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does anybody have a really easy to follow recipe for a indian style curry sauce? | matalan

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does anybody have a really easy to follow recipe for a indian style curry sauce?

i would like to be able to use it for either chicken or beef dishes,ideally low fat,and we love our curries nice and hot!!!
any answers really appreciated.
thank you.
LOL!!!! the answers from the boys have made me smile!!!! my husband bought some instant curry gravy at the weekend!!!
thanks everybody!

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10 Responses to “does anybody have a really easy to follow recipe for a indian style curry sauce?”

  1. Stephen L says:

    Try this. The magic ingredient is the fresh ginger. MEAT CURRY Serves 2 INGREDIENTS 375g of chicken, beef or lamb 1 clove of garlic 2cm (1 inch) piece of fresh ginger 2 onions 2 tablespoons of sunflower oil 200g (½ a 400g tin) of plum tomatoes* 1 teaspoon of chilli powder 1 tablespoon of garam masala ½ a teaspoon of ground turmeric 250ml of water METHOD Chop the meat into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces. Put the oil into a saucepan on a medium heat. Put the meat, onions, garlic and ginger into the pan. Cook for 20 minutes until the meat is cooked thoroughly. Stir frequently to stop it sticking. Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half. Put the chopped tomatoes into the pan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric, and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes. ADDITIONS & ALTERATIONS The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons. For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita. * Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

  2. theobromacrunch says:

    North Indian Chicken Curry Recipe courtesy Wolfgang Puck, 2002 Show: Wolfgang Puck Episode: Explore India at Home 1 whole chicken, skin removed, cut into 12 pieces 3 tablespoons salt, divided 4 teaspoons ground black pepper, divided 1/4 cup ghee or clarified butter 4 cups sliced onions 3-4 tablespoons sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 2 tablespoons minced green jalapeno chili 1 bay leaf 2 tablespoons Garam Masala, recipe follows 4 cups diced tomatoes 1 tablespoon tomato paste 4 cups boiling potatoes, 2-inch cubes 6 cups chicken stock, divided Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic. Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar. Garam Masala: 1 tablespoon black peppercorns 1/2 tablespoon whole cloves 1 tablespoon plus 1/2 teaspoon cardamom seeds 3 tablespoons cumin seeds 3 tablespoons coriander seeds 4 (3-inch) cinnamon sticks 1/4 cup dried red chiles 1/2 tablespoon freshly grated nutmeg 1/2 cup turmeric In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric. Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

  3. Linda G says:

    Description This is the basis for many of the restaurant-style curries you’ll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn’t work as well if you try to make a smaller portion. It will double nicely if you’re making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!. Ingredients 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion – finely chopped 4 cloves garlic – peeled and sliced 1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies – de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don’t burn the spices or the sauce will taste horrid – sprinkle on a few drops of water if you’re worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 – 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Add extra chillies if you want it hotter.

  4. Bobbi says:

    Just google ‘simple curry recipe’ and you’ll find what you want.

  5. jimmy_favorites says:

    instant curry gravy

  6. ur4a says:

    try Tesco,s or Sainsburys or Somerfields or Morrisons, or M&S , They all have fantastic curry sources.

  7. Martin J says:

    just google, video jug and it gives you recipes and real time video of it being made.good site, good luck

  8. MJT says:

    Ingredients • 2 tbs. oil • 3 cloves garlic, chopped • 1 inch piece ginger, peeled and chopped/pureed or thinly sliced • 2 tbs. plain flour • 2 tsp. curry powder • 1/2 tsp. salt, adjust to taste • 1/2 -1 tsp. chilli powder (depends upon how hot your curry powder is) • 1 tsp. sweet paprika powder Instructions 1. Mix curry powder and flour in a bowl and keep aside. 2. Heat oil. 3. Add ginger and garlic and stir fry for 1-2 minutes. 4. Add flour and curry powder mix and allow it to bubble. 5. Add salt, paprika and chilli powder. Stir. 6. Add enough water, a little at a time, to get sauce consistency. Bring to boil and simmer briskly for a few minutes. Turn the heat off.

  9. ♥ღ♥ caroline ♥ღ♥ says:

    Ingredients * 3 tablespoons vegetable oil or ghee (clarified butter) * 1 medium onion – finely chopped * 4 cloves garlic – peeled and sliced * 1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic) * (optional) 2 mild fleshy green chillies – de-seeded and veined then chopped * half teaspoon turmeric powder * half teaspoon ground cumin seed * half teaspoon ground coriander seed * 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water Method 1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. 2. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. 3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. 4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don’t burn the spices or the sauce will taste horrid – sprinkle on a few drops of water if you’re worried. 5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. 6. Put the puréed mixture back into the pan and cook for 20 – 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning – it WILL gloop occasionally and splatter over your cooker, it’s the price you have to pay!

  10. Nicki says:

    There is mine…… but you aint having it!!!! haha

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