does anyone know a good recipe for an indian curry?

Answer 1

This is an easy recipe for a curry sauce which you can make into whatever sort of curry you like. The last time I made it I used a drained tin of chick peas to make it a veggie curry and it worked well. The previous time I used chicken and it was just as good. So it's up to you. The recipe makes enough sauce for 2 generous servings.

Ingredients


3 tablespoons vegetable oil
1 medium onion - finely chopped
2 cloves garlic - finely chopped
6-10 dried Bird's Eye chillies - whole (I use 10 which makes a hot curry)
2 whole cardamon pods
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
half teaspoon dry ginger powder
half teaspoon turmeric
half teaspoon concentrated tomato puree
salt to taste
1 teaspoon dried fenugreek leaves washed in a sieve and left moist for 10 minutes (optional, but they do give the curry that elusive "restaurant" taste)
Method
Heat the oil over a highish heat and add the onions.
Stir fry for a few minutes then add the chillies and cardamons and fry for a few more minutes until the spices have increased in size.
Add the garlic, stir, turn the heat down to low and cook for 10 minutes (or longer if you've got the time).
Add the cumin, coriander, ginger and turmeric and leave to fry over a low heat for 2 or 3 minutes, stirring occasionally
Add about 10 fl.oz. hot water, the tomato puree and the salt and leave to simmer for 30 minutes. If you are using chicken then add it now, cut into bite size pieces. Stir the sauce from time to time and add a little hot water if necessary.
If you are using the fenugreek leaves add them 10 minutes before the end of the cooking. If you are making a chick pea curry add them now too. At the end of the cooking there should be hardly any liquid left just a thick, hot sauce.

Answer 2

Mango Curry

3 mangoes, washed,peeled and diced,retain seeds
2 teaspoons turmeric powder
750 g low-fat yogurt, beaten
1 3/4 teaspoons salt
1/2 teaspoon red chili powder
3-5 curry leaves, washed
2 green chilies, slit in between
1 cup water
2 teaspoons oil
1 teaspoon mustard seeds
1 teaspoon methi seeds
1 teaspoon cumin seeds

Put the mangoes in a skillet alongwith the whole seeds of the mangoes.
Add the curry leaves, green chillies and water.
Add salt, turmeric powder and red chilli powder.
Bring to a boil.
Cook on high flame for 8-10 minutes.
Remove from flame and keep aside.
Heat oil in a non-stick saucepan.
Add the mustard seeds and allow to crackle.
Add methi seeds and allow to sizzle.
Add the cumin seeds and allow to splutter.
Add few curry leaves and stir-fry for a few seconds.
Remove from heat.
Pour into curry.
Stir well.
Allow to cool for about 30 minutes on the kitchen counter.
Then, stir in the beaten yogurt.
Mix it well and serve with cooked white Basmati rice.
This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

Answer 3

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Easy Indian Curry with turkey sausage, beef and chicken, served with Basmati Rice (colored with turmeric), grapes, and Crisp Rosemary Potatoes.


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This recipe is based on the Smothered Lamb (or pork or beef) recipe in Madhur Jaffrey's cookbook entitled Quick and Easy Indian Cooking, Chronicle Books, San Francisco, 1996. It's our staple Indian recipe. From the day I first made it (December, 2000), it became my favorite Indian recipe, largely because the time/taste tradeoff is so great.

What we quickly learned is that it's good with any meat -- beef, chicken, or even chicken/turkey sausage. I imagine it would be a great sauce too with frozen meatballs. The recipe you'll see in the pictures was the day after Emily's birthday celebration -- she and Katie love fondue for their birthdays, and we are usually left with a variety of leftover, uncooked meat. So, you'll be seeing "Easy Indian Leftover Fondue-Meat Curry."

The time for cooking this -- 1 hour if you don't use beef, 2 hours otherwise.


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Ingredients

Meat -- one recipe is nominally for 1 pound of meat, but if you want more sauce, double everything but the meat. We've used beef, chicken, chicken sausage, turkey sausage, kielbasa, etc.
1 small onion
1-inch piece fresh ginger, or 1 tablespoon ginger paste
1 medium-sized tomato, or half a 14-oz can whole tomatoes, drained
1 head fresh cilantro
1-2 hot green chilies

Answer 4

Well I am Indian so, brown 2 onions and 2 cloves garlic in 1/4 cup oil in any pot on high. After it turns brown, mix it to "mush." Then, add chicken and add 2 Cups water. Let it cook until chicken is almost white, add tomato paste, salt, chicken masala(indian stores), and any other spices you like. Let the flavors marinate for a few minutes and enjoy.

Answer 5

Quarter pint of pale dry sherry
quarter pint of chicken stock
dash of soya sauce
quarter teaspoon salt
half a teaspoon sugar
as much Schwarz curry powder (hot or mild) to your taste
stir well
add to whatever, bring to a simmer and thicken with cornflower and a little water (mixed)