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

Submitted by pauline

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

Basic curry

1 ½

POUNDS CHICKEN
or lean meat

TABLESPOONS VEGETABLE OIL

LARGE SPANISH ONIONS
minced

TABLESPOON TOMATO PASTE

TEASPOON PAPRIKA

TEASPOON CHILI POWDER
or to taste

TEASPOON GINGER
ground

TEASPOON GARLIC POWDER

Additional spices 1

TEASPOON CUMIN
ground

TEASPOON CORIANDER
ground

TEASPOON TURMERIC

Additional spices 2

TEASPOON GARAM MASALA *

TEASPOON FENUGREEK

Ceylon curry

2 ½

OUNCES CREAM OF COCONUT *

OUNCES MILK

TABLESPOON LEMON JUICE

1-4

EACH GREEN CHILI PEPPERS
fresh, chopped, to taste *

Kasmiri curry

8-12

EACH LICHEES
resh or canned *

TABLESPOON SUGAR

4-8

EACH MARASCHINO CHERRIES

Madras curry

OUNCES TOMATOES, CANNED

TABLESPOONS TOMATO PASTE

TABLESPOON ALMONDS
ground

TABLESPOONS LEMON JUICE

2-4

EACH HOT CHILI PEPPERS
red, fresh chopped *

TEASPOON SUGAR

TEASPOON CHILI POWDER

Malay curry

OUNCES CREAM OF COCONUT *

OUNCES MILK

OUNCES HEAVY WHIPPING CREAM

12-16

EACH PINEAPPLE CHUNKS *

Vindaloo curry

OUNCES POTATOES
boiled and canned, cut into bite size pieces

4-8

EACH HOT CHILI PEPPERS
red, fresh, chopped *

TEASPOONS CHILI POWDER
or to taste

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.