Halloumi Curry
Products used in this recipe
Ingredients
Curry
- 200g tomato sauce 200g
- 150g Baladna halloumi
- 100g Baladna cooking cream light
- 40g Baladna yoghurt low fat
- 30g curry powder
- 120g white rice
- 10g coriander
- 15g onions ,garlic, ginger
How it's made!
- Begin by cooking 120g of white rice according to package instructions.
- In a separate pan, add 15g of mixed onions, garlic, and ginger and sauté until the onions are soft and translucent.
- Add 30g of curry powder to the pan and cook for 1-2 minutes until fragrant.
- Pour 200g of tomato sauce into the pan and bring to a simmer.
- Add 100g of lite cream to the tomato sauce and stir to combine.
- Allow the tomato sauce to simmer for 10-15 minutes until it has thickened and the flavors have melded together.
- While the tomato sauce is simmering, grill 150g of halloumi cheese until it is lightly browned on both sides.
- Once the tomato sauce is ready, serve it over the cooked white rice.
- Top the dish with the grilled halloumi and 40g of low-fat yogurt.
- Garnish with 10g of fresh coriander leaves.
- Serve hot and enjoy your delicious and healthy grilled halloumi with tomato sauce and curry rice dish.
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Chicken Majboos (Qatari Machboos)
Sauté the aromaticsHeat ghee/oil in a large pot.Add chopped onions and cook until golden.Add garlic and ginger; sauté for 1 minute.Add chicken & spicesAdd chicken pieces and brown them on all sides.Add: turmeric, cardamom, cinnamon stick, cloves, bay leaf, black lime, cumin, coriander, black pepper, BaharatStir for 2 minutes until fragrant.Add tomatoes & tomato pasteStir in chopped tomatoes.Add tomato paste.Cook until tomatoes soften and the oil separates.Build the brothAdd 4–5 cups hot water.Season with salt (add stock cube if using).Cover and simmer 25–30 minutes until chicken is cooked through.Remove chicken and set aside.Strain the broth (optional but recommended for a clean rice texture).Prepare the riceAdd the washed, soaked rice into the broth.Add saffron + warm milk mixture if using.Cover and cook on low heat 18–20 minutes, until rice is fluffy.Roast/grill the chicken (optional but traditional)Place cooked chicken under the oven broiler for 5–10 minutes for a golden color OR pan-sear until crispy.AssembleFluff the rice gently.Place chicken pieces on top.Garnish with fried onions, toasted nuts, and coriander.Tips for Perfect MajboosBlack lime (loomi) gives authentic Qatari flavor. Do not skip!Use long-grain basmati for fluffy, separate rice.The tomato paste + spices + onion base is the heart of the dish.Adding saffron soaked in Baladna Milk boosts aroma and colorGrilling the chicken enhances flavor and makes it restaurant-style.