Curry

[changilass]

Following on from a thread on the main forum, if anyone has any recipes for authentic curries please share them with us

Thanks in advance
Changi

[DocStone]

This is a fantastic recipe for a cracking Jalfrezi:

http://www.recipezaar.com/22058

Made it many times, also makes a nice veg curry if you add your prefered veg instead of the chicken.

[angela5]

Easy to cook recipes here....
http://www.curryfocus.co.uk/recipelist.php?type=3

[golach]

http://www.curryfrenzy.com/curry/html/curry-recipes.asp


not tried any of these so far

[changilass]

Thanks for all the links guys, hubby is looking forward to me making a start on them so he can decide on his favourites.

[Anne x]

Changilass I got this book from Amazon

the Modern Indian Restaurant Cookbook by Pat Chapman

very good and simple and it wasnt expensive

[hotrod4]

KUKHRA DOPIYAYA
(serves 8)
Ingredients:
1 kg chicken meat or 8 chicken portions
300 g onions
4 green chillies
4 gloves of garlic
50 g ginger
10 g turmeric
75 g garam masala
150 ml vegetable oil
125 ml water
salt to taste

Method:
1. Cut the chicken meat into small pieces and remove any bones.
2. Peel and chop the tomatoes (Plunge them into boiling water to make the skins loose).
3. Peel the onions, then divide them into 2 separate piles. Chop one pile of onions into small pieces. Cut the onions from the second pile into halves.
4. Grind the chopped onions, chillies, garlic and ginger together. Blend these into a puree and mix with the garam masala.
5. Heat all the oil in a frying pan and fry the half onions until they start to turn brown. Remove the cooked onions from the pan and stand on one side to drain.
6. Add the puree, made in step 4, to the oil in the pan and fry it. Make sure you keep stirring it well until the colour darkens and oil starts to appear around the edges of the pan.
7. Now add the slices tomatoes and cook until the liquid has evaporated from the pan - but take care not to burn the contents.
8. Add the turmeric, the chicken pieces, the water and a little salt. Stir constantly and once the whole mixture is well mixed - then cover and cook on a low heat for about 30 minutes or until the meat is cooked.
9. Now add the onion halves (that you fried earlier in step 5) and cover and simmer for another 5 minutes.


Serve on a bed of rice with chapatis.

[changilass]

You are a star, thank you so much