the Pence family cookbook

Recipes Tagged with “Curry”

Rabbit Curry

Main Course Curry Rabbit


  • 1 tbsp. olive oil
  • 1 tsp. ghee or butter
  • 1 rabbit, cut into serving pieces
  • salt and pepper
  • 1 large onion, chopped
  • 2 tbsp. minced or grated fresh ginger
  • 1 tbsp. pressed garlic
  • 1 sm. Anaheim or serrano chile
  • 1 tbsp. curry powder
  • 1 tsp. garam masala
  • 1/2 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 c. low-sodium chicken broth (or as needed)
  • 1 can coconut milk
  • 1 lime
  • fresh cilantro, chopped rice, for serving


1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.

2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.

3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.

4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.

Lindy’s Fusion, extensively modified by Mom

Ugandan Chicken Curry

Main Course African Chicken Curry Untested


  • 2 lb. boneless, skinless chicken breasts
  • 1 lemon, cut in pieces
  • 2 tsp. salt
  • 2 tbsp. fresh ginger, minced
  • 2 tbsp. olive oil
  • 3 medium yellow onions, finely chopped
  • 1-2 garlic cloves, pressed
  • 2 tbsp. cilantro, chopped
  • 1 tsp. corn starch
  • 1 c. water
  • 1 8 oz. can tomato sauce
  • 1 blade fresh lemon grass, gently crushed
  • 3 tbsp. coconut butter or 1 tbsp. coconut oil
  • 1 large carrot, diced
  • 1/2 c. green peas (fresh or frozen)
  • 1/2 tsp. thyme
  • 1 tbsp. sweet curry power
  • 1 tsp. turmeric
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper


Rub the chicken with the lemon pieces. Place the chicken in a large bowl and sprinkle with salt and ginger. Cover and place in the refrigerator for 15-20 minutes. In a small bowl, combine the last 9 ingredients and set aside.

Preheat the oven for 300 degrees. Heat the oil in a skillet over medium-high heat. Add the onions and cook until slightly brown and transparent. Reduce the heat to low and add the garlic and cilantro. Mix the cornstarch with the water and tomato sauce. Add to the skillet along with the spice mix. Let simmer for 20 minutes over medium-low heat. Place the chicken in a casserole dish. Add the coconut butter/oil, lemon grass, carrots, and peas. Pour the curry sauce over the chicken. Bake at 300 for 30 minutes. Reduce the heat to 250 for another 45 minutes or until the chicken is cooked through and very tender. Serve with boiled potatoes or basmati rice.

Penzey’s Spices

Ceylon Curry of Oysters

Main Course Curry Indian Oyster Untested


  • 2 tablespoons butter or coconut oil
  • 4 small shallots, finely chopped
  • 1 clove garlic, minced
  • ½ serrano or Thai chili, seeded and minced
  • 1 tablespoon curry powder
  • 1 large pinch turmeric
  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • 1 cup coconut milk
  • Salt
  • 12 oysters, shucked, liquor reserved
  • Juice of 1/2 lemon


In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.

Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice – the rice in the fish recipe that follows would go well – or on hoppers (see the recipe at nytimes.com/magazine).

New York Times

Southern-Style Pork Vindaloo with Cardamom Cornbread and Green Beans

Main Course Cornbread Curry Greenbean Pork Untested

Ingredients for Pork

  • 12 cloves garlic
  • 1 tbsp. paprika
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. tomato paste
  • 1/2 c. white vinegar
  • 1/4 c. water
  • 1/4 c. vegetable oil
  • 1 medium red onion, chopped
  • 2 lbs. pork tenderloin, cut into medium dice
  • 1/4 tsp. red pepper flake


In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

2 tbsp. coconut oil 1 tsp. mustard seeds 1 tsp. cumin seeds 1 lb. green beans, sliced into 1/4" thick coins 10 sprigs of thyme, chopped 1 tsp. salt


Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

1/2 stick unsalted butter, plus more for pan preparation 1/2 c. sugar 1 c. buttermilk 2 eggs 1 c. all-purpose flour 1 1/4 tsp. baking powder 1 c. cornmeal 1 tsp. crushed cardamom seeds 1 tsp. coarsely ground black pepper 1/2 tsp. salt


Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3

Kashmiri Chicken

Main Course Chicken Curry Indian Untested


  • 3 lb. chicken pieces, skin removed (pref. dark meat)
  • 4 tbsp. vegetable oil or ghee
  • 3 lg. onions, finely sliced
  • 10 black peppercorns, crushed
  • 10 cardamom seeds, crushed (or 1/4 tsp. ground cardamom)
  • 1 3-in cinnamon stick (or 1/4 tsp. ground cinnamon)
  • 1 2-in piece fresh ginger, chopped
  • 2-4 garlic cloves, minced
  • 1 heaping tsp. chili powder
  • 1 heaping tsp. turmeric
  • 2 heaping tsp. paprika
  • 1/2 tsp. salt (or to taste)
  • 1 c. plain yogurt
  • 1/2 c. white wine


Heat the ghee or oil in a large skillet with a lid. Add the onions, pepper, cardamom, and cinnamon and cook until the onions are golden, about 10 minutes. Add the ginger, garlic, chili powder, turmeric, paprika, and salt, and cook for 2 minutes, stirring occasionally. Add the chicken pieces and cook until nicely browned, stirring often. In a medium bowl, mix yogurt with wine. Reduce heat to low and gradually add yogurt mixture, stirring constantly until fully incorporated. Reduce heat, cover, and simmer for about 30 minutes. Serve with rice.

Serves about 6.

Penzey’s Spices

Lamb Ribs Masala with Cucumber Raita

Main Course Curry Lamb Untested


  • 1 c. thick plain yogurt
  • 1 t. ginger
  • 2 t. fennel seeds, minced
  • ½ t. turmeric
  • 1 t. cinnamon
  • 2 t. cardamom
  • Lamb ribs

Cucumber Raita

  • 1 cucumber, seeds removed, or 1 bunch radishes
  • Salt
  • 1 ½ c. plain yogurt
  • 2 T. sour cream
  • 4 T. minced cilantro


Combine the yogurt with spices and salt and coat entire surface of ribs. Marinate for 4 to 6 hours. Place ribs in a wide Dutch oven, pour in water and bring to a simmer. Cook, covered, at a very low simmer for about 1 hour, until tender. Remove ribs, reserving sauce in pot. Heat grape seed oil or ghee in a large skillet until almost smoking, then sear ribs to form a crust. Let meat rest briefly, then cut into individual ribs and serve with rice or roasted potatoes and raita.

For the Cucumber Raita: Grate cucumber or radishes into small bowl. If using cucumber, toss with salt and set aside until moisture is released. Squeeze out excess moisture and drain. Combine with remaining ingredients and adjust seasoning to taste.

Edible Austin

Tenderloins with Peanuts

Main Course Bellpepper Curry Pork Untested


  • 3 green bell peppers
  • 3 yellow bell peppers
  • 1 bunch fresh cilantro
  • 2 tbsp curry paste (pref. Indian)
  • 2 garlic cloves, crushed
  • scant 1 c. peanuts, chopped
  • scant 1 c. coconut milk
  • 4 tbsp. peanut oil
  • 3 small pork tenderloins, about 2 1/2 lb.


Preheat the oven to 350F. Place the whole bell peppers on a cookie sheet and roast, turning occasionally, for 20 minutes, until the skins are charred. Remove from the oven and let cool. Peel off the skins and set the whole bell peppers aside.

Chop the stems and leaves of the cilantro, then mix with the curry paste, garlic, and peanuts in a bowl. Alternatively, place the bunch of cilantro, the curry paste, and garlic in a food processor and process until finely chopped and thoroughly combined. Dry-fry this paste in a pan, stirring constantly, until it gives off its aroma. Stir in the coconut milk and cook until reduced.

Heat the oil in a skillet. Add the tenderloins and cook over high heat, turning occasionally, for 10 minutes, until evenly browned and cooked through. Meanwhile, reheat the bell peppers in the oven at 350F.

Arrange the tenderloins and the whole peppers on a board and serve the sauce separately.

Stéphane Reynaud, Pork & Sons

Curried Chana Dal

Side Dish Curry Lentil Vegan Vegetarian


  • 1 1/2 cup (12 oz.) chana dal, washed and drained
  • 5 cups water
  • 1 t. ground turmeric
  • 1/2 t. ground cumin
  • 1 t. ground coriander
  • 1/2 t. cayenne pepper (optional)
  • 3 T. butter or margarine
  • 1 t. cumin seed
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 T. grated fresh ginger
  • 1 t. garam masala
  • 2 T. chopped fresh coriander leaves


Put chana dal in a bowl. Add enough cold water to cover and soak overnight.

To cook, drain chana dal. Place chana dal, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.

In a large saucepan, melt butter over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.

Add chana dal and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes or until chana dal is tender but not mushy.

Add garam masala and mix well.

Place chana dal in a serving dish and sprinkle with chopped coriander leaves.

Curried Turkey Salad with Cashews

Main Course Curry Turkey


  • 2 2-pound turkey breast halves with skin and bones
  • Olive oil 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup mango chutney
  • 2 tablespoons curry powder [JP: Penzey’s maharajah is really good]
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 3 green onions, chopped
  • 2 celery stalks, chopped
  • 1/2 cup raisins
  • 2/3 cup roasted salted cashews


Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool. Remove skin and bones. Cut meat into 1/2-inch cubes.

Whisk mayonnaise, wine, chutney, curry powder, lemon juice and ginger in large bowl. Add turkey, onions, celery and raisins; toss to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) Mix cashews into salad.

Bon Appetit, August 2000

Turkey Curry

Main Course Curry Turkey Untested


  • 6 cups leftover turkey, chopped
  • 2 tbsp canola oil
  • 2 large onions, quartered and finely sliced
  • 1 tbsp sweet curry
  • 3-4 pieces leftover fruit (pears, peaches, plums)
  • 1 1/2-2 cups water
  • 2 tbsp white vinegar
  • 1 cup yogurt, drained
  • 1/4 cup fresh cilantro leaves, chopped


In a large pan, heat the oil over medium. Add onions and cook until lightly brown, stirring frequently. Add the sweet curry powder, stir and cook another 5 minutes. While the onions are cooking, cut up fruit. Use whatever fruit has gotten a bit soft in the fridge, peel or not as desired. Add the water, vinegar and fruit to the pan, stir and get everything simmering, then add the turkey, Make sure the mixture never boils, so the turkey stays tender. Cook everything for as long as possible, 30 minutes minimum. Make rice or pasta while the curry is cooking. Drain the yogurt but placing it in a very fine strainer or a cheese cloth-lined regular strainer over a small bowl while curry is cooking. At the end of the cooking time, add the fresh cilantro leaves and cook for one final minute. Turn the heat off and stir in the yogurt. Serve.