Some cool curry chicken images:
Thai red curry chicken
Image by Anil Wadghule
Sunday visit to Malaka Spice, KP, Pune
Curry chicken b/w brown rice and green beans
Image by zole
A cooking non-disaster!
This is a sample footer. This text can be customized from the options page. Good luck.
A few nice curry chicken images I found:
green curry chicken
Image by stu_spivack
very good.
I had to push the waitress to bring me the 10-spicy version. It was actually spicy. Not overwhelming. Some day I may ask for a 17-spicy but this was spicy enough most occasions and much spicier than I was actually expecting. A pleasant surprise.
chicken chunks
Image by mallydally
from my blog, total noms. check out the recipe here: totalnoms.com/2011/04/ginger-curry-chicken/
Coconut Curry chicken tacos
Image by Live?Laugh?Love
Sick of the usual taco flavoring used on tacos (and being out) we adventured to trying the jar of coconut curry sauce we had purchased.
The result? AMAZING. This is a total do-again.
Photo came out pretty washed out.. Maybe I had too much light (Some natural window and also a 75 watt natural light right over top of it) or my camera lens is filthy.
Is it wonky/foggy/oversharpened/weird to you?
This is a sample footer. This text can be customized from the options page. Good luck.
Some cool thai food recipes images:
Thai-Ginger Salmon with Curry Sauce, Wild Rice and Swiss Chard (and a wonderful Louis Martini Chardonnay)
Image by The Doctr
It’s been a while since I’ve posted any food shots. I think because I’m anticipating a macro lens soon…
But I think this one turned out much better than much fo the rest of my food shots!
The recipe was I think from Bon Appetit. I’ll have to check…
Hor Mok Pla Salmon
Image by avlxyz
Bored of eating plain steamed fish all the time, I decided to literally spice things up by turning a cutlet of salmon into Hor Mok Pla, a Thai steamed fish custard, very similar to otak otak.
I ground up some coriander root, Kaffir lime leaves, ginger, garlic, lemongrass, turmeric and a little curry powder. Then I added some of the salmon and ground it some more. I didn’t have coconut milk, so I used soy milk, which was ok, but lacking in coconut.
The result was a smooth fish custard, but I soon realised that I left out the fish sauce and didn’t add sugar, but it was still good!
Surprisingly, the salmon was tasty enough to stand up to all those spices, but perhaps a stronger tasting fish like snapper would have been better.
Next time, maybe I’d add some kangkong or shredded cabbage as well.
References:
- Hor Mok Pla ????????? – Steamed Curry Fish Custard – www.allthaifood.com/ Recipe from: Colonel Ian F. Khuntilanont-Philpott
- Hor Mok Pla – Thai Sea Food Blog, Wednesday, July 12, 2006
- Steamed curry fish custard – Chef McDang
tofu pad thai
Image by little blue hen
Mollie Katzen’s recipe from Still Life With Menu
This is a sample footer. This text can be customized from the options page. Good luck.
Some cool indian curry recipes images:
Red Coconut Dal with Rice, Soft-Boiled Egg & Kale
Image by EffingFoodie
This bowl of saffron feel-goods has little to do with anything traditionally Indian; it’s a grab-bag of things I happened to have in the pantry, and it produced a generous pot that ensured a week of dal-on-rice, dal-as-soup, dal-with-random kale, with even enough for a quart of frozen emergency dal.
aneffingfoodie.typepad.com/an_effing_foodie/2010/03/red-c…
Sinqua
Image by La.Catholique
Ridged gourd. Sinqua. Aka loofah, like the exfoliating sponge. Peel the skin and ridges, and cut the soft inside lengthwise. As you might expect with a sponge, soaks up flavors well. Bladholm notes it goes well with green peppers, peas and tomatoes. Use quickly, will toughen after 2-3 days. Here’s a curry recipe using it.
This is a sample footer. This text can be customized from the options page. Good luck.
A few nice indian curry recipes images I found:
Masala Chana – Fresh Ingredients
Image by Emily Barney
onions, garlic, chillies, tomato – if I don’t have a fresh tomato on hand, I’ll use canned. either way comes out great.
I’ve put the recipe up on my food blog here:
thekitchentourist.com/indian-chickpea-curry/
This is a sample footer. This text can be customized from the options page. Good luck.
A few nice curry recipe images I found:
Shrimp Curry with Roasted Spices
Image by FotoosVanRobin
Shrimp Curry with Roasted Spices from Sri Lanka
Roast in a small frying pan over a medium heat until the spices turn a shade darker and emit a roasted aroma:
4 hot dried red chilies
1 T whole coriander seeds
2 t whole cumin seeds
1 t whole fenugreek seeds
1 small stick cinnamon
2 cardamom pods
2 whole cloves
Remove from the pan and allow to cool.
Then grind them in a clean coffee or spice grinder.
Pour some oil into a wide, lidded pan and set over medium-high heat. When the oil is hot, put in :
50 gr finely slivered shallots
1 small fresh hot green chili, cut into slivers
Stir and fry for about 2 minutes. Add:
3 t peeled fresh ginger, grated to a pulp
3 cloves garlic, crushed to a pulp
Stir for about 15 seconds.
Now pour in 1 1/2 cups of water and add the reserved roasted spices. Then add :
3-inch piece pandanus leaf (bai toey, rampe, daun paandan)
1 stalk fresh lemongrass (use the lower 6 inches and lightly crush the bulbous bottom)
1/2 t salt, or to taste
2 t bright red paprika
300 ml coconut milk
Stir and bring to a simmer for 15 minutes. Then add
500 gr red peppers/paprika’s, chopped
When bell pepper/paprika is almost to your liking, soft or crunchy, add
400 gr raw shrimps, peeled and deveined
Simmer for about 5 minutes or till the shrimp are opaque all the way through.
From: The Curry Bible by Madhur Jaffrey
New potato and spinach curry
Image by AnnabelVita
Posted via email from Annabel Vita
This is a sample footer. This text can be customized from the options page. Good luck.
www.JoysThaiFood.com – my Thai food site! Whole crab stir fried with curry powder! Yes I am lazy to eat it too, really hate to crack the shell. This is super messy dish but my boss love it, and I used to like it as when I was a kid. Don’t forget to watch my 19 months baby girl at the end! That’s my MALI!!!
This is a sample footer. This text can be customized from the options page. Good luck.
Kitchens of India Ready to Eat Pindi Chana, Chick Pea Curry all u have to do is Just heat & eat. They are Vegetarian, 100% natural, no preservatives. Pindi Chana is an authentic Indian recipe, created by the master chefs of ITC Hotels. Chick peas are simmered till tender in aromatic tomato gravy, creating a hearty, wholesome dish. This delight is now available in a ready-to-eat pack. HACCP certified.
Northern India’s tastiest contribution, a dish of chick peas simmered in aromatic tomato gravy, creating a wholesome treat.
For more variety, try Kitchens of India Curry Paste Variety Pack.
The desire to bring this delectable fare to the rest of the world has given birth to the venture called ‘Kitchens of India’. With same Master Chefs, same Indian recipes, same cooking methods and the same great Indian taste, authentic delicacies from ITC ‘s Gourmet restaurants is now available in ‘imported 4 layer retort keep fresh’ pouches. These Indian dishes trace their origin to a bygone era when Maharajas ruled the land and cooking was an art form perfected by few.
Kitchens of India Ready-to-eat dishes are a selection of authentic Indian recipes from ITC’s gourmet restaurants, specially re-created with deliberation and love by the Master Chefs. Each recipe has been handed down from one generation of Master Chefs to another. The range of Indian recipes on the offer spans the entire terrain from the far flung regions of the north-west frontiers to the coastal regions of the south.
With ITC’s Kitchens Of India Ready-to-eat products, nothing has changed, except where you eat. Completely free of preservatives and absolutely delicious, there’s no better way to discover Indian food.
Indian Spices
|
|
What makes our Indian cooking special, authentic, and yet unique, is the touch of our Master Chefs. The talent and expertise they posses cannot be learnt from a cookbook.
It is 
their attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Infact most of them apprentice for years before they take charge. Even the cooking style and means they use – brass urns, copper vessels and specially built large tandoors, all date back to a bygone era.
It is this attention to detail that has helped the Master Chefs preserve the authentic taste of traditional Indian cooking. Hence, the Master Chefs must surely be the reason why people come back for more.
Now through Kitchens Of India, a selection of delectable delights, made from rare recipes handed down through generations to our Master Chefs, is made available in a ready-to-eat form.
List Price: $ 18.48
Price: $ 15.20
Find More Indian Food Products
This is a sample footer. This text can be customized from the options page. Good luck.
Check out these curry chicken images:
Nasi Lemak with Chicken Curry – Sambal Kampung
Image by avlxyz
Nasi Lemak with Chicken Curry – Sambal Kampung AUD9
Not bad, but didn’t live up to Kwong’s hype 
The coconut rice was a bit dry, and I prefer a richer, more coconut-y curry chicken, or at least a thicker gravy.
Curry Favor – Chicken Katsu Curry
Image by Xin Li 88
Curry Favor
Stamford House
the4moose.blogspot.com/2010/09/curry-favor.html
Address:
39 Stamford Road, #01-08/09, Stamford House, Singapore 178885.
Tel: 68831087
Opening Hours:
Mon – Sun: 12pm – 10pm
Day 8 – Delicious Creamy Curry Chicken with Omelette Rice
Image by roch photography
Project 365!
After my class ending at noon, I decided to go alone to the small restaurant in downtown named Lucky town. This restaurant is fabulous, clean,good service. The menu is attracting and the price is affordable. Finally, I came up with creamy curry chicken with omelette rice. Guess what, in 5 minutes I finished eating this Delicious Food!!
Copyright: Roby Chandra
Let me know what you guys think!
This is a sample footer. This text can be customized from the options page. Good luck.
A few nice curry recipe images I found:
Cajun Chicken Curry
Image by Abstract Gourmet
Ok well i feel like a bit of a fraud here. I have no idea about anything when it comes to Cajun/Creole food. I do love the flavours though, so its something i’d like to learn more about. We normally make our curries completely from scratch from all the herbs and spices we want in the mix, but this was a cheat… I found a nice looking pack of "cajun spices" at the shop, and thought i’d see if it was tasty… Turns out it was, so i think im going to have to investigate how to make up the spice mix myself.
It doesnt help when the list of ingredients back of the spice packet says "Mixed spices"…. Thats like saying the definition of the word definition is when you define something… useless self referentialism !
Any ideas ?
Chicken and Spinach Curry
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/08/27/punjabi-ch…
This is a sample footer. This text can be customized from the options page. Good luck.
