what are the secret ingredients in a curry.?

Answer 1

how imake my curry: fry onions in garlic, (2 teaspoons,)
ginger( 2, teaspoons), and onion.
and use jar of curry paste ( not all
depends how much chicken you have
add salt to taste,
add chicken, let all tastes, bind to
chicken, once chicken is coated add
tin of tomatoes, peppers yoghurt, and
water, abot 2 tins worth

Answer 2

No secret ingredients really. Get a book on curries by a real asian cook like Madhur Jaffrey. The 'secret' is in the blend of spices such as cardamon, cumin, coriander, mustard seeds, hot chilli powder and lots more. A proper curry is made using a pestle and mortar first to grind the spices. And don't forget, real asian cuisine tends to use ghee as its fat. Why not visit a local asian supermarket and get some spices. We keep ours in a biscuit tin! You get a lot more for your money too!! They may be able to give you first hand advice on curry making too!

Answer 3

* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 2 teaspoons of ground cayenne pepper
* 3 teaspoons of garam masala
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon

[ Procedure

1. Find a large saucepan or frying pan which has a lid, place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
. Serves 4

Answer 4

[edit] Spices
allspice
anise seed
asafoetida (Hing)
black cumin (Kala jeera)
black pepper (Mizhaku)
cardamom (Elaichi)
chili peppers (dried red) (Vath-thal mizhakaai)
cinnamon
cloves (Kirambu)
coriander (Dhaniya or Kothumalli)
cumin seeds (Jeera or Seeragam)
fennel
fenugreek seeds (Methi or Venthayam)
garam masala
mace
mustard seeds (Kadugu)
nigella (kalonji)
nutmeg
poppy seeds
saffron (Karu manjal)
turmeric (Puliyam Pazham)

[edit] Sour ingredients
vinegar
tamarind (imbli)
lime (nimbu)
amchoor (dried mango powder, also spelled 'amchur'.)

[edit] Fresh herbs and spices
garlic
ginger
coriander (cilantro) leaves
curry leaves
bay leaves
kaffir lime leaves
chillies
onion
ghee (clarified butter)

[edit] Curry powder
Curry powder, also known as masala powder, is a spice mixture of widely varying composition developed by the British during the Raj as a means of approximating the taste of Indian cuisine at home. Masala refers to spices, and this is the name given to the thick pasty liquid sauce of combined spices and ghee (clarified butter), butter, palm oil or coconut milk.


[edit] Curry leaves
Curry leaves are the young leaves of the curry tree (Chalcas koenigii), a member of the Rutaceae family that grows wild and in gardens all over India. Fresh curry leaves are oval in shape and best used at about 1 inch in length. They have a pungent and bitter smell much like the leaves of a citrus tree. Leaves are typically fried until browned, then cooked with the dish. Before serving, the leaves are removed. Leaves are most powerful when fresh, but can be dried and used to less effect.

Answer 5

Garam masala (translated means hot spices)...tumeric...daniya (coriander powder) Jeera powder (cummin seed powder) and chilli powder.........these are the main ingredients. You can also add mango powder on to vegetables after they have cooked for a tangey taste....add tamarind (soaked first for a while and then squeezed to get all the seeds and fibre out and added to meat. You can also add a teaspoon of vindaloo paste to meat.

Answer 6

Fenugreek is the slightly bitter-tasting spice which gives curry its "authentic" flavour - of course you'll need the other spices too, but this one's a must!

Answer 7

Garam Masala
Cumin
Coriander
Ginger
Garlic
Onion
Chillies

Answer 8

Spices! You can't make a decent curry without spices!

Answer 9

My ex s best friend owns a chinese, and he told me their secret ingredient is orange peel finely finely grated! sounds horrid I know but thats what they use!

Answer 10

fresh chilis, garlic, cumin, fresh coriander, turmeric and finely chopped red onions