Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***medium curry***
   1 1/2  pounds        chicken or lean meat
   3      tablespoons   vegetable oil
   1      large         Spanish onion-minced or 1 portion onion
                        -- puree
   1      tablespoon    tomato paste
   1      teaspoon      paprika
   1      teaspoon      chile powder -- (or to taste)
   1      teaspoon      ground ginger
   1      teaspoon      garlic powder
                        ***Spices 1***
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
   1      teaspoon      turmeric
                        ***spices 2***
   1      teaspoon      garam masala
   1      teaspoon      fenugreek
                        optional ingredients
                        ***Ceylon Curry***
   2 1/2  ounces        creamed coconut
   5      ounces        milk
   1      tablespoon    lemon juice
                        fresh green chiles chopped, to taste
                        ***Kashmiri Curry***
   8                    fresh or canned lychees -- (8 to 12)
   1      tablespoon    sugar
   4                    maraschino cherries -- (4 to 8)
                        ***Madras Curry***
  14      ounces        canned tomatoes
   2      tablespoons   tomato paste
   1      tablespoon    ground almonds
   2      tablespoons   lemon juice
   2                    red chiles-chopped -- (2 to 4)
   1      teaspoon      sugar
   1      teaspoon      chile powder
                        ***Malay Curry***
   2      ounces        creamed coconut
   3      ounces        milk
   2      ounces        heavy cream
  12                    canned pineapple -- ¥
                        ***Vindaloo Curry***
   6      ounces        boiled potatoes cut into bite size pieces
   4                    red chiles-chopped -- (4 to 8)
   2      teaspoons     chile powder -- (or to taste)

Preparation:

This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on or off the bone or cut any fat off the meat. 2. Heat the oil and fry the onion puree until it is very hot. Don't let it stick. 3. Meanwhile, add a little water to Spices 1 to make a paste and preheat the oven to 375 F. 4. Add the spice paste to the hot onion puree, and stir continuously. reduce the heat if it starts to stick. Cook for 5-8 minutes until the spices are cooked and the water content removed. When the oil floats to the top it is done. 5. Put the meat/chicken and onion and tomato purees into a casserole dish, stir and put into the oven. cook for 45 minutes. 6. Stir and add Spices 2 and the optional ingredients. Cook for another 10 minutes and serve