Make delicious curries in yogurt, coconut milk or tomato gravy with Lily Aunty's Sunday Curry Masala
Recipe 01: Lemon Chicken
Prep time: 15 minutes Cooking time: 20-25 minutes Serves: 3-4
Add a twist to Indian cooking by making Lemon Chicken using Lily’s Sunday Curry Masala. If you love a sour and spicy curry to eat with parathas or garlic bread, Lemon Chicken is the answer to that hankering.
Ingredients:
500gm chicken boneless; 8 cloves of garlic finely-chopped; 1 tsp turmeric powder or Lily’s Mangalorean Bafat Masala; 2 tsp garlic-ginger paste, 2 tbsps lime juice; half cup beaten-up yogurt; ½ to 1 tbsp Lily’s Sunday Curry Masala; 1 tbsp ghee or oil; 1tbsp honey or sugar; salt to taste
Method:
Wash the chicken thoroughly and drain all excess water. Marinate the chicken with turmeric powder or Lily’s Mangalorean Bafat Masala; 1 tsp garlic-ginger paste and salt to taste. Set aside for 10 minutes. In a deep saucepan, heat oil or ghee on medium flame and add the finely-chopped garlic. Sauté the garlic for a minute and immediately add marinated chicken and cook on all sides till it changes colour. Add the remaining ginger-garlic paste and mix well followed by 1 ½ tbsp of Lily’s Sunday Curry Masala. Cook till the oil separates from the masala. Add the lime juice and cook for another minute. Take the saucepan off the flame and add the beaten-up yogurt and mix well with the chicken. Bring the saucepan back and now on a slow flame cook the chicken for 20 minutes. Add the honey or sugar and mix well. Add salt to taste. Serve piping hot with parathas, rotis or garlic bread.
Recipe 02: Cheat Chicken or Fish Red Thai Curry
Prep time: 15 minutes Cook time: 20 minutes Serves: 3-4
Everyone loves a good thai curry however lack of ingredients makes it difficult for most households to prepare a wholesome thai curry at home. With Lily’s Sunday Curry Masala, here’s a cheat version of Chicken or Fish Red Thai Curry you can prepare for your family for a hearty meal.
Ingredients:
500gm chicken boneless; 2-3 tsp ginger-garlic paste; 1 tbsp Lily’s Sunday Curry Masala, 3-4 lemongrass leaves or kaffir lime leaves; 1tsp sugar; ½ packet Thai basil; 400mil coconut milk; one small ginger thinly sliced; coriander for garnish, 1 tbsp oil, salt to taste.
Method:
Heat oil in the saucepan and add ginger-garlic paste and stir it well. Add Lily’s Sunday Curry Masala and stir till oil separates from the masala. Add chicken and lemongrass or kaffir lime leaves and cook on slow flame for 15 minutes or till chicken is cooked. Add coconut milk, water, stir and bring the mixture to a boil. Lower the flame and let the curry simmer Add sugar. Bring the curry with the chicken to a boil, take the saucepan off heat and add the thai basil in it and stir well. Garnish with thinly chopped ginger, chilli and coriander and serve hot with garlic bread or rice.
Recipe 03: Prawns or Chicken Mangalorean Curry (Roceache Kodi)
Prep time: 15 minutes Cooking time: Prawns 15 minutes Chicken 25 minutes Serves: 3-4
A traditional Mangalorean curry is coconut milk (roce) based dish that is prepared for special occasions or Sundays when the whole family gets together for a meal.
It uses ingredients indigenous to the Konkan region like coconut milk and spices.
With Lily’s Sunday Curry Masala, preparing a lip-smacking Rocheache Kodi just like a traditional household and win your family’s hearts.
Ingredients:
500gms de-shelled, deveined prawns or Chicken skinless; 1 Large Red Onion (thinly sliced); 4-5 curry leaves; 2 tsp Ginger-garlic paste; 1 tsp turmeric powder or Lily’s Mangalorean Bafat Masala, ½ to 1 tbsp Lily’s Sunday Curry Masala, 2 slit green chillies, 1 tbsp Ghee or Oil; 200-400 ml Coconut Milk; Salt to taste
Method:
Ensure you have thoroughly washed the prawns /chicken relieving it off any leftover dirt or gunk. Drain all water and marinate prawns/chicken with 1 tsp ginger-garlic paste, turmeric powder or Lily’s Mangalorean Bafat Masala & salt. Set aside for 10-15 minutes. In a deep saucepan, heat ghee or oil, add onions & curry leaves when ghee is hot and fry the onions on medium flame till they’re translucent or golden brown. Add, slit green chillies & ginger-garlic paste and mix well. Add, 1 ½ tbsp Lily’s Sunday Curry Masala and cook till oil separates from the masala. Add marinated prawns/chicken in the saucepan and mix well. Add 200-400 ml Coconut milk (depending on how creamy you like your curry) and stir well. Add a little water depending on how thick you like your curry. Bring the curry to a boil. Taste the curry and add salt according to preference. Cook the prawns for 5-7 minutes and chicken for 20 minutes on slow flame. Garnish with coriander leaves if you wish and serve piping hot with rice or neer dosa.
For your benefit, this leaflet has some recipes to get you started on your journey of preparing a wholesome family meal, and enjoying your weekdays and weekends without the hassle of elaborate prep.
PS: Please note, the instructions on amount of spice to be used is basis what we use in our kitchen, if you don’t eat spicy food please reduce the spice instructions by half or less than to make it palatable for you and your family.