Tag: Curry

Recipe Curry potatoes and friggitelli with horseradish and almond sauce – Italian Cuisine

Ingredients

1 kg small or new potatoes
8 friggitelli peppers
1 clove of garlic
spicy curry
chili pepper
extra virgin olive oil
salt
pepper

Ingredients FOR THE RADISH SAUCE

70 g skinless almonds (alternatively, 120 g of almond cream, on sale in organic specialty shops)
vegetable broth
lemon
horseradish sauce or fresh horseradish
salt
pepper

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare curry potatoes and friggitelli with horseradish and almond sauce, wash the potatoes very well and boil them with the peel in boiling water for about 10-15 minutes; drain and cool quickly in cold water. Finally, cut them in half (or in quarters, if they are large).
Heat in a pan abundant oil with 1 clove of garlic (if you like, mince it) and 1 spoonful of curry. Add the potatoes and sauté them over high heat until they are tender and slightly golden; season with salt and pepper.
roasted the friggitelli peppers in a pan over high heat with a drizzle of oil, salt, pepper and chilli pepper, without a lid for a couple of minutes; then lower the heat, cover and finish cooking in 3-4 minutes.

FOR THE RADISH SAUCE
whisk almonds (or almond cream) with 3 teaspoons of horseradish sauce or 3 of grated horseradish, 50 g of vegetable broth, 30 g of water, 1 teaspoon of lemon juice, salt and pepper until a creamy consistency is obtained. Collect the sauce in a bowl, sprinkle it with a little curry and serve to accompany the potatoes and friggitelli peppers.

Cruditè curry recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g mixed salads
100 g boiled green beans
a slice of melon
half coconut (sliced pulp)
a green apple
2 boiled chips
curry
lemon
extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Dose: 6 people

Mix the salads with the green beans and slices of melon, coconut, apple and potatoes. Season with the sauce prepared by whipping 80 g of oil, lemon juice, salt and half a teaspoon of curry.

Recipe Chicken curry with apples and carrots – Italian Cuisine

Ingredients

1 kg chicken breast
300 g Greek yogurt
80 g aromatic mince (celery, carrot, onion)
20 g fresh ginger
8 carrots
2 apples like Stark
Ponti glaze with ginger
sweet curry
fresh coriander
DolceAgro Ponti (or white wine vinegar)
extra virgin olive oil
flour
butter
salt

Duration: 45 min

Level: Middle

Dose: 8 people

Eliminate the little bone in the center of the chicken breast. Cut the chicken meat into 2-3 cm cubes, as uniform as possible, so they will cook perfectly.
Clean carrots and cut into sticks, cook them in a pan with a little oil, butter and salt for 10-12 minutes, add 2 tablespoons of ginger glaze and a little fresh coriander when serving the dish.
Prepare the aromatic mince of celery, carrot, onion and brown it in a pan with the slices of ginger. Cut the apples into cubes with the peel and flour the chicken, then add the apples and chicken to the sauté and brown it firmly, thus forming a crispy crust.
Add 3 tablespoons of curry, mix and blend with 2-3 tablespoons of DolceAgro (or white wine vinegar), pour a couple of ladles of water, cover and in 15 minutes it is ready. To make it creamier and even tastier, add 1 tablespoon of Greek yogurt curry, mix well and add to the chicken towards the end of cooking.