Curry Masala Gravy Iii Food

CHICKEN MASALA CURRY

Steps:

• Heat the vegetable oil in a dutch oven or other large pot.
• Cook the onions over medium heat until softened.
• Add garlic and ginger, continue to cook until fragrant and softened.
• Remove from heat, add Curry powder, cumin, and coriander.
• Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
• Pour sauce back into pot and stir in tomato paste and Chilis, if using.
• Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
• Add chicken pieces, cook until tender and 160 - 170 degrees F.
• Remove from heat, stir in cilantro and yogurt and serve over rice.

CURRY MASALA GRAVY III

Steps:

• * Grind the onion and tomato together in a food processor till you get a smooth paste. Try not to add too much water while grinding. * Heat the cooking oil in a medium-sized, heavy-bottomed pan on a medium flame. Add the paste you just prepared. Fry for 5 minutes. * Add the ginger and garlic pastes and fry for 2 more minutes. * Now add the powdered spices and fry till the oil begins to separate from the masala. * Turn off the fire and allow the paste to cool completely (if you're not using it immediately). Put into a suitable container, label container with date and freeze. Modification: grind onion & tomato paste separately 1. Heat Oil 2. Add Zeera, allow it to crackle 3. Add oniona paste and cook till golden 4. Add tomato paste cook for another 5-6 min.... 5. Add Red chili powder, Coriander powder, turmeric, salt and garam masala 6. Cook till oil separates from the masala..."