restaurant style curry recipe please?

Question

just cant get it right.any ideas.perhaps a cook from a indian restaurant.

Answer 1

Basic curry powder:

2 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
1/4 tsp cayenne

'Sweet' Curry powder

1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cayenne

Jerry's Curry powder:

1 tsp ground coriander
1 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp ground cloves
about 1/2 tsp turmeric
1/4 tsp cayenne

Answer 2

You can go to any indian grocery store and pick up a packet of premixed spices called Shan spices. They have a chicken curry selection. Or, if you want to make it with separate spices, all you need is garlic(or garlic powder), some small green chilis (for super hot), red chili powder, turmeric, and cumin powder (coriander). I put little turmeric in, and more of the red chili and cumin, because I like spicy food. There is no magic recipe for how much spice to add, you need to add according to your taste.

The basic way I make a chicken curry dish is as follows:
Cut up a medium sized onion, and sautee it in a deep dish with vegetable oil. Do so until it becomes golden brown, but not deep brown. Then add your chicken cubes. The chicken will let out its water. Add your spices, and cook the chicken til it's nearly done. then, add a decent sized cut up tomato (more tomato can make it less spicy). Stir it a few times. Cook until it's done. Then serve over rice or with warm roti. Don't drain the oil, it's the best part :).

Answer 3

Here is an easy to make Tandoori chicken recipe:
Tandoori Chicken with Mint Drizzle
by Silvana Franco

Servings: 4
Level of difficulty: Easy
Preparation Time: 10 minutes, plus 30-60 minutes marinating time
Cooking Time: 30 minutes


Ingredients
150g plain low-fat yoghurt
2 cloves Garlic, crushed
1 tsp ground cumin
1 pinch ground turmeric
2 drops red food colouring
4 chicken breasts, bone-in

For the mint drizzle:
1 bunch Mint
1 small garlic clove, roughly chopped
1 piece Cucumber, 5cm, peeled and cubed
150g plain low-fat yoghurt
1 squeeze lemon juice
1 pinch fine sea salt and freshly ground black pepper


Method
1. In a large shallow dish, stir together the yoghurt, garlic, cumin, chilli, turmeric, food colouring and some salt and pepper. You can leave the colouring out if you prefer – though it does provide that authentic tandoor look.

2. Remove the skin from the chicken breasts, trim off any visible fat and deeply score each breast. Add the chicken to the marinade and set aside for 30-60 minutes, turning from time to time.

3. To make the drizzle, place the mint, garlic and cucumber in a mini-chopped or food processor and whiz until finely blended. Add the yoghurt and whiz again, then season with lemon juice, salt and pepper. Chill until ready to serve.

4. Preheat the oven to 200C/gas 6. Place the chicken on a non-stick baking sheet and roast for 30 minutes until cooked right through. Serve at once with the mint drizzle.

Answer 4

If you are from Britain, USA or Canada, I highly recommend Patak's Curry Paste. (that's the PASTE, not the sauce, not the powder!) Every type, mild, medium, vindaloo, madras is simply excellent. I find that one can use less than the recipe, maybe 2/3.

My recipe for Rogan Joosh, Moglai style.

Two pounds good quality beef or lamb cut in strips or cubes

Grate about a medium-large onion for each pound / half kilo of meat, add two-three cloves of mashed garlic.

Heat about 1/2 cup of ghee, butter or olive oil in large pan. Add tablespoon of cumin seeds, when hot, add onion mixture. stir fry until turning "pink" Add about three-four tablespoons of Patak's Madras curry paste (or to taste). Mix well.

Lightly saute the meat, just to lightly brown in mixture. Add about a cup +/- of beef or rib stock.

Transfer whole thing to a covered casserole dish and place into a 350 F, (180 C) oven. When bubbling, turn heat down till just slightly bubbling. Let cook slowly 2 hours.

15 minutes before the end add 1 cup of plain yogurt (or sour cream) and 1 1/2 tblsp of ground, lightly roasted almonds. Also a tblsp of high quality garum masala (one with a LOT of cardomum)

Serve with basmati rice and chapatis and whatever you like

Answer 5

Go to Trader Joes (a chain grocery store) get the premade curry sauces they sell. Follow the directions on the jar. I add crushed red pepper to mine to make it hotter. If you want it to be creamy - When the meat/veg are done cooking in sauce take them out and put the sauce in a bowl and add sour cream to it., blend well then add your meat or veg. in and serve over rice with nan bread.