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Old 12-16-2010, 09:10 PM   #1
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Cream substitute for curries

When making kormas and other curry or heavy sauce recipes that call for cream, try putting a banana and 3/4 cup of skim milk in a processor and blender. Use the resultant liquid as a substitute at a very large saving in calories. You can also substitute this for coconut milk in Thai curries, with a similar 75-80% reduction in calories.

I used this substitution (amongst others) with success in losing over 150 pounds after my body crashed due to Type II diabetes three years ago.

I've added this to my healthy cooking repertoire - it tastes very good, as well.

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Old 12-16-2010, 11:19 PM   #2
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I haven't had curry since sometime in the 70s because I'd get too heavy handed with it and, well you get the picture.

Can you give me a recipe for a simple starter curry dish that won't turn me off with the strong flavors?
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Old 12-16-2010, 11:29 PM   #3
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Low fat yogurt is the best substitute for cream in curries,taste wise...
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Old 12-17-2010, 12:58 AM   #4
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Quote:
Originally Posted by Zhizara View Post
I haven't had curry since sometime in the 70s because I'd get too heavy handed with it and, well you get the picture.

Can you give me a recipe for a simple starter curry dish that won't turn me off with the strong flavors?
Can you get ready made "curry" paste?
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Old 12-17-2010, 01:17 AM   #5
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you can also use soya cream... I use it whenever i had to use cream.
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Old 12-17-2010, 01:37 AM   #6
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if you google "Pat Chapman Curry Club" you will find a lot of UK Restaurant Style recipes.His Indian Restaurant cook book is a bible for curryoholics in the UK
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Old 12-17-2010, 05:41 AM   #7
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Quote:
Originally Posted by Bolas De Fraile View Post
Can you get ready made "curry" paste?
I don't know. I'll look for it when I go to Walmart next Tuesday.
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Old 12-17-2010, 09:11 AM   #8
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Quote:
Originally Posted by Zhizara View Post
I haven't had curry since sometime in the 70s because I'd get too heavy handed with it and, well you get the picture.

Can you give me a recipe for a simple starter curry dish that won't turn me off with the strong flavors?
This is my tried and true chicken curry recipe.

Chicken Curry (Serves 8)

4 whole bone-in chicken breasts (about 3.25 lbs) split
1/4 cup butter or margarine
1 can (13.75 oz) chicken broth

CURRY SAUCE

3 TB. Butter or margarine
1 clove garlic, crushed
1 cup chopped onion
2-3 teaspoons curry powder (your choice medium to hot)
1 cup chopped pared apple
1/4 cup unsifted all purpose flour
1/2 tsp. ground cardamom (don't leave this out!)
1 tsp. ground ginger
1/2 tsp. salt
1/4 tsp pepper2 tsp. grated lime peel
2 TB. lime juice
1/4 c. mango chutney, chopped up

Skin the chicken and wipe dry. Brown chicken, a few pieces at a time, in 1/4 cup hot butter,
about 5 minutes each side.

Return all chicken to the skillet, add the chicken broth and bring to a boil. Reduce heat
and simmer, covered for 20 minutes, or until tender.

Remove chicken pieces and keep warm. Measure the liquid in the skillet, add water to
make 3 cups and set aside.

Make the sauce. Put the 3 TB. butter in the skillet and heat. Add garlic, onion, curry powder and apple
and saute until onion is tender.

Remove from heat and stir in flour, cardamom, ginger, salt and pepper. Mix well.

Gradually stir in reserved liquid, lime peel and lime juice.

Bring to a boil, stirring. Reduce heat and simmer covered for about 20 minutes,
stirring once in a while.

Add back the cooked chicken and chutney and heat just to boiling.

Serve with basmati or saffron rice and curry accompaniments.

Curry Accompaniments to set on the
table for sprinkling on the chicken dish. They add
a lot of different and interesting flavors to the curry.

Chopped bananas, dipped in lemon juice
Chutney
Whole salted peanuts
Flaked Coconut
Yogurt
Sliced Green onions
chopped cucumber
Raisins
Chopped tomatoes
Pineapple chunks
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Old 12-17-2010, 09:23 AM   #9
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Evaporated fat free milk is also a decent sub for cream in something like this.
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Old 12-17-2010, 09:36 AM   #10
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Zhizara, you don't need to go out and buy a curry paste to make curry. It's quite easy to make your own mix at home and yes you need to get some proportions right. Also you don't need cream to make most curries. There are many types of curries - I speak on behalf of Indian ones that use different things as a base:

- Yogurt as Sara said
- Ground nuts (almonds and cashews mostly)
- Coconut Milk (Low Fat substitues are available)
- Onions and Tomatoes - This is really traditional and I use it all the time to make my curries

A simple recipe for a curry (chicken or lamb that I use is as follows) and yes most ingredients can be bought at your local grocery store.

- 1 tbsp of cumin seeds
- 1 tbsp of corrainder seeds - zap both of these in the microwave for a minute and they will toast instantly
- 2-3 whole dry chilies (I like arabol, available in any Mexican asile)
- 1 large onion
- 1 small can of tomato sauce or puree
- salt
- 1/2 inch of fresh ginger root peeled
- 4 cloves of garlic
- 2 tbps of lime juice
- 1 stick of cinnamon
- 1/4 tsp of black peppercorns
- 1/4 tsp of cloves
- 2 cardamoms - optional (if you find it, use it)

Chop the onions, garlic and ginger into big chunks. Add all these ingredients to a blender and blend for atleast 10 minutes until it's a paste. Ensure the cinnamon and other whole spices are thoroughly blended.

Clean the chicken (skin it, remove fat) or lamb and cut them into small cubes.

In a pan or pressure cooker or whatever you use, add 4 tbps of oil (olive is fine), pour the blended mixture and let it cook in the oil until the water evaporates (keep it on high and keep stirring for atleast 15 minutes or so). The gravy will start to thicken and oil will start to seperate. At this point add the meat, stir it to ensure it's coated in the gravy, add 1/4 cup of water, cover and let it cook until the meat is tender. You may have to add a little more water if it starts to evaporate. Remember as the meat cooks, it will release it's own liquid.

When you are done, the meat should be tender and the gravy should be thick not watery. At the end if you feel like finishing it with some low fat yogurt, you can, just keep it at room temperature so it does not curdle when you add it. I like to cook many a times without any creamy substance.

Garnish it with boiled eggs (I like to boil a couple, then cut it nicely and place on the top of the gravy) and lots of fresh cilantro.
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