Kama Sutra Curry Recipes

Chicken Curry

5 tbsp olive oil
¾-1 cup onion chopped
1 tsp crushed ginger
1-1/2 tbsp chopped garlic
1-1/4 tbsp salt
1 jalapeno pepper quarters
1 tbsp chili powder or cayenne pepper powder
¼ cup Kama Sutra Spice
1/8 cup chopped fresh cilantro
2.5 - 3 lbs chicken (breast/ leg/thigh) cubed

Instructions:
In large pot, add olive oil, onion, garlic, ginger, jalapeno pepper and salt on medium heat.
Sautee until onions look “soft”.
Add Kama Sutra Spice, mix well. Let ingredients cook. When mixture starts “catching” to bottom of pot, add chicken.
Raise heat to medium/high. Mix together very well, coating all of the chicken.
Place lid and let cook for 10 minutes, stir occasionally.
Lower heat to medium, cook for 5 – 10 minutes.
Turn off heat, add chopped cilantro. Mix well.

Kama Sutra Edge
If you would like more sauce, cook on lower heat. If you would like plenty of sauce, you may add ½ cup water.

As with all Kama Sutra Spices dishes, if you use more or less of any ingredient, your final result will not change much. The only exception is the chili powder of course.

Boneless free range chicken without the skin is my preference.

I usually add a medium size habanero pepper, diced, for added “heat”.

Ground Chicken

3-4 tbsp olive oil
¼ cup onion chopped
1 tbsp chopped garlic
½ tsp ginger crushed
1/2 tblsp salt
1 tsp chili powder or cayenne pepper powder
1 jalapeno diced
1 habanero pepper diced (optional)
1/8 cup cilantro chopped or finely chopped green onion
1/8 cup Kama Sutra Spice
1 – 1.5 LB ground chicken

Instructions:
In large pot, add olive oil, onion, garlic, ginger, jalapeno pepper, habanero pepper and salt on medium heat.
Allow ingredients to “soften”. Add chili powder, stir.
Add Kama Sutra Spice. Mix well. When mixture starts to “catch” to bottom of pot, add chicken. Turn heat up to medium high. Mix very well, coating all of the chicken.
Chop chicken with spoon to avoid clumping. Cook for 7 – 10 minutes with lid on pot.
Lower heat to medium low and cook for 5 minutes.
Turn off heat. Add chopped cilantro or green onion. Mix well.

Kama Sutra Edge
You may substitute ground chicken for ground turkey, ground beef or ground lamb. I prefer free range meats for optimum taste.

As with all Kama Sutra Spice Dishes, a little more or less of an ingredient does not alter the end result. One exception is the chili or cayenne powder.

This dish is one of my favorites because it’s very quick, very easy and very tasty.

Shrimp

3 tbsp olive oil
1/3 cup onion chopped
2 tsp chopped garlic
1 jalapeno pepper cut lengthwise into 4
1 ½ tsp salt
1 tsp chili powder
½ tsp seeds
1/8 cup Kama Sutra Spice
1 tbsp tomato paste
1.5 lb peeled and de-veined shrimp
1 tsp tamarind concentrate mixed w/ ¼ cup water
1/8 cup diced green onion or cilantro.

Instructions:
In medium size pot, on medium heat, add olive oil, onions, garlic, jalapeno pepper, salt and seeds. Cook until onions are soft.
Add chili powder, mix.
Add Kama Sutra Spice, mix well.
Add tomato paste, mix and cook (will turn pasty)
Cook paste for 1 minute mix well.
Add shrimp. Turn up heat to medium – high. Mix until all of the shrimp is coated.
Cook for 6 – 8 minutes until mixture starts to “catch” on bottom of pot.
Add tamarind and water mixture. Mix well. Cover pot.
Cook for 5 – 7 minutes. Turn off heat.
Add green onion or cilantro or both.

Kama Sutra Edge
As with all Kama Sutra Spice dishes, a little or less of an ingredient will not alter the final result. One exception is the chili powder of course.

Tamarind concentrate can be found in your international section of your grocery store. I add it to seafood and some vegetable dishes.

The seeds are a combination of mustard seed, fennel seed and black pepper seeds.

Remember, shrimp will cook very quickly, try not to over cook. It’s better to slightly under cook and lid pot to let the steam finish the cooking. Great dish when you are short on time.

Squash

4 tbsp olive oil
½ small onion
1 tbsp chopped garlic
1 tbsp salt
6 – 10 dried chili peppers
1 tsp seeds
1 tsp chili powder
3 tsp Spice Mix
2-3 large pieces squash (banana or another type) cut into ¾” pieces
1 tsp tamarind plus ¼ cup water mixed together

Instructions:
In medium to large pot add olive oil.
Heat olive oil on med heat, add onions, garlic, chili peppers, salt and seeds.
Mix together. Cook until onions appear soft.
Add chili powder, mix.
Add Spice Mix. Mix well. Cook for 1 minute.
Add squash. Mix well coating all pieces of squash.
Raise heat to medium/high.
Cover pot. Stir occasionally. Monitor well.
If the squash starts to “catch” to bottom of pot, add half of tamarind mixture.
Place lid. Reduce heat to medium/low. Stir occasionally.
Continue to cook for 15 – 20 minutes, add tamarind to squash as needed. Do not dry out.
When squash is soft (cut with spoon) turn off heat, keep covered.

Kama Sutra Edge:
This dish is a little tricky because it’s hard to gage when the squash is done. You may have to cook longer simply because of the size of your cubed squash. If the pieces are smaller, your cooking time may be less. Be attentive to this dish, you may have to turn the heat down. With this dish, it’s may be better to cook on lower heat and for longer time if you cannot monitor closely.

You may or may not use all of the tamarind mixture. If you put too much in, uncover pot and raise the heat. You do not want your squash runny.

After making this dish a few times, you will know exactly what to expect and how to handle it.

Spicy Beef

1.5 lbs top sirloin beef sliced in 2" thin strips against the grain for tenderness (wash before cutting)
1/4 cup soy sauce (La Choy)
3 tbsp olive oil
1/4 tsp sugar
1/3 cup onion, diced
3 cloves garlic, crushed
1 tsp ginger root crushed
3 dried chili peppers (optional)
1 habanero, sliced
2 tbsp soy sauce (La Choy)
pinch black pepper
1 green onion, sliced thinly

Instructions:
In large bowl, add 1/4 soy sauce, sugar, beef mix well. Let sit for 15 minutes.

In medium size pot or wok, sauté on medium heat - oil, onions, garlic, ginger, habanero, dried chili and black pepper. Mix well. Add 2 tblsp soy sauce.
Cook together for 4-5 minutes.
Add beef. Mix well.
Turn heat to medium-high.
Cover pot.
Cook for 8-10 minutes.
Turn off heat.
Sprinkle green onions on top.

Kama Sutra Edge:
The reason for the beef to be washed before slicing is because you don't want too much moisture. After slicing, I pat dry the beef with paper towels. You can leave out the peppers and just have Tasty Beef! This is a fun,quick and easy dish. Your dinner gusts will be impressed.

Broccoli

3 medium size broccoli bunch without stem, cut floret's in half approximately 3" long, washed
1/4 cup onions, chopped
3 cloves garlic, crushed
6 dried chili peppers, crushed
1/2 tsp Kama Sutra Seeds
3 tbsp olive oil
1 tsp salt
1 tsp cayenne or chili powder
1/2 tsp cumin powder

Instructions:
In large sauce pan, on medium heat, add olive oil, onions, garlic, dried peppers, salt, cayenne or chili powder & cumin mix well.
Add Kama Sutra Seeds, cook until onions are soft.
Add washed broccoli, mix together.
Turn up heat to medium high.
Cover pan.
If heat is too high, moisture will dry up. If that occurs, lower and or, add 2 tbsp water.
Cook for 11-12 minutes.
Mix well.
Turn off heat.
Keep covered, allow steam to finish cooking broccoli.

Kama Sutra Edge:
This dish can wind up too mushy or too firm. The latter is a better, correctable outcome. I try to watch for the broccoli to turn bright dark green before turning the heat off. It may be more or less than 11-12 minutes. A vegetarian's delight. Enjoy!

Beef Curry

1.5 lbs top sirloin beef (organic, free range) cut in 2" strips against the grain for tenderness
1/2 cup chopped onion
4 cloves garlic, chopped or crushed
1/2 tsp crushed ginger root
1 habanero, sliced(optional)
1 jalapeno, sliced (optional)
1 tbsp salt
1 tsp cayenne pepper or chili powder
4 tbsp Kama Sutra Spice
1 medium to large size potato cut in 1" cubes (optional)
4 tbsp olive oil
2 tbsp cilantro, chopped

Instructions:
In large pot combine oil, onions, garlic, ginger, habanero, jalapeno and salt. Sautee on medium heat until onions start to "sweat".
Add cayenne or chili powder. Mix.
Add Kama Sutra Spice. Mix well. cook until mixture looks like a paste.
Add beef. Mix until beef is coated with mixture.
Add potatoes. Mix until potatoes are coated with mixture.
Turn heat to medium-high.
Cover pot, let cook for 7-8 minutes.
Reduce heat to medium. Cover and let cook for 15-20 minutes. Be attentive in case there is not much juice (may start to "catch" on bottom of pot. If so, reduce heat, add water (1/2 cup).
By covering the pot, you will accumulate a lot of juice from the beef. This will cook the potatoes. If you would like even more sauce, add 1/2 cup water.
Beef curry is ready when the potatoes can be cut with a spoon.
Turn off heat.
Add cilantro, mix.

Kama Sutra Edge:
As with all Kama Sutra recipes, a little more or less of an ingredient does not alter the outcome that much. The only ingredient that may is olive oil. Too little... and the Kama Sutra Spice may not be able to become a paste. too much and your final result will be too oily.

I always wash the beef after it's cut.. Two reasons..first for cleanliness. Second, the beef has more moisture. Which is why you don't have to add water for more sauce unless you prefer more. The whole key to this dish is the right amount of sauce.Sometimes I add one tomato (sliced in quarters) after you reduce the heat to medium. You may substitute the potato for cauliflower for a variation. The perfect Beef Curry may take a couple of attempts.... be patient it's well worth it!