Restaurant curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Chicken OR Lean Meat |
| 3 | tablespoons | Vegetable Oil |
| 1 | large | Spanish Onion-minced OR 1 portion Onion Puree |
| 1 | tablespoon | Tomato Paste |
| 1 | teaspoon | Ground Cumin |
| 1 | teaspoon | Ground Coriander |
| 1 | teaspoon | Garam Masala |
| 1 | teaspoon | Fenugreek |
| 2½ | ounce | Creamed Coconut |
| 5 | ounces | Milk |
| 1 | tablespoon | Lemon Juice |
| 8-12 Fresh or Canned Lychees | ||
| 1 | tablespoon | Sugar |
| 14 | ounces | Canned Tomatoes |
| 2 | tablespoons | Tomato Paste |
| 1 | tablespoon | Ground Almonds |
| 2 | tablespoons | Lemon Juice |
| 2 | ounces | Creamed Coconut |
| 3 | ounces | Milk |
| 6 | ounces | Boiled Potatoes cut into bite size pieces |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Chili Powder (or to taste) |
| 1 | teaspoon | Ground Ginger |
| 1 | teaspoon | Garlic Powder |
| 1 | teaspoon | Turmeric |
| Optional Ingredients | ||
| Fresh Green Chilies chopped (0-4 to taste) | ||
| 4-8 Marachino Cherries | ||
| 2-4 Red Chilies-chopped | ||
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Chili Powder |
| 2 | ounces | Heavy Cream |
| 12-16 Cubes Canned Pineapple | ||
| 4-8 Red Chilies-chopped | ||
| 2 | teaspoons | Chili Powder (or to taste) |
Directions
MEDIUM CURRY
SPICES 1
SPICES 2
CEYLON CURRY
KASMIRI CURRY
MADRAS CURRY
MALAY CURRY
VINDALOO CURRY
This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6.
1. Skin the chicken, on or off the bone or cut any fat off the meat.
2. Heat the oil and fry the onion puree until it is very hot. Don't let it stick. 3. Meanwhile, add a little water to Spices 1 to make a paste and preheat the oven to 375 F. 4. Add the spice paste to the hot onion puree, and stir continuously. reduce the heat if it starts to stick. Cook for 5-8 minutes until the spices are cooked and the water content removed. When the oil floats to the top it is done. 5.
Put the meat/chicken and onion and tomato purees into a casserole dish, stir and put into the oven. cook for 45 minutes. 6. Stir and add Spices 2 and the optional ingredients. Cook for another 10 minutes and serve.