curry recipe using powders?
Id like a curry recipe.
I have the following:
1kg chicken thighs
1kg of chicken thighs
garam massalla powder
Madras curry powder
Tin of tomatoe paste
tins of choppoed tomatoes
I guess I have what I need but I dont have a recipe.
I probably have some paprika too.
Hurry up Im starving!
Dianb> that link comes up with recipes with cocunut milk and all sorts.
Im hungry, heeeeelllp!
No pressure cooker, no yoghurt. You didnt say how much of each spice to use?
Ok, I went to the shop and got some yoghurt so now I have yoghurt, yay!
Anthony> Great recipe there bud.
- bob gLv 49 years agoBest Answer
Chicken Tikka Massala
This is my interipation of this classis British dish, it's rich and spicy but not too sweet and creamy like many versions can be. This version is so easy to make at home but tastes as good as any you could buy from your local takeaway. Searved with pilau rice and a simple flat bread (recipes below).
It is well worth investing in a selection of spices and I don't recommend ommiting or substituting them for others. The result is a dish superiour to any made from shop bought ready-made sauce and in the long run they will pay for themselves.
2 chicken breasts skinned and cut into 1 inch pieces
1 oz ghee (butter will do if you have no ghee)
1 tsp ground cumin
1 tsp ground tumeric
1 tsp ground coriander
1 tsp garam massala
2-3 cloves of garlic
1 chilli deseeded (any colour will do, it depends how hot you like it)
1 thumb sized piece of ginger
1/2 a lemon
1 can of tomatoes
1/2 pint of milk
1 tablespoon of sugar
1 tablespoon of tomatoe puree
In a food processor, blend together the onion, garlic,chilli, ginger and the lemon juice until smooth.
Heat the ghee or butter in a large saucepan, when hot add the spices and gently stir fry for 1 minute.
Add the chicken and stir fry for about 3 minutes until the meat is sealed. Now add the blended onion mix and continue to stir fry for a couple of minutes.
Next add the tin of tomatoes and the tomatoe puree, bring to the boil and redudce the heat to a gentle simmer.
continue to simmer, stirring occasionally for 30 minutes.
After 30 minutes, remove the chicken using a slotted spoon and set aside somewhere warm.
Turn up the heat, add the milk a little at a time , (you may not need it all) add the sugar, stir and boil rapidly until the sauce is reduced by about a third.
Divide the chicken between the plates and pour the sauce over each portion.
Serve with pilau rice and flatbreadSource(s): http://black-mountains.co.uk/currys.aspx
- 9 years ago
chop 1 onion into fine cubes
fry in 1/4 inch oil
once browned add spiced powders ( corriander powder, tumeric, cumin tsp each and only pinch garham masala)
stir slowly for 2 mins to toast and cook the spices
add pinch madrass curry powder, garlic and ginger 1/2 tsp each
add your chicken ( slashed to the bone) and stir occasionally to coat and start seasoning with spices in the pan ( for 6 nins)
add 1/4 tin tomato paste
1/2 tin tomatoes
1/4 cup water
squeeze of lemon juice
tbsp of natural yogurt if you have it
pinch of salt and chilli powder ( to desired taste)
simmer for 35 mins or until chicken is cooked - add drizzle of water if too thick
top with chopped corriander and serve
HINT SOFTEN YOUR CHICKEN IN PRESSURE COOKER WITH PINCH OF SALT AND GARLIC AND GINGER FOR 5 MINS PRIOR IF POSSIBLE
serve with a mint and yogurt sauce and rice
plain yogurt 2 spoon fulls mixed with 1/4 tsp mint sauce and pinch salt mmmmmmmmSource(s): i cook this for my family all the time
- 9 years ago
most chefs use tomato ketchup in place of tomato puree