Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 12:32 AM
- Messages
- 16,220
Curry Sauce - Ingredients
Curry Sauce - Method
Heat the oil/ghee in a wok or heavy frying pan and fry the chopped onion on a medium heat until golden brown (about 5 minutes).
Add the ginger, garlic and fresh chilies and fry for 30 seconds. Turn the heat down to very low and cook for 15 minutes, stirring frequently to prevent the ingredients burning. Add the turmeric, ground cumin and ground coriander and continue to cook for a further 5 minutes stirring continuously. Add a little warm water if the spices start to burn. Remove from the heat and allow to cool.
Add the mixture together with 125 ml of water to a blender and blend until very smooth. Add the chopped tomatoes and blend a second or two longer. Return the mixture back to the wok and cook for at least 30 minutes over a very low heat stirring occasionally. Add a little warm water if the sauce dries out. Remove from the heat and set aside.
Curry - Ingredients
Curry - Method
Heat 1 tblsp oil in a wok or large heavy frying pan and stir fry the chicken pieces over a medium heat until the meat changes colour (about 2 or 3 minutes). Remove the chicken and set aside. Add the rest of the oil to the wok and stir fry the whole dried chilies over a medium heat until they swell. Add the onions and stir fry until golden brown (about 5 minutes).
Turn the heat to low and add 2 tblsp of the curry sauce (see above). Stir a few times then add the chili powder, ground cumin seeds, ground coriander seeds and paprika. Stir fry very gently for 1 minute. Add the remainder of the curry sauce, the chicken pieces and salt and simmer for 20 minutes, stirring occasionally. Add a little hot water if the sauce dries out.
Now add the yoghurt. Take one tblsp of the yoghurt and add to the curry. Stir until the yogurt blends in. Add a further tablespoon and stir until it blends in. Add all the yogurt in this manner, 1 tblsp at a time.
Add the crushed fenugreek seeds and simmer for a further 10 minutes or until the chicken is cooked, stirring frequently.
Add the garam masala, stir for 30 seconds and remove from the heat. Stir in the shredded coriander leaf and serve with the hard boiled quartered eggs.
[As a variation, peel and 15 mm dice two medium size potatoes and fry in hot oil until brown on all sides (about 10 minutes). Add to the curry before adding the yoghurt.]
Notes:
*1 - To have a regularly available supply of garlic/ginger, I make a puree which will freeze for months. Peel around 10 heads of garlic or 5 ginger roots, roughly chop and place in a liquidiser with a little water. Blend to a smooth paste. Freeze in small plastic containers or better still, ice cube trays so that small quantities may be easily defrosted.
The curry sauce may be made with double or triple the quantities and the excess will keep for a few weeks if frozen
Beef, lamb or goat meat may be used in lieu of chicken. However, the simmering time after adding the yogurt should be increased to 60 minutes if cooking lamb or goat meat and 90 minutes if cooking beef.
- 3 tblsp Vegetable Oil or ghee
- 1 Medium onion, chopped
- 4 Garlic cloves, crushed (or 4 tsp pureed garlic *1)
- 40 mm Cube ginger, grated (or 4 tsp pureed ginger *1)
- 4 Fresh green or red chilies, chopped
- 1/2 tsp Ground turmeric
- 1/2 tsp Ground cumin seeds
- 1/2 tsp Ground coriander seeds
- 300 gm Tomatoes, skinned and chopped
Curry Sauce - Method
Heat the oil/ghee in a wok or heavy frying pan and fry the chopped onion on a medium heat until golden brown (about 5 minutes).
Add the ginger, garlic and fresh chilies and fry for 30 seconds. Turn the heat down to very low and cook for 15 minutes, stirring frequently to prevent the ingredients burning. Add the turmeric, ground cumin and ground coriander and continue to cook for a further 5 minutes stirring continuously. Add a little warm water if the spices start to burn. Remove from the heat and allow to cool.
Add the mixture together with 125 ml of water to a blender and blend until very smooth. Add the chopped tomatoes and blend a second or two longer. Return the mixture back to the wok and cook for at least 30 minutes over a very low heat stirring occasionally. Add a little warm water if the sauce dries out. Remove from the heat and set aside.
Curry - Ingredients
- 4 tblsp Vegetable oil or ghee
- 700 gm Chicken breast, cubed 30 mm
- 10 Whole dried chilies
- 1 Medium onion, chopped
- 2 tsp Cayenne pepper
- 2 tsp Ground cumin seeds
- 2 tsp Ground coriander seeds
- 1 tsp Paprika
- 150 gm Thick set natural yoghurt
- Salt (to taste)
- 1 tsp Fennugreek seeds, crushed
- 1 tsp Garam masala
- 2 tblsp Coriander leaf, finely shredded
- 2 hard boiled eggs, quartered
Curry - Method
Heat 1 tblsp oil in a wok or large heavy frying pan and stir fry the chicken pieces over a medium heat until the meat changes colour (about 2 or 3 minutes). Remove the chicken and set aside. Add the rest of the oil to the wok and stir fry the whole dried chilies over a medium heat until they swell. Add the onions and stir fry until golden brown (about 5 minutes).
Turn the heat to low and add 2 tblsp of the curry sauce (see above). Stir a few times then add the chili powder, ground cumin seeds, ground coriander seeds and paprika. Stir fry very gently for 1 minute. Add the remainder of the curry sauce, the chicken pieces and salt and simmer for 20 minutes, stirring occasionally. Add a little hot water if the sauce dries out.
Now add the yoghurt. Take one tblsp of the yoghurt and add to the curry. Stir until the yogurt blends in. Add a further tablespoon and stir until it blends in. Add all the yogurt in this manner, 1 tblsp at a time.
Add the crushed fenugreek seeds and simmer for a further 10 minutes or until the chicken is cooked, stirring frequently.
Add the garam masala, stir for 30 seconds and remove from the heat. Stir in the shredded coriander leaf and serve with the hard boiled quartered eggs.
[As a variation, peel and 15 mm dice two medium size potatoes and fry in hot oil until brown on all sides (about 10 minutes). Add to the curry before adding the yoghurt.]
Notes:
*1 - To have a regularly available supply of garlic/ginger, I make a puree which will freeze for months. Peel around 10 heads of garlic or 5 ginger roots, roughly chop and place in a liquidiser with a little water. Blend to a smooth paste. Freeze in small plastic containers or better still, ice cube trays so that small quantities may be easily defrosted.
The curry sauce may be made with double or triple the quantities and the excess will keep for a few weeks if frozen
Beef, lamb or goat meat may be used in lieu of chicken. However, the simmering time after adding the yogurt should be increased to 60 minutes if cooking lamb or goat meat and 90 minutes if cooking beef.
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