Indian Curry?

Question

I made Indian Curry tonight. It was alright but I wanted to know if it was the real deal. I've eaten Indian Curry in India before--about 10 years ago and I don't quite know if my taste has changed or if it wasn't a good recipe. If you know anything about this please tell me if the recipe is up to par. Thank You!

Here's the recipe I used. I know it's an adaptation of the real deal but it seemed close to me. I substituted some ingredients that were written as American based for real Indian spices.

http://allrecipes.com/Recipe/Indian-Chicken-Curry-II/Detail.aspx

If you would've read the recipe you'd understand what I was talking about. Instead of using just the ingredient listed in the "adapted version." I went to a real Indian store and used real Indian spices. That's why I'm asking what it's supposed to taste like.

Mine was almost grainy. It was not too thick but not too thin. I used most of the ingredients per recipe but I did use the curry sold at the Indian store.

It was pretty good but a very big mix of flavors--hot and sweet. Very spicy but not in a hot way.

Answer 1

There is one Indian recipe blog. You can find lots of dishes there. It is very frindly and it has pictures of all the recipes with simple & easy steps. I tried recipes from there. It works great for a new chef like me :)

http://rasoiya.blogspot.com

The blog is updated daily or every alternate day.

Answer 2

Well here is a recipie jst for indian food lovers like you this is called CHICKEN VINDALOO (CHICKEN CURRY WITH CURD AND POTATOES)
*800g(2Ib)chicken (cut into small pieces with only few bones left in)
*400g(1Ib)potatoes(fairly small)
*2 medium-sized onions
*2 tablespoonfuls broken up corriender or other fresh herbs
*A small piece of ginger, and half teaspoonful chilli powder (optinal)
*1.5 teaspoonfuls garam-masala
*4 cloves garlic
*3 medium-sized tomatoes
*half teacupful stale milk curd or vinegar
*3 teaspoonfuls salt
*1.5 teaspoonfuls tumeric
*1.5 to 2 teaupfuls water.

FOR 7 PEOPLE: Srub and boil the potatoes in their jackets (not to soft). When coo, skin an cu thm in halves length wise, and place in a shallow dish. Mince onions, garlic, herbs and ginger together, mix them with salt, garam-masala, chilli powder and the stale curd or vinegar.Take half of this onion mixture and mix with potatoes and the well-washed pieces of chicken with it, and let stand for 1to 2 hrs.Using a large, heavy aluminium saucepan, fry the remainder of the onion with the butter-fat.Add tumeric, and soon after put in the sliced tomatoes , and fry gently fora little while longer.Add the seasoned pieces of chicken, mix thoroughly and fry for 5 to 10 minutes. Next add the 1.5 teacups of warm water,bring to boil, then turn the heat low and cook with the lid on until the chicken is tender, which should not take more than 1.5 hrs.Add seasoned potatoes , carefully mixing them in with the chicken.If necessary, add a little more hot water, and simmer on the gas ring or the oven for 30minutes.
Chicken vindaloo is very tasty with peas pulao and other vegetable dishes.

Answer 3

If you substituted some ingredients then it its not the real deal. I' ve never made or tried any.

Answer 4

as long as it taste good, should be ok then