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.

GUYANESE CHICKEN CURRY:

Ingredients:

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

METHOD:

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.
**********************************************************
GUYANESE ROTI

Serves: 6-8

Ingredients:

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

Directions:

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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6 responses so far

6 Responses to “What are some good curry recipes?”

  1. markon 06 Feb 2009 at 2:39 am

    The curries from Guyana are quite different from the curries from India. I have cookbooks from Juli Sahni and Madhur Jaffey. Anything by either of them would give you great Indian recipes. I have a friend that is from Guyana, and he owns a Caribbean restaurant. The curries are excellent, but quite different from anything in the books I recommended above. If you can't find a Guyana cook book, look at Caribbean cook books. You should find recipes that are close to what your neighbor produced.

    My favorite curries are actually from Thailand.

    If you don't want to buy a cookbook, check out the following websites

    http://www.foodnetwork.com/

    http://www.epicurious.com/
    References :

  2. bevirtuousokon 06 Feb 2009 at 3:11 am

    Its called Guyana….my parents and my whole family are from there. there are several ways we make curry: curry goat, chicken, shrimp, beef, ox, fish, squash, pumpkin ( with shrimp, chicken, or what ever meat you like), i think thats it. also we make rhoti. its kinda like a west indian tortilla!
    to me,curry makes everything taste good! i was a little apprehensive about tasting the food, but now i cant get enough! i constantly ask my mom to make curry and rhoti.

    also dont use a jamaican cookbook… its nothing like Guyana curry…less spices, i think its flavorless

    if you want the recipes just contact me on my e-mail on my profile and ill be happy to send you personal recipes or the Guyana cookbook website!

    i have other great recipes also!

    plus i can tell you all about the culture, different fruits and vegetables that we eat and different dishes.
    References :
    My whole life!!!

  3. Val Kon 06 Feb 2009 at 3:59 am

    go to bellaonline.com, they have lots of recipies
    References :

  4. Desi Chefon 06 Feb 2009 at 4:46 am

    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.

    GUYANESE CHICKEN CURRY:

    Ingredients:

    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

    METHOD:

    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.
    **********************************************************
    GUYANESE ROTI

    Serves: 6-8

    Ingredients:

    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

    Directions:

    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.
    **********************************************************
    References :
    http://www.nirmalaskitchen.com/

    http://www.bengfort.com/recipe/guyanahtml/guyana.htm

  5. Emo Bon 06 Feb 2009 at 5:06 am

    We used to live in India for almost a year.. so my mom learned some casual Indian style dishes. Now, as far as I've seen, this curry dish is not a traditional one. But she makes it well, and we gobble it up. :o) I don't know the exacts, but you might want to try it out and play with it a bit:

    Add one sauteed, finely diced onion to the chicken pot. Cook the seasoned (with salt and pepper) chicken parts (legs, thighs, etc) and onion in water all the way through, as you would if you were just having boiled chicken. Take a large pot and mix a large tub of plain yogurt, some of the water from the cooked chicken, and curry powder to taste, usually several heaping teaspoons at first, and then you can add more if you like it spicier. The more you add, the more spicy it will be. Add one beaten egg before you add the curry powder. Also, add a large tablespoon of flour to mixture. Mix these things well, and then add the chicken pieces and any more chicken water if the mixture is too thin. It should resemble pancake batter in terms of texture. You have to then stir it constantly over medium-low heat until it boils. Once it boils, you can stop stirring it. Continue cooking it over low heat to thicken it up a bit. Pour over white rice and enjoy.. Don't use the sticky kind, though..

    Well, that's basically my mom's really really yummy recipe. Everyone likes it, even those who don't like "ethnic" food (I mean people who are used to burgers and stuff), because it's smooth and creamy, and you can really control the level of spice. Also, the chicken virtually falls off the bone by the time you're eating, and rice is of course a really comforting food. Yum, I'm SO going to ask my mom to make curry. Hehe. Thanks for the idea. :o)
    References :
    My mom's yummy recipe

  6. paladoron 06 Feb 2009 at 5:29 am

    subscribe to about.com, for their indian cuisine news letter, sent to you every week. the contributor is ,petrina verma sarcar, and she is good.
    References :

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