id love to make inidian curry the wat they do in restaurants?

Question

any recipes?

Answer 1

go here:

http://www.recipezaar.com/recipes.php?q=indian+curry

Answer 2

Buy a book called "The Curry Secret" by Khris Dhillon ( approx £3-95, pub. Paperfront) Available at all large bookstores - Borders, Smiths, Waterstones etc or on Amazon - cracking book, I have cooked just about everything in it with fabulous results, takes a bit of time to get to grips with the techniques but once you have cooked with it you are flying

Answer 3

use loads of finely sliced onions and garlic and cook til soft and brown also cook a curry the night b4 food need to rest to allow the taste to mix and if you can use curry powder from any Indian shop the should tell what is good also fry the tomato puree is oil before adding the water helps it taste that much better u need more no probs

Answer 4

Low Fat Tikka Massala
This is the Nations favourite dish but be careful as it's usually laden with fat and calories. This version contains less than half the calories and fat, by simply swapping the full fat cream for low fat fromage frais and using the skinless breast of a chicken.
Serves 4
4 skinless boneless chicken breasts, cut into chunks
1 teaspoon lemon juice
1 teaspoon salt
1 large tub Greek-style low fat yoghurt (not 0% fat though)
half an onion, peeled and grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1 small green chilli, finely chopped
2 teaspoons garam masala
2 tablespoons Tandoori curry paste
1 onion, finely chopped
2 tablespoons vegetable oil
1 x 200g/7 oz tin of chopped tomatoes
lime wedges for garnish
1. Place chicken with the lemon juice and some salt, place in a bowl and set aside for about 20 minutes, keep tossing the chicken during this time.
2. Combine the yogurt, onion, ginger, garlic, chilli, garam masala and the curry paste in a food processor and blend until you have a smooth paste. Add the chicken, check the seasoning, cover and place in the refrigerator for at least 3 hours, preferably overnight.
3. Fry the onions in oil until brown; add the tomatoes and chicken mixture and cook for 20-25 mins or until just done. Serve hot with lime wedges and Pulao Rice.

2. -------------
This is a beautifully aromatic chicken dish that is partly cooked in the oven. It contains saffron, the most expensive spice in the world, and is sure to impress your guests.
SERVES 4-6
INGREDIENTS
50 g/2 oz/4 tbsp butter
2 tbsp corn oil
1—l1/2 kg21/2—3 Ib chicken, skinned and
cut into 8 pieces 1 medium onion, chopped 1 tbsp garlic pulp
1/2 tsp crushed black peppercorns 1/2 tsp crushed cardamom pods l/4 tsp ground cinnamon I1/2 tsp chilli powder 150 mll pint/2/3 cup natural (plain) yogurt
50 g/2 OZ/1/2 cup ground almonds 1 tbsp lemon juice 1 tsp salt
1 tsp saffron strands 150 mil 4 pint 2/3 cup water 150 mll1/4 pint2/3 cup single (light) cream 2 tbsp chopped fresh coriander (cilantro)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...
1. Preheat the oven to 180°C/350°F/ Gas 4. Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium karahi. Add the chicken pieces and fry until lightly browned. This will take about 5 minutes. Remove the chicken using a slotted spoon, leaving behind as much of the fat as possible.
2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the garlic, black peppercorns, cardamom, cinnamon, chili powder, yogurt, ground almonds, lemon juice, salt and saffron strands in a mixing bowl.

3. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.
4. Add the chicken pieces, and continue to stir-fry for a further 2 minutes. Add the water and bring to a simmer.
5. Transfer the contents of the pan to a casserole dish and cover with a lid, or, if using a karahi, cover with foil. Transfer to the oven and cook for 30-35 minutes.
6. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the chicken to a frying pan and stir in the cream.
7 Reheat gently on the hob for about 2 minutes. Garnish with fresh coriander (cilantro) and serve with Fruity Pullao or plain boiled rice.

COOK'S TIP
There is no substitute/or saffron, so don't be tempted to use turmeric instead. It is well worth buying a small amount of saffron — either strands or in powdered form — to create this dish for a special occasion.

http://www.curryhouse.co.uk/rsc/sauce.ht

Answer 5

Don't forget, curry powder is a collection of dried and ground spices, and so there are different curries.

If you mean recipes for dishes that use curry, then you can just google "curry dishes" or "curry recipes."

The link given above is a start, if you want recipes for curry dishes.

For how to make curry powder:
http://www.curryhouse.co.uk/faq/spices.htm

Answer 6

Put two tins of Pedigree Chum in a saucepan. Add Curry Powder and cook for ten minutes. Yummy!

Answer 7

you just add indian 1 teaspoon curry powder to the cooked rice ( which you used chicken broth or bouillion to the water..)and chicken breasts baked or grilled sliced up into it.. or over it ..taste along the way - fresh and only fresh..basil leaves fresh like a few leaves.. the add enuf coconut milk to make it all moist.. they add a tablespoon of tomoto paste to make it red.. use red fresh peppers in it..