How do you make a curry sauce that is EXACTLY like the restaurant ones?

Answer 1

Curry sauce Yeilds 1 gallon

10 oz. butter or shortening
8 oz. flour
3 qt. hot chicken stock
1 qt. hot milk
5 oz.onion, diced
1/2 tsp. mace
1/2 tsp. thyme
4 Tbsp. curry powder
2 Bay leaves
1 banana, peeled, diced
5 oz. pineapple, diced
5 oz. apple, diced
salt to taste

Place the butter in a saucepot and heat
Add onins and saute without browning
Add the flour making a roux and cook for 5 minutes
Add the spices and blend into the roux.
Add chicken stock and milk, whipping vigorously with a wire whip to avoid lumps and bring to a boil.
Add fruit and simmer about 1 hour.
Season with salt and strain through a china cap into a stainless steel container. Use a ladle to force as much of the fruit pulp into the sauce as possible.
Use in preparing curry dishes

Answer 2

The easy answer is, get hold of a small and cheap cookery book titled "The Curry Secret : Indian Restaurant Cookery at Home". It will talk you through how to prepare the sauce base which is behind most of what the mainstream 'Indian' restaurants churn out. It's a bit laboursome and time-consuming to make, but you can make loads and freeze in portions, then just take out when you fancy a quick one (curry, that is!).

The most difficult thing to get right is spices - quantity, quality, combination, and pre-preparation. If you don't know how to work with spices, your curry may be OK but it'll never be great.

Which leads us to the slightly more complex answer to your question, namely that real Indian cookery has very little if anything to do with what you get in restaurants in this country, and perhaps you shouldn't be trying to imitate their stuff but instead try to learn about real Indian cuisines. If you did want to get a good introduction to curries from not just around India but around the world (there are some amazing ones in Africa, West Indies, SE Asia), then I can recommend "Madhur Jaffrey's Ultimate Curry Bible".

(Both books are available eg. from Amazon.)

Answer 3

I'm from the UK, but I live in India, and the food here is superb. Unsurprsingly, the curries in the UK are not a patch on the ones here.
Basically, there are 2 types of curries - ones that are cooked briefly (normally around 10 mins), these often contain curd/coconut milk and slow stewed curries (often tomato based and with chicken or goat meat (use lamb, or better still, mutton), which takes a couple of hours to tenderise).
So first of all decide on the style. Then you need a masala, which in Hindi means 'mix' - this is normally a dry spice mix. Don't buy preprepared, make your own mixes and don't buy pre-ground spices - they will keep for a while in an airtight container. This needs to be ground to a powder. These typically include - cumin, coriander, cloves, cinnamon, chili, turmeric and also fenugreek, fennel, star anise, cardomon etc.
Practically all curries in India start with frying garlic and ginger paste, then add minced/grated onion - to meet this is the key to flavour and texture. Then add the masala and fry for 2 to 3 mins. Next add meat and brown for a couple of mins and then add stock/coconut milk/tomatoes - whatever - And that's it. Also adding a little sugar to tomato based sauces works well.
Good luck

Answer 4

Its simple to make curries which are far superior to the average retaurant curry. The things to remember are: a) use fresh ingrediants, b) use a good, apropriate massala (mix of spices) and c) don't try to cheat or use ready made stuff.

Once you get used to making curries, you can create your own recipies very easily, however, it takes a bit of practice to aquire the judgement and knowlege necessary to undertake such a task. Your first step along the way to learning to cook curries should be to buy a basic level Indian coockery book. This will give you good, easy to follow instructions on how to create basic curries. You will never become a good curry chef without practice, so buy big bags of the most common spices (e.g. cumin, tumeric, chilli powder) and get cooking. Try to think about the basic rules and restriction that the curries you are coocking obey. You will probably notice that most curries use a base, and that the most common bases are cocunut milk and tomatoes. Try to memorize which spices go well with each base. And try to memorise which spices compliment each type of meat, fish, lentil or vegetable. This all sounds very complex, but once you get really involved in coocking yourself indian food, these skills will come to you very quickly.
Once you have used up the possibilities of a basic Indian Cookery book, move on to a more advances one which discusses in detail the types of masala to use, and shows you more advanced techniques. Such a book should serve you as a life long companion. By now your knowlege of Indian cusine will far surpass the average restaurant chef's, most of whom have no tallent for cookery, and are simply out to make a bit of money by virtue of being of indian heritage.

There are easy alternatives to learning to cook proper Indian food, but remember, Indian food is an art and a science. It is one of the four great world cuisines (along with Chinese, Turkish and French) and you cannot buy real, masterly Indian food in supermarkets or in most restaurants for that matter.

Answer 5

you dice some onions
fry them until brown
dice chicken pieces and boil in a separate pan
add the chicken with the onions
then add the chicken curry mix you
got from the supermarket
and there you have your nice perfect curry

Answer 6

It depends on what kind of curry sauce you want to recreate . . Indian? Japanese? The flavors are different.

Answer 7

Look in a cook book under sauces.

Answer 8

buy a jar of patacks curry sauce and follow the instructions

Answer 9

making the perfect curry takes years of trying i have been doing it for the past 12 years and still not got it perfect try this link i hope you find one http://allrecipes.com/ good luck xXx

Answer 10

impossible, unless your an indian, you cant beat restaurant curries