Need help with a curry recipe please?!
Need help with a curry recipe please?
Has anybody got any nice recipes, for making a creamy chicken curry, without using a sauce from the supermarket. I would like to make it from scratch with curry powder etc. I don't where to start with the basic sauce. Any advice will help. Thank-you
Answers:
For the basic sauce::
Slice an onion into wedges and stir fry these in a little oil over medium high heat for about 3 or 4 minutes. Sprinkle in about 1 tsp of curry powder while stir frying the onions. Reduce heat to medium and add 2 cloves diced garlic (or omit if you don't like garlic). Add one can of chicken broth and one can of cocanut milk. Mix 2 tsp ordinary flour in a little water and add to the sauce. Add curry powder to sauce, to taste. Bring sauce to boil, then lower heat to very low. At this point you can add the chicken to the sauce. Cover the pot and cook about 40 minutes (if using whole chicken parts with bones) or till chicken is done. (I would recommend quickly frying the chicken before adding to sauce. If using whole chicken parts with bones, then brown the parts on both sides in some oil before adding to sauce. Or if using cut-up filets, stir-fry these in some oil before adding to sauce.) When chicken is done, remove chicken to a plate. Now reduce the sauce to desired thickness by boiling over high heat, stirring continuously. When sauce is thick, combine with chicken and serve. This is the basic sauce. Once you have mastered making the basic sauce, start experimenting with adding other ingredients, like green or red belle peppers, a little soy sauce, cayenne pepper to spice it up, Thai ingredients like lemmon grass, raisins, almonds, etc.
curry powder, corn starch, soy sauce and peppers will make a basic sauce. Add veggies and meat.
check out these websites...allrecipes.com and foodtv.com. these wbsites are free and they have alot of diverse recipes. I wish you the best.
Ingredients
Amount Ingredient Preparation
1 kg chicken pieces
4 tablespoons ghee or oil
1 medium onion quartered
2 each garlic cloves
1 x ginger 1 cm
4 tablespoons almond meal
1/2 teaspoon turmeric
1 teaspoon chili powder
2 teaspoons coriander ground
1 cup coconut cream or cream
1 1/2 teaspoons garam masala
3 each eggs hard boiled
2 tablespoons almonds flakes
1 each lime
1 x mint sprigs or coriander
Directions
Cut the chicken pieces into 5-cm pieces with a cleaver or heavy knife.
Brown in the ghee or oil until evenly coloured, then remove and keep warm.
Grind the onion, garlic and ginger to a paste in a food processor.
Fry in the same pan until golden.
Add the almond meal, turmeric, chilli and coriander.
Cook for 1-2 minutes, stirring.
Return the chicken to the pan with 1 cup water.
Partially cover and simmer until the chicken is tender, about 25 minutes, turning several times.
Stir in cream, garam masala and hard boiled eggs cut into wedges.
Heat through gently.
Transfer to warmed serving dish and garnish with the almonds, wedges of lime and sprigs of herbs.
The basic sauce for most curries is Onion, Garlic and Ginger. Lightly fry until onion almost translucent then liquidise with 1/2 cup of cold water. 1-2 onions, 1 clove and same size ginger per person.
I might not know. But I might try to tell u the best i can. 1 curry leaf with potato and meat.That is all what i know.Sorry! But do not be sad , I can ASK MY MUM.
This really depends on where you live.
In the UK, you can buy curry spice/powder. I usually try and find Raj Medium/Mild curry powder.
When making chicken curry, I would cube the chicken, just cover it with water, and boil it in a pot with a tsp of the following:
1 bay leaf, Curry powder, Turmeric, Garam Masala, Cumin, Coriander, garlic and salt. You can add chillies to it if you like.
Once your chicken is cooked, and the water is nearly evaporated (about an hour), I would add coconut cream and half a glass of Cream. Make sure your hob is on low heat or your cream will curdle.
Mix it into the chicken, and serve with Pilau rice or Naan Bread.
for 6 people
fry 3 sliced brown onions in 4 tablespoons of veg oil 3 minutes, add2 sliced carrots and 4 tablespoons malaysian curry powder, cook 3minutes, keep stirring, add 1 kg chicken pieces, toss for 5 minutes to lightly brown. add 400gm tin tomatoes and 400ml coconut cream, stir and bring to simmer. add 4 lime leaves, turn down on low, leave for 30 mins covered. add vegetables now like 1 cup cauliflower florets, 1 cup diced potato. simmer till vegies are soft, add 1 cup frozen peas, 1 cup cream, stir, season and serve with steamed basmati rice, yoghurt and coriander, cucumber salad and naan bread, also lime mango pickle
Buy a book called "The Curry Secret" by Khris Dhillon it is a paperback & can be found in all good bookstores (or on Amazon) I am a pro chef & have been using this book for years - it helps you make the most authentic curries imaginable - it`s approx ￡4.95 & is published by Paperfront
(incidentally it doesn`t use curry powder - as far as real Indian/Bangladesh/Pakistani cooking is concerned there is no such thing!!) Happy cooking
Treat yourself to a book called The Curry Secret by Kris Dhillon for ￡3.99..
My brother bought it for me at Xmas, and you can make the most authentic Indian curries. It's a little bit time consuming making the base for the sauce, but I make a big batch now and freeze it,so it's really quick and easy when I come to use it. You need loads of different herbs and spices, but once you've bought them they last for ages. And the recipes for all the accessories are brilliant too.
Give it a try, you won't be disappointed.
This recipe Is for a sweet curry, slightly creamy due to adding condensed milk and coconut cream and has been used in this family for nearly 2 generations. I make it for 5 people so you can adjust the measurements to suit. In a large pot add some butter or marg. add and brown diced onion. Add approx. 2 tablespoons (dosnt have to be exact, I use a cooking spoon) of the following:- any sauces handy tomato, bbq etc., ( I find the masterfoods relishes the best),vinegar, fruit chutney, and condensed milk. Add approx. 1 cup chicken stock. l can of coconut cream or milk, a teaspoon each of salt, pepper and sugar, and the amount of curry powder you prefer, I use about 5 and this is not too hot. (I use the very old Keens original) Add diced meat, beef, lamb or chicken and simmer on low heat till tender. If necessary thicken with cornflour. It can be served with rice or vegs. Happy eating.