Good curry recipe? Also rice?

Question

Hey, basically I just want to see if anyone has a good curry recipe. Also, what is the best rice to make with it? I have a zojirushi rice cooker.

Answer 1

Curry Chicken
From: [e-mail] (Tony Planchart)

Date: Fri, 16 Jul 1993 18:16:43 GMT



This recipe was given to me by an Indian post-doc in my lab. It is absolutely
delicious.


Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper, etc.)
Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded... your choice)

Mix the above ingredients making sure to thoroughly coat the chicken. You may
want to add a little bit of oil to facilitate coating the chicken. Allow to
marinate for approximately two hours.


two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar
and allow it to caramalize over medium heat. Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture and fry it over low
heat (do not add any more oil). Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh cinnamon over it and serve
immediately over a bed of steamed rice. Enjoy!

Answer 2

the secret to any Curry recipes is to function the curry only in the final 5 to 10 minutes of cooking... I easily have many categories of curry, and that they variety from the "tastes" of people. Get a team and test. some bypass nicely with diverse meats, or, dishes... solid success ! this is relaxing !

Answer 3

A good mutton curry is the only way for me.
Served on yellow rice, yummy..
Making that today..

Answer 4

Butter chicken a.k.a chicken makhanwala.

Cut chicken breast meat onto blocks, not too small. marinade in lemon juice for two hours.

Fry 1 onion, chillies (depending on how spicy you want it), one teaspoon of ginger and one teaspoon of garlic in butter (about 0.25 grams, add more depending on quantity of chicken) until light brown. Add chicken, fry for about 5 minutes before adding 500ml tomato puree and 250ml coconut milk. Cook for about 20 minutes. I did not include many of the indian spices as you can do without most of them in this recipe.

Best served with basmati rice.

Answer 5

BASMATI IS THE BEST RICE.