Feb 06 2009

What are some good curry recipes?

Published by at 2:03 am under Curry

Or suggest a good cookbook for curry recipes. I used to live near a couple from Guiana and their food was Oh So good. The curry chicken was served with rice and fresh roti (flat bread). I would love to recreate those recipes.

I highly recommend this cookbook: "In Nirmala's Kitchen" by Nirmala Narine. She is a Guyanese chef of Indian ancestry. She has some great recipes, I have posted her website below.



3 tbsp vegetable oil
1 large onion, chopped
2 green onions, chopped
¼ green bell pepper, seeded and chopped
¼ red bell pepper, seeded and chopped
2 to 3 cloves garlic, finely chopped
1 tbsp curry powder
¼ tsp turmeric
½ tsp cumin
½ tsp garam masala
1 sprig thyme or ½ tsp dried thyme
¼ tsp celery salt
1 cup water
1½ lbs chicken pieces
1 medium potato, peeled and cubed
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp tomato paste


Heat oil in a medium saucepan and sauté onions, bell peppers, and garlic until onion is tender and golden.

In a small bowl mix curry powder, turmeric, cumin, garam masala, thyme, and celery salt with enough water to form a smooth paste. Add to the onion mixture; rinse out bowl with a bit more water and add to mixture. (Reserve remaining water). Fry over high heat until the curry paste is quite dry, stirring frequently to prevent burning.

Add chicken and stir well. Fry over high heat for a few minutes, then reduce to medium heat. Add potato, salt, pepper, and tomato paste and cook 5 minutes. Add remaining water and stir to immerse potatoes in liquid.

Cover and cook on medium low heat until chicken and potatoes are cooked, about 25 minutes, stirring occasionally. Serve hot.

Serves: 6-8


4 cups flour
2 tsp baking powder
1-1/2 oz butter
water, approximately 1-1/2 cup
1/4 cup oil
flour for dusting


Mix flour, baking powder and butter. Add enough water to form a smooth, soft dough. Knead well, cover with a damp cloth, and leave for 15 minutes.
Knead dough a second time and divide into 8 small balls.

Flour rolling board and roll out dough in pieces 8-9 inches in diameter. Coat rolled-out dough with oil and sprinkle lightly with flour. Make a cut in the dough from the center out to the edge. Roll tightly into a cone shape. Press peak into the center of the cone and then flatten. Follow same directions for remaining 7 balls of dough.
Allow shaped dough to "rest" for 15 minutes.
Flour rolling board and roll out shaped dough so it's very thin, 8-9 inches in diameter.

Heat a griddle and slap rolled-out dough onto the griddle. Cook for about 1 minute on each side, coating with oil. The roti should be crisp with specks of brown.

Remove roti from griddle and while still hot, clap it between your hands for 10 seconds until it is soft and flaky. Serve immediately with chicken curry.

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