Any Step to step, simple & real good - Indian Curry recipe? Well tried ones, please!?!


Question: Cooking hints and secrets from moms or grandmoms are most welcome! Thanks a lot.


Answers: Cooking hints and secrets from moms or grandmoms are most welcome! Thanks a lot.

Hi Ai_Leen from HK! I havent seen you in awhile, but it's nice to have you back!

Since people have already posted recipes (one of which is mine anyway! btw, thx for the credit Mistress of spices!), I will give you some tips:

If you have the time, the best curries are always made from scratch. Always use freshly toasted and ground spices, my grandmother would do this for every dish she made. She never pre-made and stored her spices. If ground cumin was needed for a particular recipe, she toasted and ground her cumin seeds as needed. And her food was absolutely amazing! She never used any pre-made store bought spice packets, bottled sauces or ready made masalas (they also didnt have all those nice little conveniences back then!).

Stay away from "curry powder", no true Indian ever uses that!

Use lots of fresh garlic and ginger, never the pre-cut stuff. They always say chicken curry tastes better the next day, but if you make it in the morning and simmer it slowly for a few hours, it will be delicious! Always make extra and freeze portions for future meals.

If you use fresh good quality ingredients, I promise you will have excellent curry everytime!

Thank you, Kate, I will try your recipe too. Report It


Other Answers (2)




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  • 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/...

    Chicken Curry from the Indian State of Kerala

    Ingredients:
    Chicken- 2 Lbs. (wash & cut into pieces)
    Fresh green peas or green and red bellpepper- 1/4 cup
    Carrot- 1 (cut into thin strips)
    Small baby potatoes- 7 boiled and peeled
    Onions- 2 (chopped)
    Grated ginger- 1.5 inch piece
    Garlic- 6 cloves (chopped)
    Green chilies- 3
    Coconut milk- 1 1/2 cups
    - Spices -
    Cinnamon- 1 piece
    Bay leaves- 2
    Cloves- 2
    Black peppercorns- 1 tsp.
    Turmeric powder- 1/2 tsp.
    Garam masala powder- 1/4 tsp.
    Mustard seeds- 1/2 tsp.
    Ghee- 2 tablespoons
    Oil- 2 tablespoons
    A bunch of curry leaves (optional)
    Salt to taste

    Method:
    1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste.
    2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
    3. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt.
    4. Cover the pan and cook for 5 minutes.
    5. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

    Murgh Xaguti Masala or Goan Chicken Curry

    2 tablespoon(s) oil
    2 onions finely chopped
    12 medium pieces (about 800 grams) of chicken
    ? teaspoon(s) turmeric powder
    2 cup(s) water
    salt to taste
    1 tablespoon(s) tamarind pulp
    ? teaspoon(s) equal mix of mace and nutmeg powders For the Paste
    1 cup(s) grated coconut
    10 whole dry red Kashmiri chillies
    4 cloves
    2 cinnamon sticks of 1" each
    2 tablespoon(s) each coriander and poppy seeds (khus khus)
    1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
    2 star anise (phoolpatri)
    1 tsp garlic paste

    Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.
    Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.
    Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.
    Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates
    Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.
    TIP:


    Traditionally, chicken is cut into comparitively smaller pieces for this recipe.





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