5 curries recipe that my family likes 😋Japanese Miso burdock Keema, ethnic ground meat...
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Recipes in this Video
3 recipes
Ingredients
- ●2 lbs spareribs
- ●2 tbsp vegetable oil
- ●1 large onion, chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1 tsp cumin
- ●1/2 tsp chili powder
- ●1 can (14 oz) coconut milk
- ●1 cup chicken broth
- ●2 tbsp soy sauce
- ●1 tbsp brown sugar
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the curry powder, turmeric, cumin, and chili powder, stirring to combine and cook for 1-2 minutes.
- 5Add the spareribs to the pot, browning them on all sides for about 5-7 minutes.
- 6Pour in the coconut milk and chicken broth, then add the soy sauce and brown sugar.
- 7Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- 8Simmer for 1.5 to 2 hours, or until the ribs are tender and the sauce has thickened.
- 9Season with salt to taste before serving.
- 10Garnish with fresh cilantro before serving.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 lb lamb, cut into cubes
- ●2 cups tomatoes, chopped
- ●1 large onion, finely chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 cup coconut milk
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until golden brown.
- 4Stir in the minced garlic, grated ginger, and green chilies; cook for 2 minutes.
- 5Add the lamb cubes and brown them on all sides.
- 6Sprinkle in the coriander powder, turmeric powder, and salt; mix well.
- 7Add the chopped tomatoes and cook until they soften and release their juices.
- 8Pour in the coconut milk and bring the mixture to a simmer.
- 9Cover and cook on low heat for about 1 hour, or until the lamb is tender.
- 10Stir in the garam masala and cook for an additional 5 minutes.
- 11Garnish with fresh cilantro before serving.
Equipment
Large potKnifeCutting boardSpoon
🌶️🌶️🌶️Low
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup plain yogurt
- ●2 tbsp lemon juice
- ●2 tsp garam masala
- ●1 tsp ground cumin
- ●1 tsp ground coriander
- ●1/2 tsp turmeric
- ●1/2 tsp cayenne pepper
- ●1/2 tsp salt
- ●2 tbsp vegetable oil
- ●1 medium onion, finely chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) crushed tomatoes
- ●1 cup heavy cream
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, turmeric, cayenne, and salt. Add chicken and marinate for at least 1 hour, preferably overnight.
- 2Heat oil in a large skillet over medium heat. Add chopped onions and sauté until golden brown, about 5-7 minutes.
- 3Add minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
- 4Stir in the marinated chicken, cooking until browned on all sides, about 5-7 minutes.
- 5Add crushed tomatoes to the skillet, stirring to combine. Bring to a simmer and cook for 10 minutes.
- 6Reduce heat and stir in heavy cream, cooking for another 5 minutes until the sauce thickens.
- 7Taste and adjust seasoning if necessary. If you prefer a spicier dish, add more cayenne pepper.
- 8Garnish with chopped cilantro before serving.
- 9Serve hot with rice or naan bread.
Equipment
large skilletmixing bowlmeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Medium
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