Any tips for cooking a good curry?!
Answers:
Coriander!!!!
It tastes so nice and authentic!.!. Absolutely gorgeous!
also, if making a chicken curry use the juices from the chicken or use chicken stock!.!
If cooking from a jar add your own bits and bobs in such as garlic , onion, maybe even mushrooms etc!.!.!. !
stilll!.!.!. I recomend the CORIANDER!Www@FoodAQ@Com
It tastes so nice and authentic!.!. Absolutely gorgeous!
also, if making a chicken curry use the juices from the chicken or use chicken stock!.!
If cooking from a jar add your own bits and bobs in such as garlic , onion, maybe even mushrooms etc!.!.!. !
stilll!.!.!. I recomend the CORIANDER!Www@FoodAQ@Com
Curry is a word that most likely originated from the flat bottomed Indian cooking vessel known as a Khari!. This cooking vessel predates the Chinese wok!. The use of the term has resulted in people lumping all such dishes under this single title!. In India each dish has its own name such as Rogan Gosht, VindalooStay, Dhansak for example!. So, first decide on what type of "curry" you want to make!. You have a lot to choose from as curries are eaten all over the world from Japan to Guyana!.
Secondly, stay away from store bought "curry powders"!. They contain mostly turmeric and if you rely on them, everything you cook will end up tasting the same!. Find an Indian grocer and pick up some of the basics like cumin, coriander, chili and turmeric!. Be sure to use fresh onions, ginger and garlic!. Powders are not a substitute!.
Try a chicken curry recipe like Kuku Paka from Kenya!. It is quick and delicious and doesn't require the skill and patience necessary for long braises like a lamb shank!. Generally chicken leg meat is better suited for curries because it stands up to the longer cooking times necessary for stewing or braising!. Breast meat will dry up in the curry pot!. Leave the bones in when you are cooking the curry!. They will impart flavour to the sauce!. Indian chicken curries require the skin to be removed before cooking!.
Smell the spices before you add them and try to identify how those flavours translate in your end product!. Next time, if you want a little more coriander just go ahead and add it!.
Here is a recipe for Kuku Paka!. Feel free to omit the bell peppers and potatoes if you wish!.
Kuku Paka
chicken-coconut curry
What you need
* two or three spoonfuls cooking oil or butter
* one onion, finely chopped
* two sweet green peppers (bell peppers), chopped
* one clove fresh garlic, minced
* one-half teaspoon ground ginger
* one teaspoon curry powder (or a similar amount of a combination of ground cayenne pepper or red pepper, cumin, coriander, and turmeric)
* a few whole cloves
* one teaspoon salt
* one chicken, cut into small serving-sized pieces
* one cup water
* four (or more) potatoes, cleaned and cut into quarters
* three ripe tomatoes, cut into chunks
* two cups coconut milk (see next post)
* fresh cilantro or parsley, chopped
* one tablespoon lemon juice (optional)
What you do
* Heat the oil in a large pot or dutch oven!. Over high heat fry the onions and green peppers for a few minutes, stirring constantly Stir in the minced garlic and fry for a minute longer!. Add the spices and salt and mix well!.
* Add the chicken to the pot!. (Add another spoonful of oil if necessary to keep chicken from sticking!.) Brown the chicken pieces on all sides!. Remove chicken and set aside!.
* Add the water to the pot and bring to a slow boil!. Add the potatoes and cook them until they begin to become tender!. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done!.
* Stir in the tomatoes and cook for a few minutes more!. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened!. Stir in the lemon juicec!. Garnish with the fresh coriander leaves or parsley immediately before serving!.
* Serve Kuku Paka with Chapati or Rice!.
* Drink Cardamom Tea or Chai with the meal or afterwards!.
Another way: In a separate pot, boil or fry the potatoes at the same time the onions and chicken are cooking, (no need to remove the chicken)!. Add the cooked potatoes to the onions and chicken when the chicken is done, before adding the coconut milk!.
Some cooks also add a bit of lemon juice and/or grated lemon peel as is done in Akoho sy Voanio which is another African chicken-and-coconut dish, from farther south on Africa's east coast!. Www@FoodAQ@Com
Secondly, stay away from store bought "curry powders"!. They contain mostly turmeric and if you rely on them, everything you cook will end up tasting the same!. Find an Indian grocer and pick up some of the basics like cumin, coriander, chili and turmeric!. Be sure to use fresh onions, ginger and garlic!. Powders are not a substitute!.
Try a chicken curry recipe like Kuku Paka from Kenya!. It is quick and delicious and doesn't require the skill and patience necessary for long braises like a lamb shank!. Generally chicken leg meat is better suited for curries because it stands up to the longer cooking times necessary for stewing or braising!. Breast meat will dry up in the curry pot!. Leave the bones in when you are cooking the curry!. They will impart flavour to the sauce!. Indian chicken curries require the skin to be removed before cooking!.
Smell the spices before you add them and try to identify how those flavours translate in your end product!. Next time, if you want a little more coriander just go ahead and add it!.
Here is a recipe for Kuku Paka!. Feel free to omit the bell peppers and potatoes if you wish!.
Kuku Paka
chicken-coconut curry
What you need
* two or three spoonfuls cooking oil or butter
* one onion, finely chopped
* two sweet green peppers (bell peppers), chopped
* one clove fresh garlic, minced
* one-half teaspoon ground ginger
* one teaspoon curry powder (or a similar amount of a combination of ground cayenne pepper or red pepper, cumin, coriander, and turmeric)
* a few whole cloves
* one teaspoon salt
* one chicken, cut into small serving-sized pieces
* one cup water
* four (or more) potatoes, cleaned and cut into quarters
* three ripe tomatoes, cut into chunks
* two cups coconut milk (see next post)
* fresh cilantro or parsley, chopped
* one tablespoon lemon juice (optional)
What you do
* Heat the oil in a large pot or dutch oven!. Over high heat fry the onions and green peppers for a few minutes, stirring constantly Stir in the minced garlic and fry for a minute longer!. Add the spices and salt and mix well!.
* Add the chicken to the pot!. (Add another spoonful of oil if necessary to keep chicken from sticking!.) Brown the chicken pieces on all sides!. Remove chicken and set aside!.
* Add the water to the pot and bring to a slow boil!. Add the potatoes and cook them until they begin to become tender!. Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done!.
* Stir in the tomatoes and cook for a few minutes more!. Then add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened!. Stir in the lemon juicec!. Garnish with the fresh coriander leaves or parsley immediately before serving!.
* Serve Kuku Paka with Chapati or Rice!.
* Drink Cardamom Tea or Chai with the meal or afterwards!.
Another way: In a separate pot, boil or fry the potatoes at the same time the onions and chicken are cooking, (no need to remove the chicken)!. Add the cooked potatoes to the onions and chicken when the chicken is done, before adding the coconut milk!.
Some cooks also add a bit of lemon juice and/or grated lemon peel as is done in Akoho sy Voanio which is another African chicken-and-coconut dish, from farther south on Africa's east coast!. Www@FoodAQ@Com
For my VERY easy way of making curry- pan fry the ingredients in a blob of oil (examples of ingredients: Chicken & onions, or for veggie curry stir fry some chopped chunks of pepper with diced onion and chopped potato chunks)!.
When fried sufficiently golden brown (most ingredients can be judged by this, takes around 10mins) turn down the heat and pour your tin of chopped tomatoes on and bring to the boil, then immediately reduce the heat to simmer!. Now add around 4 heaped teaspoons of mild curry powder (less if it's medium or hot powder) and stir it in!. Simmer for five minutes or so and taste!. If the concoction still tastes like tomatoes add more curry powder, and obviously if it's not hot enough keep piling it on!. Don't be afraid to spoon it in!. I find I usually have to put quite a few measures in but then I like a good spicy curry!.
Now cover and simmer (if no lid for your pan just cover with a sheet of tin foil) for around 25 to 40mins giving an occasional stir!.
Hope this helps you :)Www@FoodAQ@Com
When fried sufficiently golden brown (most ingredients can be judged by this, takes around 10mins) turn down the heat and pour your tin of chopped tomatoes on and bring to the boil, then immediately reduce the heat to simmer!. Now add around 4 heaped teaspoons of mild curry powder (less if it's medium or hot powder) and stir it in!. Simmer for five minutes or so and taste!. If the concoction still tastes like tomatoes add more curry powder, and obviously if it's not hot enough keep piling it on!. Don't be afraid to spoon it in!. I find I usually have to put quite a few measures in but then I like a good spicy curry!.
Now cover and simmer (if no lid for your pan just cover with a sheet of tin foil) for around 25 to 40mins giving an occasional stir!.
Hope this helps you :)Www@FoodAQ@Com
Toast and grind your own spices! You will be amazed at what a huge difference in flavor it makes!. Here's a recipe for my favorite garam masala!. You can use this in almost anything to give a nice shot of authentic Indian flavor!. Enjoy!
--------------------------------
GARAM MASALA:
1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin* (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 indian bay leaf* (tejpat)
NOTE: If you do not have black cumin, omit and increase regular cumin seeds to 2 tsp!. If you do not have an indian bay leaf, replace with a regular laurel bay leaf!.
Toast all of the ingredients on low heat for about 2 minutes, or until fragrant!. Do not burn! Grind all ingredients to a fine powder in a spice grinder or with a mortar and pestle!. Store in a sealed container for up to six months!.
--------------------------------
I include a great website below where you can find many Indian spices, including shajerra and tejpat, as well as countless other authentic items to help you make a great curry!.Www@FoodAQ@Com
--------------------------------
GARAM MASALA:
1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin* (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder
1 piece star anise
1 indian bay leaf* (tejpat)
NOTE: If you do not have black cumin, omit and increase regular cumin seeds to 2 tsp!. If you do not have an indian bay leaf, replace with a regular laurel bay leaf!.
Toast all of the ingredients on low heat for about 2 minutes, or until fragrant!. Do not burn! Grind all ingredients to a fine powder in a spice grinder or with a mortar and pestle!. Store in a sealed container for up to six months!.
--------------------------------
I include a great website below where you can find many Indian spices, including shajerra and tejpat, as well as countless other authentic items to help you make a great curry!.Www@FoodAQ@Com
Not sure if you want a full recipe or as you stated just good tips!.
My good tip would be for you to use canned coconut milk you can get at most grocery store in their thai or ethnic foods section!. Curry paste is also good but I normally use curry powder!. But overall you can't beat the great sweet coconut milk flavor!!! Good LuckWww@FoodAQ@Com
My good tip would be for you to use canned coconut milk you can get at most grocery store in their thai or ethnic foods section!. Curry paste is also good but I normally use curry powder!. But overall you can't beat the great sweet coconut milk flavor!!! Good LuckWww@FoodAQ@Com
A super easy recipe is to add 1 tablespoon red curry paste to a can of coconut milk!. Then add whatever you want, potatoes, chicken, veggies, tofu!.Www@FoodAQ@Com