What is your favorite curry recipe?!
Answers:
CURRY CHICKEN
2 lbs chicken breasts
2 lbs carrots, sliced
3 stalks celery (cut into 1 inch pieces)
1 small onion, sliced
2 tsp!. curry powder
2 1/2 tsp salt
6 T!. cooking oil
4 T!. cornstarch, mixed with 3/4 C water
Skin and debone chicken, cut into to 1 inch cubes!. Marinate in following mixture:
3 T!. soy sauce
2 T!. cornstarch
1 tsp!. sugar
1 tsp!. powdered ginger
Cook chicken bones in 3 cups water, to make broth!. Fry onion, carrots and celery in 2 T!. oil oil for 5 minutes and put aside!. Fry marinated chicken and curry in 4 T!. oil for 4 minutes, add 3 cups broth, vegetables and salt, and bring to a boil!. Add enough cornstarch and water mixture to thicken!.Www@FoodAQ@Com
2 lbs chicken breasts
2 lbs carrots, sliced
3 stalks celery (cut into 1 inch pieces)
1 small onion, sliced
2 tsp!. curry powder
2 1/2 tsp salt
6 T!. cooking oil
4 T!. cornstarch, mixed with 3/4 C water
Skin and debone chicken, cut into to 1 inch cubes!. Marinate in following mixture:
3 T!. soy sauce
2 T!. cornstarch
1 tsp!. sugar
1 tsp!. powdered ginger
Cook chicken bones in 3 cups water, to make broth!. Fry onion, carrots and celery in 2 T!. oil oil for 5 minutes and put aside!. Fry marinated chicken and curry in 4 T!. oil for 4 minutes, add 3 cups broth, vegetables and salt, and bring to a boil!. Add enough cornstarch and water mixture to thicken!.Www@FoodAQ@Com
Spicy Kerala Fish Curry
King fish curry
Ingredients
King Fish 250 grams Cleaned
Kodampuli 3 or 4 Boil in water
Curry Leaves Small bunch
Red Chilli Powder 3 teaspoons
Turmeric Powder 1/4 teaspoon
Fenugreek 1/4 teaspoon
Coconut Oil 2 tablespoon
Ginger 1 1/2 inch piece
Garlic 3 cloves
Salt To taste
Mustard Seeds A Pinch
Directions
1!. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside!.
2!. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste!.
3!. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste!.
4!. Fry the paste at a medium heat, till the paste becomes consistent!.
5!. Add the water containing the extract of Kodampuli, check the level of sourness!.
6!. When the water starts boiling add the fish pieces, and salt!. Add water enough to cover the pieces!.
7!. Cook at a gentle heat!. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan!.
8!. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible!. Www@FoodAQ@Com
King fish curry
Ingredients
King Fish 250 grams Cleaned
Kodampuli 3 or 4 Boil in water
Curry Leaves Small bunch
Red Chilli Powder 3 teaspoons
Turmeric Powder 1/4 teaspoon
Fenugreek 1/4 teaspoon
Coconut Oil 2 tablespoon
Ginger 1 1/2 inch piece
Garlic 3 cloves
Salt To taste
Mustard Seeds A Pinch
Directions
1!. Remove the skin, and cut the fish into 1 x 2 inch size rectangular pieces, clean well, drain and keep aside!.
2!. Grind the red chilli powder, turmeric powder, ginger, and garlic with little water, to make a smooth paste!.
3!. Heat oil in a pan, put the mustard seeds, and when they start sputtering, add the curry leaves, and the grinded paste!.
4!. Fry the paste at a medium heat, till the paste becomes consistent!.
5!. Add the water containing the extract of Kodampuli, check the level of sourness!.
6!. When the water starts boiling add the fish pieces, and salt!. Add water enough to cover the pieces!.
7!. Cook at a gentle heat!. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan!.
8!. When the pieces are almost cooked, increase the heat and cook till the gravy thickens, and the oil is visible!. Www@FoodAQ@Com
Curry sauce
Ingredients
3 tbsp vegetable oil
I small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground cumin
2!.5ml/? tsp ground turmeric
1 tsp chilli powder
3 cardamom pods, crushed
12 fl oz double cream
salt
juice of half a lemon
Method
1!. Heat the oil and cook the onion until soft!.
2!. Add the garlic and cook for another 2 minutes!.
3!. Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours!.
4!. Stir in the double cream and bring to the boil!.
5!. Add salt and lemon juice to taste!.
-- you can add any meat to this and serve this over saffron rice
Www@FoodAQ@Com
Ingredients
3 tbsp vegetable oil
I small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1 tsp ground coriander
1 tsp ground cumin
2!.5ml/? tsp ground turmeric
1 tsp chilli powder
3 cardamom pods, crushed
12 fl oz double cream
salt
juice of half a lemon
Method
1!. Heat the oil and cook the onion until soft!.
2!. Add the garlic and cook for another 2 minutes!.
3!. Stir in the spices and cook for 2-3 minutes over a gentle heat to release all the aromas and flavours!.
4!. Stir in the double cream and bring to the boil!.
5!. Add salt and lemon juice to taste!.
-- you can add any meat to this and serve this over saffron rice
Www@FoodAQ@Com
curry chickenWww@FoodAQ@Com