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25Nov/10Off

Garlic Plus

Can any one give me a good curry recipe?

I currently use one basic curry recipe a Bangladeshi woman taught me. It uses curry, chilli, guaramusla and coriander powder, plus ginger, garlic etc. But I would like to broaden my options. So can anyone give me the recipe for one they like or has worked for the?
Thank you!

Mild Chicken Curry (Bangladesh Kurma or Korma)

INGREDIENTS:
1 teaspoon ground saffron powder or yellow food coloring 4 tablespoons milk 6 tablespoons ghee or vegetable oil
1-1/2 pounds chicken breast, skinned and cubed 4 teaspoons Garlic Puree 8 teaspoons Onion Puree
2 teaspoons Garam Masala 1/4 cup plain yogurt
2/3 cup whipping cream
2 tablespoons ground almonds 20 saffron strands
GARNISHES: 2 tablespoons chopped fresh cilantro
30 whole almonds, roasted

1 Mix the saffron powder or coloring with milk and set aside.
2 Heat the ghee or oil and quickly sear the chicken cubes by turning frequently for 2 minutes, then add the yellow milk and stir-fry for 2 minutes.
3 Add the garlic puree and stir-fry for 1 minute, then the onion puree for about 3 minutes-enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken is half cooked.
4 Add the yogurt, cream, and ground almonds and when it starts to simmer, turn the heat down and stir-fry for 10 minutes more to ensure it down not stick, adding milk or water as necessary.
5 Place the saffron strands in a little warm water and extract as much color as you can by gently mashing with a teaspoon.
6 Check that the chicken is fully cooked by cutting through a large piece. Continue simmering if required. Just before serving, add the saffron and salt to taste. Garnish with the cilantro and almonds, and serve immediately.
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GINGER CURRY
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Firm tofu
1 ea 1″ slice ginger, peeled
2 ea Cloves garlic
6 tb Water
2 tb Peanut butter
1 tb Soy sauce
2 ts Mild curry powder
1 pn Cayenne
1 tb Oil
1 md Onion, chopped
2 c Soy milk
1/2 ts Salt
1/4 ts Black pepper
2/3 c Green peas, fresh/frozen
1/3 c Toasted almonds

Cut tofu into thin strips about 1/4″ by 3/4″ by 1
1/2“. Set aside.

In a blender, blend ginger, garlic, water, peanut
butter, soy sauce, 1 ts curry powder & cayenne. Pour
mixture over the prepared tofu pieces. Gently turn &
press tofu till all the liquid is absorbed.

In a large skillet, heat oil & saute onion till
translucent. Add remaining curry powder. Stir fry
for 1 minute, then add tofu & continue to fry till
tofu starts to brown. Pour in soy milk, salt &
pepper. Bring to a simmer & add peas. Cook for a
further 3 minutes. Just before serving, stir in the
almonds.
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SHAHI KORMA (MUTTON CURRY)
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Goat mutton
3 md Onion
3/4 c Yogurt
4 Cloves garlic
pn Saffron
2 ts Salt
3/4 c Cream
1 oz Almonds
1/2 c Oil
1 oz Coriander seed
1 t Red pepper (opt)
1/2 ts Garam Masala

1. clean, wash and dry mutton.
2. blend coriander seeds, 1 onion, almonds and garlic
3. Marinade the mutton in above for 2 hr
4. heat oil, fry the remaining thinly sliced onion.
Keep aside. 5. Add the mutton and fry till the liquid
dries up. 6. Add 3/4 c hot water and simmer till meat
almost done (3/4 cooked) OR pressure c at 15 lb. for
20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry till it leaves oil.
9. Add fried ground onion.
10. Beat the cream. add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250f for 1/2 hr.
13. Serve garnished with chopped coriander leaves.
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JUNGLE CURRY (KAENG PAA MOO)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Thai Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 t Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil

* soaked in warm water for 15 minutes, drained and sliced (optional) **
soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

Unlike most other Thai curries, jungle Curry is made without coconut milk
because coconuts don't grow in the jungles of northern Thailand. The curry
paste is hot and full of flavor. Kaffir lime leaves give this curry its
distinctive and enticing flavor, but if they are not available, you can
substitute grated lime Zest.

Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
cook for 30 seconds, pressing it against the sides and bottom of the
skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light
brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce,
krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice.Serves 4 as a main dish or 6 in combination with other dishes.
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Pakistan Chicken Curry

Recipe By : Iris Dunaway
Serving Size : 8 Preparation Time :3:00
Categories : Ethnic Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pieces chicken -- with or without skin
1 large onion -- chopped or sliced
3 cloves garlic -- chopped
1 15 oz can tomato sauce
1 pound fresh tomatoes (or 1- 14 1/2 oz can,diced) --
chopped
1 bay leaf
3 tablespoons curry powder mix
1 can water (from tomato sauce)
cayenne (to taste)
salt and pepper (to taste)
vegetable or canola oil
chicken bouillon cube (optional)

Saute onions in oil until translucent. Add the curry mix, and bay leaf.
Stir for about 30 seconds, until spices are mixed. Add fresh tomatoes or
can of diced tomatoes. Add chicken and cook for 3 to 5 minutes more.
Add tomato sauce, water, and garlic. (The garlic can be sauted with the
spices but this will give a more bitter taste.) Bring to a boil, reduce heat and simmer (covered) for approximately 40 minutes. Remove lid and continue to cook another 40 minutes or until sauce has reduced and somewhat thick. Serve over rice.

NOTES : I like to use chicken thighs and legs. Less bony sections to eat around.I use 2 to 4 tablespoons of curry powder mix, depends on how spicy persons I serve want it.Cubed lamb or beef can be used instead of Chicken. (Approximately 2 pounds)
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