Tag Archives: curry

Indian Butter Chicken

Posted on January 22, 2013 | 19 Comments

Indian Butter Chicken

Over the past few years Indian food has become a favorite of mine.  If you are a regular here, this will come as no surprise to you.  I make it at our house once every two weeks at least.  We have a local Indian restaurant that we like, but have only gone for dinner so far.  At lunch they have a buffet, I am dying to go to the buffet, so I can try more things!

Indian Butter Chicken

One of our favorite dishes is Indian Butter Chicken.  I usually use a spice packet, so the work is minimal.  But I have really been wanting to try it from scratch.  I even had it on my Culinary Bucket List I shared with you.  So I get to cross something off already!  Hopefully that is motivation to keep going with my list.

Indian Butter Chicken

I served it over rice, and with a side of homemade Naan bread.  It was delicious.  The sauce was rich, and had so much flavor.  The naan was perfect for soaking up all of the extra sauce.  No surprise this was better than the spice mix I normally use.  Given how easy it was, and that most of the ingredients are pantry staples in my house, I know I will be making this again soon!

Please go grab the recipe over at Culinary.Net.  I know you will love it just as much as we do!

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Indian Curry Meatballs & Giveaway

Posted on September 26, 2012 | 86 Comments

I have been kind of obsessed with Indian food lately.  I love the traditional dishes like Chicken Tikka Masala, but I also love spicing up traditional foods to make them have more Indian flavor.  Take these Curried Pretzels and Indian Spiced Nuts for example.  Simple, easy snacks that both got an Indian makeover.  Amazingly enough, my super picky 7-year-old loves Indian flavors as well.  Those nuts, are one of his favorite snacks; so I decided it was time to spice up some meatballs.

I love a really good tender meatball.  It can have barbeque sauce, marinara, or the famous glazed (with jelly) meatball.  I am not too picky, I just love a good meatball.  The opening weekend of football season my husband requested we have snacks and appetizers to watch the games with.  I made a couple of his favorite dips, but I needed something that was actually going to fill us up.  And something that my 7-year-old would eat.  Guacamole just isn’t his thing.  Enter meatballs.

I also made a spiced yogurt sauce to dip them in, and it was perfect together.  The meatballs were very tender, and super moist.  They were also full of so much flavor from the curry and garam masala.  I am having visions of making a curry sauce and serving these over rice next time…yum!  These would work great sitting in the crock pot for a party.  They are flavorful twist on the traditional.

Please go check out Culinary.net to get the recipe!

Now time for the GIVEAWAY!!!

Today I also have a fun Gift for you!  Catching FireFlies wants to give one lucky ready a $43 gift certificate!  A quirky amount to match their quirky and fun site!

Check out this Guitar Spatula, these Wake Up Coffee Mugs, or these Flower Measuring Spoons! Such cute stuff!

What do you need to do to win?
Leave a comment for each to have it counted as an entry
(if you already do some of these, just leave me a comment letting me know.)

1.  Leave a comment with one thing you would want from Catching Fireflies
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7.  Subscribe to Dinners, Dishes, and Desserts via email

You have 7 chances to win.  This is open to residents of the U.S. and Canada only.  The giveaway will close Wednesday, October 3rd.  I will announce the winners on Thursday the 4th.  The winner will be drawn using random.org.  Please make sure to leave your email address, so I can contact you if you win.

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Posted in Appetizers, Dinners

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Coconut Curry Shrimp

Posted on August 27, 2012 | 15 Comments

What a busy weekend. Saturday morning my 7 year old ran a 1 mile healthy kids race.   They have a series of these over the race season that kids can do for free.  This is the 3rd one he has done, and we actually “trained” for it.  I took him out last week and ran 1 mile trying to see if he could get faster each day.  He got down to 9:30 on the 3rd time.  He may or may not have ended up with 8:55 for the race (depending on how accurate our timing was).  But he did awesome!

So after such a busy weekend, this shrimp is a great meal.  I am not a big seafood fan, but I do like shrimp.  I have kind of been on a shrimp kick lately.  I made Crispy Herbed Shrimp, this, and then I have it for our meal plan again this week.  I am not sure what is going on, but my husband sure is happy!

I absolutely loved this shrimp.   It wasn’t my husbands favorite, but he did eat quite a bit of it.  It turns out that anything in a coconut broth, he isn’t a big fan of.  He did love the kick from the curry paste though.  It was just enough to give it a little kick, but not enough that you needed a drink after every bite.  I guess I will have to try another spicy shrimp curry that isn’t made with coconut milk to see how that goes over.

Coconut Curry Shrimp
 
Serves: 4
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Plump shrimp in a sweet coconut curry sauce, that has just a little bit of a kick. Quick and easy dinner for the whole family.
Ingredients
  • 1 pound shrimp, peeled and devined
  • 1 Tbls olive oil
  • 1 Tbls fresh ginger, grated
  • 2 cloves garlic, grated
  • 1 cup coconut milk
  • 1 Tbls red curry paste
  • 2 tsp fish sauce
  • Salt and Pepper, to taste
  • 2 green onions, chopped
  • cilantro, garnish
  • White rice, cooked

Instructions
  1. In a medium skillet heat olive oil, over medium heat. Add ginger and garlic to the pan, cook for 30 seconds or until fragrant. Stir in the curry paste, until well combined. Toss in the shrimp, and mix with the paste to coat. Pour in the coconut milk and fish sauce. Cook for about 5 minutes, or until the shrimp are cooked all the way through. season with salt and pepper to taste.
  2. Serve over white rice. Garnish with cilantro and green onions.

Notes
Adapted from Epicurean Mom

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Curried Pretzels

Posted on August 1, 2012 | 18 Comments

Curry Pretzels
Yesterday I had the pleasure of spending the day at the Denver Zoo with a friend from high school.  Nicole and I met when we were in 7th grade.  We were close friends in high school, but went to different colleges and slightly drifted apart.  We have kept in touch over the years, just not as often as I am sure either of us would have liked.  Just over a month ago her family moved to Colorado, about 30 minutes from where we are.   We both have boys that are within 6 months of each other in age.  It was such a fun day of us catching up, and seeing our boys having a great time together.  We already have plans to get together again on Friday!  I see lots of fun in our future, and am very excited that our boys will get to be friends.


What does any of this have to do with pretzels?  Nothing, but I just had to share :)   These pretzels are an adaption of the Indian Spiced Nuts I made a few months ago.  The nuts were such a hit, I wanted to make more snacks with these same flavors.  I can’t wait to try a version with popcorn!


Cassie made a Taco version of these pretzels that gave me the idea to try this Indian version.  If anyone (aside from my family) will appreciate this version, I know it is Cassie.  My 7 year old could barely wait for the pretzels to cool before he wanted to chow down.  He loved these, and they have disappeared very quickly from our house.  They were super easy to make, and I know I will be making these again and again.  These may even become a favorite in his lunch box once school starts.

Make sure to check out the Giveaway going on!

Curried Pretzels
 
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Serves: 6
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Curry spiced pretzels. A quick and easy spiced pretzel, makes a great snack or appetizer.
Ingredients
  • 4 cups pretzels
  • ⅓ cup canola oil
  • 1 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp cumin

Instructions
  1. Preheat oven to 200 degrees. Spread the pretzels in a thin layer on a lined baking sheet.
  2. In a small bowl combine canola oil and the spices. Pour over the pretzels, and toss to coat. Bake for 60 minutes, stirring every 15 minutes. Allow to cool before serving. Store in an air tight container.

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Indian Spiced Quiche

Posted on April 5, 2012 | 33 Comments

Easter is right around the corner, so it is time for Holiday Recipe Club again!  For this Easter/Passover addition Erin gave us the challenge ingredients of Carrots, Spinach or Eggs.  I really wasn’t sure where to go with this, because none of those ingredients are my favorite.  I almost took the cheating route and made you a cute baked good (all baked goods have eggs, right).  But I didn’t, I put on my big girl pants, and got into the challenge.

When I asked my husband what I should make he said Indian Spiced Quiche.  No real thought, it just came out.  Really?  That isn’t Easter at all.  Is there such a thing?  So I did my research, and found a couple recipes.  Then I changed them, and made my own ;)

I made this for dinner one night, but it would be a great brunch.  We love Indian flavors, it doesn’t really matter when we get to have them.  Indian Spiced Nuts, are a perfect example.  The spices in this dish were not over powering by any stretch.  It was not spicy at all.  Even if you aren’t huge on Indian food, this is mild enough you would enjoy it.  If you feel like kicking up the spices some (like I will next time), go for it!

And yes if you know me (I don’t like eggs), I did eat this for dinner, and the leftovers for lunch the next day.  Shocker, I know!

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Indian Spiced Nuts

Posted on March 21, 2012 | 38 Comments

This weekend we were trying to decide what to make for dinner.  My 6 year old and husband were knee deep in the basketball tournament, and stopping for dinner didn’t seem like something they were interested in.  My husband said we should just have a few appetizers and call it good.  Problem was, I needed to go grocery shopping, so all of our go to appetizers weren’t options.  (Note, I was also being lazy and didn’t want to go to the store)  My husband went to my trusty Cook’s Illustrated cookbook, and said he would just turn to a page and we would make whatever it was.  Well, he turned to Calzones.  We had made those a couple weeks before (don’t worry, the recipe is coming), and I was not putting that much work into this dinner.  So he started over, and went to the first page, and was going to just go until he found something.  He was in luck!  On the first page was a recipe for Indian-Spiced Cashews, Pistachio’s and Currants.  I had everything but the currants, so he went to the kitchen and made these!

My husband doesn’t cook often, but when he does he does a wonderful job.  He is a very detail oriented person, so he can follow a recipe like no body’s business.  But, I must admit that I was skeptical of this recipe from the start.  I like nuts, I like Indian flavors, but them combined just didn’t sound good to me.  Boy was I wrong, they are fantastic, bordering on addictive.  The real surprise came when our 6 year old wanted to try one.  We gladly gave him one, but thought it would end with him spitting it out and drinking lots of water.  Wrong again!  He loved them.  Days later and he keeps saying how good they are.  Any time someone opens the container, he runs across the room wanting some.

As I said, I left out the currants.  It only called for 2 Tbls of dried currants, so I don’t think we were really missing out on anything.  Both the cashews and pistachios are great in the seasoning, but the pistachios really sucked up the Indian flavors.  I can imagine this seasoning would be good on almonds and peanuts as well.  Slightly sweet, salty, spicy (but not hot)…I think I know what I am having for a snack tonight!

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