Curry Buffet

by Harry McDonald
(Washington DC)

A curry Buffet with all sorts of exotic dishes can be fantastic with the right guests. You can have a mix or mild, very hot and aromatic dishes. They could be Korma, Madras, Jalfrezi and Tikka Massala, for example. You can have Naan breads and lots of rice available. Guests can try a bit of everything. This can be a great way to have a tasty and colorful buffet.


In Reply


I love curry and always try and make it part of a buffet, even if that is just simple curried rice in a buffet. However there are some great, simple recipes you can use.



Spicy Chicken and Coconut


Ingredients:

2 tablespoons of peanut oil
6 chicken fillets, chopped
2 medium brown onions, sliced
1 large red capsicum, chopped
1 cup of coconut milk
¼ cup of red curry paste
1 tablespoon of fish sauce
½ cup of water
¼ cup of shredded fresh basil leaves


Recipe:


Heat half of the oil in a large saucepan. Cook the chicken in batches until golden brown and cooked thoroughly. Remove from the pan.
Heat the remaining oil in the same pan. Cook the onion and capsicum stirring until the onion is soft. Return the chicken to the pan with coconut milk, paste, sauce and water. Stir over te heat until the mixture boils. Add the basil.




Tandoori Chicken With Coconut Rice and Yoghurt Sauce


Ingredients:

4 chicken breast fillets
¼ cup yoghurt
1 ½ tablespoons lemon juice
1 ½ tablespoons Tandoori paste

1 1/.2 cups basmati rice
¾ cup coconut milk
1 cup chicken stock
1/3 cup shredded coconut, toasted

1 cup yoghurt
½ small green cucumber, peeled, seeded, chopped
1 ½ tablespoons chopped fresh mint leaves
1 teaspoon lemon juice
1 teaspoon caster sugar



Recipe:

Combine the chicken, yoghurt, juice and paste in a bowl. Cover and refrigerate for 15 minutes. Arrange the chicken on a wire rack in a baking dish. Bake chicken, uncovered, in medium over heat for about 30 minutes or until tender and properly cooked through. This is to be served sliced with coconut rice and yoghurt sauce.


For the coconut rice, combine the rice, coconut, milk and stock in a saucepan. Bring to the boil, stirring. Simmer, covered, over a low heat for 15 minutes or the rice is tender. Remove from the heat and gently stir in the coconut.

For the yoghurt sauce, combine the yoghurt, cucumber, mint, lemon juice and teaspoon.