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Healthy Curry Recipe Page 3

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Slowly stir your powders and chrushed seeds into your other ingredients. Then cover and simmer till the meat is tender. This could take up to an hour or more, so keep checking and stirring every now and again.

Once the meatís tender you'll notice it looks and smells like a curry, but don't eat it yet because itís time for the final ingredients.

These are: two teaspoons of garam masala powder, a handful of coriander leaves and five or six green chillies. (use less chillies for a milder taste) Chop these to your own requirements and cook for the last 10 minutes then turn off the heat: well done my friend your curry is done.

Pat yourself on the back you've done a brilliant job. Finish off your healthy curry with a few coriander leaves when serving.

For quickness warm a few slices of whole-wheat pita bread in the toaster, cut small wedges of fresh tomato and a few sliced onions, then add one teaspoon of concentrated mint and a quarter level teaspoon of red chilli powder to a small carton of natural yoghurt, stir well adding small amounts of milk if itís too thick. There you have it, a nice healthy side salad to go with your healthy curry.

If you prefer rice, try and get Basmati long grain rice which has an outstanding fragrance and texture and goes well with curry cooking. Chapattis are basically chapatti flour and water, you can use plain and whole wheat flour mixed together for a second option but chapatti flour is a finely milled wholemeal flour which makes it is a lot lighter than normal.

If you fancy making your own hereís basically what you do, itís a messy job and youíll probably need a few attempts to get them right. Mix the flour and water together in a bowl until quite thick and lump free. Turn out on to a floured table and knead gently adding more flour until you have a workable dough. Portion the dough into small balls and roll them out into thin pancake type shapes. Gently dry one out on a hotplate or dry frying pan turning it over after a few seconds until the chapatti looks almost dry but still soft to touch, then finish off by throwing it on a high open flame turning it over almost immediately until the chapatti starts to fill with air and becomes slightly spot charred on both sides. Wrap the finished chapatti in a towel to keep moist then go on to the next one.

Naan bread is large fluffy flat bread made from white flour then cooked on the grill. They are a good alternative or compliment to chapattis so if you fancy making these youíll find the recipe below.

Put 1Ĺ lb (675 g) strong white plain flour in a warmed bowl make a well in the middle and add 3 tablespoons of live natural yoghurt and gently mix into the flour adding enough warm water to make into a firm dough. Empty onto a floured table and knead into a workable dough then return it to the bowl and leave it in a warm place for two hours. By this time your dough should have doubled in size so return it to the table and knead it back to its original size adding two teaspoons of finely chopped coriander leaves or grated garlic.

Put some foil on the grill and turn the heat up high then divide the dough into four even quarters and roll them out into thin round or oval shapes. Place your bread on the grill and brush with a little olive oil then place the grill on the half way grill position in the oven and cook until brown patches appear. Turn your bread over and repeat the process.

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Last updated May 5th 2019