Indian's Please Answer: Indian Curry?!
Any curry is ok, as long as its not like the English crap, thanx.
Answers: How to make the perfect curry, traditonal indian style?
Any curry is ok, as long as its not like the English crap, thanx.
JAT PAT CHICKEN CURRY:
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1/2 red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
**************************************...
All the spices are easily available in any large grocery store and definitely in any Indian grocery store.
Better yet, PARAMPARA is a really good brand of ready made spice mixutures (masalas) that you can find in any Indian store and they are delicious & easy. It's basically adding chicken, Parampara ready made masala packet & water! They come in lots of flavors too.
http://www.paramparamix.com/product.htm
http://www.ishopindian.com/shop/catalog/...
If you go to recipezaar.com they have thousands of genuine recipes there for all styles of cooking. I myself have added a butter chicken - Murgh Makhini and a vindaloo beef which I have been told are to die for and are very authentic.
my in-laws use 2 tins of chopped tomatoes with the initial onions, garlic & ginger. simmer for an hour prior to putting in the main meat. they also drop in raw meats (chicken, lamb) I have seen this process in pakistani housholds, gujarati households too. My in-laws are Punjabi.
good luck....
first boil 2 potatoes and cut it in peices, thn shallow fry it. can use any other vegetable u like .
heat a pan, put oil (dnt use vegetable oil it will make it taste sweet ) add 2 teaspn ginger paste, 1 teaspn garlic paste, 2 teaspn onion paste, 1 teaspn chilli powder, 1 teaspn coriander powder, 1 teaspn dry mango powder (if available ). cook it till it gets brown thn add 2 tablespn of tomato puree, add potatoes n vegetabls cook it 4 few mins , add few spoons of water , chopped coriander, salt to taste , cook it 4 few mins again . indian curry is ready . serve - 1
This recipe for a meat curry was given to me by my mother who was Anglo Indian. The more Cayenne pepper you use the hotter the curry will be.
2 teaspoons minced Ginger
4 teaspoons minced Garlic
3 tablespoons Olive Oil
10 whole Cardamom Pods
2 Bay Leaves
6 Whole Cloves
10 Whole Peppercorns
1” Stick of Cinnamon
2 large Onions finely chopped
1 teaspoon Ground Coriander Seeds
2 teaspoons Ground cumin Seeds
4 teaspoons Paprika
? - 1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 small tub Plain Yoghurt
? teaspoon Garam Masala
1 Tin Chopped Tomato
? Block Creamed Coconut
2lbs Lamb/Beef or 8 skinless Chicken Thighs
Fry Onions in the oil until they turn a medium brown colour. Add the Ginger, Garlic and all the spices and fry for a couple of minutes taking care not to burn them. Add yoghurt, tomato and creamed coconut. Cook for 5 minutes, making sure all the coconut has dissolved. Add the meat. Cover and cook on a low heat until the meat is tender approx. 2 hours. Every 10 minutes or so, give the meat a good stir.
If using beef or Lamb it may be necessary to add a little water. Chicken will not need this as it has a high water content.
Curry leaf for whatever curry recipes.