Gurkha Chicken Curry * Gurka Pileći Kari

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Ovaj recept potiče iz Nepala. Gurka su Nepalski vojnici  i naravno i oni kuvaju , često u primitivnim uslovima. Kari je zaista veoma ukusan i lak.




Sastojci

8 većih komada piletine sa karabataka
1 veći crni luk
3 krompira
4 zrela paradajza
rukohvat korijandera
ulje
1 štapić cimeta
4 karanfilića
1 kašika semena kima (cumin)
3 lista lorbera
1 kašičica korijandera u prahu
1 kašičica kurkume u prahu
1 čili papričica

Marinada

Komad djumbira veličine palca
1 glavica belog luka
 1 kašičica komorača
1 kašičica ljute paprike
5 zrna kardamoma
250 ml jogurta
1 limun

Priprema

Marinada

Oljuštimo i iseckamao djumbir
Oljuštimo beli luk. Zagrejemo tiganj na srednjoj temperaturi, pa dodamo očišćen djumbir, beli luk, zrna kardamoma, so i zrna komorača.

Pržimo oko  1minut, pa stavimo u mlin , dodamo ljutu alevu papriku i sve izmeljemo u grubu pastu.

Sipamo u veču činiju, dodamo jogurt ,izrendanu koricu i sok od limuna i komade piletine. Dobro sve promešamo Prekrijemo, pa ostavimo u frižideru najmanje 1 sat.

Predgrejemo rernu na 190 stepeni Celzija.

Oljuštimo luk i iseckamo sitno. Krompir isečemo na veće komade. Očistimo korijander i ostavimo lišće sa strane a peteljke iseckamo.


Zagrejemo 4 Kašike ulja i stavimo štapič cimeta ,karanfilič, seme korijandera i lorberov list.

Dodamo piletinu i pržimo jednu stranu oko 5 minuta. Onda

dodamo suve začine. pa luk, krompir , paradajz i isečene peteljke korijandera. Okrenemo piletinu pa pržimo još 10 minuta.

Uspemo 350 ml vode i pustimo da prokuva.

Stavimo u rernu i pečemo jos 50 minuta do sat vremena, povremeno mešamo.

Kada je gotovo, odstranimo štapić cimeta, lorber i zrna kardamoma

Serviramo uz pirinač i naan hleb  i po želji zelenom salatom.


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Gurkha Chicken Curry

Very pleasing on the pallet, this curry is very healthy. Gurkha are Nepalese soldiers that sometimes have to cook with very primitive means. 
Worth trying





Ingredients

• 8 large free-range skinless chicken thighs , bone 
• 1 large onion
• 3 potatoes
• 4 large ripe tomatoes
• ½ a bunch of fresh coriander
• vegetable oil
• 1 stick of cinnamon
• 4 cloves
• 1 teaspoon cumin seeds
• 3 fresh bay leaves
• 1 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 1 fresh red chilli , (optional)
• MARINADE
• 5 cm piece of ginger
• 1 bulb of garlic
• 1 teaspoon fennel seeds
• 5 cardamom pods
• 1 teaspoon hot chilli powder
• 250 ml fat-free yoghurt , plus extra to serve
• 1 lemon

Create

1. To make the marinade, peel and roughly slice the ginger, break up and peel the garlic cloves, then add to a dry frying pan over a medium heat, along with the fennel seeds and whole cardamom pods.
2. Heat for 1 minute to wake up all those lovely flavours, then transfer to a pestle and mortar with the chilli powder and 1 pinch of sea salt, then pound into a rough paste.
3. Tip into a large bowl with the yogurt, lemon zest and juice, and the chicken thighs. Stir to coat evenly, then cover and place in the fridge to marinate for at least 1 hour, but preferably overnight.
4. Preheat the oven to 190ºC/375ºF/gas 5.
   
   Peel and finely dice the onions. Peel the potatoes, then chop into rough chunks, along with the tomatoes. Pick the coriander leaves and set aside, then finely chop the stalks.
5. Heat 4 tablespoons of oil in a large, wide ovenproof pan over a medium heat, then add the cinnamon, cloves, cumin seeds and bay.
6. Add the chicken in a single layer and cook for 5 minutes on one side, or until a lovely, golden crust develops.
7. Stir in the ground spices, then add the onion, potatoes, tomatoes and coriander stalks. Turn the chicken over and cook for a further 5 to 10 minutes, or until browned all over.
8. Pour over 350ml of cold water, then bring to the boil.
   
   Place in the hot oven for 50 minutes to 1 hour, uncovered, or until the chicken is cooked through and tender, stirring occasionally.
9. Pick out and discard the cinnamon and cardamom pods, then divide between your plates. Finely slice and sprinkle over the chilli (if using), then tear the coriander leaves on top.
10. Serve with a dollop of yogurt, coconut rice, naan breads and a fresh green salad, if you like.

Krompir, leblebije i karfiol kari * Potato, cauliflower and chickpeas curry

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Još jedan divan kari, koji ćete brzo spremiti. Nedostatak mesa ovde se neće ni primetiti. Idealano za dan bez mesa


Sastojci


1 karfiol
1 kg krompira
3 Kašike neutralnog ulja za kuvanje
1 Kašika ghee, maslac ili kokosovo ulje
1kašičica kima, kumin
½ kašičičice korijandera u prahu
½ kašičice kurkume
½ kašike čili pahuljica
1 iseckan crni luk
1Kašika rendanog đumbira
3 čena usitnjenog belog luka
2 srednja paradajza , sitno isečenog
½  kašičice garam masala
½kašičice lišća od piskavica
2-3 male crvena ili zelene čili

1 konzerva leblebija, ocedjenih
2 šolje vode
1 kašičic soli soli
2 Kšike jogurta


za serviranje:
svež korijander
jogurt

Priprema

Isecite karfiol u komade od 2 ", a zatim izrezati krompir na kocke , U zagrejanom ulju na srednjoj temperaturi dinstamo krompir i karfiol dok ne omeksšaju, pa stavimo sa strane

Dodajte dodatni maslac ili kokosovo ulje. Na srednjoj temperaturi  uspemo :kumin, korijander, kurkuma, čili. Pržimo 1-2 minute, neprestano mešajući.

Dodajte  luk i nastavite dinstati dok porumeni . Umešajte đumbir i beli luk i dinstajte još jednu minutu.
Dodajte paradajy. Izmešajte , garam masala, piskavica i čili. Pržite  5 minuta, često mešajući.

Dodajte u karfiol, krompir i leblebiju, a zatimd dodajte vodu. Pokrijte i dinstajte 25-30 minuta dok se krompir i karfiol ne skuvaju.

Poslužite preko pirinča.
 Pospite svežim korijanderom i jogurtom.

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Potato, cauliflower and chickpeas curry

Very satisfying dish. You wonćt even know there is no meat.

Ingredients

• 1 head cauliflower
• 2 pounds potatoes (I prefer fingerlings, golden, red, or purple potatoes)
• 3 tablespoons neutral cooking oil
• 1 tablespoon ghee, butter, or coconut oil
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon red chili powder (more or less to taste)
• 1 medium onion, minced
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 2 medium tomatoes, diced or 1 14.5-ounce can diced tomatoes
• 3 tablespoons tahini, cashew butter, or sunflower seed butter
• ½ teaspoon garam masala
• ½ teaspoon ground fenugreek leaves
• 2-3 small red or green Bird's eye chilies
• 1 15-ounce can drained chickpeas
• 2 cups vegetable stock or water
• 1 teaspoon salt, more to taste
• 2 tablespoons cream or yogurt, optional
• for garnish:
• fresh cilantro
• yogurt or cream

Create

1. Chop cauliflower into 2" pieces. Scrub potatoes and cut into 1-inch cubes. Heat neutral oil in a large, heavy bottomed pan over medium-high heat. Sear cauliflower and potatoes until lightly browned. Remove from the pan and set aside.
2. Add in the additional butter or coconut oil. Over medium to medium-low heat, stir in the cumin, coriander, turmeric, chili powder. Cook for 1-2 minutes, stirring constantly.
3. Add in the onion and continue to cook until translucent. Stir in the ginger and garlic and cook for one more minute.
4. Add the tomatoes and bring to a simmer. Stir in the tahini, garam masala, fenugreek, and the whole chilies. Cook for 5 minutes, stirring frequently.
5. Add in the cauliflower, potatoes, and the chickpeas, and then stir in the water or stock. Cover and simmer for 25-30 minutes until the potatoes and cauliflower are cooked through. Stir in cream, if desired.
   
6. Serve over rice or with naan for soaking up some of the sauce. Garnish with fresh cilantro, radishes, and extra cream or yogurt.
   

Indijski kari kupus i krompir * Indian cabbage and potato curry

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Lepo ukusno jelo za dane bez mesa.

Sastojci

1 Kašika ulja od kokosa
2  kašicčice zrna kima (cumin)
1 kašičica zrna senfa
1 luk isečen na tanke režnjeve
1/2 kašičice belog luka u prahu
1/2 kašičice kajenskog bibera
1/2 kašičice kurkume u prahu
1 kašičica korijandera u prahu
500 g krompira isečenog na kocke
pola kupusa iscečenog, ne presitno
1/2 šolje svežeg paradajza isečenog na kocke
1/4 kašičice soli
1/4 šolje iseckanog korijandera
so i biber , po ukusu

Priprema

Zagrejemo kokosovo ulje na visokoj temperaturi. Dodamo seme kima i senfa i pržimo 2 minuta.

Dodamo luk izmešamo i dinstamo još 2 minuta

Sada dodajemo kurkumu, beli luk i korijander, kajenski biber i dinstamo 1 minut.

Dodamo krompir, kupus , paradajz, so i 1/4 šolje vode

Sasvim smanjimo temperaturu , promešamo i ostavimo da se krčka 35 do 40 minuta. Poklopimo.

Redovno mešamo da ne bi zagorelo. Ako voda baš sva ispari dodamo još nekoliko kašika.

Kad je ggotovo ako je potrebno dosolimo, dobiberimo i pospemo seckanim korijanderom

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Indian cabbage and potato curry

Easz hearty dish for days without meat
Ingredients

• 1 tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 onion, finely sliced
• ¼ tsp garlic powder
• ¼ tsp cayenne
• ½ tsp ground turmeric
• 1 tsp ground coriander
• 1 lb gold potatoes, diced into ½” cubes*
• ½ small head green cabbage, cored and sliced (about 12-14 ounces)
• ½ cup diced fresh tomatoes
• ¼ tsp salt
• ¼ cup chopped cilantro
• Salt and pepper to taste
• *Don't peel the potatoes unless they have thick skins

Create

1. Heat the coconut oil in a large skillet over a medium heat.
2. Add the cumin and mustard seeds and cook for 1-2 minutes.
3. Add the onions, stir well to combine, and cook for a further 2 minutes.
4. Stir in the garlic powder, cayenne, turmeric, and coriander and cook for 1 minute.
5. Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
   
6. Stir well, reduce heat to low, cover, and cook until the potatoes are tender, about 30 - 35 minutes. Check it every now and then to make sure it is not sticking. If it is, add another tbsp water.
7. Once cooked, remove from the heat, stir in the cilantro, and add salt and freshly ground black pepper to taste.
   

Testenina sa govedinom, prži, mešaj* Beef noodle stir-fry

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Jedno vrlo jednostavno jelo, koje se brzo sprema i popularno ne samo u azijskim zemljama odakle potiče već i mnogo šire.

Sastojci

1 sveža crvena čili papričica
1 limeta
i veza pak choi , sargarepe, 1 tikvica, nekoliko pecurki
200 g govedine isecene na strafte
250 g tetstenine od jaja
50 g nesoljenih  indijskih oraščića
sveže mleven crni biber
1 do 2 Kašike soja sosa
1 Kašika  ribljeg sosa
1 veza svežeg korijandera
komad ( velićine palca) svežeg djumbira
2 čena belog luka
1 veza mladog zelenog luka

Priprema


Operemo korijander pa sve sa stabljikom iseckamo i stavimo sa strane. Očistimo i iseckamo  djumbir, pa isečemo na tanke štapiće. Očistimo i iseckamo beli luk

Iseckamo zeleni luk, bok choy.šargarepu. tikvicu i isečemo limetu na komade. Očistimo čili papričicu od semenki i iseckamo.

Skuvamo testeninu prema uputstvu, ocedimo i isperemo haldnom vodom. Zatim sipamo malo ulja na nju i ostavimo sa strane.

Malo propržimo indijski oraščić

U malo ulja u voku ili većem tiganju propržimo isečenu i pobiberenu govedinu oko 4 minuta.

Dodamo djumbir, korijander, beli luk i čili i pustimo da se prži jos oko 1 minut.

Dodamo  zeleni luk, bok choi i ostalo iseckano povrce pržimo 2 minuta. Čitavo vreme dok pržimo mešamo.

 Zatim dodamo testeninu, soja sos i riblji sos i na laganoj temperaturi dinstamo jos 5 minuta

Služimo sa iseckanim korijanderom.



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Beef noodle stir - fry

Quickly, with a lot of vegetables. Choose your own. This dish easily can be made with chicken too.



Ingredients


1 handful fresh coriander

1 small bunch of green onions

2 cloves of garlic

• 1 fresh red chili
• 1 lime
• 2 carrots, I  also used bok choi,1 zucchini 2 mushrooms
• 200 g beef strips 
• 250 g medium  egg noodles
• 50 g unsalted cashew nuts
• vegetable oil
• freshly ground black pepper
• 1-2 tablespoons low-salt soy sauce
• 1 tablespoon fish sauce
• a piece of fresh ginger
  
• 
  

Create

1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
2. Trim and finely slice the spring onions, deseed and finely slice the chili and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle., and also cut other vegetables that u use.
3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
4. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
5. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the beef with a pinch of pepper, then add to the pan and stir-fry for 4 minutes, or until golden. Add the coriander stalks, garlic, and ginger and cook for a further minute.
6. Add the spring onions, carrots and broccoli and other vegetables you are using, and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the beef is cooked through. Stir through the soy and fish sauces, then remove from the heat.
   
7. Divide between bowls, sprinkle over the nuts, sliced chili, and the reserved coriander leaves, then serve with the lime wedges for squeezing over.
   

Pileći Kari * Chicken Curry

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Jedno od naših omiljenih jela. Brzo se sprema, a sa  začinima koji idu u to je zaista preukusno.

Sastojci

600 g pilećeg mesa bez kosti.
 So i sveže  mleven biber
2 1/2 kašičice  karija
3 Kašike ulja
1 crveni luk
4 iseckana čena belog luka
1 kašičica rendanog djumbira
1 kocka pileće supe
1 Kašika  gustina
2 kašičice šečera
1/2 šolje kokosovog mleka
1/2 šolje svežeg korijandera

Ja volim da  dodam i malo mladog krmpira i ponekad i grašak. Nekoliko čili papričica

Priprema

Ispržimo iseckan luki beli luk. Dodamo piletinu i sve začine i krčkamo oko 15 mnuta.
Pri kraju dodajemo korijander i kokosovo mleko.

Služimo uz basmati pirinač i ko voli mango čatni

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Chicken Curry

One of our favourite dishes. Easy to make and because of the great spices that go into it, amazingly tasty


Ingredients

• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips
• Salt and freshly ground black pepper
• 2-1/2 teaspoons curry powder, divided
• 3 tablespoons vegetable oil, divided
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 chicken cube
• 1 tablespoon cornstarch
• 1 tablespoon grated fresh ginger
• 2 cups chicken broth
• 2 teaspoons sugar
• 1/2 cup coconut milk
• 1/4 cup chopped fresh coriander

Sometimes I add young potatoes or frozen peas or some tomatoes and sure couple of chillies

Create

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken in  a clean bowl and set aside

1. 
   
2. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
3. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened about 5 minutes.
4. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through a few minutes. Off the heat, stir in the yoghurt and coriander then season with salt and pepper, to taste. Serve with basmati rice and if you like mango chutney

* I used coconut milk instead of yoghurt

Korma, pileći Kari / Korma, Chicken Curry

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Ima u svetu zaista mnogo vrsta karija, zavisno od regiona i dodatci za kari pastu se menjaju pa samim tim i krajnji ukus karija. Ovaj Korma potiče iz Indije i veoma je mekogć ukusa zbog dodatka kokosovog mleka. Služi se sa pirinčem i nekom vrstom indijskog hleba.

Sastojci

1 komad djumbira oko 2 cm, oljušten i sitni isečen
2 čena belog iseckanog luka
2 kašičice garam masala začina
1/4 čili pahulja
1/2 šolje listića badema
1.2 kg pilećeg mesa
3/4 šolje  kokosovog mleka
1 kašičica kurkume
1 kašičica kardamoma
1 kašičica kima ( cumin)
2 Kašike paradajz pirea
60 ml ulja
50 g putera
2 iseckana luka

Priprema

U blenderu izblanširamo beli luk, badem, garam masala, čili, kurkumu, kim i djumbir, dok dobijemo glatku smesu. premestimo u dublju činiju.

Dodamo pileće meso i kokosovo mleko i dobro iymešamo. Ostavimo pokriveno u frižideru dva sata.

Zagrejemo ulje i puter i na srednjoj temperaturi izdinstamo luk oko 7 minuta.  Dodamo marinirano pileće meso  i krčkamo oko 15 minuta. Dodamo na kraju ako volite malo svežeg korijandera.

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Korma Chicken Curry

There are so many variaties of Curries in the world , depending of the region and spices that are used. This one is silky and smooth. best served with rice and Naaan.

Ingredients

• 2cm-piece fresh ginger, peeled, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 teaspoons garam masala
• 1/4 teaspoon dried chilli flakes
• 50g (1/2 cup) flaked almonds
• 1.2kg chicken thigh fillets
• 200g (3/4 cup)  coconut milk
• 1 tsp cumin
• 1 tsp turmeric
• 2 tablespoons tomato paste
• 6 cardamom pods, lightly crushed
• 60ml (1/4 cup) vegetable oil
• 50g butter, chopped
• 2 brown onions, halved, thinly sliced

• Create
• 
  

Process the ginger, garlic, garam masala, chilli flakes, cumin , cardamon, tumeric and almonds in a food processor until combined. Transfer to a large bowl.

• Add chicken, coconut milk tomato paste and stir until combined. Cover and place in the fridge for 2 hours to marinate.
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• Heat oil and butter in a non-stick frying pan over medium-high heat. Cook onion, stirring often, for 7 minutes or until golden. Add chicken mixture. Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown. Stir in cream. Simmer, stirring often, for 5 minutes or until warm.  Sprinkle some fresh coriander if you like.
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