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Adaptable Restaurant Curry

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Recipe

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

 

Yield

4 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Basic curry
1 ½ pounds chicken
or lean meat
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3 tablespoons vegetable oil
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1 large spanish onions
minced
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1 tablespoon tomato paste
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1 teaspoon paprika
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1 teaspoon chili powder
or to taste
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1 teaspoon ginger
ground
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1 teaspoon garlic powder
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Additional spices 1
1 teaspoon cumin
ground
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1 teaspoon coriander
ground
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1 teaspoon turmeric
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Additional spices 2
1 teaspoon garam masala
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1 teaspoon fenugreek
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Ceylon curry
2 ½ ounces cream of coconut
*
5 ounces milk
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1 tablespoon lemon juice
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1-4 each green chili peppers
fresh, chopped, to taste
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Kasmiri curry
8-12 each lichees
resh or canned
*
1 tablespoon sugar
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4-8 each maraschino cherries
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Madras curry
14 ounces tomatoes, canned
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2 tablespoons tomato paste
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1 tablespoon almonds
ground
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2 tablespoons lemon juice
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2-4 each hot chili peppers
red, fresh chopped
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1 teaspoon sugar
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1 teaspoon chili powder
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Malay curry
2 ounces cream of coconut
*
3 ounces milk
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2 ounces heavy whipping cream
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12-16 each pineapple chunks
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Vindaloo curry
6 ounces potatoes
boiled and canned, cut into bite size pieces
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4-8 each hot chili peppers
red, fresh, chopped
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2 teaspoons chili powder
or to taste
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Ingredients

Amount Measure Ingredient Features
Basic curry
680.4 g chicken
or lean meat
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45 ml vegetable oil
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1 large spanish onions
minced
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15 ml tomato paste
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5 ml paprika
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5 ml chili powder
or to taste
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5 ml ginger
ground
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5 ml garlic powder
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Additional spices 1
5 ml cumin
ground
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5 ml coriander
ground
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5 ml turmeric
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Additional spices 2
5 ml garam masala
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5 ml fenugreek
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Ceylon curry
72.3 ml/g cream of coconut
*
144.5 ml/g milk
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15 ml lemon juice
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green chili peppers
fresh, chopped, to taste
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Kasmiri curry
lichees
resh or canned
*
15 ml sugar
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maraschino cherries
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Madras curry
404.6 ml/g tomatoes, canned
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3E+1 ml tomato paste
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15 ml almonds
ground
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3E+1 ml lemon juice
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hot chili peppers
red, fresh chopped
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5 ml sugar
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5 ml chili powder
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Malay curry
57.8 ml/g cream of coconut
*
86.7 ml/g milk
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57.8 ml/g heavy whipping cream
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pineapple chunks
* Camera
Vindaloo curry
173.4 ml/g potatoes
boiled and canned, cut into bite size pieces
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hot chili peppers
red, fresh, chopped
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1E+1 ml chili powder
or to taste
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Directions

  1. Skin the chicken, on or off the bone or cut any fat off the meat.

  2. Heat the oil and fry the onion 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℉ (190℃).

  4. Add the spice paste to the hot onion purée, and stir continuously.

Reduce the heat if it starts to stick.

Cook for 5 to 8 minutes until the spices are cooked and the water content removed.

When the oil floats to the top it is done.

  1. Put the meat or chicken and onion and tomato purees into a cassarole dish, stir, and put in the oven. Cook for 45 minutes.

  2. Stir and add Spices 2 and any one of the other ingredient sets to form desired curry.

Cook for another 10 minutes and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 495g (17.5 oz)
Amount per Serving
Calories 61145% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 506mg 21%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 110g
Vitamin A 33% Vitamin C 61%
Calcium 19% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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