How to make curry from scratch?!
thank you x
Answers: my partner loves tikka masala and tought it would be nice to make it 'homemade' i know about the chicken in rice, just a base sauce.
thank you x
4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorns (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom , whole,without pods
1/2 inch cinnamon sticks
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger
Diections
In a blender container, place all.
Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
Store spice mixture in airtight container in cool dry place.
Here's a recipe for the tikka masala :
Ingredients
Curry Paste
1 small onion , minced
4 garlic cloves , minced
4 tablespoons curry powder
1 teaspoon olive oil
2 tablespoons white wine vinegar
2 teaspoons ginger , minced
25 peppercorns
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons coriander seeds
1/4 teaspoon lime zest
Ingredients for the rest of the dish
3 chicken breasts
5 tablespoons plain yogurt
1 1/2 teaspoons ginger
2 garlic cloves , minced
1 1/2 tablespoons olive oil
1/2 large onion , chopped
2 tomatoes (nice sized, seeded and chopped, save as much of the juice as possible! amount of tomato plus juice s)
75 ml heavy cream
4 tablespoons curry paste (see recipe above)
1/3 teaspoon salt
1/3 teaspoon black pepper
2 cups basmati rice
Directions
Prepare all ingredients for curry paste.
Heat fry pan and add all ingredients and heat for 4-5 minutes.
scrape ingredients into blender and blend until a smooth paste.
Scrape out of blender and put into a small (preferably glass) bowl (glass to prevent staining!).
Clean out your blender.
Curry powder will stain.
Assemble your blender again, as you will be using it again in a few minutes!
Clean chicken and cut into small pieces, approximately 1 inch pieces.
In your blender add garlic, ginger, tomato and yogurt and blend until all is nice and smooth.
Keep lid on blender and set aside for later.
Measure oil into a nice sized pan (one which has a lid) and heat on medium heat.
Add onion and fry for 2-3 minutes (will begin to turn clear).
Add the yogurt-tomato mixture from your blender and stir constantly for one minute.
Add the curry paste and stir constantly for another minute or so.
Then add cubed chicken to the pan and completely mix.
Add heavy cream at this time and stir constantly until mixture starts to bubble.
Add salt and pepper (more or less; whatever you desire), and cover.
reduce heat to low-med heat and simmer for 20 minutes.
It would be a good idea to start cooking your rice (according to package directions, so it is done at the same time as your chicken tikka!) After 20 mins, check to see if chicken is completely cooked!
Serve over rice!
Be sure to use the gravy as well!
(warning. if you use too much gravy, you can really kill the flavor of this dish. use just enough to coat the rice).
Just give it ya best shot bud, sure ya can get stuff on the 'curry recipes' section somewhere!......
Masala sauce
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
225g (8 oz) onions, very finely chopped
1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste
20-24 chicken Tikka pieces cooked to the previous recipe
6 tinned plum tomatoes, chopped
1-tablespoon vinegar, any type
1-tablespoon tomato ketchup
175ml (6 fl oz) canned tomato soup
Half a green pepper, chopped
0-4 fresh green chillies, chopped (optional)
100ml (4 fl oz) single cream
1-tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
Salt to taste
Method
Heat the oil in a large karai or wok.
Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8-10 minutes until golden brown
Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking
Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using.
Stir-fry for 5 minutes or so.
Add the cream, garam masala and chopped coriander leaves.
Simmer for a further 2 minutes, adding a little water if needed.
Add salt to taste and then serve
Here you go:
Ingredients
3/4 teaspoon cumin seeds, toasted
3/4 teaspoon coriander seeds, toasted
2 cups whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 tablespoons vegetable oil plus additional for greasing pan
2 tablespoons fresh lime juice
1 1/2 teaspoons salt
3/4 teaspoon ground turmeric
1/2 teaspoon garam masala (Indian spice mixture)
1/2 teaspoon black pepper
1/4 teaspoon cayenne
Purée all ingredients in a blender until spices are well ground.
Put chicken in a large bowl, or sealable plastic bags and add yogurt/spice mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.
I adore curries also and have tried to make them completely from scratch, but it does take a bit of time perfecting. Personally, i don't like most shop bought sauces and cant stand curry powder. BUT, there is a paste called "Pataks" which is basically the real thing in a jar. They do a variety of types - such as tikka masala, rogan josh, madras etc, etc. i brown some chicken fillets, add 3/4 onions 2/3 cloves of garlic, tins of tomatos, water, the paste then some fresh coriander near the end. Its absolutly gorgeous! Try it :)
The quantities are for 750g of boneless chicken, cut into 1 inch cubes, and grilled for 15 to 20 minutes, which should serve 2.
The marinade:
3 tbspns of Tikka mix, 3 tbspns of Greek unsweetened yoghurt, 2 tbspns of lemon or lime juice or the juice of one lemon or lime, 2 or 3 tbspns of sunflower oil.
Combine the Tikka mix, juice and oil in a bowl, then add the yoghurt. Add the chicken chunks and stir around until covered. Put a plate on top and leave in the fridge for at least an hour.
The sauce:
3 tbspns of fresh chopped coriander, 200ml of single cream, 1 tbspn of Tikka mix.
Wash the coriander, pick the leaves off and chop. Put the cream, Tikka mix,and half the coriander into a frying pan. Warm it up gently. Take the grilled chicken chunks off the skewers and put in the frying pan.Stir everything around. Just before serving, sprinkle the rest of the coriander on top.
Mild chicken tikka masala
Serves 4-6
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
700g/1?lb-900g/2lbs boneless chicken pieces
45ml/1?fl oz/3 tbsp vegetable oil
? red onion or 1 shallot
2 cloves garlic
1 large jar tikka masala sauce
125ml/4?fl oz plain yoghurt
To Serve:
plain boiled rice
poppadoms
Optional Garnishes:
handful fresh coriander
30ml/1fl oz/2 tbsp toasted coconut or toasted almond flakes
boiled rice
Method
1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through.
2. Add the sauce and simmer for 5 minutes
3. Add the yoghurt and stir through the sauce.
4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat.
5. Serve the chicken and rice spooned inside the poppadom 'bowls'.