How do a make a good curry sauce with pre-made curry powder?
I got some yellow curry powder from my favorite spice shop, but I’m not sure how to make a good curry with it. Can I just make a paste from the powder itself? Or do I need to make a paste in addition to using the powder? If anybody has some good, tested recipes or websites that they use, please let me know. Thanks!
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2 comments a “How do a make a good curry sauce with pre-made curry powder?”
One of my freinds showed me this simple recipe… I’m not sure how authentic is is but its tastes fabulous once done.
Ingredients:
one can of coconut milk
one onion
carrots (or vegetables of choice)
potatoes
cumin
black pepper
salt
2 chicken breasts
cooking oil
pre-made curry powder
one tomato
_first start with some cooking oil in a pan and add the onion( I usually dice it) until the onion is a clear add a small diced tomatoe. Then i add the diced chicken breasts to the pan once the chicken is thouroughly cooked I add the diced potatoes and carrots. then add the coconut milk and stir in anout 2-3 tablespoons of curry powder and a pinch of cumin. with salt and pepper to taste. Cover the pan and allow the curry to simmer on low heat until the vegetables are tender. Keep an eye on it to prevent sticking and even cooking. Serve it with jasmine rice and you have a complete meal.
Please note that usually cut the carrots and potato about the same size so that they cook at about the same time.
* if you want to make this a vegetarian meal just ommit the chicken and add more veggies, sometimes I add baby corn and or garbanzo beans.
Hope this helps :O)
Unless what you have is either Madras curry powder or one of the Thai curry varieties, the short answer is that you *don’t* make good curry sauce with it.
It’s usually best to mix your own combination of spices for curry. You can make just what you need, or if you eat a lot of curry, make extra and store it in a tightly closed jar away from heat and light.
Here’s a list of common ingredients used in Madras (southern Indian) style curries: You can adjust the amount of each ingredient (or just omit any you don’t like or don’t have). Any spices you can get whole, other than leaves, you might want to toast in a dry pan before starting to cook the rest of the recipe, a traditional curry technique that coaxes extra flavor out of things like mustard seeds.
As for the rest of the ingredients, if you find working with paste easier, you can buy ginger-garlic paste or make your own. You can also either buy ghee in a jar at a grocery or specialty store, or clarify your own butter.
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