Best 5 Simple Sweet And Mild Curry Blend Recipes
Indulge in the tantalizing aroma and flavors of a simple sweet and mild curry blend, a culinary delight that will transport your taste buds to a realm of harmonious flavors. This versatile blend of spices is a perfect gateway for those seeking an introduction to the enchanting world of curries, or for those who prefer a milder heat level. With its delicate balance of sweetness, warmth, and aromatic spices, this curry blend guarantees a satisfying and enjoyable culinary experience.
Here are our top 5 tried and tested recipes!
SWEET CHICKEN CURRY
This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.
Provided by Denise2
Categories Chicken Breast
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
- Mix your stock and thickener in a cup.
- Add stock mixture, coconut milk and cream to the chicken.
- If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
- Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
- Serve with rice, thick pita bread, salad and your fave condiments.
- Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
SIMPLE, SWEET AND MILD CURRY BLEND
This curry blend is made from everyday ingredients found in most people's kitchens. I usually like alot of "heat" in my curry powder, but this is a great substitute for Indian flavor, without too much "fire" from red chilis or cayenne. Can be used in any recipe that calls for curry powder.
Provided by Kozmic Blues
Categories Asian
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingrediendts, and store in a glass or plastic container with a tight fitting lid.
- **Note:I crush my fennel seeds in a mortal and pestle, but it you place the seeds in a ziplock bag and crush with a rolling pin, it works just as well.
- This recipe makes"just about" 1/4 cup of spice.
MILD CURRY POWDER
A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!
Provided by Curry
Categories World Cuisine Recipes Asian Indian
Time 2m
Yield 20
Number Of Ingredients 6
Steps:
- In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg
MILD COCONUT CHICKEN CURRY WITH SWEET POTATO
Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!
Provided by Emi Goya
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
- Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
- Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
- Serve curry with a scoop of sweet potatoes on top of jasmine rice.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g
FAMILY MEALS: MILD CHICKEN CURRY
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and kids alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h30m
Yield Serves 2 adults, 1 child
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy-based pan. Fry the onions gently for 5 - 10 mins until soft. Add the garlic, ginger, coriander, mustard seeds, garam masala and cumin and cook for 1 - 2 min allowing the aromas to release.
- Add the chicken and cook for 10 mins over a gentle heat, flipping occasionally and making sure the spices don't catch. Pour in around 300 ml boiling water until almost covering. Stir in the stock cube and cinnamon stick. Simmer for around 45 mins - 1 hour with the lid off so there is a small amount of thickened sauce at the bottom of the pan. Remove the cinnamon stick.
- Stir in the yogurt and sultanas, heat through gently and serve. Scatter with coriander, if using.
Nutrition Facts : Calories 409 calories, Fat 26.7 grams fat, SaturatedFat 13.8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14.6 grams sugar, Fiber 2 grams fiber, Protein 25.2 grams protein, Sodium 1.3 milligram of sodium
Tips:
- Experiment with different ratios of spices to find your perfect blend. For a milder curry, use more cumin and coriander. For a spicier curry, use more cayenne pepper and chili powder. - If you don't have all the spices on hand, you can substitute similar spices. For example, you could use ground ginger instead of fresh ginger, or paprika instead of cayenne pepper. - Toasting the spices before grinding them will help to release their flavor and aroma. - Store your curry blend in an airtight container in a cool, dark place. It will keep for up to 6 months. - You can use your curry blend to flavor a variety of dishes, including chicken, beef, vegetables, and lentils.Conclusion:
Making your own curry blend is a great way to save money and customize the flavor of your curries. With a little experimentation, you can create a blend that is perfect for your taste. So next time you're in the mood for a curry, skip the store-bought blend and make your own. You'll be glad you did!
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