India Cafe Curry Factory

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks

 

 

 

Directions

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  1. Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
  2. Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Learn to make simple Indian Mango Chow in less than 5 minutes with this easy Indian recipe. Tasty and hot! #currymaster

Turmeric spice

India Cafe uses a lot of healthy Turmeric

The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer’s disease.

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.

4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer’s disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

Once you start using turmeric on a regular basis, it’s fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to my rice. It adds a nice flavor and gives the rice a rich yellow hue.

Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant.

India Cafe makes 4 sauces that u just simmer your favorite meat and veggies in to make wonderful Indian flavors come alive in your kitchen.

This is a simple delicious dish that doesn’t have any heat but packs a lot of flavor.

India Cafe’s Mixed Vegetable Masala

Pure Vegan and Vegetarian Dish

India Cafe Mix vegetable masala vegan curry

India Cafe Mix vegetable masala vegan curry

INGREDIENTS
COOKING OIL 1.5 CUPS
 MUSTARD SEED/URID DAHL MIX “1/4” CUP
 FENU GREEK 1 TEASPOON X
 ONIONS 5 CUPS X
 CURRY LEAVES 10 PCS X
 POTATOES 4 PIECES 1/2 inch dice
 LONG BEANS 2 BAGS 1/2 inch dice
 CARROTS   1/2 inch dice
 SALT 3 TBL SPOON X
 TURMERIC 2 TEASPOON X
 COCONUT MILK 2 CUP X
 WATER 2 QUARTS ENOUGH TO COVER POTATOS
1.     HEAT OIL IN STEW POT
2.     ADD IN HOT OIL
        MUSTARD SEED/URID DAHL MIX
        FENU GREEK
SAUTEEH UNTIL BROWN
3.     ADD
        ONIONS
        CURRY LEAVES
SAUTEEH UNTIL BROWN
4.     ADD POTATOES AND WATER FIRST AND BRING TO BOIL
5.     AFTER 5 MINUTES OF BOILING ADD
        VEGETABLES
        TURMERIC
        COCONUT MILK
(KEEP STIRRING)
6.     TURN DOWN HEAT (MEDIUM) AND LET VEGETABLES COOK
7.     ADD
        SALT
8.     BRING TO BOIL (EVAPORATE SOME WATER AND MAKE THICK)
Enjoy from India Cafe
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