Restaurant Curry

Course : Curry
Serves: 4
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Ingredients:

---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)
 

Preparation / Directions:

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


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