*  Exported from  MasterCook  *
 
                              RESTAURANT CURRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MEDIUM CURRY-----
    1 1/2   lb           Chicken OR Lean Meat
    3       tb           Vegetable Oil
    1       lg           Spanish Onion-minced
                         -OR 1 portion Onion Puree
    1       tb           Tomato Paste
    1       t            Paprika
    1       t            Chili Powder (or to taste)
    1       t            Ground Ginger
    1       t            Garlic Powder
                         -----SPICES 1-----
    1       t            Ground Cumin
    1       t            Ground Coriander
    1       t            Turmeric
                         -----SPICES 2-----
    1       t            Garam Masala
    1       t            Fenugreek
                         Optional Ingredients
                         -----CEYLON CURRY-----
    2 1/2   oz           Creamed Coconut
    5       oz           Milk
    1       tb           Lemon Juice
                         Fresh Green Chilies
                         -chopped (0-4 to taste)
                         -----KASMIRI CURRY-----
                         8-12 Fresh or Canned Lychees
    1       tb           Sugar
                         4-8 Marachino Cherries
                         -----MADRAS CURRY-----
   14       oz           Canned Tomatoes
    2       tb           Tomato Paste
    1       tb           Ground Almonds
    2       tb           Lemon Juice
                         2-4 Red Chilies-chopped
    1       t            Sugar
    1       t            Chili Powder
                         -----MALAY CURRY-----
    2       oz           Creamed Coconut
    3       oz           Milk
    2       oz           Heavy Cream
                         12-16 Cubes Canned Pineapple
                         -----VINDALOO CURRY-----
    6       oz           Boiled Potatoes
                         -cut into bite size pieces
                         4-8 Red Chilies-chopped
    2       ts           Chili Powder (or to taste)
 
   This is a typical restaurant style curry. The medium curry forms the
   base and the variations show how it can easily be adapted. Add the
   additional ingredients of the various “national” curries to the
   medium curry base with Spices 2 at stage 6.
   1. Skin the chicken, on or off the bone or cut any fat off the meat.
   2. Heat the oil and fry the onion puree until it is very hot. Don't
   let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
   paste and preheat the oven to 375 F. 4. Add the spice paste to the
   hot onion puree, and stir continuously. reduce the heat if it starts
   to stick. Cook for 5-8 minutes until the spices are cooked and the
   water content removed. When the oil floats to the top it is done. 5.
   Put the meat/chicken and onion and tomato purees into a casserole
   dish, stir and put into the oven. cook for 45 minutes. 6. Stir and
   add Spices 2 and the optional ingredients. Cook for another 10
   minutes and serve.
  
 
 
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