---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 |
---Ceylon Curry--- |
2 1/2 ounces creamed coconut |
5 ounces milk |
1 tablespoon lemon juice |
1 medium fresh green chiles chopped, to taste |
---Kashmiri Curry--- |
8 medium fresh or canned lychees -- (8 to 12) |
1 tablespoon sugar |
4 medium maraschino cherries -- (4 to 8) |
---Madras Curry--- |
14 ounces canned tomatoes |
2 tablespoons tomato paste |
1 tablespoon ground almonds |
2 tablespoons lemon juice |
2 medium 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 medium canned pineapple |
---Vindaloo Curry--- |
6 ounces boiled potatoes cut into bite size pieces |
4 medium red chiles-chopped -- (4 to 8) |
2 teaspoons chile powder -- (or to taste) |