i wanna make an easy,cheap,but authentic curry..?

Question

anyone got any real recipes for a good curry,i can cook very well but haven't tried cooking a curry so some tried and tested recipes would be appreciated thanks..!

Answer 1

2 Tbsp olive oil
1 1/2 lb skinless chicken breast, cut into 1 inch cubes
Salt
1 yellow onion, roughly chopped
2 heaping Tbsp yellow curry powder
1 cup raisins
1 apple (tart or sweet, your preference), peeled, cored, and diced
1/2 cup chopped fresh cilantro (just lightly packed)
2 green onions, sliced

1 Tbsp mayonnaise optional


1 Heat olive oil on medium/medium-high heat in a thick-bottomed sauté pan. Add chicken pieces and cook, stirring frequently until just cooked through, about 5 minutes. Sprinkle some salt on the chicken pieces while cooking. Check doneness by removing the thickest piece and cutting it in half. If it is still pink in the middle, keep cooking. Try not to overcook the chicken or it will be dry. Remove chicken pieces with a slotted spoon, set aside in a bowl.

2 Add yellow onion and cook. After a few minutes, when the onions are beginning to get translucent, add 2 heaping tablespoons of yellow curry powder. Cook a few minutes more, stirring frequently. If the curry sticks to the bottom or the mixture gets dry, add a bit more olive oil to the pan. As you stir, scrape up the stuck curry bits. Add raisins, and cook, stirring another minute. (If adding optional mayonnaise, remove curry from heat and mix in mayo.) Add raisin and onion mixture to chicken and mix well, coating the chicken pieces with the curry infused olive oil. Refrigerate until cool. At this point you can make the salad a day a head of time.

3 When you are ready to serve the salad, mix in the apple, green onions, and cilantro.

Serves 4.

Answer 2

Try the curry recipe kits at the site below. I dont know which of the recipes are specifically from Pakistan but authenticity is a key aim of the makers who are second generation and now from Leicester. The secret of the flavour is freshness of spice and in the way the spices are handled at the right time in the cooking process. For example some spices are lipophilic and give up their flavour to hot oil so must be crushed and fried just before use. Others need to steep in a cooking liquid or marinade for much longer at simmering temperatures. Others should be added to season before serving because too much cooking or heat will drive flavour out. So by using their little kits and following their recipes you cant go wrong. We have drifted into the tradition of using these for Sunday's becaue we all eat together and there are plenty of veggie and fish recipes for the non meat eaters in the family. Served with rice, naan bread and various pickles etc its a lot more exciting (and popular with the family) than a boring old roast chicken. Our favourites are the Chicken Jalfrezi and Coriander Chicken but there are some new ones out we havent tried yet.

Answer 3

You can buy exellent curry paste, strangely usually found in butcher's shops! It is not expensive and it comes in tubs,3 different varieties. The Chinese one is really good, tastes just like a restaurant curry. Very simple to use, just fry the onions and whatever vegetables you want to use, add some paste and water, put your chopped cooked meat in and hey presto! Of course this could be seen as cheating a bit, but to cook a curry from scratch can be time consuming whereas this is quick easy and very tasty. All the spices and the thickening agent is all contained in the tub. I wish you good luck and happy eating whichever way you decide to make it!

Answer 4

When I make my own curry I use Pataks curry paste (I know that may be classed as cheating!), I brown the chicken in the paste with sliced onions and crushed garlic, then add chicken stock, a tin of chopped tomatoes and whatever else I fancy putting in (spinach, tomatoes, peppers, baby new potatoes etc) then simmer for about an hour, use cornflour blended with water to thicken if required. Sorry no quantities as I usually make it up as I go along!

Answer 5

Yeah, I do this one any time I have roasted a chicken - use the breast meat for something else, then take all the rest of the chicken off the bone, boil up the carcass & skin for 1/2 hr to make a stock, and save the fat and jelly. Melt the fat / jelly in a large pan, add 2 tbsp flour, your choice of spices (or even just some curry powder), then gradually add the stock. Throw in the chicken, and some veggies. You can either add cream and dessicated coconut to make a korma, tomatos and cream for a sort of masala, or make it a bit more spicy and add lots of tomato, onion, coriander etc. but without the cream You can experiment quite a lot with the spices. The cream makes it a bit milder, if you leave it out, try making some raita from plain yoghurt, cucumber and mint to go with it.

Answer 6

The jars in supermarkets are your basic sauce. Then if you want to add any spices to make your own distinctive one it is your choice. (Some very experienced people do not recommend them though!)

Authentic curries in poor parts of India are pretty naff (from reports), almost inedible in Tamil SE India. Bradford (Yorkshire, England) have the best curries by reputation and hearsay.

I used to make my own curries, but I cannot compete with the jars of sauce. I have tried. Might have too much sugar for some. This for the basic meat or poultry curry. In UK potatoes and vegetables are not really catered for by these sauces. Then it is the spices. Continental /middle-eastern shops (the popular ones) will have spice mixes. I like the ones with Galingale in.

Answer 7

Hi, I am Jamaican and love curry. There are a few recipes on this Jamaican website - www.gracefoods.com. They are easy and cheap to prepare. Just go to the website, click on recipes, type in curry and search. There are various recipes that you will be able to try. All of them delicious.

Answer 8

Garlic, chilli and ginger are your main ingredient. If you are doing chicken curry, or veg whatever, add the meat/veg stir, add some water, depends what type of curry you want, you can add half a tin of tomatoes or just add chopped parsley and keep topping up and cooking off with water, add a little garam masala if you want to and just add water according to your taste, but you must let the water cook off and you must add garlic, chilli and ginger or it will taste like chicken/veg and water. Good Luck, hope it was clear enough for you!

Answer 9

Curried Beef & Potatoes

Ingredients

3/4 lb beef top round steak
2 sm potatoes, halved and thinly sliced; (1/2 lb total)
1/2 c beef broth
2 ts cornstarch
1/4 ts salt
1 nonstick spray
3/4 c chopped onion
3/4 c chopped green or red pepper
1 tb cooking or olive oil
1/2 ts ground cumin
1 ts curry powder
1 md tomato, coarsely chopped

Instructions

1. Partially freeze meat. Thinly slice across the grain into bite-
sized strips. Set aside.
2. Cook sliced potatoes in boiling water about 5 minutes or until tender. Drain and set aside.
3. Meanwhile, for sauce, stir together beef broth, cornstarch and salt.
4. Spray a wok or large skillet with nonstick spray. Heat over medium high heat. Add onion and stir-fry 2 minutes. Add green pepper and stir-fry about 2 minute more or till vegetables are crisp-tender. Remove from wok.
5. Add oil to hot wok. Add beef, curry powder and cumin. Stir-fry 2-3 minutes or until beef is done. Push beef from the center of the wok.
6. Stir sauce and add to the center of the wok. Cook and stir till
thickened and bubbly. Stir in onion mixture, potatoes and tomato. Cook and stir all ingredients for 1 minute or till heated through.

Answer 10

the basics of a great curry is caramalising the onions about 5 of them takes about 1.5 hours.