Currys...how to cook...?!
Iv cooked currys before so i know all the spices, but i wanna get it purrrfect...
Any reciepes for a spicy chicken curry, a potato curry and if anyone has any clue on how to do some of those dinky gujarati chapati breads that would be great...thought id make it even more authentic n buy some indian sweets n mango juice...lol
Fire away....
Iv got a whole day to decide which to cook...
Answers: I need some help im looking at cooking a curry for my new boyfriend, this is the 2nd timei will be cooking for him n he loves spicy food so need to get it right...
Iv cooked currys before so i know all the spices, but i wanna get it purrrfect...
Any reciepes for a spicy chicken curry, a potato curry and if anyone has any clue on how to do some of those dinky gujarati chapati breads that would be great...thought id make it even more authentic n buy some indian sweets n mango juice...lol
Fire away....
Iv got a whole day to decide which to cook...
For chicken curry:
Chicken - 1/2 kg
Ginger - 2 inch. size
Garlic - 15 cloves
Green chillies - 5 to 8 nos.
Onion - 3 (finely chopped)
Tomato - 2 (finely chopped)
Red chilli powder - as required
Turmeric powder - 1 Tsp.
Yogurt - 1 1/2 Tbsp.
Elaichi - 2 Nos.
Clove - 3 Nos.
Cinnamon - 1/2 inch bit
Fennal - 1/2 tsp
Curry leaves - 10 Nos.
Coriander leaves - 2 Tbsp.(finely chopped)
Method:
Grind green chillies with ginger and garlic and make it a paste. Place kadai on the stove pour required oil. After the oil gets hot add cloves,fennel,cinnamon,elaichi (altogether), add onion and fry it till golden brown then add ginger garlic and green chilli paste cook for 1-2 mins.add chicken and saute it for few mins.then add turmeric powder,curry leaves, yogurt,and mix well le it cook for 2 mins. add salt. add red chilli powder for required quantity.(since we add yogurt, it reduces the spice so check it and add red chillie powder).
add required water and allow it to cook.(Water can be added according to the gravey consistency) After finished garnish it with the coriander leaves.
This thing goes better with chapathies
Parathas are an easy addition too. Just AP flour and margarine with some S&P. Play with your measurements to your consistancy ideals and form a ball and flatten. Sear on both side about 2 minutes.
We cook curry about twice a week.
Cook your meat first and set aside. Without cleaning out the pan add your liquids and initial seasonings. Reduce to however thick or thin you like it. Stir in you meats or potatoes and finish with 1T butter.
That's a basic outline for you that leaves room for you to experiment.
Enjoy!
Chapati
Yeild: 10 pcs
Ingredients:
250 grams Whole Wheat Flour
1 tbsp Oil or Clarified Butter
1 teaspoon salt
Water to knead the dough
More Whole Wheat Flour (for dusting the chapati when rolling)
Method:
In a mixing bowl, take the flour and add 1 tbsp oil. Rub the flour between your palms so that the oil in incorporated the dough. Add 1 tsp salt Now add water, a little at a time and knead the flour to make a stiff dough.
For best results, cover the dough with cheese cloth and leave it for 30 minutes.
Now take a small portion of the dough and roll it into a smooth ball between your palms. Flatten the ball of dough by pressing it in a seperate bowl of whole wheat flour. Dust the flat dough liberally on both sides with the flour.
Place the dough on a flat surface and with a rolling pin roll out a 6 inch flat Roti. Use circular movements of the rolling pin to get a perfect circle which is evenly thick all over. The Roti should be as thin as a slice of cheese single or pepperoni. If the dough gets stuck to the rolling pin while rolling, dust it with more flour.
Now heat a flat Griddle, reduce the heat to medium and flip the rolled out Roti on the griddle. Cook it on one side for about 10-15 seconds and flip it over before you start to see big brown spots (undercooked). Cook on the other side for another 15-20 seconds or until you see brown spots to indicate the Roti is cooked on this side. Keep turning the Roti on the griddle so that it does not stick. Finally, flip the Roti again on the fist side and finish cooking for another 5-10 seconds. Alternatively, you can remove the Roti from the griddle and place the first side (undercooked) on a direct flame for 5-10 seconds to puff the Roti. Remove when the Roti is puffed and cooked
try to check the link bellow for curry recipes