28 curried shrimp and chutney Recipes

butter, onion, finely chopped, garlic clove, minced, fresh ginger, minced, curry powder (i use yeo s malaysian, nice and hot), flour, chicken broth, beer, apple, peeled, cored and diced, mango chutney, tomato paste, honey, lemon , juice of, whipping cream, baby shrimp or 3 cups prawns, shelled and cooked or 3 cups chicken, cooked and chopped, salt

mango chutney, lime juice, grated fresh gingerroot, curry powder, uncooked large shrimp, peeled and deveined, pita breads (6 inches), halved, bibb or boston lettuce leaves, tomato, thinly sliced

dried apricot halves, pitted dried plums (prunes), more) low-salt chicken broth, soy sauce, mango chutney, large pieces chopped, tamarind concentrate, sugar, ground cumin, curry powder, garlic powder, cayenne pepper, vegetable oil, sliced white onion, garlic cloves, minced, chopped peeled fresh ginger, matchstick-size strips peeled carrot, uncooked large shrimp, peeled, deveined, green onion, chopped

salmon steak, 3/4 inch thick, raw shrimp, worcestershire sauce, halibut steaks, 3/4 inch thick, scallops, oil (for frying, approx 2 cup), chili sauce, ketchup, prepared horseradish, worcestershire sauce, mayonnaise, sour cream, lemon juice, grated lemon , zest of, worcestershire sauce, sour cream, curry powder, chopped or pureed chutney

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish

crabmeat, shrimp, minced onion, sliced celery, sliced water chestnuts, diced pineapple, pine nuts, currants, chutney, chopped, lemons , juice of, salt, hard-boiled egg, ripe olives, mayonnaise, frozen coconut milk, sour cream, curry powder