Best 3 Sour Cream Curry To Be Served With Spicy Brussels Crumble Recipes
Indulge in a culinary journey that harmoniously blends tangy sour cream with aromatic curry, resulting in a delectable sauce that elevates the humble Brussels sprouts. This flavorful dish, "Sour Cream Curry with Spicy Brussels Crumble," tantalizes the taste buds with its diverse textures and bold flavors. Brussels sprouts, roasted to perfection, are adorned with a crispy, spicy crumble, adding a delightful crunch to each bite. The velvety sour cream curry sauce, infused with a symphony of spices, envelops the sprouts, creating a luscious and creamy embrace. This comprehensive recipe guide not only offers a detailed walkthrough of the sour cream curry and spicy Brussels crumble but also includes a delightful bonus recipe for a complementary side dish, ensuring a well-rounded and satisfying meal. Embark on this culinary adventure and discover the perfect balance between tang, spice, and creaminess.
Here are our top 3 tried and tested recipes!
FAST, CREAMY CHICKEN CURRY
A blended curry powder is one of the original convenience foods, a venerable spice rub that can improve the flavor of almost anything. Even a good chicken breast is about as bland as meat can get, but spiced with a little curry, its flavor comes alive. In this dish, season sliced onions and chicken breast with the spice and finish the sauce with sour cream. The process is streamlined so that it takes no more than 25 minutes. Begin cooking white rice, the natural accompaniment, before cutting the onion. (After reading some of the reader comments on the original recipe, we decided to retest it, and we've made some changes and clarifications to the below recipe.)
Provided by Mark Bittman
Categories dinner, easy, quick, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
- Meanwhile, season both sides of the chicken slices with salt and pepper and sprinkle it with the remaining curry powder. Remove onions to a plate, add a bit more oil to the pan and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
- Return onions to the pan and add sour cream. Stir into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 8 grams, Sodium 481 milligrams, Sugar 3 grams, TransFat 0 grams
SOUR CREAM CURRY (TO BE SERVED WITH SPICY BRUSSELS CRUMBLE)
Steps:
- In a medium bowl, combine sour cream and buttermilk. Set aside. Heat oil in a medium pot on medium high for 45 seconds. add onion and sauté for 5 minutes, or until garlic is also golden brown. Stir in pureed tomatoes (or the list of three subs), mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sauté for 5 minutes, or until oil glistens on top. Stir in water (if you have not used subs) and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the cour cream buttermilk mixture. stir well, then pour the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top baked Brussels sprouts with sour cream curry and serve immediately.
SOURED CREAM
Make your own soured cream to spoon onto chilli, nachos and more. It's quick to make but needs to be left overnight to develop that creamy texture
Provided by Esther Clark
Categories Condiment
Time 10m
Yield Makes 400ml
Number Of Ingredients 5
Steps:
- Pour the cream, yogurt and vinegar into a sterilised jar, put on the lid and shake well. Remove the lid and place a square of clean kitchen paper on top of the jar before sealing with a piece of string or rubber band.
- Leave the soured cream overnight in a cool place, but not in the fridge. The next day you should have a thick, spoonable mixture. To serve, stir through the chives and sea salt, if you like. Will keep in the fridge for up to two days.
Nutrition Facts : Calories 118 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
Tips:
- To make the curry, start by sautéing the onion and garlic in butter until softened. Then, add the curry powder and cook for 1 minute, or until fragrant.
- Next, add the chicken broth, sour cream, and salt and pepper to taste. Bring the mixture to a simmer and cook for 15 minutes, or until the chicken is cooked through.
- While the curry is simmering, make the Brussels sprouts crumble. To do this, simply toss the Brussels sprouts with olive oil, salt, and pepper, and then roast them in a preheated oven at 400 degrees Fahrenheit for 20 minutes, or until they are tender and slightly browned.
- Once the curry and Brussels sprouts crumble are finished, serve them together. The curry can be served over rice or noodles, and the Brussels sprouts crumble can be sprinkled on top.
Conclusion:
This sour cream curry with spicy Brussels sprouts crumble is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is creamy and flavorful, and the Brussels sprouts crumble adds a nice crunchy texture and a bit of heat. This dish is sure to please everyone at the table.
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