Restaurant Curry Recipe

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Restaurant Curry Recipe

 

indian curry

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  • Chana Dhal
  • Chicken Madras
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  • ...many more Indian Recipes



"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess

 

 

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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)



 

Preparation

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.

 

 

Servings: 4

 

 

 

 


 

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