How do you cook curry?!
Answers:
Get an indian person and make them tell you or buy a recepie bokk or look on the internet!.Www@FoodAQ@Com
Simple chicken curry recipe -
1lb fresh chicken, chopped into bite size pieces
Three tablespoons cooking oil or ghee
One large onion, finely sliced
Four cloves of garlic, finely chopped
Three red chillies, seeds removed and finely chopped
One inch of ginger, finely chopped
Three fresh tomatoes, finely chopped or one tin 400g chopped tomatoes
1tbs tomato puree
Handful fresh leaf coriander
1tsp cumin powder
1tsp coriander powder
1tsp turmeric
1tsp garam masalla
1tsp of your favourite curry powder
1tsp salt
Method
Fry the onions in the heated oil over a medium heat for 20-25 minutes, stirring occasionally!.
Add the chillies, ginger and garlic and continue frying gently for five minutes!.
Add the spices (except the fresh coriander)and salt and cook on the lowest heat for another five minutes!.
Add the tomato puree and tomatoes and bring to a boil!. Then reduce the heat and let it all bubble away for 10 minutes!.
The curry sauce is now ready!. Add the chicken and continue to cook for half and hour!.
Ensure the chicken is thoroughly cooked through before serving!.
Serve sprinkled with fresh coriander and accompanied by pilau rice!. Www@FoodAQ@Com
1lb fresh chicken, chopped into bite size pieces
Three tablespoons cooking oil or ghee
One large onion, finely sliced
Four cloves of garlic, finely chopped
Three red chillies, seeds removed and finely chopped
One inch of ginger, finely chopped
Three fresh tomatoes, finely chopped or one tin 400g chopped tomatoes
1tbs tomato puree
Handful fresh leaf coriander
1tsp cumin powder
1tsp coriander powder
1tsp turmeric
1tsp garam masalla
1tsp of your favourite curry powder
1tsp salt
Method
Fry the onions in the heated oil over a medium heat for 20-25 minutes, stirring occasionally!.
Add the chillies, ginger and garlic and continue frying gently for five minutes!.
Add the spices (except the fresh coriander)and salt and cook on the lowest heat for another five minutes!.
Add the tomato puree and tomatoes and bring to a boil!. Then reduce the heat and let it all bubble away for 10 minutes!.
The curry sauce is now ready!. Add the chicken and continue to cook for half and hour!.
Ensure the chicken is thoroughly cooked through before serving!.
Serve sprinkled with fresh coriander and accompanied by pilau rice!. Www@FoodAQ@Com
creamy chicken curry
Ingredients
25g Plain flour
3 tsp Garam masala or mild curry powder
500g Chicken breasts, skinned and cut into strips
2 tbsp Vegetable oil
25g Butter
1 Onion, sliced
1 tsp Cumin seeds
1 tsp Fennel seeds
2 Bay leaves
400g tin Peeled tomatoes
2 Garlic cloves, crushed
1 tsp Turmeric
1 Green chilli, finely chopped
250g Natural yogurt
15g Fennel fronds or coriander leaves
Method
Mix together the flour and 2 tsp garam masala with some salt and pepper in a dish!. Dredge the chicken in this mixture, shaking off any excess!.
Heat 1 tbsp oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side!. Remove from the pan and set aside!.
Heat the remaining oil and butter in a saucepan and sauté the onions over a gentle heat for 5 minutes, until soft!. Add the cumin seeds, fennel seeds and bay leaves and cook for 1–2 minutes!. Add the tomatoes, garlic, turmeric and remaining garam masala and cook for around 10 minutes until the mixture becomes thick!.
Add the chilli and chicken and simmer for 15 minutes until everything is cooked through!. Serve with yogurt and fennel fronds or coriander leaves!.
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Ingredients
25g Plain flour
3 tsp Garam masala or mild curry powder
500g Chicken breasts, skinned and cut into strips
2 tbsp Vegetable oil
25g Butter
1 Onion, sliced
1 tsp Cumin seeds
1 tsp Fennel seeds
2 Bay leaves
400g tin Peeled tomatoes
2 Garlic cloves, crushed
1 tsp Turmeric
1 Green chilli, finely chopped
250g Natural yogurt
15g Fennel fronds or coriander leaves
Method
Mix together the flour and 2 tsp garam masala with some salt and pepper in a dish!. Dredge the chicken in this mixture, shaking off any excess!.
Heat 1 tbsp oil and half the butter in a large frying pan and fry the chicken, in batches if necessary, for 2 minutes on each side!. Remove from the pan and set aside!.
Heat the remaining oil and butter in a saucepan and sauté the onions over a gentle heat for 5 minutes, until soft!. Add the cumin seeds, fennel seeds and bay leaves and cook for 1–2 minutes!. Add the tomatoes, garlic, turmeric and remaining garam masala and cook for around 10 minutes until the mixture becomes thick!.
Add the chilli and chicken and simmer for 15 minutes until everything is cooked through!. Serve with yogurt and fennel fronds or coriander leaves!.
Www@FoodAQ@Com
I marinate the meat for a few hours or over night!. and use lots of hot pepper!.
Here is one of my favorit base recipes, I add what I have, omit what I don't have and adjust to my tastes, but its a good start to a great dish!. Remember all amounts are estimated, a great curry dish needs to be seasoned by taste, not with a teaspoon!.
Hope you enjoy!.
2 lbs!. beef
4 tablespoons cooking oil
2 cloves garlic
2 tablespoons finely chopped chives (green onions)
1 tablespoon finely chopped fresh ginger root (optional)
a few sprigs of fresh cilantro
a few sprigs of frsh thyme
2 cups water
2 onions
2 tablespoons curry powder
1 teaspoon black pepper
salt to taste
Method:
Cut meat into small pieces!. Chop fine onions, garlic, chive, ginger!. Heat oil in pan, add curry powder and seasonings and cook for about 3 minutes!. Add the meat, black pepper and brown in savoury fat!. Add water to cover meat and cook until meat is tender!. Cooking too rapidly will toughen meat and boil away curry sauceWww@FoodAQ@Com
Here is one of my favorit base recipes, I add what I have, omit what I don't have and adjust to my tastes, but its a good start to a great dish!. Remember all amounts are estimated, a great curry dish needs to be seasoned by taste, not with a teaspoon!.
Hope you enjoy!.
2 lbs!. beef
4 tablespoons cooking oil
2 cloves garlic
2 tablespoons finely chopped chives (green onions)
1 tablespoon finely chopped fresh ginger root (optional)
a few sprigs of fresh cilantro
a few sprigs of frsh thyme
2 cups water
2 onions
2 tablespoons curry powder
1 teaspoon black pepper
salt to taste
Method:
Cut meat into small pieces!. Chop fine onions, garlic, chive, ginger!. Heat oil in pan, add curry powder and seasonings and cook for about 3 minutes!. Add the meat, black pepper and brown in savoury fat!. Add water to cover meat and cook until meat is tender!. Cooking too rapidly will toughen meat and boil away curry sauceWww@FoodAQ@Com
one is a traditional chicken curry and one is a japanese curry
Chicken Curry
it can be frozen and thawed the day of)
Serves (4-6)
INGREDIENTS
1/2 cup unbleached all purpose flour
Salt & Pepper
3 boneless whole chicken breast halved
5 tablespoons unsalted butter
1 medium onion
2 cloves garlic
2 red peppers seeded and diced
3 tablespoons best quality curry powder
1 can stewed tomatoes
1 can cream of coconut
a dash of Tabasco sauce
a dash of Worcester sauce
1/2 cup currants
PREP WORK Gather up all the ingredients and preheat your oven to 350°F!.
Finly chop the onion and mince the garlic cloves!.
Seed and dice the red peppers!.
HOW TO MAKE AT HOME
Season the flour with S&P and lightly coat chicken with mixture!. Heat 3 Tbl!. butter in a skillet over medium heat, add chicken and lightly brown on all sides!. Remove chicken from the skillet and preheat oven to !.
Add remaining 2 tablespoons butter to the skillet and melt over medium heat!. Add onions, garlic, peppers and sauté, stirring frequently until the veggies are soft (5-7 minutes)!.
Stir in curry powder and cook 2 minutes longer!.
Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste!. Stir in currants & remove from heat!.
Arrange the sautéed chicken in a casserole and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes!. Serve over rice!.
This Japanese vegetable curry recipe is a variation on basic Japanese curry recipe!. Other vegetables and mushrooms can be added as you like!. Using Japanese curry roux (curry sauce mix) makes it easy to cook Japanese-style curry at home!. Various kinds of curry roux, such as S&B and House brand are available at supermarkets and Asian grocery stores!. Serve curry with steamed rice!.
Japanese Curry
Ingredients:
1 1/2 Tbsp!. plus 1 Tbsp!. olive oil
1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds (1 cup)
2 small yellow bell pepper, cored and cut into bite-size pieces (1 cup)
Salt and pepper to season
1 clove garlic, minced
1 small onion, sliced (1 cup)
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
4 cups water
1 small package (125g) Japanese curry roux
Preparation:
Heat 1 1/2 Tbsp!. of olive oil in medium skillet over medium heat!. Saute eggplant and bell pepper for a few minutes, or until tender!. Sprinkle with salt and pepper and set aside!. Heat 1 Tbsp!. of olive oil in large and deep pot over medium heat!. Saute garlic and onion until onion is tender, about a few minutes!. Add carrot and stir-fry with onion for a minute!. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender!. Dissolve blocks of Japanese curry roux in the soup and stir lightly!. Add fried eggplant and bell pepper in the curry and stop the heat!.
*Makes 6 servings
Www@FoodAQ@Com
Chicken Curry
it can be frozen and thawed the day of)
Serves (4-6)
INGREDIENTS
1/2 cup unbleached all purpose flour
Salt & Pepper
3 boneless whole chicken breast halved
5 tablespoons unsalted butter
1 medium onion
2 cloves garlic
2 red peppers seeded and diced
3 tablespoons best quality curry powder
1 can stewed tomatoes
1 can cream of coconut
a dash of Tabasco sauce
a dash of Worcester sauce
1/2 cup currants
PREP WORK Gather up all the ingredients and preheat your oven to 350°F!.
Finly chop the onion and mince the garlic cloves!.
Seed and dice the red peppers!.
HOW TO MAKE AT HOME
Season the flour with S&P and lightly coat chicken with mixture!. Heat 3 Tbl!. butter in a skillet over medium heat, add chicken and lightly brown on all sides!. Remove chicken from the skillet and preheat oven to !.
Add remaining 2 tablespoons butter to the skillet and melt over medium heat!. Add onions, garlic, peppers and sauté, stirring frequently until the veggies are soft (5-7 minutes)!.
Stir in curry powder and cook 2 minutes longer!.
Stir in tomatoes and cream of coconut, heat to simmering and season with Worcester sauce, Tabasco and S&P to taste!. Stir in currants & remove from heat!.
Arrange the sautéed chicken in a casserole and pour the curry sauce over the chicken bake covered until the chicken is tender, about 45 minutes!. Serve over rice!.
This Japanese vegetable curry recipe is a variation on basic Japanese curry recipe!. Other vegetables and mushrooms can be added as you like!. Using Japanese curry roux (curry sauce mix) makes it easy to cook Japanese-style curry at home!. Various kinds of curry roux, such as S&B and House brand are available at supermarkets and Asian grocery stores!. Serve curry with steamed rice!.
Japanese Curry
Ingredients:
1 1/2 Tbsp!. plus 1 Tbsp!. olive oil
1 Japanese eggplant, trimmed and cut into 1/4 inch thick rounds (1 cup)
2 small yellow bell pepper, cored and cut into bite-size pieces (1 cup)
Salt and pepper to season
1 clove garlic, minced
1 small onion, sliced (1 cup)
1 medium carrot, peeled and cut into bite-size pieces (1 cup)
4 cups water
1 small package (125g) Japanese curry roux
Preparation:
Heat 1 1/2 Tbsp!. of olive oil in medium skillet over medium heat!. Saute eggplant and bell pepper for a few minutes, or until tender!. Sprinkle with salt and pepper and set aside!. Heat 1 Tbsp!. of olive oil in large and deep pot over medium heat!. Saute garlic and onion until onion is tender, about a few minutes!. Add carrot and stir-fry with onion for a minute!. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender!. Dissolve blocks of Japanese curry roux in the soup and stir lightly!. Add fried eggplant and bell pepper in the curry and stop the heat!.
*Makes 6 servings
Www@FoodAQ@Com
The easiest way is to buy a jar of your favourite cook in curry sauce, chop a piece of chicken breast into small pieces, fry them until they are white all over, then add the sauce, stirring, and bring to the boil!. Cover the pan, lower the heat and allow to simmer for about 30 minutes - and there you are!Www@FoodAQ@Com
saute chopped onions, garlic, and whole dried cayenne and add cubed meat with potatoes or veggies stirring until meat surface is dry and somewhat carmelize and the extracted water has been boiled off!. add curry powder of your choice along with thai fish sauce (a substitute for salt) and sour unsweetened youghurt!. stir and cover!. simmer until meat and potatoes are tender enough to eat!. serve on rice or flat unlevened bread with cold sauvignon blanc!.Www@FoodAQ@Com
Okay, you've got many types of curry!.
American, Indian, Thai (many of which come of India, Vietnam and Cambodia), Cambodia, Vietnamese, and Japanese!.
Curry is a thick broth with a paste, normally spicy or added with a sweet flavor!.I would write a whole synopsis for you, but why not watch this video instead!? http://www!.metacafe!.com/watch/463224/cle!.!.!. Part two is on there as well!.!.!. Happy cooking!Www@FoodAQ@Com
American, Indian, Thai (many of which come of India, Vietnam and Cambodia), Cambodia, Vietnamese, and Japanese!.
Curry is a thick broth with a paste, normally spicy or added with a sweet flavor!.I would write a whole synopsis for you, but why not watch this video instead!? http://www!.metacafe!.com/watch/463224/cle!.!.!. Part two is on there as well!.!.!. Happy cooking!Www@FoodAQ@Com
two small onions fri in wok till golden ,two scoops of madras paste in ,mix ,one tin tomatoes chopped mix ,a few baby tatties halfed ,cover add water as needed when tatties half cooked ,in with diced chicken ,add green beens sliced in threes cover ,when chickens ready serve with nan bread grilled mmmmm bisto!.Www@FoodAQ@Com
Curry is really delicious!. The bbc website has got a lot of info on Indian cooking
http://www!.bbc!.co!.uk/food/recipes/mostof!.!.!.
A quick recipie for chicken korma can be found here
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
happy cooking!Www@FoodAQ@Com
http://www!.bbc!.co!.uk/food/recipes/mostof!.!.!.
A quick recipie for chicken korma can be found here
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
happy cooking!Www@FoodAQ@Com
well killa chicken!.skin it!.put it in a jar of curry sauce and leave it for 2 years ,enjoy ur meal!Www@FoodAQ@Com
Read the label!.Www@FoodAQ@Com
with ease!.!.!.Www@FoodAQ@Com