Lennieanddonnassouperricecurry Recipes

CURRY BASE SAUCE

Steps:

• Heat the oil in a large pot.
• Gently fry the onions for 5 minutes until softened.
• Add the garlic, ginger and carrots. Stir. Fry for another 5 minutes.
• Place the rest of the ingredients in the pot, ensuring the water cover most of the contents. If not, top up slowly until it does.
• Simmer for 15-20 minutes until all the vegetables are cooked and tender.
• Place the contents in a food processor and blend until smooth.
• Use immediately in a curry, store in the fridge for up to 4 days or freeze the curry base sauce in batches.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

BASIC CURRY SAUCE

Steps:

• Heat oil in a large shallow pan. Throw in onions and cook for 10 mins, or until soft. Tip in the garlic and ginger, then cook for a further 2 mins, watching the garlic doesn't burn. Stir in curry paste and cook for another min.
• Now pour in 1 litre of cold water, the tomatoes and 1 tsp salt. Give it a good stir and bring to the boil. Cook the sauce over a high heat for about 10 mins, or until the liquid has reduced by a third. Will keep for 1 week in the fridge or freeze for up to 2 months.

CURRY SAUCE

Steps:

• Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
• Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

THE ONLY CURRY RECIPE YOU'LL EVER NEED!

Steps:

• In a large pan, heat the oil and add the mustard seeds. Cook, with the lid on, while the mustard seeds pop.
• Add the onions, garlic and ginger and cook on medium heat, uncovered, until softened.
• Add the mixed spices and the lemon juice, cook for a few minutes, stirring.
• Add 250ml water or half the coconut milk, tomatoes and chilli powder if using.
• Add the meat and/or vegetables etc and stir to coat with sauce.
• Add another 250ml water or the remaining coconut cream.
• Stir, bring to the boil and simmer gently, uncovered, until cooked. The cooking time will vary depending on the cut of meat or type of vegetables used.

THE TASTIEST CURRY EVER

Steps:

• MAKING THE BASE SAUCE
• Heat 2 tbsp oil in a frying pan on a high heat and add the onion and fry for a few minutes.
• Add the chopped chilli, garlic, ginger and peppers and continue to fry for 30 seconds and turn the heat down to a low heat.
• 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 the cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.
• Put the pureed mixture back into the pan and cook for 20 - 30 minutes over low heat stirring occasionally. Add a little hot water if it starts to catch on the pan, the sauce will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.
• MAKING THE FINAL CURRY
• Heat a little of the oil in a large frying pan then fry the chicken pieces over medium heat until they are sealed and have turned white. Remove them from the pan and set aside for the time being.
• Heat the rest of the oil in a heavy saucepan over a medium heat.
• Add the whole dried chillies and fry until they start to swell.
• Turn the heat to low, add 1 tablespoon of the Base Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. DO NOT BURN THE SPICES.
• Add the rest of the Base Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
• 10 minutes from the end add the garam masala and fenugreek leaves.
• Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.