes.
  2. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne.
  3. Cook this masala for 5 minutes, or until the oil separates from the masala.
  4. Remove and discard skin from the chicken thighs.
  5. Wash thighs and add to the masala. Stir well.
  6. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside.
  7. Add sour cream and water and stir well. Increase the heat to medium-high.
  8. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.
  9. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes.
  10. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  11. Transfer cooled chicken to a mixing bowl.
  12. Wearing latex gloves, peel chicken meat off the bones.
  13. Discard bones and stir chicken back into the curry.
  14. Just before serving, heat curry on medium heat until it starts to boil lightly.
  15. Stir in cilantro.

 

To Serve: Dived curry evenly among six bowls. Serve with naan or rice.

 

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Vikram’s Boneless Goat Curry

BT Calgary | posted Monday, May 11th, 2015

Courtesy Vikram Vij

 

STEWED GOAT

• ½ cup ghee or butter
• 1 tsp salt
• 6 lbs goat meat, bone-in, cut in 1 ½ -to 2-inch dice
• 1 cup of water

MASALA

• ½ cup of cooking oil
• 1 tbsp + 1 tsp cumin seeds
• 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded (Optional)
• 10 cloves
• 1 lb red onions, thinly sliced
• 3 tbsp chopped garlic (9 medium cloves)
• 2 tbsp finely chopped ginger
• 3 cups pureed tomatoes (6 medium)
• 1 tsp black pepper
• 2 tbsp ground cumin
• 2 tbsp garam masala
• 1 ½ tsp salt
• 1 tbsp paprika (optional)
• 1 tsp turmeric
• 1 ½ tsp ground cayenne pepper (optional)
• 1 cup plain yogurt (minimum 2% milk fat), stirred
• 6 cups water

STEWED GOAT:

  1. In a large pot on medium-high heat, combine ghee (or butter), salt, goat meat and water.
  2. Stir regularly for 10 to 15 minutes, or until meat is browned and begins to release its juices.
  3. Cover and reduce the heat to low, then cook for 1 ¼ hours, stirring every 15 minutes.
  4. The goat meat and bones will release water and should not stick to the bottom of the pan.
  5. If the meat is sticking, add ½ to 1 cup of water.
  6. While the goat meat is stewing, make the masala in a separate pan.

MASALA:

  1. In a large pot, heat oil on medium-high for 1 minute.
  2. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds.
  3. Stir in onion and sauté for 7 to 8 minutes, or until crispy brown on the edges.
    Add garlic and sauté for 2 minutes, or until browned.
  4. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne.
  5. Reduce the heat to medium, cover and cook for 3 minutes.
  6. Place yogurt in a small bowl.
  7. To prevent curdling, spoon 2 to 3 tbsp of the hot masala into the yogurt.
  8. Stir well, then pour the yogurt mixture into the pot of masala.
  9. Sauté masala for another 2 minutes, then stir in water, increase the heat to high and bring to a boil.
  10. Cover, reduce the heat to low and simmer for 10 minutes.
  11. Turn off the heat.

FINISH CURRY:

  1. After goat has stewed for 1 ¼ hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone.
  2. If it pulls off easily and is tender remove the pot from the heat.
  3. If not, cook the goat meat for another 15 minutes.
  4. Once goat neat is cooked, turn off the heat and allow to cool for 20 to 30 minutes.
  5. Set the pot of cooled goat meat beside the pot of curry.
  6. Wearing plastic gloves, pull the goat meat off the bones.
  7. Discard the bones and return the goat meat to the pot of curry.
  8. Just before serving, heat goat curry on medium-high and bring it to a boil.
  9. Stir and reduce the heat to medium, cover and simmer for 10 minutes.
  10. Serve immediately.
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20 minute Meal: Seafood Curry

BT Calgary | posted Monday, Oct 27th, 2014

 

Seafood Curry

Ingredients

  • 5 oz fresh salmon diced
  • 4 scallops cleaned
  • 8 prawns cleaned
  • 2 lobster tails cut in half and cleaned
  • 1 medium onion diced
  • 1 red pepper diced
  • 2 vine ripened tomatoes diced
  • 1 ½ cup coconut milk
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion sliced
  • 1 teas yellow curry powder
  • 1 teas hot sauce (optional)
  • 1 teas ginger powder
  • 1 teas fenugreek leaves
  • Salt
  • 3 TBS corn starch
  • ½ cup water

Method

  1. In a sauce pan, sauté onions and peppers until soft — about 4 minutes. Add dry spices and the hot sauce, mix well.
  2. Add tomatoes, coconut milk and seafood, cover the pan and bring to a hard boil.
  3. Reduce heat to low and wait until the seafood is cooked.
  4. Season with salt
  5. In a separate bowl, mix the water and the corn starch, add to the seafood curry and stir until it thickens.
  6. Finish by adding the fresh cilantro and green onions and serve with rice.

Curry

Rice

Ingredients

  • 1 cup white long grain rice
  • 2 cups water
  • 1 green onion
  • 1 teas avocado oil
  • Salt to taste

Method

1. In a pot, combine all ingredients, bring to a boil and cover. Reduce heat to low.
2. Cook for 15 minutes or until rice is done. Remove from heat and reserve until needed.

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