Restaurant curry

Yield: 4 servings

Measure 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
\N \N 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
\N \N Optional Ingredients
\N \N Fresh Green Chilies chopped (0-4 to taste)
\N \N 4-8 Marachino Cherries
\N \N 2-4 Red Chilies-chopped
1 teaspoon Sugar
1 teaspoon Chili Powder
2 ounces Heavy Cream
\N \N 12-16 Cubes Canned Pineapple
\N \N 4-8 Red Chilies-chopped
2 teaspoons Chili Powder (or to taste)









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.

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