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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.
111

Yield

4

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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

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℉ (190℃).

  4. 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.

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

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

Cook for another 10 minutes and serve.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 61145% of calories from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 506mg 21%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 110g
Vitamin A 33% Vitamin C 61%
Calcium 19% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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