I lork here but have not posted here before. I curry and have a huge thing of it, but I am at a loss on how to use it. I only eat chicken, turkey and fish. No red meat or pork. Any suggestions on dishes??

TIA!

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Here's a couple recipes I found:

Red Lentil Curry

INGREDIENTS:
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin 1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato
puree

DIRECTIONS:

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredients list phase you, this really is an easy dish to make. This dish is great served with basmati rice."


Orange Curried Chicken

INGREDIENTS:

1 cup orange marmalade
1 tablespoon curry powder
1 teaspoon salt 1/2 cup water
4 bone-in chicken breast halves, with skin

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl combine the marmalade, curry powder, salt and water. Mix together. Place chicken pieces, cut side down, in a lightly greased 9x13 inch baking dish and spoon marmalade mixture over chicken.

3. Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, spooning sauce over chicken several times. (Note: If sauce begins to stick to the baking dish, add an additional 1/4 cup water).

4. Remove chicken from baking dish and skim fat off of the sauce. Serve sauce hot with the chicken.

"Curry-spiked orange marmalade makes an exotic, easy glaze for baked chicken."


Curried Vegetables

INGREDIENTS:

3 tablespoons olive oil
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1 eggplant, cubed
3 jalapeno peppers, seeded
and minced 4 Yukon Gold potatoes, cubed
3 tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.

2. Sprinkle with cilantro before serving.

"Eggplant, potatoes and tomatoes are simmered in a saucy curry. Substitute the cilantro with parsley, if desired."