Saturday 8 October 2011

National Curry Week - Flavour-filled dishes are easy with Philadelphia and quicker than takeaways!

It may be National Curry Week next week but that doesn’t have to mean a takeaway... Some of the best curries are homemade, and Philly’s quick and easy curry recipes guarantee success and can be done in 15 minutes – on average three times faster than most takeaways! From Thai to Indian, naan to noodles – Philadelphia, the UK’s number one cream cheese, have a wide range of recipes to suit every taste. All you need to decide is how much chilli to add!

Creamy Pumpkin Curry

Serves: 4


Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes


1500 g pumpkin or butternut squash, peeled & de-seeded

2 carrots, peeled

1 pepper, cored & de-seeded

1 courgette

2 small onion, peeled

1 tbsp oil

3 tbsp mild curry paste

50 g Philadelphia Light, softened

150 ml semi-skimmed milk


1.Cut the pumpkin, carrots, pepper, courgette and one of the onions into large chunks. Roast for 30 - 35 minutes at 200°C, 400°F, Gas Mark 6 or until cooked and starting to brown round the edges.

2.Meanwhile, in a large saucepan, gently heat the oil. Finely chop and fry the remaining onion with the curry paste for about 5 minutes. Add the Philly and milk. Continue stirring on a low heat until smooth.

3.Stir the curry sauce through the roasted vegetables and serve with rice or warm naan bread.

Nutritional Information (per serving)
Energy 722kJ/172kcal
Protein7.1g Fat7.5g of which Saturated Fat 1.9g
Carbohydrate 20.2g

Philly Thai Green Chicken Curry

Serves: 4


Prep time: 10 minutes
Cook time:: 20 minutes
Total time:: 30 minutes


2 tsp Thai green curry paste

4 chicken breasts, sliced

1 small onion, finely sliced

1 green pepper, sliced

1 red pepper, finely sliced

120 g Philadelphia Light

4 tbsp semi-skimmed milk


1.Gently heat a large non-stick pan and add the Thai curry paste, chicken and onion.

2.Fry for 6 - 8 minutes until the chicken is cooked through.

3.Add the pepper and continue cooking for 2 - 3 minutes until the pepper softens and the chicken is golden brown with juices running clear.

4.Stir in the Philadelphia and milk through the mixture until melted.

5.Serve with Thai rice.

Nutritional Information (per serving)
Energy 1179kJ/281kcal
Protein 45.6g Fat 7.8g of which Saturated Fat 3.3g
Carbohydrate 6.9g of which Sugars 6.2g

Tip: The heat of curry pastes can vary so check before you use it. You can always add a little more later on if it is not strong enough.

Creamy Duck Thai Curry

portions: 2


Prep time: 10 minutes
Cook time:: 15 minutes

2 duck breasts

2 tsp Thai yellow curry paste

250 ml chicken stock

1 small onion sliced

1 small red pepper sliced

2 spring onions cut in to 4cm sections then sliced lengthways

60 g Philadelphia Original

200 g Cooked wild rice


1.Remove the skin and all of the fat from the duck breasts and gently fry tipping off any fat that comes out as you go. Cook for 5 mins on each side till browned then set aside.

2.In the same pan cook the onions and pepper for 5 mins then add the curry paste and cook for a further minute, add the stock and bring to a simmer.

3.Slice the duck breasts and return to the pan and continue to simmer for 2-3 mins then stir in the Philly cook the for 1min on a medium heat, adding more stock if it’s too thick. Finally stir in the sliced spring onions. Serve with the cooked wild rice.

Nutritional Information (per portion)
Energy 1981kJ/473kcal
Protein 35.7g
Fat 21.3g of which Saturated Fat 9.195g

Thai Turkey Red Curry with Noodles

Serves: 4


Prep time: 25 minutes

Cook time: 15 minutes

Total time: 35 minutes


3 tsp Thai red curry paste

400 g turkey breast, sliced

1 large onion, sliced

1 red pepper, deseeded and thinly sliced

1 green pepper, deseeded and thinly sliced

120 g Philadelphia Light

125 ml semi-skimmed milk

125 g Thai rice noodles (2 bundles)

a little coriander for garnish


1.Gently heat a large non stick pan and add the curry paste, turkey and onion. Fry for 6-8 minutes or until the turkey is cooked through.

2.Meanwhile prepare the noodles according to the pack instructions and drain well.

3.Add the peppers to the turkey and continue cooking for 3 minutes. Stir in the Philly and milk, heat until melted. Season to taste.

4.Stir the noodles into the curry mixture. Divide between 4 serving dishes and serve garnished with a little coriander.

Nutritional Information (per serving)
Energy 1373kJ/328kcal
Protein 31.1g
Fat 6g of which Saturated Fat 3g
Carbohydrate 36.798g of which Sugars 9.6g
*Equivalent as Salt0.5g
Fibre (Englyst)2.2g

Cook's Tips :
The noodles can be omitted from this recipe and the curry served on a bed of fragrant Jasmine rice instead.


Roast Aubergine and Chicken Curry (simply remove the Chicken to go veggie!)

portions: 4


Prep time: 10 minutes

Cook time:: 20 minutes

1 medium aubergine

2 tbsp vegetable oil

1 medium onion, finely chopped

2 tbsp mild curry powder

8 chicken thighs cut into pieces

120 g Philadelphia Light with Garlic & Herbs

300 ml chicken stock

Roughly chopped fresh coriander to garnish

cooked Basmati rice and spinach to serve (included in analysis)


1.Preheat the oven to 190°C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes.. Remove and allow to cool slightly.

2.Meanwhile, heat the oil in a medium saucepan and sauté the onion for 3-4 minutes until starting to soften. Sprinkle in the curry powder and cook for 1-2 minutes over a gentle heat then add the chicken pieces and cook for 5 mins stirring occasionally.

3.Add 300ml chicken stock and bring to the boil then reduce the heat. Leave to simmer for about 15 minutes. Remove the stalk from the Aubergine and roughly dice the flesh and tip into the curry. Simmer for another 5 minutes. Stir in The Philly and warm through. Divide between 4 bowls scatter with coriander. Serve with the rice with a good handful of spinach stirred through it.

Nutritional Information (per portion)
Energy 2467kJ/589kcal
Protein 33.4g
Fat 25.2g of which Saturated Fat 7.3g
Carbohydrate 56.7g of which Sugars 5.8g
*Equivalent as Salt 1.75g
Fibre (Englyst)5.4g



Chicken Tikka Naans
Naans: 4


Prep time: 10 minutes
Total time: 10 minutes


4 mini naan breads

100 g Philadelphia Light

4 lettuce leaves

130 g pack cooked Tikka chicken breast slices

4 tsp mango chutney


1.Spread the Philadelphia onto warmed naan breads, top with lettuce leaves, chicken and finally mango chutney and serve.

Nutritional Information (per Naan)
Energy 1018kJ/243kcal
Protein 13.5g
Fat 7.6g of which Saturated Fat 2.7g

Leek, Pea and Potato Rosti

Serves: 10


Prep time: 25 minutes
Cook time: 20 minutes
Chill time: 30 minutes


4 medium sized potatoes

1 medium leek, trimmed and finely sliced

50 g peas, cooked

120 g Philadelphia Light with Chives

1 egg

1 tbsp olive oil

1 tbsp plain flour


1.Boil the unpeeled potatoes for 10 minutes. Drain and cool a little then peel away the skins. Coarsely grate the potatoes into strips. Add the leek and peas.

2.Mix together the Philly and egg and season well. Pour over the vegetables and mix lightly together trying not to break up the grated potato.

3.Take tablespoons of the mixture and mould into cakes, pressing firmly together. Chill for 30 minutes.

4.Heat the oil in a non stick frying pan. Dip each rosti in the flour to lightly dust it then fry for 4-5 minutes each side until golden and cooked. If liked served garnished with a few chopped chives.

Nutritional Information (per rosti)
Energy 452kJ/108kcal
Protein 4.1g
Fat 3.5g of which Saturated Fat 1.3g
Carbohydrate 15.9g of which Sugars 1.4g
*Equivalent as Salt 0.25g
Fibre (Englyst)1.7g

Tips : Try adding some chopped cooked bacon to the rosti for a great mid week supper dish.

Warm crushed new potatoes with Grilled Pepper Philly

portions: 6


Prep time: 15 minutes
Cook time:: 20 minutes


600 g baby new potatoes, washed and trimmed

1 dsp Light mayonnaise

180 g Philadelphia Light with Grilled Peppers

1 small glove of garlic, peeled and crushed

10 g fresh basil leaves, shredded


1.Cook the potatoes in a pan of boiling salted water for 15-20 minutes or until cooked. Remove from the heat and drain.

2.Mix the mayonnaise into the Philly along with the crushed garlic. Stir in the basil leaves.

3.Fork the potatoes into the Philly mixture, lightly crushing the potatoes with the fork as you mix. Season to taste.

4.Serve with griddled or barbecued fish or meat and green salad.

Nutritional Information (per portion)Energy343kJ/82kcalProtein2.1gFat0.9gof which Saturated Fat0.2g

Carbohydrate17.4gof which Sugars1.5g


*Equivalent as Salt0.3g

Fibre (Englyst)1.1g


Thai Fish Skewers

portions: 4


Prep time: 10 minutes
Cook time: 12 minutes

350 g white fish (Haddock, cod, whiting etc.)

1 small green pepper

3 spring onions, trimmed

1 tbsp Thai green curry paste (or to taste)

1 tsp cornflour

30 g Philadelphia Extra Light

salt and pepper to taste

8 wooden skewers

90 g Philadelphia Extra Light

1/4 cucumber, diced finely


1.Place all of the ingredients (except dip) into a food processor or blender and process to a coarse mixture (do not over -process).

2.Mould the fish mixture onto 8 small wooden skewers to form sausage shapes and place under a preheated grill. Grill for 10-12 minutes, turning occasionally until browned and the fish has cooked through.

3.Mix the Philadelphia (90g) with the cucumber and serve with the fish skewers.

Nutritional Information (per portion)
Energy 762kJ/182kcal
Protein 20.6g
Fat 3.9g of which Saturated Fat 1.1g
Carbohydrate 17g of which Sugars 2.8g
*Equivalent as Salt1g
Fibre (Englyst)0.8g

Soak the skewers in water prior to use to avoid burning.

Other blogposts you may be interested in :

National Cupcake Week Recipes from Philadelphia
Recipes for Sweet Treats with Philadelphia Cheese
Spice up your life for National Curry Week with Tilda


  1. These sound yummy, and another great reason to buy Philadelphia.

  2. These recipes look amazing. We cook a lot of curries at home but have never thought of adding Philadelphia. As this is a fridge staple for us I will definitely be trying one of these recipes.


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