Adaptable Restaurant Curry

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

1 hours Prep: 10 minutes Cook: 1 hours

695 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Basic curry
1 1/2	pounds	chicken	or lean meat
3	tablespoons	vegetable oil
1	large	spanish onion	minced
1	tablespoon	tomato paste
1	teaspoon	paprika
1	teaspoon	chili powder	or to taste
1	teaspoon	ginger	ground
1	teaspoon	garlic powder

Additional spices 1
1	teaspoon	cumin	ground
1	teaspoon	coriander	ground
1	teaspoon	turmeric

Additional spices 2
1	teaspoon	garam masala
1	teaspoon	fenugreek

Ceylon curry
2 1/2	ounces	cream of coconut
5	ounces	milk
1	tablespoon	lemon juice
1-4	each	green chili peppers	fresh, chopped, to taste

Kasmiri curry
8-12	each	lichees	resh or canned
1	tablespoon	sugar
4-8	each	maraschino cherries

Madras curry
14	ounces	tomatoes, canned
2	tablespoons	tomato paste
1	tablespoon	almonds	ground
2	tablespoons	lemon juice
2-4	each	chilies	red, fresh chopped
1	teaspoon	sugar
1	teaspoon	chili powder

Malay curry
2	ounces	cream of coconut
3	ounces	milk
2	ounces	heavy whipping cream
12-16	each	pineapple chunks

Vindaloo curry
6	ounces	potatoes	boiled and canned, cut into bite size pieces
4-8	each	chilies	red, fresh, chopped
2	teaspoons	chili powder	or to taste

Directions

1. Skin the chicken, on or off the bone or cut any fat off the meat.

2. Heat the oil and fry the onion until it is very hot. Don't let it stick.

3. Meanwhile, add a little water to Spices 1 to make a paste and preheat the oven to 375 degrees F.

4. Add the spice paste to the hot onion puree, and stir continuously.

Reduce the heat if it starts to stick.

Cook for 5-8 minutes until the spices are cooked and the water content removed.

When the oil floats to the top it is done.

5. Put the meat or chicken and onion and tomato purees into a cassarole dish, stir, and put in the oven. Cook for 45 minutes.

6. Stir and add Spices 2 and any one of the other ingredient sets to form desired curry.

Cook for another 10 minutes and serve.

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Nutrition Facts

Serving Size 495g

Amount per Serving

Calories 695 52% of calories from fat

	% Daily Value*
Total Fat 41.0g	62%
Saturated Fat 12.0g	59%
Trans Fat 0.0g
Cholesterol 178mg	59%
Sodium 523mg	22%
Total Carbohydrate 31.0g	10%
Dietary Fiber 5.0g	19%
Sugars 18.0g
Protein 54.0g	108%

Vitamin A	34%		Vitamin C	61%
Calcium	21%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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