how do i make a good curry?

Question

the best way to make a curry-hot ,but not Burning.please list ingreadents

Answer 1

1 chicken or 1 kilo pork, cut into pieces
1 cinnamon stick
2 pcs star anise
3 pcs clove
oil
curry leaf if available
salt to taste.

Blend the following:
4 medium sized onion
2 cm ginger
5 pips garlic

Make into paste the following ingredients:
5 tbsp curry powder
1 tsp chili powder
1 tsp turmeric
water

1. Heat oil in a pan. When oil is hot, put in the cinnamon stick, clove and star anise. Sautee until fragrant.
2. Put in blended ingredients, as well as the curry leaf.
3. Put the paste mixture. Mix them thouroughly.
4. Put in the chicken/pork. Mix well.
5. Put a bit of water, when boiling, put salt and simmer the chicken. Stirring once in a while to avoid burning.

Best serve with briyani and vegetable salad. Good for chapati too.

Answer 2

I've got a recipe for my fav. chicken vindaloo.

Ingredients
Serves 2

3 Chicken Breasts Diced
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
8 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla

Method
Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Chicken pieces and seal well on all sides. Add half the Massalla Gravy and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

If you don't like curry too spicy or you don't want to have the squirts you might want to try something a bit more mild.

Try http://www.curryfrenzy.com

Answer 3

I can't just list ingredients because you haven't given enough information. Do you want to make a lamb curry, beef curry, chicken curry, vegetable curry - Indian curry, Thai curry - the list is endless!
If you are a novice then use a ready prepared sauce such as Rogan Josh - a medium curry with lots of flavour - fantastic if you use lamb neck fillets. Some brands are hotter than others, so serve natural yogurt as a side dish.
For the best Thai Green Chicken Curry I have ever cooked, buy the fresh pack ingredients from you local supermarket and follow the instructions! Good luck.

Answer 4

Saute 2 medium onions in 5-6 tablespoons of sunflower oil (with cumin seeds, a cardamon pod, stick of Cinnamon, peppercorns,cloves, all these spices are optional).
Add meat, chicken or veg. Cook for 5 mins then add freshly ground ginger and garlic. Then add two grated or chopped tomatoes. You can also use tinned tomatoes but just use half a tin.
After a few mins add salt, 1 tsp chillipowder. 1/2 tsp turmeric, 1tsp ground cumin and ground coriander seeds. Finally add about 1 cup of water, 2 if you are cooking meat. Allow to simmer for 1 hour or until meat and veg are tender.
Garnish with fresh coriander.

Answer 5

what type of curry, i can give you the recipe for a chicken curry,

1lb chicken breast chopped into small pieces
1 teaspoon salt
2 medium onions
2 tomatoes
4 cloves garlic
small piece of ginger
2-3 tablespoons of vegetable oil
5/6 green chillies
mixed spices - 1 and a half dessert spoons ( you can buy these from most indian/pakistani shops - it just saves you having to buy all of the spices individually)

hand full of coriander

heat oil in pan, chop onions and add to oil, on a high heat allow onions to brown thoroughly, add chopped garlic and ginger to pan, then add chopped chillies, salt and tomatoes, allow the tomatoes to blend in with all the ingredients, add the spices to mixture, mix and add a little water to allow the spices to cook. After a couple of minutes add chicken to pan, mix in the with all the ingredients and cook chicken still on a high heat, once th chicken has started to cook, turn the heat down cover the pan and allow to simmer for appro ten minutes. Once this is done add chopped coriander to the curry and enjoy................

Answer 6

Go to recepizaar.com and type in curry, you'll get over 1,000 recipes. You can then refine your search using the panel down the left hand side.

I've been using this site for a few months now and have had great results with everything I've tried.

Bon appétit...

Answer 7

Good curry:

saute garlic, onion and ginger. add 3 chicken breasts(desired cut) then simmer for about 10 minutes. add a cup of evaporated milk(carnation), salt to taste, 1 or 2 tablespoons curry powder and slices of canned pineapple. simmer again to thicken the sauce. then another 1/2 cup of evaporated milk(carnation). simmer for 5 minutes then serve. add more curry powder if you want a hot curry.

Answer 8

Green chillies, maybe 2, or de-seeded if the seeds are too hot for you. Green chillis are a STAPLE ingredient in all curry type cuisines, much more so than red chillies. Also, corriander powder and cumin powder, fresh garlic and fresh ginger are used in nearly all curry dishes.

Answer 9

the secret of a curry is to add the spices to the pan just after the onions to let them toast in a nearly dry pan to get as much flavour possible from the spices, that's when they release the fragrance....
for a thai chicken curry you need:
onion
garlic
red thai paste
lemon grass
lime leaves or lime
ginger
coriander
coconut milk
chicken

Answer 10

Equal cup of curry powder, tamuric powder, chopped garlic, chopped shallots; fresh milk (or coconut milk - white creamy type), red onions, idaho potatoes, lemon grass leaves, and 1/4 cup of cooking oil, 2 tablespoon of salt and 1 tablespoon of sugar. Choice meat or veggies depending on preference.
(This is a serving of 4)
Heat up the oil, brown off the shallot, garlic and red onion.
Next add in the curry and tamuric powde and lemon grass leaves.
Once mix is well spread, cook your meat/veggies accordingly.
Top it up with the milk. Allow to boil for 10 minutes under slow fire. Next place potato in and allow to cook until potato softens or breaks up. Add salt and sugar till you are comfortably pleased.
Continue to boil until mix thickens slightly.

If you choose to have it "hotter", add chilli powder to other powder mix to cook before milk is poured in.