I would like a recipe for a nice, spicy curry?
I don’t want it to be too hot like a vindaloo, and I don’t want it too mild like a korma. Something inbetween that I have to use my own ingredients rather that buying a frozen curry.
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3 comments a “I would like a recipe for a nice, spicy curry?”
The best that I can offer is the name of an excellent cookbook that specializes in curries… It is written by Pat Chapman – founder and chairman of the curry club – he has a book out (the title of which eludes me – I think it is called the curry club cook book or something like that). The book includes recipes for curries from some of the worlds finest curry houses including Johnny Gurkha’s restaurant in Aldershot and Raffles, in Singapore. A good curry that meets your requirements would be a Chicken Bhuna or Chicken Jalfreizi
INGREDIENTS:
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
2 onions, chopped
4 green chile peppers, chopped
4 tablespoons vegetable oil
2 tablespoons ginger garlic paste
1 tablespoon poppy seeds
2 tablespoons chili powder
2 cups water
1 tablespoon garam masala
1 pinch ground turmeric
salt to taste
——————————————————————————–
DIRECTIONS:
Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the ‘gravy’, add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
After chicken is ‘well-boiled’ (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.
Ingredients :
* 1 lb skinless, boneless chicken breast halves, cut into bite size pieces
* 2 onions, chopped
* 4 green chili peppers, chopped
* 4 tbsp vegetable oil
* 2 tbsp ginger garlic paste
* 1 tbsp poppy seeds
* 2 tbsp chili powder
* 2 cups water
* 1 tbsp garam masala
* pinch ground turmeric
* salt, to taste
Preparation and Cooking Instructions :
1. Rinse chicken pieces and pat dry. Set aside.
2. In a large skillet, sauté onions and green chilies in oil until golden brown. Add ginger garlic paste and continue to sauté. Add poppy seed paste and reserved chicken pieces, continuing to sauté.
3. Stir all together; after chicken is well mixed with the ‘gravy’, add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
4. After chicken is well-boiled (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove.
5. Stir all together and serve.
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