Does anyone know how to make a good curry?

Question

I thought i would make some food for myself but i dont know how to cook so ...can i have some help please?

Answer 1

Here is a nice simple one to begin with. Once you master the sauce, you can curry anything.

You could use less or more powder, depending on how hot you like it.

Adding some turmeric will make it even yellower.

CURRIED PUNGENT PORK SAUSAGES



1 lb. baby pork sausage

8 pineapple rings, halved

1/2 tsp. curry powder

1 tsp. cornstarch

1 c. pineapple syrup

Hot boiled rice



Put sausage links in a covered pan with a little water. Simmer 5 minutes. Drain and reserve drippings. Cook on low heat to brown evenly. Remove from pan. Brown pineapple slices in 4 tablespoons sausage fat. Drain on absorbent paper.

Blend together cornstarch, curry powder, and pineapple syrup. Add to oil in pan and stir until liquid thickens. Put rice in centre of platter and place pineapple slices and sausage at edge. Pour liquid over rice. Serves 4.

Answer 2

Chicken curry and rice.



Ingredients: 1 red pepper, 1 green pepper, 1 large onion. 2 pieces of garlic. 1 can of tomato pure 2 potatoes. 1 carrot, 1 apple 2 slices of pineapple, Breast of chicken, rice, salt, pepper - 1 cup of cooking cream, 1/2 cup of olive oil, curry powder and curry sauce(if you have it)



1. keeping aside the chicken breast cut in cubes, the pineapple the cooking cream, and the curry, chop or grate the rest into small pieces and place in a pot with a small glass of olive oil and stir fry slowly moving it with a wooden spoon. Add some pieces of chicken breast chopped very finely and leave all the ingredients to cook slowly. After a few minutes, when it starts to cook, add a glass of water but not much. After about half an hour of simmering all the ingredients should look saucy so then you add pineapple and curry sauce and curry powder and simmer for another 10 minutes adding a 1/2 glass of fresh cream in the last minute. If it looks too chunky you can liquidize it after.



2. Stir fry the chicken breast in a drop of oil on a separate pan and add a pinch of curry powder. When the chicken is done, throw it into the pot with the other ingredients. ( test it for salting)



3, Serve with boiled white rice and Bon Appetite!!

Answer 3

Here this is a simple curry recipe. how ever you did not mention if you were using any type of meat? Since you can't cook no need for complex recipes right?



If you are using chicken:

You need, chicken, coconut milk, basil, you can use garlic salt or onion salt, garlic powder, onion powder, black pepper and red pepper.



get some skinless boneless chicken, clean with vinegar and cold water.

Season with salt, black pepper, curry powder, onion powder and garlic powder.

Heat a skillet and Cook the chicken for 15 minutes add some sliced or diced onions, Cook for another 15 minutes

Then add some about a half can or whole can of coconut milk and simmer for about a half hour.

Taste the sauce to see if it needs more salt. or any other seasoning.

Answer 4

There is no secret to cooking, just follow the recipes and as you become more confident you can vary them to your taste

If you like curries, there are two companies specialising in the ingredients which market their products internationally and which offer recipes which are mostly simple to prepare.

Try www.pataks.co.uk -there are links for recipes and for the US and Canada. Also www.sharwoods.com

Their products should be available in some supermarkets and specialty stores. Some supermarkets carry Indian-style cooking sauces with simple instructions on the labelling.

I hopoe you find this useful and enjoy Indian food.

Answer 5

Chicken Curry

By: Ashok Kumar Parmar

Prep. Time: 1:15

Serves: 4



1/4 cup soy sauce oil

1 tsp. black mustard seeds

1 lrg. onion - sliced

2 tsp. curry powder

2 tsp. ground cumin

2 tsp. ground coriander

2 tsp. crushed garlic

2 tsp. ground ginger

1/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

1/4 tsp. ground cloves

1/2 tsp. chili powder

1 tsp. turmeric

1 Tbls. herb stock OR chicken stock

1 lb. boneless, skinless chicken pieces - diced

2 lrg. potatoes - cubed

water - to cover

1 cup frozen peas OR mixed vegetables

2 tsp. garam masala



-In a large pot, heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

-Add the onions and sauté until tender.

-Add curry, cumin, coriander, garlic, ginger, cinnamon, cardamom, cloves, chili powder, turmeric, and stock and fry for a few minutes.

-Add the chicken and fry for a few minutes.

-Add the potatoes and pour enough water over to cover. Bring to boil and simmer gently for 15 minutes.

-Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked through.

-Add the garam masala, mix and leave for a few minutes before serving.



Notes: To make the curry creamier, add 2 Tbls. of un-sweetened plain yoghurt when adding the spices.



Make It A Meal: Serve with Rice Pilaf

Answer 6

This is one for sausages, you could change it to meat, fish or anything you like. I do this in a slow cooker (crock pot) but you could do it on the stove, just cook slow. Change quantity to suit number of people.

500g (1 pound) of sausages chopped.

2 teaspoons of curry powder (I like Madras)

2 tablespoons of brown sugar

1 400g (15oz) can chopped apple

1 400g (15oz) can tomatoes

1 onion chopped

I use fresh apple and tomato when in season

A simple recipe that I often make at home, my wife does not like hot curry so I reduce the curry powder when she is home, 1 teaspoon instead of two.

Answer 7

YES I No how to make a good curry

Answer 8

Thai Red Curry





Ingredients (serves 4)



* 2/3 cup cashew nuts

* 2 tablespoons vegetable oil

* 600g beef fillet, trimmed, thinly sliced across the grain

* 400ml can coconut cream (see note)

* 2 to 3 tablespoons Thai red curry paste

* 2 tablespoons grated palm sugar

* 2 tablespoons fish sauce

* 1 bunch baby bok choy, roughly chopped

* 1 red capsicum, thinly sliced

* steamed rice and coriander leaves, to serve



Method



1. Heat a wok over high heat until hot. Add cashew nuts and stir-fry for 2 minutes or until warm. Transfer to a bowl. Add 2 teaspoons oil to wok. Swirl to coat. Add one-third of the beef and stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat twice with oil and remaining beef. Cover beef to keep warm.

2. Add remaining 2 teaspoons oil to wok. Spoon the thick, top layer of coconut cream into wok. Add curry paste (see note) . Reduce heat to medium-high. Cook, stirring, for 3 to 5 minutes or until oil separates and floats to the top. Add palm sugar, fish sauce and remaining coconut cream. Bring to the boil.

3. Reduce heat to medium-low. Cover and simmer for 5 minutes. Add bok choy and capsicum. Cook for 2 minutes. Return beef with any juices and cashew nuts to wok. Simmer, stirring occasionally, for 3 to 5 minutes or until beef is heated through and vegetables tender.

4. Spoon rice into serving bowls. Ladle over curry and sprinkle with coriander. Serve.



Notes & tips



* 3 tablespoons curry paste will give the curry a medium-hot rating.

* Coconut cream: Don't shake the can before using: this will distrub the thick cream settled on top which is fried with the curry paste (see step 2) until it 'cracks', producing the traditional oil film on the curry's surface.