Curry Paste Recipe From Scratch Recipe For Banana

BASIC HOMEMADE CURRY RECIPE

Steps:

• Heat a little oil in a pan then add the chopped onion.
• Fry gently for 5 minutes till softened but not browned. Add the ginger, garlic and chilli pepper. Cook for a minute.
• Add the cumin, coriander and garam masala. Stir and cook gently for a minute and then add the diced chicken.
• Cook for a couple of minutes and then add a tin of chopped tomatoes. Bring to the boil and then lower the heat and simmer gently for 20 minutes.
• Serve with rice or naan.

SRI LANKAN CHICKEN CURRY

Steps:

• Heat a heavy pan on a low flame. Add in all the ingredients listed under curry powder. Slowly roast all the ingredients till the spices turn fragrant and the mustard seeds slowly starts to pop here and there. The rice would have slightly turned brown. Set aside everything on a plate to cool. Grind to a smooth powder. Set aside.
• Marinate the chicken with the marination ingredients. Set aside for 30 minutes. Make sure that the pieces are small. If using chicken legs, make some gashes so the masalas can permeate well.
• Heat coconut oil in a pan and add in the cinnamon and cardamom.
• Add in the curry leaves, green chillies and sliced onions. Saute for a few minutes.
• Add in the red chiili powder, black pepper powder, turmeric powder and the ground curry masala powder. Add all of the curry masala powder. Saute for a couple of minutes. Let the masalas get roasted well. The aromas from the pan should now waft the kitchen.
• Add in the ginger garlic paste. saute for a minute.
• Add in the marinated chicken, lemon grass and pandan leaves to the pan. Mix well to combine. Let the chicken cook for five minutes. Keep sauteing.
• Add in the coconut milk. Add in a cup of water. Add in the remaining salt.
• Now close the pan with a lid and lower the flame. Let it simmer for 45 minutes on a low flame. Cooking on a low flame is key to develop the flavors.
• Sri Lankan chicken curry is ready.

PANANG CURRY PASTE

Steps:

• Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
• Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
• Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste.