Anyone got a good curry recipe, I would love to try one from scratch. Thanks!!?

Answer 1

easy but yummy indian chicken curry...

1 lb. boneless skinless chicken breast
2 lb. onions
1 lb. tomatoes
1 sq. inch ginger
4 cloves garlic
2 tsp. tumeric
2 tsp. coriander
2 tsp. cumin
1 tsp. crushed red pepper (more or less to taste)
Salt to taste
4 tsp. cooking oil

Saute finely diced onions, ginger and garlic on high heat, stirring constantly until light brown. Reduce heat to low, add finely diced tomatoes. Stir well, cook for 5-10 minutes. Add and stir in all spices in order above one at a time. Add 1 inch cubes of chicken. Cook 30-45 minutes on low/medium heat, stirring periodically.

Answer 2

Beef Curry Recipe
Serves 4

3/4 lb lean beef cut in strips
1 med onion cut in strips
2 cups beef broth
1 tsp curry powder
8 oz fresh mushrooms
1 medium tomato, diced
1 tsp minced garlic
1/4 c raisins

2 T cornstarch
1/2 t salt (optional)
1 t pepper (optional)
Brown beef until no longer pink in a PAM sprayed skillet. Add onions and cook until tender. Add broth, curry powder, mushrooms, tomato, garlic and raisins. Simmer for 15 minutes. Thicken with cornstarch (added to I t water). Cook ten more minutes. Salt and pepper to taste. Serve over rice.

Answer 3

Why don't you go to an Indian shop and buy some spices and get experementing.

A Basic Indian gravey goes like this,

Gently Fry an onion and some garlic. 10 mins
Add whatever spices you fancy, 5 mins
add whatever vegetables and/or meat you fancy 5 mins
add a tub or 2 of yogurt and/or tinned tomatos and/or stock and/or tinned lentils, depending on how creamy you want it and some water. taste as you go. simmer for 20 mins.

Also try marinading the meat in different spices mixed with oil.
Try adding groung or chopped coconut, almonds, peanuts.

I learnt to cook Indian food in India.

Spices include turmeric(also add this to rice while boiling)
cumin, coriandre seeds, fennel seeds, ginger, cinnamon cardamon cloves galangal lemon grass, kafir, nutmeg.

But you can buy ready mixed bags like garam masala (lit hot mix in Hindi), tandoori mixes, ones specially for certain meats. The possibilities are endless.

Indian cooking is about playing with different tastes, have fun

Answer 4

really nice one we had for tea that's really easy. Cut up as much chicken or beef as you want, one or two tins of chopped tomatoes, one clove of garlic and as much medium curry powder for rogan josh as you like. Fry the meat in a little oil until cooked through, put all the other ingredients in the frying pan and cook for 20 minutes. Put your rice on while it's all cooking. Done! absolutely scrummy

Answer 5

buy a Madhur jafrey Indian cookery book ( think thats how her name is spelt) and you can make all the best currys that you will want to make, i have a few of her books and she is the best especially her recipe for shahee kebabs...mmmm ..

Answer 6

Anthony Powell's Curry
Mutton, pork, chicken, shrimps, prawns or hard-boiled eggs
3 or 4 onions
2 cloves garlic
Olive oil
1 tbsp flour
2 tbsp curry powder
1 small apple
3 tomatoes
1 pint stock
Raisins
Sugar
Cinnamon
Nutmeg
Mixed spices
Slices of pimento
Coconut
Herbs
Mango chutney
Lemon
Worcestershire sauce and/or Antgostura

For serving with the curry:
Bombay duck
Popadums
Bananas
Cucumber
Rice


Take three or four onions of medium size (I like plenty of onions) and chop them coarsely.
Add two cloves of garlic (again to taste, I like garlic) and chop or press fine.
Put these to cook very gently in three tablespoons of olive oil. Cook till soft and just about to brown.
Add a tablespoon of flour and stir in.
Add curry powder (obviously varying amount according to strength of curry powder and taste of guests).
Cook very gently, making sure onions do not stick to pan.
Add a small apple, peeled, cored and cut into thin slices.
The longer you can cook at this stage the better.
Add three tomatoes cut small, with all their juice.
Add some stock and let the curry bubble and hiss. At first a pint of stock may seem too much, but as the curry cooks the stock will be absorbed, especially if the curry is made a day or two before. Again it is a question of taste as to how liquid you like your curry to be.
Add salt, a handful of raisins, a teaspoon each of sugar, cinnamon, nutmeg, along with other mixed spices, a few thin slices of pimento cut small, a tablespoon of coconut, any herbs available, a tablespoon of mango chutney and a squeeze of lemon juice.
Pour rest of stock in gradually and stir.
This can simmer all day; I favour making a curry on, say, Thursday, to be eaten on Sunday.
If you leave the curry to cool it should be taken from the pan and put in a dish, then put back into the pan and warmed very slowly.

Half an hour before you propose to eat the curry, put the meat in, cut in fairly small chunks. It must have all the fat removed. Pork is always good, with chopped-up sausages of all kinds. Personally, I like mutton best and chicken least.
If you use uncooked meat it must be cooked with the onions and curry powder.
People are naturally inclined to use leftover meats for curry. This is perfectly all right, but if really good meat is used the result is correspondingly good.
A dash of Worcestershire sauce and Angostura may be added during the cooking process.

Serve with boiled rice (keep separate from the curry).
Bombay duck is dried in the oven, but popadums are not at all easy to cook without making them greasy. A fish-slice is useful in holding them down and removing them at the right moment from the pan.
Fried banana (at least one per person) is good at relieving the hot taste of the curry, as is cucumber cut in small chunks and dressed with vinegar and brown sugar.
Shrimps, prawns and eggs can be used instead of meat. If eggs are used they should be hard-boiled and set in halves on the curry.
Odds and ends of potatoes and vegetables may also be called into play, though the last should be used in moderation. A purely vegetable curry can be very good.

Allow half a cup of rice per head.
Put in two cups of water for every cup of rice (I usually add about half a cup to allow for the rice not being too solid when tipped into the colander).
Cover and boil.
When cooked, pour cold water from the tap over the rice in the colander, separating it with a fork.
You should previously have warmed a dish in which some melted butter has been placed.
Pour the rice in and again separate with a fork.
The rice should be put in a fireproof dish, which is then put under the grill or in a not too hot oven for a minute or two before serving.
The curry when served up may be sprinkled with dried coconut.