Curry Masala Use To Make Curry Paste 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.

CHICKEN TIKKA MASALA

Steps:

• Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.
• Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.
• Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.
• Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME

Steps:

• In a large saucepan, add the oil and fry the onions until cooked.
• Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
• Add the peppers, carrots, celery and salt, then cover with the water.
• Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
• Liquidize the mixture with a hand blender or food processor.
• Re-add the mixture to the pan and cook for another 10 mins.
• Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
• The curry base will keep for months in the freezer until needed.

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.

CURRY MASALA (USE TO MAKE CURRY PASTE)

Steps:

• Mix the spices together.
• Fry 75 grams of butter in a frying pan.
• Use 2 tbsp only (for a 4 person meal) of the curry masala and mix with water so that the mixture sluggishly drips off a spoon.
• Add the curry paste to the melted butter and cook on a high heat for 2 minutes; keep stirring.
• After this time, the paste is now ready and you can add meat, poultry or fish depending upon the curry you wish to make.