How do you make curry like it is in Indian restaurants?
How do you make a dry spicy curry like a madras or vindaloo without using premade jars? What makes the vindaloo hotter than madras?
Specifically, how do you make a restaurant quality chicken madras without using pre-made sauces from jars?
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5 comments a “How do you make curry like it is in Indian restaurants?”
Making curry is a broad question, you have many methods to choose from. It is usually made in a tandori, which is like a pottery kiln
better try with cookery books
The big secret to Indian curry making is that the real Indians use things like cinnamon, garlic, cumin and peanuts, or other spice in their curries to give it that spicy taste.
Usually chilliess powder gives it that bite…
The hotter the chillie, the hotter the curry
I don’t know the answer to your question directly, but I can seriously recommend the book I have linked to.
My best friend bought it, and she has made some FANTASTIC curries. It has recipes for different curries from all over the world and all using different spices – cinnamon, cumin, coriander, chilli, ginger, etc, etc – no prebought curry paste in this book!
here is an excellent recipe to start out with and its tasty. its called Chicken Country Captain.. it has its origin when a ship captain went to India and tried curry, he loved it so much, he had his shop cook make it often.. I use the same basic recipe with fish, and beef
Chicken Country Captain
1 2 1/2 to 3 pound chicken cut up
1/4 cup flour for dredging chicken
1/4 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1 tablespoon butter or margarine
1 14 1/2 ounce can tomatoes, cut up
1/4 cup snipped cilantro (chinese parsley, or just use
regular parsley if cant find cilantro)
2 tablespoons raisins
2 tablespoons curry powder
1/2 teaspoon salt
1/2 teaspoon nutmeg (or ground mace)
1/4 tsp sugar
1/8 teaspoon pepper
1/2 cup water
2 cups hot cooked rice (or mashed potatoes or noodles)
2 tablespoons toasted sliced almonds (optional)
dredge chicken in flour, set aside.
In large skillet, cook onion, green peppers and garlic in butter till tender but not brown, add chicken and fry till outside is turning brown. remove chicken pieces, leaving onion mix.. add undrained tomatoes, parsley, raisins, curry powder, salt, nutmeg, sugar, and pepper, and 1/2 cup water, bring to boiling. Add chicken back, turning to coat. bring back to boiling, then reduce heat, cover and simmer for 35, to 45 minutes or till tender and no longer pink in the middle, turn chicken once. … serve over rice, or mashed potatoes, or noodles… you can sprinkle almonds over as garnish…
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