Chicken Curry
2 lb boneless Chicken (or 3 lb chicken with bone)
1 can Sauce for Chicken Curry (8 oz hot or mild)
1 can water (8 oz)
½ cup crushed/chopped tomato (optional)
¼ cup coconut milk or cream (optional)

Stove top
Cut up 2 lb fresh boneless skinless chicken into 1-1/2 x 2 inch pieces or chef's choice of meat size. Shake the curry sauce can well, empty the entire contents into a pan. Add on can (8 oz) water to dilute the concentrated sauce, add chicken and mix thoroughly. Cover and cook on stove top over medium heat until curry comes to a boil. Reduce heat to low, stirring occasionally cook for 17-20 minutes or until the chicken is done and the gravy thickens.
Slow cooker
Cut up 2 lb fresh boneless skinless chicken (3lb chicken w/bone) into 1-1/2 x 2 inch pieces or chef's choice of meat size. Shake the curry sauce can well, empty the entire contents into a crock pot. Add on can (8 oz) water to dilute the concentrated sauce, add chicken and mix thoroughly. Cover and cook on low for 1 1/2 hours or when the chicken is done.
Optional: for extra flavor, add 1/4 cup coconut milk or cream when the curry is done, bring to boil and remove from heat. Garnish with fresh chopped Cilantro, sliced tomatoes and serve with rice, pasta, bread or vegetables, Kerala Curry chutneys & pappadams

Curried Chicken Wings/Hot Wings
Stove Top
2 lb Chicken Wings
1 can Sauce for Chicken Curry (8 oz Mild or Hot)
1 can water (8 oz)

Add all the above ingredients in a pan, cover & cook on stove top until curry comes to a boil. Reduce heat to low, stirring occasionally cook until the wings are done (water evaporates) and the gravy thickens enough to coat on the wings.
Serve hot with Kerala Curry Tomato Chutney

Bake
2 lb Chicken Wings
1 can Sauce for Chicken Curry (8 oz Mild or Hot)
1/2 can water (4 oz)
Heat oven to 375 degree. Mix the above ingredients and spread evenly in a 13" x 9" baking pan, cover and bake for 35 minutes, remove cover, stir occasionally, bake until water evaporates and gray thickens enough to coat on the wings.
Serve hot with Kerala Curry Tomato Chutney

Lamb Curry
2 lb Lamb
1 medium onion chopped
2 tbsp oil
1 can Sauce for Chicken Curry (8 oz hot or mild)
1 can water (8 oz)
½ cup chopped tomato
1 tsp cumin powder
½ cup yogurt
¼ cup coconut milk or cream (optional)

Sauté onion with 2 tbsp oil, add lamb cubes and brown them lightly. Add the rest of the ingredients (except coconut milk/cream) and cook it in a pressure cooker or slow cooker. If on stovetop add ONE extra cup of water and cook on medium heat until the lamb is done.
(Optional: add coconut milk/cream just before turning off the stove. Garnish with cilantro)

Pork Curry
2 lb boneless Pork
1 can Sauce for Chicken Curry (8 oz hot or mild)
1 can water (8 oz)
½ tsp Cumin powder
¼ cup coconut milk or cream (optional)

Cut up 2 lb fresh boneless Pork into 1-1/2 x 2 inch pieces or chef's choice of meat size. Shake the curry sauce can well, empty the entire contents into a pan. Add one can (8 oz) water to dilute the concentrated sauce, add Pork and mix thoroughly. Cover and cook on stove top over medium heat until curry comes to a boil. Reduce heat to low, add 1/2 tsp cumin powder, stirring occasionally cook for a total of 15-20 minutes or until the pork is done and the gravy thickens.
Optional: for extra flavor, add 1/4 cup coconut milk or cream when the curry is done, bring to boil and remove from heat. Garnish with fresh Cilantro, sliced tomatoes and serve with rice, pasta, bread or vegetables.

Egg Curry
6 hard-boiled Jumbo eggs
1/2 cup cubed tomatoes
1/4 cup (2 oz) Kerala Curry Sauce (Mild or Hot)
1/2-cup water

Remove shells from eggs and slit lengthwise on all sides. Put aside. Mix remaining ingredients in saucepan and place over medium heat. Bring to a boil. Add eggs. After gravy thickens, remove from heat. Add 1/8 cup (2 tbsp) coconut milk or milk/cream, transfer to serving dish and garnish with cilantro. Serve with rice, pasta or bread.

Chicken Biriyani
2 lb skinless, boneless chicken cut into 2-inch cubes or 3 lb skinless
Chicken with bone cut into pieces
1 cup Kerala Curry Sauce (Mild or Hot) (8oz)
1/2-cup water
1/2-cup plain yogurt
Coconut mixture (see below)
5 cups cooked rice (basmati works best)

Coconut mixture
1/2-cup fresh grated coconut or 1/2 coconut milk
2 tbsp water (omit if using coconut milk)
1/2-cup cashews
1/4-cup fresh cilantro
Mix all ingredients in blender until smooth.

Mix chicken, Kerala Curry Sauce, water and yogurt in saucepan and place
over medium heat. Bring to a boil and reduce heat. Stir occasionally and
cook until gravy thickens and chicken is cooked. Add coconut mixture to
chicken mix and stir until blended. Remove from heat.

Layer casserole dish with 3 cups rice. Remove all cooked chicken pieces
from mix and arrange over rice layer. Add remaining 2 cups of rice over
chicken layer. Pour remainder of mix over rice. Cover with aluminum foil
and heat in oven at 350 degrees for 30 minutes. Serve warm.
(Replace Chicken with Mutton for Mutton Biriyani)

Curried Pork Chops
(For 1 lb Pork Chops- use 1 tbsp Meat Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Rub pork chops thoroughly with paste, marinate for 2 hours or overnight for best results. Roll in flour and cook in a skillet or on grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off)

Curried Turkey (chicken) Roast
(For 1 lb Turkey- use 1 tbsp Meat Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Rub Turkey inside & out thoroughly with paste, marinate for 2 hours or overnight for best results. Add 1/2 cup water in the roasting dish, place the turkey on the rack inside the dish, cover and cook @ 350 degree, basting the turkey with its own juice, until done. Remove the cover and brown for a few minutes

Curried Beef Roast
(For 1 lb Beef- use 1 tbsp Meat Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Rub Beef thoroughly with paste, marinate for 2 hours or overnight for best results. Bake @ 350 degree in a covered dish until done.

Curried Chicken Fry
(For 1 lb Chicken- use 1 tbsp Meat Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Cut up skinless, boneless chicken into 1 inch cubes and rub thoroughly with paste, marinate for 2 hours or overnight for best results. Cook in a skillet or on grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off)

Curried Fish
(For 1 lb Fish, any kind- use 1 tbsp Fish Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Rub fish thoroughly with paste, marinate for 1-2 hours. Pan fry/skillet, bake or grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off)

Curried Shrimp Appetizer
(For 1 lb Shrimp- use 1 tbsp Fish Masala, 1/2 tbsp oil and 1/2 tbsp lemon juice & make paste)
Rub and mix the cleaned shrimp thoroughly with paste, marinate for 1-2 hours. Cook shrimp in a frying pan or electric skillet on high heat. When shrimp is cooked, springle all-purpose flour/corn flour for extra crispness.

Broiled Potato
(For 1 lb Potato- use 1 tbsp Vegetable Masala, 2 tbsp Olive Oil)
Cut up Potatoes into thin slices, coat with olive oil and vegetable masala, spread on a baking sheet. Broil on medium heat for 15-20 minutes, stirring every 5 minutes until cooked to desired crispiness.

Spinach Pachadi
(For 10 oz copped fresh or frozen Spinach - use 2 tbsp oil, 2 tbsp chopped onion, 1 1/2 tbsp Vegetable Masala & 2 cup plain yogurt)
Sauté onion in oil until brown, add spinach and Vegetable Masala and cook on stovetop until done. When the spinach mix is cold, add yogurt and mix thoroughly. Serve the Pachadi cold.

Curried Green Beans
(For 1 lb fresh cut-up green beans- use 1 cup water, 1 tbsp Vegetable Masala, 1 tbsp Olive Oil)
Mix all the above ingredients in saucepan, cover and cook over low heat until the beans become tender and cooked, and any excess water evaporated. Add salt, if needed.

Curried Squash or Spinach
(For 1 lb squash or spinach- use 1 tbsp Vegetable Masala, 2 tbsp Olive Oil)
Sauté the squash or spinach and Vegetable Masala in oil, cover and cook on stovetop until done.

Yogurt Curry
16 oz plain Yogurt
1 cup water (8 oz)
2 tbsp oil
1 tbsp mustard seed (optional)
1 tbsp Kerala Curry Vegetable Masala
(add salt if needed)

Blend the yogurt & water until creamy. Heat oil in a large pan and pop the mustard seeds. Remove from fire, add Vegetable Masala and mix thoroughly. Pour yogurt mixture to the pan and heat at low until the curry is luke-warm. DO NOT OVERHEAT

Kerala Curry Kurma Recipe: Serves 8

Lentil 1/4 Cup Chick Peas 1/4 lb
Potato cubed 1/2 lb Green Peas 1/4 lb Cauliflower 1/4 lb Carrot Cubed 1/4 lb
Onion diced 1/4 lb

Cook Lentil in 2 cups water, add rest of vegetables and Kerala Curry Vegetable Kurma and cook until vegetables are done and gravy thickens. Makes about 2.5 lb of South Indian Vegetable Curry. Add Salt to taste.

Blackeyed Peas and Spinach Kurma:

• Two cans of Blackeyed Peas
• 1/2 lb Frozen chopped spinach
• 1 cup water

Combine blackeyed peas (wash peas before using) and spinach. Mix in Kerala Curry Vegetable Kurma sauce and cook until vegetables are tender (slow cooker recommended).