I bought this butter chicken sauce from Aldi about two months ago, and I was just feeling in the mood for some curry and thought it was a great opportunity. This recipe is simple and super fast! This curry is labeled as mild, but it is still spicy and may not be suitable if you/your family can only handle a little spice. Serving this curry over rice is a must, and definitely helps with the heat. This jar makes delicious curry with a few spicy bites mixed in! This recipe makes 5 adult sized servings.
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What You Will Need
1 lb Chicken Breast, Diced
Aldi Butter Chicken Curry Sauce
2 Cups Rice Cooked
Directions
1. Add chicken to a pan over medium heat. Cook until chicken is brown, about 5 minutes. Add the spices and coat the chicken. Cook for 2 minutes.
2. Add the sauce to the spiced chicken and cook for 3-4 minutes until chicken is fully cooked. Serve over rice.
Curry is an easy and warming meal. Not only does is have great depth in flavor, but it is often times very healthy and a very filling dish. So I figured, why not add some beans to my curry. I took inspiration from southern rice and beans, but I added some leftover cooked sausage for a bit more protein. The only note I have with this dish is to add the spices a bit at a time if you are nervous of flavor. You can easily taste it as you add them, and also, the earlier you add them, the more the heat from the cayenne and hot sauce will cook out. This recipe maked 7 adult sized servings.
1 Tbsp Ground Cumin, Curry powder, Ground Mustard, Cayenne Powder, Ground Paprika, and Ground Cinnamon, Alter to taste
1/2 Tbsp Hot sauce, Optional
1/2 lb Cooked Ground Sausage
2 cups Beef Broth
Large Saucepan
6 Cups Cooked Rice
Directions
1. Add all your ingredients but the broth, sausage and rice to the large saucepan. Bring mixture to a boil. Once boiling, reduce to a simmer. Add your broth and cook until sauce becomes thick, about 30 minutes.
2. Once sauce is thick, add your sausage, stir and cook until heated through. Serve over cooked rice.
This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.
1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.
2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.
Curry is a dish you can order out or eat at home. Curry is most common in Asian countries so it is layered with Asian spices. You can buy curry sauce or curry paste that has been simmered for hours, or you can make some at home like I did in the recipe below. Usually curry is also made with a piece of meat with a lot of fat to it, however, if you want to make a cheaper curry, you can just use some ground beef from the freezer. This is not authentic curry, however it’s still curry and can be made with what you can find at home. If you want extra heat in your curry you could add some peppers or some hot sauce. This recipe makes 6-8 Adult sized servings.
1. Heat the dutch oven over medium high heat. Add beef, onion, and garlic. Break up meat and stir until fully cooked. Add spices, tomato paste, water, and bouillons. Stir and cook until thickened.
2. Once thick, add frozen veggies. Break up, and stir into curry. Cook until mixture is boiling. Remove from heat. Serve about 1/2 cup of rice with about 1/2 cup of curry.
As the weather begins to cool down, nothing is more comforting than a warm meal. Fried rice is a great way to use leftover rice and there are so many ways to make it, that there is no reason to get tired of the flavor! For this recipe I used up what I had left of a green pepper, then added just under 1/2 a bag of chopped and frozen peppers and onion. I also used 1/3 of a very large zucchini and I can say I now enjoy the flavor and consistency a lot more than before. I also sliced my kielbasa without removing the casing. If you are serving someone who may have a hard time chewing, you will want to remove the casing, if not, the kielbasa is only harder to chew and the flavor is no different. This recipe made many servings! It made 5-6 Adult sized servings.
1 13 Oz Package of Kielbasa, Sliced (opt. remove casing)
1 cup sliced peppers
1 cup diced onion
1 cup diced Zucchini
3-4 cups cooked rice
1 cup beef broth
1 Tbsp Curry Powder
1/2 Tbsp Turmeric powder
2 tsp Garlic powder
2 tsp paprika
2 tsp ground ginger
2 tsp ground cayenne pepper
Wok/Large Dutch Oven
Directions
Prepare your ingredients. Heat wok/dutch oven over medium heat. Add oil.
Once hot, add zucchini, peppers, and onion, and cook until heated through. Add kielbasa and spices. Coat everything with seasoning and cook Kielbasa until heated through, 3-4 minutes.
Add rice and broth. Cook for another 4-5 minutes until everything is incorporated and heated through. Let cook 5 minutes before serving.
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