Quick Recipes and Easy

Spicy Chilli and Curry Recipes – and Grandma’s Golden Rule

At the end of a excellent night’s splosh-up with the boys down at the local, we always seem to end up with a debate on the subject of what and where we’re going to eat. You guessed it, it’s always a toss-up between a spicy hot curry; a greasy Chinese or a burning hot Mexican dish.

As you might suspect, this article is all about Spicy Chilli Curry Recipes. In it, I will include a few fantastic tips and a wickedly mouth-watering chilli dish.

As you are probably aware of, there are a fantastic many wonderful curry recipes to choose from, and like my friends and I, we all have our favourites – ours being:

· Pork Vindaloo
· Chicken Tikka Masala
· Chicken Tikka Biryani
· Lamb Bhuna

The list is endless!

Then there’s the Chinese recipes and again we’re spoilt for choice, but here’s some of our favourites once again:

· Peking Duck
· Special Fried Rice
· Chow Mein dishes
· Sweet and Sour dishes
· Starters such as: Spare Ribs, Prawn Balls and Pancake Rolls

And finally for us, there’s the Mexican chilli recipes, that seem to be getting more and more well loved:

· Chilli Con Carne
· Fried Chilli Chicken
· Jalapeno Pork Express
· Black Bean Chilli with oranges.

Here is one of our favourite Spicy Chilli recipes:

(Hope you like it!)

FRIED CHILLI CHICKEN

Ingredients:

200g/7oz mange tout
4 boneless, skinless chicken breasts
6 spring onions
2 tbsp vegetable oil
2 red peppers
5cm/2in piece of ginger peeled and chopped
1 garlic clove, peeled and crushed
2 tsp corn flour
2 tbsp dark soy sauce
Salt and black pepper

Method

Slice chicken breasts. Slice mange tout lengthways into strips. Trim spring onions and cut into pieces. De-seed pepper and cut into strips.

Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir-fry for 30 seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mange tout, red pepper and spring onions and stir-fry for another 3 minutes.

Mix the corn flour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season with salt and pepper and serve.

Tip: Add more chillies if you like it hot!
Serves 4
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Here are a few useful tips:

- Always keep the kids out of the kitchen whilst cooking – I know it’s an obvious one, but it’s so simple to have an accident when they are running around!

- When cooking with chillies, it can be very useful to coat/ rub in your hands, a teaspoon full of ordinary cooking oil so as to form a barrier. When you’ve finished handling the chillies, simply wash off with soapy water.

Believe me when I tell you, that in the pats it hasn’t just been my eyes that I’ve accidentally touched, I once made the mistake of going to the loo – that was an experience to remember, I can tell you!

- Grandma’s Golden Rule: Always wash your hands before cooking or touching food. She would say, ”soap and water don’t cost much and it ain’t painful either!”

There are a fantastic many exciting exotic dishes that can be prepared and cooked quite easily and quickly – but most importantly, can be given a new lease of life by just adding a few chillies and spices.

Bon appetite!

Anthony Marquis is a cooking enthusiast especially when it involves exotic foreign dishes. Visit his website: members.lycos.co.uk/chillirecipes members.lycos.co.uk/chillirecipes to get simple, yet irresistible tasty recipes for making perfect spicy chilli and curry recipes on a shoe-string budget. Give all your ancient take-away favourites a new lease of life.

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