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Seven curry recipes for an Indian-scented weekend snack

22 mayo, 2021

Both me and my family, we love the flavor that the different massalas or mixtures of curry powders and other spices to meats, fish and vegetables. Sometimes we organize thematic meetings at home around a type of cuisine. If a few days ago I was telling you the best recipes for organizing a Mexican dinner at home, today I want to propose you Seven Curry Recipes for an Indian-Scented Weekend Snack.

Leaving aside the classic chicken curry recipes in its many versions, this time we have searched easy-to-share dishes, that can even be eaten with your hands, to enjoy with this ingredient in an informal way, chopping of the different dishes. We have included five recipes and two garnishes to keep the menu balanced.

How to make juicy baked chicken breasts

1. Chicken curry meatball recipe


When we buy the breasts, we ask the butcher to chop them for us in the machine. In a deep plate, mix the chicken with the breadcrumbs, the egg and a tablespoon of curry powder. With a fork we mix well. Besides, soak the breadcrumbs with a good drizzle of coconut milk saving the rest for later. When the crumb is very moist, add it to the minced chicken meat and mix well.

We carefully form balls and pass them through flour. We fry them in extra virgin olive oil and leave them in a low-walled casserole. In the same oil where we have fried the meatballs, we poach the very chopped onion with the carrot that we will also have cut into small pieces.

While they are being done, we cut the lemmongrass in detail until we get almost a paste. Add the green pepper and the lemmongrass, letting it cook for a few minutes. Add the other tablespoon of curry powder and the raisins, followed by a glass of chicken broth.

Once it reaches a boil, add the rest of the coconut milk and let cook the whole for 20 minutes until the meatballs are very tender. We taste and rectify the salt and serve hot.

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2. Pork ribs with curry and honey

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  • Ingredients: 1 rack of pork (700g), 50ml of oil, 50g of honey, 2 tablespoons of curry, 1 lemon, salt and pepper
  • Elaboration: We start by separating the ribs from the rack. Then we season the ribs and brown them in the pressure cooker with a little oil. On the other hand, we prepare the sauce by mixing the oil, honey, curry and lemon juice. When the ribs have browned, add the curry sauce, add a splash of water (about 50ml), stir well and close the pot at maximum power. From the moment it starts to whistle and we lower the heat, we count five minutes and we have our ribs ready.

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Chicken curry croquettes, delicious recipe of use

3. Chicken wings curry

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  • Ingredients: 6 Chicken wings, Sunflower oil, Ground curry, Onion, Red pepper, Provencal herbs
  • Elaboration: To make this appetizer, I have calculated three servings per person. As from each wing we get two, with six wings it will be enough for 12 portions that we get for 4 people. Our first task, -if the pollero has not done it to us- will be to divide each wing into the two fleshy pieces. Once we have the twelve portions, we prepare the marinade by mixing the oil with the curry in a bowl. On the other hand we crush a piece of red pepper and half an onion so that they are hardly noticeable and once mixed, we add a tablespoon of the vegetable mixture to the bowl. We stir well and when the marinade has a fine texture, we put the wings and stir them until they are well smeared, leaving them in the fridge until we are going to cook them, better from one day to the next. In a dish suitable for the oven, distribute the wings and bake them at 190º C for an hour, turning every 15 minutes so that they are done evenly and varnishing with more marinade if necessary. They have to be well toasted, almost crunchy.

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4. Chicken curry burgers

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  • Ingredients: For hamburgers, 2-3 chicken breasts (600 gr approximately), 2 tablespoons of curry powder, 1 tablespoon of old mustard, 1 tablespoon of heavy cream, a pinch of salt, In addition, lettuce, arugula, tomato and hamburger buns
  • Elaboration: We start by mincing the meat with a knife. First we make some strips with the chicken breasts and then we cut them perpendicular so that everything is very small. We take the opportunity to clean of fats and webs so that it is a very clean meat in cubes. In a bowl we mix the minced chicken meat with the curry and mustard, being generous with the spices. Then we add a little liquid cream and stir until all the ingredients are well integrated. If necessary we add a little more cream, but avoiding that the mixture is liquid since we are looking for a dough that is compact. As these hamburgers could not be formed by hand without soaking ourselves a lot, we put a little extra virgin olive oil in the pan or grill and on it we put the round plate to plate and inside it we form the hamburger by adding 4 tablespoons of our dough. With the fire on, squash a little to form and wait a minute before removing the ring and repeat the operation to form all the hamburgers. They should be high, approximately 1.5 cm so that they can be turned over easily afterwards and do not break. After 3 minutes on one side, we do the other for another 2 minutes and they will be ready to serve. It is not advisable to put melted cheese or other typical complements of traditional hamburgers to appreciate the flavor of the curry. With a few slices of tomato and some lettuce or arugula leaves will be enough.

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Chicken risotto curry.  Prescription

5. Eggplant, tomato and spinach curry

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  • Ingredients: 1 Onion, 2 Garlic cloves, Fresh Ginger, 50 g, 1 Cayenne Chilli, Ground Cumin, 10 g, Garam massala, 10 g, Ground Coriander, 10 g, Ground Turmeric, 5 g, Concentrated Tomato, 75 g, Sunflower oil, 50 g, 2 Aubergines, 2 Tomatoes, 80 g Fresh spinach, 300 ml Vegetable broth, Extra virgin olive oil and Salt
  • Elaboration: In a food processor, we grind the onion, peeled and chopped, the garlic cloves, peeled, the fresh ginger, also peeled, the cayenne chilli, without the seeds (which is what itches), the cumin, the garam masala , coriander, turmeric, concentrated tomato and sunflower oil. When we have a homogeneous pasta without any remains or chunks of any ingredient, we stop and reserve. We wash the aubergine and tomatoes. Cut the first one into approximately 2 cm cubes and the tomatoes into eight segments each. We wash the spinach and reserve. Heat a couple of tablespoons of olive oil in a large saucepan and add the pasta that we have reserved. Add the aubergine cubes, stir and cook for 10 minutes over low heat. We water with the vegetable broth and cook gently for 30 minutes. Add the tomatoes and cook for 10 more minutes. Finally we add the spinach and let it cook again for a few minutes until they have poached. Season to taste and serve immediately with fresh coriander sprinkled on the surface.

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6. Spiced curried potatoes for garnish

Curry Potatoes
  • Ingredients: 4 or 6 potatoes, a tablespoon of our curry powder mix and a handful of fresh coriander leaves. Also, for the spiced oil: 2 teaspoons ground cumin, 4 tablespoons olive oil, 1 teaspoon grated fresh ginger, 1 teaspoon ground black pepper, 1/2 onion
  • Elaboration: We wash, peel and chop the potatoes into irregular pieces. Boil the potatoes for about 5-7 minutes in very salty water. We drain, shaking vigorously, so the potatoes will hit a bit. This will make it easier for them to get crispy when grilling later. We booked. Meanwhile, we prepare the spiced oil to roast the potatoes, mixing the ingredients with the olive oil. In the oven preheated to 200ºC, we place a dish without anything, for 3 minutes. Using oven mitts, we take out the source and pour the oil and spices mixture into it. Immediately, add the potatoes, stirring well so that all the potatoes are impregnated. We now add our homemade curry powders, mix and return the source to the oven, where we will roast the potatoes for about 20 minutes, until they are well done. We put the oven according to Gratin and leave the potatoes to brown and crisp, for about 6 minutes, but watching and stirring occasionally so they do not burn. Sprinkle with the finely chopped fresh coriander leaves before serving.

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7. Rice curry for garnish

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  • Ingredients: 100 g of basmati rice, ground curry 2 tablespoons dessert, vegetable broth double the volume of rice, half an onion, 1 clove of garlic, ground cumin to taste, 1/2 teaspoon ground ginger, two extra virgin olive oil soup spoons
  • Elaboration: We wash the rice in a colander to remove its starch. Peel the onion and garlic and chop them well. In a large frying pan with two tablespoons of extra virgin olive oil, brown the onion and when it is poached, add the garlic, ginger and spices. Meanwhile, we will have put the vegetable broth to heat in a saucepan, reserving it hot. Add the rice to the pan, and fry it with the seasoning that we have prepared for a couple of minutes, until it takes a pearly color. This way we will be very loose. Then add the broth to the pan, stirring slightly and cook for about 10 minutes or until the broth has been consumed. Optionally, you can add additional aromas by cooking some cardamom berries with their husk with the rice (which we will remove later) or sprinkling the rice at the end with other spices of your choice.

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