Mark's Chicken Curry

Ingredients:

• 1 kg chicken, cut into pieces and salted
• 3-4 tablespoons Merry Masala Blend
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1/2 inch ginger, grated
• 4 large tomatoes, chopped
• 1/2 cup yogurt or coconut milk
• 4 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish
• Optional: 2-3 pcs green chili, sliced in half 
• Optional: yogurt or coconut milk
• Optional: 2pcs large potato and 2pcs medium carrots, cubed

Instructions:

1. Heat the oil in a pan and sauté whole spices for about a minute (1 cinnamon, 3 cardamom, 3 cloves, 6-10 curry leaves, 1-2 bay leaves).
2. Add the chopped onion until it becomes translucent then add garlic, ginger, and (optional) chili. 
3. Add the Merry Massala Blend and sauté for a minute to release the flavors.
4. Add the chicken pieces, skin side down, and brown them on all sides.
5. Stir in the chopped tomatoes and cook until they soften. Add 1 cup of water, simmer, and scrape the bottom of the pan. 
6. Cover and simmer for about 5mins then gently scrape the bottom of the pan. Try not to mix the chicken during this process so it doesn't break apart. Repeat this 3-4 times adding water if needed. 
7. Optional: Add cubed potatoes and carrots.
8. Optional: Add yogurt or coconut milk and mix well, ensuring it's evenly distributed.
9.  Simmer uncovered on low flame for another 5-10 mins or until desired consistency and potatoes and carrots are cooked through. 

10. Season with salt to taste and garnish with fresh coriander leaves. Serve with rice or naan.

Anya's Egg Masala

Ingredients:

• 6 hard-boiled eggs
• 1.5 tablespoons Christmas Curry Cheer Blend
• 1 large onion, finely chopped
• 1/4 ginger, grated
• 4 garlic cloves, finely chopped
• 3/4 cup tomato sauce or 1 small can diced tomato
• 1/2 cup plain yogurt
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. In a pan, heat vegetable oil and sauté the chopped onion until it's soft and translucent. Add ginger, garlic, and (optional) green chili. 
2. Add the Merry Masala Blend and cook for a minute to release the aroma.
3. Stir in the tomato puree and cook until the oil starts to separate.
4. Add yogurt and mix well.
5. Gently add the hard-boiled eggs to the curry.
6. Let the curry simmer for about 10 minutes.

7. Season with salt to taste and garnish with fresh parsley. Serve with rice or naan.

Kate's Veggie Curry

Ingredients:

• 3-4 cups mixed vegetables 
• 2 tablespoons Merry Masala Blend
• 1 onion, finely chopped
• 1/4 inch grated ginger
• 5 cloves garlic, minced
• Optional: 1-2pcs green chili, sliced in half
• 1/2 cup tomato sauce or 4 small tomatoes chopped
• 1/2 cup coconut milk or 1/2 cup soaked and crushed cashews
• 2 tablespoons oil
• Salt to taste
• Chopped cilantro for garnish

Instructions:

1. Heat the oil in a pan and sauté whole spices for about a minute (1 cinnamon, 3-4 cardamom, 3 cloves, 6-10 curry leaves, 1 bay leaf).
2. Add the chopped onion until it becomes translucent then add garlic, ginger, and (optional) chili. 
3. Add the Merry Masala Blend and cook for a minute until fragrant.
4. Add the mixed vegetables and sauté for a few minutes.
5. Pour in the tomato sauce and coconut milk. Stir well and bring to a gentle simmer.
6. Cover and cook for about 15-20 minutes, or until the vegetables are tender.

7. Season with salt to taste and garnish with chopped cilantro. Serve with rice or naan.

Suggested Veggie Combinations:

Potato, Cauliflower, Peas

Carrots, Potato, Peas

Eggplant, Sliced Onions, Chunky Tomato

Chickpeas and Spinach