Indians? How to make authentic curry?!
I loOOOoooOOve curry chicken (and MANY Indian dishes), but every time I try to make it, it's nothing like I get in the restaurant or from Indian homes!.!.!.!. I've tried so many recipes and NONE are like the AUTHENTIC version!.
Is there anyone who knows AN ACTUAL recipe they can give me!?
Not some search-engine result that no one has tried, or some yummy version that someone likes!.!.!. I want real true authentism!.
Thank YOU!!!Www@FoodAQ@Com
Is there anyone who knows AN ACTUAL recipe they can give me!?
Not some search-engine result that no one has tried, or some yummy version that someone likes!.!.!. I want real true authentism!.
Thank YOU!!!Www@FoodAQ@Com
Answers:
This recipe was given to me some years ago and I found it the best -It is a curry in the real sense of the word!
1 Chicken cut to bite-sized pieces or 500 gms chicken breasts with or without skin
1 fresh coconut grated BEST ( without the black skin covering it and pulverized into paste Or you can buy ready made coconut cream that come in cans use 1 can but then reduce the milk as its quite thin OR you can use the desiccated coconut( you will have to add water in the processor if using this)
1/2 Tablespoon of clove powder
1 Tablespoons of cinnamon powder
2 Tablespoons of corainder powder
1 teaspoon of cummin powder
1 or 2 Tablespoons of red cayenne powder or 6 large red dried chillies
1/2 teaspoon of yellow turmeric powder
10 cloves of garlic fresh
1 inch piece of fresh ginger
2 large onions chopped very fine
handful of pinenuts
2 medium sized potatoes cubed
Juice of 1 lemon or lime
salt to taste
4 tablespoons of cooking oil
A few green fresh or dry lime& curry leaves( optional)
1/2 cup milk
Method
Put all the ingredients except the onions , potatoes chicken, salt, oil in a food processor and let pulverize to a paste- add the juice of lemon to thin the paste and maybe a few teaspoons of water to loosen the mixture-You want the end result to be thick-
In a wide saucepan fry the onions along with the curry & lime leaves( this is optional Now add the done mixture and add the salt- Keep a medium heat and keep stirring, till you see a bit of oil separating-Add the chicken and blend thoroughly, add the potatoes-
gradually add the milk and blend and now cover and let it cook on low heat- If the curry is too dry , add more milk but let the consistency be that of a thick sauce not watery You do not add tomatoes to this curry!.
This was given to me by a friend from West India a place called Goa
You can eat this with white fluffy rice!
The same way you can make fish curry but here you add either 3 large de-seeded tomatoes finely chopped or a can of tomato paste
You add these after your onions are browned and then follow the same way
happy eating-Hope U enjoy it
Www@FoodAQ@Com
1 Chicken cut to bite-sized pieces or 500 gms chicken breasts with or without skin
1 fresh coconut grated BEST ( without the black skin covering it and pulverized into paste Or you can buy ready made coconut cream that come in cans use 1 can but then reduce the milk as its quite thin OR you can use the desiccated coconut( you will have to add water in the processor if using this)
1/2 Tablespoon of clove powder
1 Tablespoons of cinnamon powder
2 Tablespoons of corainder powder
1 teaspoon of cummin powder
1 or 2 Tablespoons of red cayenne powder or 6 large red dried chillies
1/2 teaspoon of yellow turmeric powder
10 cloves of garlic fresh
1 inch piece of fresh ginger
2 large onions chopped very fine
handful of pinenuts
2 medium sized potatoes cubed
Juice of 1 lemon or lime
salt to taste
4 tablespoons of cooking oil
A few green fresh or dry lime& curry leaves( optional)
1/2 cup milk
Method
Put all the ingredients except the onions , potatoes chicken, salt, oil in a food processor and let pulverize to a paste- add the juice of lemon to thin the paste and maybe a few teaspoons of water to loosen the mixture-You want the end result to be thick-
In a wide saucepan fry the onions along with the curry & lime leaves( this is optional Now add the done mixture and add the salt- Keep a medium heat and keep stirring, till you see a bit of oil separating-Add the chicken and blend thoroughly, add the potatoes-
gradually add the milk and blend and now cover and let it cook on low heat- If the curry is too dry , add more milk but let the consistency be that of a thick sauce not watery You do not add tomatoes to this curry!.
This was given to me by a friend from West India a place called Goa
You can eat this with white fluffy rice!
The same way you can make fish curry but here you add either 3 large de-seeded tomatoes finely chopped or a can of tomato paste
You add these after your onions are browned and then follow the same way
happy eating-Hope U enjoy it
Www@FoodAQ@Com
try this website, all the recipes are member contributions
http://www!.geocities!.com/TheTropics/Isla!.!.!.Www@FoodAQ@Com
http://www!.geocities!.com/TheTropics/Isla!.!.!.Www@FoodAQ@Com
http://www!.curryhouse!.co!.uk/catw/india!.h!.!.!.Www@FoodAQ@Com