Restaurant Curry Ingredients
MEDIUM CURRY
1 1/2 lb chicken or lean meat
3 tbsp vegetable oil
1 large spanish onion-minced or 1 portion o, nion puree
1 tbsp tomato paste
1 tsp paprika
1 tsp chili powder (or to taste)
1 tsp ground ginger
1 tsp garlic powder
SPICES 1
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
SPICES 2
1 tsp garam masala
1 tsp fenugreek
1 optional ingredients
CEYLON CURRY
2 1/2 oz creamed coconut
5 oz milk
1 tbsp lemon juice
1 fresh green chilies chopped (0-4 to, taste)
KASMIRI CURRY
1 8-12 fresh or canned lychees
1 tbsp sugar
1 4-8 marachino cherries
MADRAS CURRY
14 oz canned tomatoes
2 tbsp tomato paste
1 tbsp ground almonds
2 tbsp lemon juice
1 2-4 red chilies-chopped
1 tsp sugar
1 tsp chili powder
MALAY CURRY
2 oz creamed coconut
3 oz milk
2 oz heavy cream
1 12-16 cubes canned pineapple
VINDALOO CURRY
6 oz boiled potatoes cut into bite size, pieces
1 4-8 red chilies-chopped
2 tsp chili powder (or to taste)
Restaurant Curry Directions
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.
Serves: 4
Restaurant Curry Recipe from Recipes To Go
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