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.
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic curry | |||
| 680.4 | g |
chicken
or lean meat |
|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
spanish onions
minced |
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
chili powder
or to taste |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
garlic powder
|
|
| Additional spices 1 | |||
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
turmeric
|
|
| Additional spices 2 | |||
| 5 | ml |
garam masala
|
*
|
| 5 | ml |
fenugreek
|
|
| Ceylon curry | |||
| 72.3 | ml/g |
cream of coconut
|
* |
| 144.5 | ml/g |
milk
|
|
| 15 | ml |
lemon juice
|
|
|
green chili peppers
fresh, chopped, to taste |
*
|
||
| Kasmiri curry | |||
|
lichees
resh or canned |
* | ||
| 15 | ml |
sugar
|
|
|
maraschino cherries
|
|
||
| Madras curry | |||
| 404.6 | ml/g |
tomatoes, canned
|
|
| 3E+1 | ml |
tomato paste
|
|
| 15 | ml |
almonds
ground |
|
| 3E+1 | ml |
lemon juice
|
|
|
hot chili peppers
red, fresh chopped |
*
|
||
| 5 | ml |
sugar
|
|
| 5 | ml |
chili powder
|
|
| Malay curry | |||
| 57.8 | ml/g |
cream of coconut
|
* |
| 86.7 | ml/g |
milk
|
|
| 57.8 | ml/g |
heavy whipping cream
|
|
|
pineapple chunks
|
*
|
||
| Vindaloo curry | |||
| 173.4 | ml/g |
potatoes
boiled and canned, cut into bite size pieces |
|
|
hot chili peppers
red, fresh, chopped |
*
|
||
| 1E+1 | ml |
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.
