Best 4 Kerrieschotel Meat And Rice Dish Flavored With Curry Recipes

**Indulge in a Flavorful Culinary Journey with KerrySchotel: A Symphony of Meat, Rice, and Curry**

Welcome to the world of KerrySchotel, a delectable meat and rice dish that tantalizes taste buds with its aromatic blend of curry spices. Originating from the Netherlands, this culinary delight has captured hearts and appetites across the globe. Prepare to embark on a gastronomic adventure as we present a collection of enticing KerrySchotel recipes, each offering a unique twist on this classic dish.

Our culinary expedition begins with the traditional KerrySchotel, a harmonious blend of succulent meat, fluffy rice, and an irresistible curry sauce. The traditional recipe is presented in all its glory, showcasing the perfect balance of flavors and textures that have made this dish a household favorite.

For those seeking a vegetarian alternative, we unveil a delightful Vegetable KerrySchotel. This meatless rendition bursts with vibrant colors and tantalizing aromas, featuring a medley of fresh vegetables bathed in a rich curry sauce. The result is a symphony of flavors that will leave you craving more.

If you're looking for a one-pot meal that's both convenient and flavorful, our KerrySchotel in One Pot recipe is the perfect choice. This streamlined version combines all the essential ingredients in a single pot, making it a breeze to prepare and clean up. Enjoy the convenience without compromising on taste.

For those with a penchant for spicy cuisine, the Piri Piri KerrySchotel is a must-try. This fiery variation incorporates the vibrant heat of piri piri peppers, adding an extra kick to the classic curry flavors. Prepare to ignite your taste buds with this tantalizing dish.

Our culinary adventure wouldn't be complete without the inclusion of the Vegan KerrySchotel. This plant-based version caters to vegans and those seeking a healthier alternative. Tender vegetables and a creamy coconut-based sauce come together to create a hearty and satisfying meal that's bursting with flavor.

Embark on this culinary journey with us and discover the diverse flavors of KerrySchotel. Whether you prefer the traditional meat-based recipe, the vegetarian or vegan alternatives, or the spicy piri piri variation, there's a KerrySchotel recipe here to suit every palate. Prepare to tantalize your taste buds and create unforgettable dining experiences with these delightful dishes.

Let's cook with our recipes!

KERRIESCHOTEL (MEAT AND RICE DISH FLAVORED WITH CURRY)

Kerrieschotel (meat and rice dish flavored with curry) image

This is a family favorite Dutch recipe. Mom made this when we were growing up. The common curry powder found in the grocery is fine for this recipe. If you are looking for the authentic taste, or are a spice connoiseur, you would look for Indonesian curry powder or Sate seasoning. I find it on-line.

Provided by PanNan

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 onions, chopped
2 1/2 tablespoons butter (or broth for lower fat)
1 1/2 teaspoons curry powder
3 cups chicken broth
aroma seasoning (like Maggi or Kitchen Bouquet)
1 1/2 cups of chopped left over cooked chicken
1 1/2 cups raw long grain rice, cooked with
2 1/2 cups chicken broth
corn flake crumbs, mixed with
1 tablespoon melted butter, for topping (or use broth for lower fat)

Steps:

Saute onion in butter with curry powder until tender.
Add broth and aroma seasoning.
Stir in left over chicken meat and simmer until meat is hot.
Meanwhile cook rice.
Place meat mixture and rice in casserole dish.
Stir to combine and top with crumb mixture.
Bake approximately 20 minutes at 325 until brown and bubbly.

CURRIED STEAK WITH SCALLION RICE AND PEAS

Curried Steak with Scallion Rice and Peas image

Store-bought Massaman curry paste is used to marinate lean flank steak and create a rich pan sauce in this five-ingredient dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 50m

Number Of Ingredients 7

Ingredients

1 pound flank steak, room temperature
Kosher salt and freshly ground pepper
3 tablespoons Massaman curry paste, such as Maesri
1 1/4 cups long-grain white rice
1/4 cup extra-virgin olive oil
1 bunch scallions (about 7), thinly sliced, white and light-green parts separated from dark-green tops
8 ounces sugar snap peas, trimmed and halved on the bias

Steps:

Season steak with salt and pepper. Brush with 1 tablespoon curry paste; let stand 10 minutes. Combine rice, 1 3/4 cups water, 1 tablespoon oil, and 3/4 teaspoon salt in a saucepan. Bring to a boil, then stir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green scallions; cover to steam.
Heat a large cast-iron skillet over medium-high. Swirl in 1 tablespoon oil. Add steak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablespoons curry paste to skillet; cook 1 minute. Add 3/4 cup water; cook until reduced to 1/2 cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add remaining 1 tablespoon oil and heat over medium. Add snap peas, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Fluff rice; stir in scallion tops. Slice steak against the grain; serve with rice, peas, and curry sauce.

CURRIED BEEF WITH RICE

Curried Beef with Rice image

This time-tested recipe is a natural outgrowth of raising our own beef and cooking for family of mostly men who love meat and gravy.

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1-1/3 cups water, divided
2 tablespoons uncooked wild rice
1/3 cup uncooked long grain rice
1/4 teaspoon vegetable oil
1/2 teaspoon salt, divided
1/4 pound ground beef
2 tablespoons chopped onion
1 tablespoon all-purpose flour
3/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
Optional toppings: toasted slivered almonds, minced fresh parsley, sliced green onions, chopped sweet red pepper and/or golden raisins

Steps:

In a saucepan, combine 2/3 cup water and wild rice; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Add the long grain rice, oil, 1/4 teaspoon salt and remaining water; return to a boil. Reduce heat; cover and simmer 15 minutes longer. Remove from heat; let stand for 5 minutes longer., Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the flour, curry powder, pepper and remaining salt until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice. Sprinkle with toppings if desired.

Nutrition Facts :

CURRIED RICE

Curried Rice image

I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.

Provided by Sam Sifton

Categories grains and rice, side dish

Time 30m

Yield 2 to 4 servings, plus additional curry paste

Number Of Ingredients 14

Ingredients

1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered

Steps:

Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your kerrieschotel. Look for tender meat, fragrant rice, and aromatic spices.
Brown the meat well: Browning the meat before adding it to the rice will help to develop its flavor and prevent it from becoming dry.
Use a flavorful stock: The stock you use to cook the rice will add a lot of flavor to the dish. Choose a stock that is rich in flavor, such as chicken or beef stock.
Add vegetables: Vegetables add color, texture, and nutrients to kerrieschotel. Some good options include carrots, celery, onions, and peas.
Season to taste: Be sure to taste the kerrieschotel before serving and adjust the seasonings as needed. You may want to add more curry powder, salt, or pepper.
Serve with a dollop of yogurt or sour cream: This will help to cool down the dish and add a creamy richness.

Conclusion:

Kerrieschotel is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover meat and rice. With its flavorful curry sauce, tender meat, and fluffy rice, kerrieschotel is sure to be a hit with your family and friends.