Can u help with a not to difficuilt curry recipe?!
Can u help with a not to difficuilt curry recipe?
want to treat the wife to a meal.im talking restaurant style recipe.[any cooks out there]/thanks.
Answers:
Visit www.recipezaar.com There are hundreds of recipes there.
The recipes are from India, Pakistan, Sri lanka, Thailand, Singapore and all points east.
Remember a curry is a meal not just a dish.
Serve with rice, dahl, vegetables, eggs, fish.etc etc. Don't forget the chutney.
For a fast easy and wonderful curry look up on recipezaar Sweet and sour chicken curry, then look up the cook and his recipe books, all free, for you to download, and print off.
Good luck I hope your curry is a success.
get some peeled plumb tomatoes as a base and blend them a little to make a sauce (make them liquid but not too thin.
add curry powder tumeric and ginger, i use prawns as the meat but whatever you want will do.
also add any vedg you want to.
boil the rice with salt and heat the meat.
put it all on a plate and serve.
This woman drives me crazy to watch but she does have good recipes.
Chicken Curry in a Hurry Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Lost in Spice
For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
LAUREN'S CURRY CHICKEN
1 lb chicken, cut into chunks
1 cup water chestnuts
1 cup baby corn
1 cup bean sprouts
1 cup diced potato or apple
2 1/2 cups coconut milk
2 teaspoons red curry paste
3 cups Jasmine rice
Cut chicken into chunks (about walnut-sized). Add coconut milk, baby corn, water chestnuts, bean sprouts, and potatoes to a large cooking pot.
Stir in curry paste and chicken. In a separate pot, boil rice. Cook curry for 10-15 minutes, stirring occasionally.
Let sit 3-5 minutes, then serve over rice.
Also good with popadums.
The 'secret' to restaurant style curry is the puree.
Obviously use the best meat you can afford. If using beef or lamb, simmer the meat in water for an hour to tenderise it.
The puree is made in a food mixer. Put your onion, garlic, chillis and ginger all together and puree. Then gently fry the puree for at least 30 minutes. This is the basis for your sauce.
Use a spice mix such as 'Pataks' and add it to the puree along with the meat. Also add a couple of cardamom pods and ten minutes before you serve it, a handful of fresh coriander leaves.
For the final touch, when you remove the curry from the heat...add a little cream! Eh voila!
i got a jar korma curry. put 2 bags of rice on to boil , fried up chopped lamb pieces with onion, pieces of apple sultana's when cooked and then drained the oil, poured over the sauce and keep hot on low setting until rice is cooked .takes about 10 / 15 Min's. towards end put some Nan in the toaster and cook !! there you go yummy meal and quick !! had it to night myself
Easy.......Fry one medium sized chopped onion till golden brown add 3 large pieces of chopped garlic, a little chopped fresh ginger and one small green chilli with seeds removed Add cubed lamb (tastes better than beef)....brown in the onions, add half teaspoon of tumeric (haldi) half teaspoon of jeera powder (cumin powder)2 teaspoons of daniya (coriander powder) and half teaspoon or garam masala (hot spices)...l tin of chopped tomatoes, one table spoon of vindaloo paste salt to taste. Add fresh coriander leaves on top of the meat with chopped spring onions after it is all cooked. Meat takes ages unless you use a pressure cooker or a microwave oven... Hope you enjoy it. I have made it as simple as possible for you.
Yep, get some meat, and some mushrooms and onions. Buy a cook in sauce to the flavour you require. Cook as per sirections after chopping the onions and mushrooms and browning them first.
Rice can be nroght at the same time, along with some starter things like samosas, bahja, aloo, bombay potatoes, etc, even a Nan Bread or two and popadoms.
Very simple and effective.
If you want restaurant style chicken korma....:
1/2 tin coconut milk
2 chicken breasts diced
1 lrg (white) onion diced
2 dessertpoons mild curry powder
1 dessert spoon sugar
1 chicken oxo
sweat the onions, (don't colour) add the curry powder, fry on low heat, add the chicken breasts coat in the onions and spices cook on low heat fo r2-3 mins, add coconut milk, sugar and chicken oxo.
I forgot about the rice... basmati is best! Oh yeah garlic and corriander naan complements well.