How To make Mild Curry Base
2 tb Ghee or Vegetable oil
1 ts Garlic Puree
1 tb Curry paste
-or mild curry powder 3/4 pt Curry gravy(recipe follows)
2 ts Tomato puree
1 ts Salt
Curry stock(recipe follows) -or water 1. Heat the gee, and stir-fry the garlic for 1 minute.
2. Add the curry paste (or powder made into a paste with water), and
stir-fry for 2 minutes more. 3. Add the curry gravy, using less if you want a dryish curry and more a
liquid sauce. Stir-fry for a couple of minutes then add tomato puree and salt. 4. To obtain the waterness you require, either add akhni stock or water to
taste. (You may need to add a little oil as well to keep the correct texture.) 5. Add your principle ingredients - 1 1/2 lb for 4 people and when hot
serve.
How To make Mild Curry Base's Videos
Basic Chicken Curry (BIR) Indian Restaurant Style
Ingredients:
Serves 2
1 Chef's spoon/ 2 Dessert spoons vegetable ghee / oil
2 bay leaves
Cassia Bark
3 Cardamom pods with shells cracked
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 + 1/2 medium onion
1/2 teaspoon salt
water as and when it dries out
6 medium sized chicken fillet strips
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon chilli powder (mild/medium)
2 medium tomatoes chopped
1 chef spoon tomato puree
(Watch me make it here:
How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to Make Mild Curry : How to Make Mild Curry
Subscribe Now:
Watch More:
The word curry itself means something very different to South Asians that it does to Westerners. Learn to make mild curry with help from an award-winning journalist, foodie and author in this free video clip.
Expert: Anupy Singla
Filmmaker: Steve Voller
Series Description: The word curry itself means something very different to South Asians that it does to Westerners. Learn to make mild curry with help from an award-winning journalist, foodie and author in this free video series.
My Quick and Easy Chicken Curry Recipe | Perfect Family Dinner
A quick and simple mild chicken curry recipe with bags of flavour. Ready in 30 minutes, it makes a great go-to mid-week meal for the whole family.
Freezer-friendly so you can make a big batch and save some for later.
Free Printable recipe is available on our site:
Ingredients for the chicken curry:
2 tbsp vegetable oil
3 chicken breasts - - (approx 500g/17.5 oz) chopped into bite-size chunks
1 large onion - (or 2 small) peeled and finely chopped
2 cloves garlic - minced
2 tsp minced ginger
2 tbsp mild curry powder- go hotter if you prefer
1 tbsp ground coriander
½ tbsp ground cumin
1 tsp paprika
½ tsp ground cinnamon
1/2 tsp salt
½ tsp black pepper
2 tbsp tomato puree/paste
14 oz (400g) tin finely chopped tomatoes
1 cup (240ml) chicken stock
14 oz (400ml) tin full fat coconut milk
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry - *optional*
2 packed cups (60g) baby spinach
To Serve:
Boiled rice
Fresh coriander
Chilli flakes
#Curry #EasyDinner #CookingShow
Gordon Ramsay Shows How To Make An Easy Curry At Home | Ramsay in 10
Gordon was back at it this weekend attempting to make another dish in 10 minutes...well almost 10 minutes. This time it was a delicious Butternut Squash Curry! Did he make in 10 minutes? Not quite, but he had reasons including a bonus Roti bread that you can make in under 2 minutes flat. Be sure to share your dish on the Community tab as well as Instagram, Facebook and Twitter by tagging Gordon!
Full Recipe here:
INGREDIENTS:
2 Chicken Breasts Diced
Butternut Squash
Red Onion
Ginger
Spinach
Peas
Canned Tomatoes
Coconut Milk
Curry Powder
Chicken or Vegetable Stock
Red Chili (optional)
Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:
#CookwithMe #StayHome
Easy Chip Shop CURRY SAUCE! Authentic Recipe From A Real Northerner! Plus Chips!
Full recipe in the description! I love chip shop curry sauce so I have this classic recipe on standby whenever I'm eating anything else unhealthy. Like triple cooked chips! And as a special bonus I will also show you how to make the best accompaniment to this chip shop classic. All this in just five and a half minutes. I know. It's unbelievable isn't it? And if that's not enough, I'll even explore the relative merits, or otherwise, of the economic, capitalist structure. Not in great detail. Just as a hook or a segue to help me commentate on the food really - and the food is the star here. A classic, authentic chips hop curry sauce recipe you can make instantly and easily at home. Enjoy!
Chip shop curry sauce full recipe:
1 teaspoon of curry powder
1 teaspoon of turmeric
1 teaspoon of Chinese five spice
Salt to taste
Half a teaspoon of chilli powder
Good pinch of pepper
Generous quarter of a teaspoon of cumin
1 teaspoon of sugar
500ml of chicken stock or stock of choice
50g of butter
1 teaspoon of lemon juice
1 teaspoon of vinegar
2-3 cloves of minced garlic
40g of corn starch plus 100-150ml of cold water mixed into a smooth slurry
I have been very careful with the spices in this recipe and have made this curry sauce mild. The beauty of this recipe is that it can be very easily adjusted to suit your tastes. Try adding more of any of the spices, particularly the curry powder and cumin to give a stronger flavour. Enjoy!
#theteessidechef