A Yokai’s favorite curry plate packed with meat and seafood. It’s sure to satisfy. Buster Curry and Yo-Kai Watch elements are property of Nintendo. Here's how to make Buster Curry.
What You Need:
For yogurt drizzle: 1/2 cup greek yogurt Juice of 1/2 lime 1 TBL olive oil Salt+Pepper to taste
For Buster Pilaf: 1 cup long-grain rice 2 TBL butter 1/2 TBL curry powder 1/3 cup onion, minced 2 cups chicken broth Salt to taste
Buster Chicken: 4 Chicken drumsticks 1 tsp salt 2 tsp brown sugar 2 tsp curry powder 1 tsp smoked paprika 1 clove garlic, minced 1/3 cup greek yogurt Juice and zest of one lemon No stick spray
Buster Shrimp: 1 lb. shrimp, peeled and deveined 1 TBL cajun seasoning 2 tsp canola oil 2 TBL softened butter Juice of half a lemon
Chopped mint to serve
For Buster Chicken: Toss chicken in a bowl with salt, curry powder, smoked paprika and brown sugar. Place in a zip top bag with greek yogurt, garlic and lemon juice and zest. Mix to combine. Marinate in the fridge for at least 2 hours.
Preheat oven to 450 degrees. Place marinated chicken on a foil lined sheet that you’ve greased with no-stick spray. Bake chicken for 30-45 minutes or until juices run clear.
For Buster Pilaf: in a medium saucepan melt butter. Add onions and a little salt. Cook onions until golden. Add curry powder and rice. Cook for a few minutes while stirring to allow rice to get nutty. Add chicken broth and bring to a boil. Cover and cook on low heat for 30 mins. Once cooked, remove the lid and fluff with a fork.
For Buster Shrimp: Mix together softened butter and lime juice. Set aside. Season shrimp with cajun seasoning. Place oil in large non-stick pan and allow to shimmer over high heat. Add shrimp and cook quickly for about a minute or two or until shrimp cooks through. Turn off the heat and add reserved lemon butter.
For Yogurt Drizzle: Mix all ingredients in a bowl until combined. Place in a squirt bottle and keep refrigerated until ready to use.
To serve: placed cooked meats and rice on a plate. Drizzle on yogurt sauce and sprinkle on chopped mint. Serve warm.
AI Generated·May contain errors
Let's make some totally ghoulish surf and turf, buster curry.
For our chicken, gather these spices.
Add them to your chicken and toss to combine.
In a zip top bag, combine some garlic,
lemon, and greek yogurt.
Now add your seasoned chicken,
then zip up the bag. Toss to combine and coat.
Nice! Now marinate it for at least two hours.
When you're ready to cook it,
line a tray with foil and spray with no stick spray.
Plop on your chicken.
Bake for 30 to 45 minutes or until juices run clear.
For our rice, melt a little butter
in a medium saucepan.
Add onions and a little bit of salt.
Cook while stirring
until lightly golden.
Add some curry powder and your rice.
Cook while stirring until rice smells a little nutty.
A few minutes.
Add your chicken broth
and bring it to a boil.
Now cover it and cook on low for 30 minutes.
When it's done, fluff it with a fork.
The shrimp couldn't be simpler.
Season it with Cajun seasoning and toss to coat.
In another bowl, mix together soft butter
with a little bit of lemon. Set it aside.
Bring your nonstick pan up to high heat and oil it up.
Once the oil shimmers,
add your shrimp all at once and fry for a few minutes
or until just cooked through.
Turn off the heat and add
your lemon butter. Now we just have
to make our yogurt drizzle.
Mix together yogurt, lime juice, olive oil,
and a little bit of salt and pepper.
Put it in a squirt bottle.
It's great on spicy food. You know,
like the one we're about to eat.
Serve it up and drizzle on your sauce.
Sprinkle on some fresh mint too if you want.
This curry plate is so good,
it's spooky! YUM!
If you like that, check out this video.
I think you'll dig it. Also, be sure to subscribe and
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Until next time, take it easy, folks.
