How To Cook The Perfect Curry

The Perfect Spicy Chicken/Lamb,Beef curryHow To Cook The Perfect Curry

How to Cook The Perfect Curry
recipe’s for indian curries, Thai curries and accompaniment’s

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Tuesday, 26 July 2011The Perfect Spicy Chicken,Lamb or Beef Curry Recipe.
The Perfect Spicy Chicken Curry

My years of living in the Far East and India always filled me with so much pleasure savouring and enjoying the delicious spicy flavoursome foods. On my return to the UK my disappointment at the so called Indian and Chineese food cooked for the British pallet filled me with a great feeling of loss,most foods tasting extreemly bland and boring.

INDIAN CURRY SPICES

I have created this blog to bring flavour and sighs of pleasure into your lives after eating my exciting delicious curry recipe’s

SPICY CHICKEN CURRY

CHICKEN CURRY and RICE —
For a complete range of cooking
pans suitable for all your curry cooking
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INGREDIANTS

Indian Spices
1) 1 tsp of cumin seeds.
2) 6 cloves.
3) 1 tsp of brown mustard seeds.
4) 1 dessert spoon of corriander seeds.
5) 1 star anise.

6) 1 bay leaf.
(Optional–chillies,red or green,peppers)
Dry fry all above spices 1-6 over a medium heat about 1 minute to release aroma. Do not burn.
Grind spices either in a pedastal and morter or an electric grinder, till they become a fine powder.

7) 3 cloves of garlic peeled and chopped.
8) 2 onions sliced.
9) 1/2 inch of fresh root ginger chopped.
10) 1/2 a red pepper chopped.
11) 1 dessert spoon of tomato puree.
12) 3 tsp of hot curry powder.

13) 1 tsp of cumin powder.
14) 1 tsp of paprika.

Variety Of Spices In Glass Bowls
15) 1 tsp of cinnamon.
16) 1 tsp of methi (fenugreeek).
17) 1 tsp of tumeric.

18) 3 tablespoon of cooking oil ( I use a mild olive oil as I feel it’s healthier) the choice is yours.
19) 1/2 cup of cider vinegar.
Chopped corriander at end of cooking.

Add dry ground roasted spice powder from ingredients 1-6 to 7-19 in a blender,grind to a smooth paste.

Add 3 tablespoons of choice oil to a large solid saucepan heat over a low heat, add 1 sliced oinion and fry gently golden brown and caramalised, this adds colour and flavour to sauce, add paste and fry gently for about 3-4 minutes to cook rawness out of the paste. Stir continuously to prevent burning.
Add a tin of tomatoes to paste, a dessert spoon of mango chutney, 1/2 a cup of water, 1/2 a tsp of black pepper and salt. Add a bay leaf, a small piece of cinnamon bark.
Bring sauce to the boil and simmer for 10 minutes.
Cut a whole chicken into portions, or use ready bought portions, take all skin off chicken portions and cut flesh with deep slashes so that curry sauce can penertrate chicken and also it will cook quicker. You can use lamb,beef or other meat of your choice instesd of chicken.( Meat can also be marinated overnight in the fridge for even more intense flavour.To do this use a bought tandoori or tika paste,mix with yoghurt,lemon juice and a little oil. After cutting slits in meat rub marinade into meat and leave overnight in fridge) This is also the way to cook tandoori/tika meat, but insted of putting in a curry sauce the meat is cooked on a high heat in the oven on a tray.
After sauce has simmered for 10 minutes add chicken/meat portions to curry sauce. I do not pre brown the meat in oil to seal before adding to curry sauce, I think it makes the meat more tender not too, and the sauce penetrates the meat more, Also Ithink it more healthy not to fry meat.(The choice is yours)
Add more water if sauce is too thick at this stage to prevent sticking and burning on the bottom. Sauce will be thickened later.
Place a lid on saucepan and simmer for about an hour till meat is cooked. Check and stir often to make sure sauce isn’t sticking.
While curry is cooking slice one or two onions

and Red Peppers orYellow or Green, fry till soft and brown . Put to one side. Boil either new or old potatoes to accompany meal,(can be made into bombay potatoes if prefered, but I find there’s enough flavour in curry and plain potatoes compliment the sauce.)
Once curry sauce and meat is cooked about an hour ,pour curry sauce into another solid based pan add either,a satchet of coconut cream,a cup of coconut milk or about 5 tablespoons of yoghurt. The choice is yours,I prefer coconut cream. If you prefer coconut or yoghurt can be left out ,but sauce will be hotter. While you are doing this keep meat hot.
Bring sauce up to heat and boil to reduce till thickens, add thickened sauce and cooked peppers and onions back to cooked meat, add chopped corriander to taste. Put on lid and keep hot.
Cook rice, I prefer the large pan of water method, bring a full pan of water to the boil add salt to taste. Add one cup of rinsed rice for two people,cook till soft about 10 minutes. This method allows the rice to move freely in the pan so it doesn’t go sticky. There are many methods,but I won’t cover them here.
For a hotter curry red or green chillies can be added to the sauce at beginning of cooking.Either leave whole and put a small slit in them to release heat.or remove seeds completely. There are so many different chillies of many grades of heat, the choice is a matter of individual preference, Curry’s heat is determined by how much yoghurt or coconut is added, and the type and amount of chillies.

ACCOMPANIMENTS TO CURRY

Sliced cucumber and tomatoes.
Ratia–chopped cucumber,yoghurt,lemon juice,salt,1/4 tps of tumeric, 1 tps mint. Mix together into a smooth sauce.
Nan bread.

Serve and enjoy! Please give me your feedback on this curry, as if not to your taste eg. too hot I can advise a change to recipe. Happy eating, and enjoy with a pint of Cobra Indian lager

To make into a Masala Curry add some cream and a little more paprika for colour.

PTITCHEF

I highly recommended that you take the time to visit PETITCHEF website if you enjoy cooking and eating conventional and exciting new recipe’s. The recipe’s are posted by people like you who love food and wish to pass on their love of their favourite recipe’s they create and eat.
There are so many varied recipe’s suitable for all taste’s, whether European, Chineese, Asian, Mexican, etc. I’m sure you won’t be disappointed finding what you are searching for.
The recipe’s and food web and blog sites that are featured on PETITCHEF have been personally vetted and approved by PETITCHEF before publication.
PETITCHEF welcome you to share your own recipe’s and food blogs and websites on to their website after being approved by them, where your recipe’s and blog/website will be dispayed to hundreds of their site members and visitors thus increasing your own blog/web presence.
Visit PETITCHEF today and enjoy the experience of viewing the multitude of excitng recipe’s awaiting you to cook.
I’m sure you will be pleased you have, as I was on my first visit,
Happy Cooking and Eating

Dave

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Posted by Dave at Tuesday, July 26, 2011 Email This
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