Recipe: Curry Sauce

This family recipe contribution comes by the way of my brother Mark. Mark obtained this recipe from his friend Shaheen from Pakistan. I love curry and this is a wonderful sauce to serve with just about any meat coarse. I especially love it with smoked pork tenderloin or chicken. It is yummy!

CURRY SAUCE FOR MEAT

2 large onions, chopped
1/8 teaspoon ground cloves
½ cup oil
1 teaspoon black pepper
1 Tablespoon red pepper (or less)
1 clove minced garlic
½ teaspoon ground ginger
1/4 cup water
1 Tablespoon ground cumin
1 heaping teaspoon curry powder
1 Teaspoon garlic powder

Mix all ingredients in a saucepan and heat on high until it begins to boil. Lower heat and simmer until thick. Add whatever meat is desired and cook until done. Serve hot in warm Pita bread pockets (I just put mine in a bowl, but this note was part of the original recipe).

Recipe: Curried Carrot Soup

Now that cooler weather has arrived, I’ve been searching for new soup recipes.  I can’t wait to make this one because it just sounds so yummy!  The recipe was posted on MSN this past Monday, but tucked away and probably not making it to your browser window.  So, I just wanted to bring it out into the open.  I’m going to make it this weekend and I think it would look really pretty served in a hollowed-out mini pumpkins for a festive fall table scape.  Let me know if you make it and if you enjoyed it.  I’ll post more soups and stews in the coming weeks. 

Meanwhile, enjoy the fall weather!

Curried Carrot Soup

3 Tablespoons canola oil
2 teaspoons curry powder
8 medium carrots, peeled and thinly sliced
4 medium stalks celery, thinly sliced
1 medium onion, coarsely chopped
5 cups chicken broth – low sodium
1 Tablespoon lemon juice
1/2 teaspoon salt
freshly ground pepper to taste

1. Cook oil and curry powder in a large saucepan over medium heat, stirring until fragrant, 1 to 2 minutes.  Stir in carrots, celery and  onion; toss to coat in oil.  Cook, stirring frequently, for 10 minutes.  Stir in broth.  Bring to a boil.  Reduce heat and simmer until the vegetables are very tender, about 10 minutes.  Remove from heat; let stand 10 minutes.  Lay a paper towel over the surface of the soup to blot away the oil that has risen to the top.  Discard the paper towel.

2.  Working in batches of no more than 2 cups at a time, transfer the soup to a blender and puree (use caution when pureeing hot liquids).  Or use a hand blender in the pot.  Return pureed soup to the pan, place over medium heat and heat through.  Season with lemon juice, salt and pepper.

Note:  You can use Hot Madras curry powder for extra kick or Red pepper instead of black pepper or both!

Recipe: Honeyed Chicken

This dish combines some of my favorite ingredients.  Honey, butter, and curry!  My Nanaw (maternal grandmother) made this dish quite often and is another family favorite.  I hope you enjoy it.

Nanaw’s Honeyed Chicken

1/4 cup butter
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry
3 pounds chicken, cut-up

heat oven to 375 degrees (350 for a glass dish).  Melt butter in 3 quart baking dish.  Stir in honey, mustard, salt, pepper (to taste) and curry until well blended.  Roll chicken pieces in mixture and arrange in a single layer in baking dish.  Bake for 1 hour or until tender.

Y’all Enjoy!