Basic Curry Food

BASIC CURRY SAUCE

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

QUICK CHICKEN CURRY

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
• Stir in curry powder, diced tomatoes, and chicken broth. Season with salt, pepper and cayenne, if using.
• Bring to a low simmer and cook for 2-3 minutes, until slightly thickened.
• Stir in chicken until warmed through, 1-2 more minutes.
• Turn off the heat and stir in the Greek yogurt until just combined.
• Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

EASY INDIAN CURRY PASTE

Steps:

• Place coriander seeds, cumin seeds, fennel seeds, dried red chilies and peppercorns in a frying pan over low heat. Cook, stirring constantly, for about 2-3 minutes or until the seeds turn golden and aromatic. Remove from heat.
• Allow to cool completely. Transfer cooked spices to a food processor. Grind to a fine powder.
• Add shallots, ginger, garlic, ground turmeric, paprika, red chili powder, tomato paste, vinegar and salt. Grind again to make a smooth paste.
• Use immediately, or store the paste in a sterilized jar for up to a week.

EASY CURRY SAUCE

Steps:

• Heat oil, add onions and garlic and saute until tender.
• Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
• Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.

EASY POTATO CURRY

Steps:

• Peel the potatoes and chop into bite-size chunks. Place the potatoes in a large pot, top with water and season with salt. Bring the water up to a boil and parboil for 10 minutes. Drain and set aside.
• Saute the onions, garlic and ginger in a large pot until soft and fragrant. Add the spices and cook for another minute.
• Add the tomatoes and sugar then cook for 2 minutes. Add the potatoes and stir to coat in the sauce.
• Pour in the stock then season to taste. Reduce the heat and simmer for 25-30 minutes or until the potatoes are cooked through and the sauce has thickened.
• Serve the curry with roti, yogurt and chopped chillies.

CURRY BASE RECIPE | BASIC CURRY SAUCE | ALL-PURPOSE CURRY BASE GRAVY

Steps:

• firstly, in a large kadai heat ½ cup oil and add 1 inch cinnamon, 1 tsp cardamom, 1 tsp clove, 2 bay leaf and 1 tsp cumin.
• saute on low flame until it turns aromatic.
• now add 500 grams onion, 30 grams garlic, 30 grams ginger, 1 tsp salt and saute well.
• further, add 1 kg tomato, cover and cook for 15 minutes or until it turns soft and mushy.
• cool completely and transfer to the blender.
• blend to smooth paste without adding any water. keep aside.
• firstly, in a bowl take ¼ cup cashew, ¼ cup melon seeds and soak in ½ cup hot water for 15 minutes.
• blend to smooth paste. keep aside.
• firstly, in a large kadai heat ¼ cup oil and add 1 tsp turmeric, 3 tbsp kashmiri red chilli powder, 3 tbsp coriander powder, 1 tsp cumin powder and 1 tsp garam masala.
• saute on low flame until the spices turn aromatic.
• now add in prepared onion tomato masala paste and mix well.
• cover and cook for 20 minutes or until oil separates. make sure to stir in between to prevent from burning.
• further add in prepared cashew melon paste and cook well.
• cook until the mixture separates the oil.
• finally, curry base is ready. cool completely and refrigerate in an airtight box for upto 10 days. you can freeze for upto a month.
• firstly, in a pan heat 1 tsp butter and saute ½ tsp cumin and 1 bay leaf.
• now add ½ onion and saute well.
• further add ½ cup peas and saute for a minute.
• add in 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add 15 cube paneer and mix well.
• also add 1 tsp kasuri methi, ¼ tsp garam masala and 2 tbsp coriander.
• finally, enjoy matar paneer recipe with roti.
• firstly, in pan heat 3 tsp oil and saute 1 bay leaf, ½ tsp cumin.
• add ½ onion and saute well.
• also add ½ capsicum and saute until it shrinks slightly.
• further add 1 cup of prepared curry base and saute for a minute.
• now add ½ cup water and ½ tsp salt. mix well adjusting consistency as required and boil.
• further add ¼ cup cashew and mix well.
• also add 1 tbsp cream, 1 tsp kasuri methi and mix well.
• finally, enjoy kaju masala recipe with roti.

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

BASIC CURRY

Steps:

• Saute the onions for a few minutes until lightly browned.
• Add the garlic and ginger and fry for a few more minutes. Add the curry powder.
• Add the lemon juice with the stock and coconut milk.
• Add the tofu.
• Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened.
• Serve over basmati rice.

CHICKEN CURRY IN A HURRY

Steps:

• Cook the rice according to the package directions.
• Heat the oil in a skillet over medium-low heat. Add the onion and cook, occasionally stirring, for 7 minutes.
• Sprinkle with the curry powder and cook, stirring, for 1 minute.
• Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
• Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

EASY BEEF CURRY

Steps:

• Cut the beef into cubes, removing any sinew or fatty tissue. Set aside.
• In a large heavy-based saucepan heat the oil & add the onion, ginger and garlic and stir until the onion is opaque. Add the curry powder, turmeric, mustard seeds, salt and vinegar. Stir for 3 minutes.
• Add the reserved beef pieces and stir to coat the meat with the spice mixture. Add the chilli, tomatoes, water, coconut cream and coriander (reserving some coriander to garnish the curry just before serving). Stir to combine and cover with a lid.
• Simmer for 2 hours over a medium heat until the meat is tender. Check for seasoning and adjust if necessary.
• To serve, scatter with reserved chopped coriander.
• Accompany with steamed rice, chutneys and wedges of lime or lemon to squeeze over at the table.

EASY CURRY RICE

Steps:

• Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.

EASY CHICKEN CURRY

Steps:

• In nonstick skillet or wok, heat olive oil over medium heat. Add onion and chicken breast and cook, stirring ocassionally, until chicken is almost cooked through.
• Add tomato juice, red wine, chutney, and salt. Simmer for 10 minutes. Serve with rice.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

BASIC CHICKEN CURRY

Steps:

• Gather the ingredients.
• Heat the oil in a deep skillet over medium heat and fry the onions until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat, keeping oil in the pan.
• Grind the onions into a smooth paste in a food processor . Remove to a bowl and set aside.
• In the food processor, grind the tomatoes, garlic paste, and ginger paste together into a smooth paste.
• Heat the oil in the skillet again and add the onion paste. Fry for 2 to 3 minutes. Add the tomato paste and all the spices-coriander, cumin, turmeric, and red chili and garam masala powders. Mix well. (This is called masala.)
• Fry the masala until the oil begins to separate from it.
• Add the chicken to the masala and brown well, about 8 minutes.
• Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes.
• Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or basmati rice.

EASY THAI RED CURRY

Steps:

• In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes. Stir in red curry paste and ginger until fragrant, about 1 minute. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice.

EASY CHICKEN CURRY RECIPE

Steps:

• In a large saute 12-inch skillet, toast the spices in a dry pan. This 2 minute process wakes up their flavor so much! Add 2 tablespoons curry powder, 1 and 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper to the dry pan and set over medium heat. Let toast for 1-2 minutes, keeping a careful eye on it. Don't walk away and let it burn. Continually stir the dry spices so they don't scorch. After about 90-120 seconds, remove from heat and scrape into a small bowl.
• Chop 1 and 1/2 pounds chicken breast into bite size chunks, 1-2 inch pieces. Sprinkle with 1 teaspoon kosher salt. Add the raw chicken pieces to a medium bowl.
• Sprinkle the chicken in the bowl with HALF of the toasted spices. Stir to mix it together and get all the chicken coated.
• Open the can of coconut milk and dump it on the chicken. We're going to let it marinate for a hot minute while we chop our veggies.
• Chop the onion and jalapeno. Make sure you get all the seeds and membranes out of the jalapeno unless you like it really spicy!
• Smash, peel, and mince the garlic, you will need 3-4 cloves to get 1 tablespoon. (Or you can use the jarred garlic if you're in a rush) Peel the ginger with a spoon (it's the best way!) and mince up 1 tablespoon (save the rest of your ginger in the freezer for next time!)
• Add 3 tablespoons olive oil to the same large skillet from before. Set over medium high heat.
• When the oil is hot and shimmery, add the chopped onion and jalapeno. Add all the remaining toasted spices to the onions. Let saute for 4-6 minutes, until the onions are translucent. If the spices are starting to stick to the pan, add a little more oil.
• Add the minced garlic and ginger and saute for 1 minute until fragrant. Do not let it brown, turn down the heat if necessary, or add a bit more oil.
• Add 1 tablespoon lemon juice to the pan (about half a lemon).
• Add the coconut milk and chicken to the pan. Add 1 cup chicken broth and stir. Turn the heat back up to medium high if you moved it down.
• Let the mixture come to a gentle boil over medium high heat, then reduce the heat to a simmer over medium low heat. Make sure there is a slow bubble happening.
• In a small bowl, add 2 tablespoons water and 1 tablespoon cornstarch. Stir it together until there are no lumps (add a bit more cold water if necessary). Add the cornstarch slurry to the chicken curry and stir.
• Let the curry simmer on the lowest heat you can while still maintaining a slow bubble. The curry is done when the chicken is cooked through, it should take about 5-8 minutes depending on how large your chicken pieces are. Test the chicken by splitting a piece with your wooden spoon to see if it's cooked. Once the chicken is cooked, remove from heat immediately so that it doesn't get overcooked and tough.
• Chop about 1/2 cup of cilantro and stir into the curry.
• Serve hot with Jasmine rice or Basmati rice, Homemade Naan, or Buttery Roti!