Adaptable Restaurant Curry

Name: Adaptable Restaurant Curry
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Indian
Ingredients: chicken; vegetable oil; spanish onions; tomato paste; paprika; chili powder; ginger; garlic powder; cumin; coriander; turmeric; garam masala; fenugreek; cream of coconut; milk; lemon juice; green chili peppers; lichees; sugar; maraschino cherries; tomatoes, canned; tomato paste; almonds; lemon juice; hot chili peppers; sugar; chili powder; cream of coconut; milk; heavy whipping cream

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

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount	Measure	Ingredient	Features
Basic curry
1 ½	pounds	chicken or lean meat
3	tablespoons	vegetable oil
1	large	spanish onions 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 ½	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	hot chili peppers 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	hot chili peppers red, fresh, chopped	*
2	teaspoons	chili powder or to taste

Trans-fat Free, Good source of fiber

Directions

Skin the chicken, on or off the bone or cut any fat off the meat.
Heat the oil and fry the onion until it is very hot. Don't let it stick.
Meanwhile, add a little water to Spices 1 to make a paste and preheat the oven to 375℉ (190℃).
Add the spice paste to the hot onion purée, and stir continuously.

Reduce the heat if it starts to stick.

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

When the oil floats to the top it is done.

Put the meat or chicken and onion and tomato purees into a cassarole dish, stir, and put in the oven. Cook for 45 minutes.
Stir and add Spices 2 and any one of the other ingredient sets to form desired curry.

Cook for another 10 minutes and serve.