Free recipes blog

Ingredients:

3 cups water
2 cups rice
1 cup almonds, chopped
1 cup onion, chopped
1/4 cup white wine
2 chicken broth envelopes
2 tbsps curry
4 tsp margarine

Preparing:

Fry the almonds in margarine until brown and set aside.
Fry in the same pan, the onion with the rice, curry and chicken broth for 15 minutes.
Add water and wine and cook over medium heat until all the water evaporates.
Add almonds and serve.

Ingredients:

1 cup cream
1 chicken breast, diced
3 slices of pineapple, diced
1 1/2 tsp curry powder
Salt and pepper

Preparing:

Mix the cream with the curry.
Season the chicken with salt and pepper.
Add the chicken and pineapple to cream and refrigerate for 30 minutes.
Insert chicken and pineapple cubes on wood sticks.
Roast in a greased pan or grill and serve.

Ingredients:

1 1/4 l chicken broth
1/4 cup yogurt
2 thinly sliced onions
2 garlic cloves, crushed
1 tbsp curry powder
1 tbsp chopped coriander
1 tbsp lemon juice
Vegetable oil

Preparation:

Fry onion and garlic in the oil.
Add curry and fry for 1 more minute.
Add chicken broth and cook over a low heat.
Add cilantro and cook for 15 minutes more.
Add the lemon juice before serving.

Ingredients:

3 cups cooked chickpeas
1/2 cup grated ripe mango
1/2 cup water
1 chopped onion
1 tomato, chopped
1 tbsp vegetable oil
1 tsp garlic
1 tsp ground ginger
1 tsp curry
1 tsp ground cumin
1/2 tsp salt

Preparing:

Fry the onion in oil.
Add garlic, ginger and tomato and cook for 1 minute.
Add the remaining ingredients and cook for 5 more minutes.

Ingredients:

600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper

Preparing:

Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.

Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.

Remove from heat and mix with chopped tomatoes.

Ingredients:

25 shrimp jumbo
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites

Preparing:

Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.

Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.

Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.

Ingredients:

2 cups pre-cooked rice
1 cup nuts
1 cup raisins
1 cup chopped celery
1/4 cup white wine
4 garlic cloves chopped
2 envelopes beef broth
1 bar margarine
1 onion chopped
1 tbsp curry
1 tsp cinnamon powder
1 tsp thyme powder
1/2 tsp powdered cloves
Lemon zest

Preparing:

Mix in a pot wine, thyme, curry, cloves, broth, cinnamon, raisins and lemon peel.
Allow to boil under low fire.

Toast the nuts in margarine in a frying pan.

Besides, in a saucepan mix 4 cups of water, garlic, celery and onion.
Add the rice when it boils.
Add nuts, stirring with a fork as it begins to dry out.
Incorporate the mixture of spices.

Leave to dry and covered with the fire off.
Season with salt and pepper.

Ingredients:

1 kg chicken wings
2 tbsp curry

Preparing:

Distribute curry in a plate.
Pass the chicken wings until they are left covers well.

Refrigerate for 30 minutes.
Bake at 180ºC (350ºF) for 20 minutes.