Does anyone have a recipe for curry made from only natural ingredients?

Question

I am looking for a recipe from experience. I can google search myself.

Answer 1

There are a thousand different recipes for curry. Each dish requires a different addition to bring out a specific flavor. I'm sure there are much better recipes but this is the most basic one I know, and it's pretty good. Add salt to taste.

This is my very very basic recipe for curry:

1 tsp Coriander (leaves or seeds), grinded
1 tsp Red hot chilli pepper (powdered version or you can grind a teaspoon's worth)
1/2 tsp Cumin seeds, grinded
1/4 tsp black pepper, grinded
1/4 tsp cinnamon powder (grinded)

1 tsp crushed ginger or ginger paste
1 tsp of garlic crushed or garlic paste.

When I say "grind", I mean, you buy the stuff in whole & put it in a coffee blender and grind it. Since you buy a lot more than a teaspoon's worth of the ingredients, I grind them all up together and store it in an air-tight container.

Answer 2

My aunt serves this all the time. We love it!
Serves 2

3 Chicken Breasts Chopped into Bite Size Pieces
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
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
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.

Answer 3

A recipe favorite among spicy chicken lovers. This recipe is loaded with fresh vegetables, spices and protein that will satisfy your appetite. The CurrySimple green curry sauce is made in Thailand with fresh, natural ingredients (Coconut Milk, Green chilli, Galingale, Lemongrass, Shallot, Garlic, etc). This recipe is very easy and can be prepared by anyone that knows how to cook chicken and stir fry vegetables.


Green Curry Chicken - Serves 2
ready in ten minutes

16 oz boneless chicken breast chopped into bite size pieces
1/4 crisp green beans
1/2 chopped red pepper
1/2 chopped green pepper
1/4 cup chopped zucchini
10-15 fresh basil leaves
1 cup CurrySimple Gourmet Green Curry sauce

1. Heat pan to medium-high heat
2. When pan is hot - begin to cook chicken breast - 3 minutes
3. Add chopped red peppers, green peppers, green beans, zucchini and fresh basil leaves - stir-fry for 2 minutes
4. Add 1 cup of CurrySimple Gourmet Green Curry sauce in the veggie stir-fry pan.
5. Turn heat down to medium temperature and let the sauce heat up to serving temperature - 2-3 minutes
6. Serve with white, brown or jasmine rice on the side.

Tip: To increase the level of spice, just add crushed red pepper.

Note: Leftover curry sauce should be stored in an air tight container (Tupperware) and may be refrigerated for 3-4 days or frozen for as long as a year. CurrySimple Thai curry sauces are made with fresh, natural ingredients in Thailand. They do not contain preservatives or msg.

Answer 4

Here's a simple Indian curry.

Heat 1 tablespoon of cooking oil in a wok. Add 1/2 teaspoon of mustard seeds. When the seeds start popping, add 4 curry leaves. Add one chopped red onion. Stir. When the onions are golden in color, add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of coriander powder. Lower the flame and stir till the aroma of the powders rise and you can see the oil rising to the surface of the spice mix.

Add chopped tomatos or tomato puree. Stir, again till the oil rises. Add water as required and let the water boil. Add salt to taste.

You can add any of the following to this basic curry:
1. boiled and shelled eggs
2. boiled chickpeas
3. boiled and chopped potatoes

Enjoy.

Answer 5

My fowl curry has eco-friendly beens in it, reduce into a million inch lengths. in certain circumstances I positioned chunks of potato. once you're saying you like it extra fairly spiced, you do not advise peppery-warm fairly spiced? the obtrusive will be to positioned a small finely chopped chili in, yet in case you don't like chili, upload coarsely floor pepper, or in basic terms extra curry powder. To make it creamier, use proper coconut milk, none of this "lite" stuff. No 0.5-and-0.5. A tablespoon of yoghurt before serving is solid. With the coconut milk, use purely a million/2 before each and every thing, diluted slightly with water, for cooking the fowl, then on the very end, upload the undiluted coconut milk and practice dinner purely until eventually that's warmed again (overcooking motives the oil to split out).