Authentic curry recipe..?

Question

i dont mind what meat is used whether it is lamb/chicken or pork.

but i have just been craving curry, and i would like to try and make my own instead of using a jar.

so please any recipes that u know are great...please share.

and is it possible to do it in the slow cooker?

Answer 1

Deends on the curry you want, indian is a really strong smelly thing where as thai and other SE Asian curries are less smelly but still hot enough to burn all the way through...lol

I make an awesome curry thai style:

Go to the supermarket and get a packet of Mae Ploy red curry paste from the asian section of the supermarket, it's a flat sachet, get a can of some stirfry vegetables from the same section in supermarket it has stuff like baby corn and bean shoots and waterchestnut, get a small can of coconut milk and some beef or chicken too while you are there.

In a saucepan, i use a wok, put about a tablespoon of the curry paste with a little sesame oil (olive oil will do) and fry it a bit, add chopped pieces of chicken or beef strips, once that is cooked a little bit add the can of vegetables, about a 1/4 cup of the coconut milk, a teaspoon of sugar, and about a tablespoon of fish sauce or soy sauce for some saltyness, wait till it is all boiling and serve over cooked rice.

No S**t it takes longer to cook the rice than to make the curry so make sure you put the rice on first!

Yum yum, and it burns too!

Answer 2

I love curry too.....

Answer 3

Remember that a curry is only as authentic as the Garam Masala  you use to make it. No brand that you find in the supermarket is really render a curry that will be considered authentic since many of the rely heavily on Tumeric. So to make your Curry really authentic go a little bit out of the way and prepare your own garam masala blend.

Check this video

http://www.videojug.com/film/how-to-make...

of course this is if you are using Garam Masala in you recipe.

Answer 4

It depends how authentic you want your curry to be. There are several different kinds of curry, from Indian Curry to Indonesian Nonya curry.

My favorite is an Indonesian inspired curry, with dried chilli, star anise, shallots, cloves, lemongrass, nutmeg, garlic, Indonesian bay leaf, a bit of kaffir lime leaf and blue ginger (It's not exactly blue, but it's called blue ginger). I don't have amounts because it's usually put together on the fly, and I just taste to get the flavor I like. Start with a base of the chilli, shallots, and garlic, and slowly start adding the other ingredients to get an idea of the layers of flavor, then you can formulate your own recipe for a curry.

This is traditionally blended and fried in oil until dark red and fragrant. Then, in a separate pot, brown your protein. Once your protein has been browned, add the  fried curry paste and a bit of stock/broth. Once it's stewed a bit, you can add coconut milk. You could do it in a slow cooker, but the heat would have to be fairly low and the curry would have to be a bit watery to start. A slow cooked curry would work best with lamb or pork.

Answer 5

My favorite Indian curry

2-3 boneless b*****s, cut in small pieces

3 Tbsp ghee or oil

2 large onions, finely chopped

3 cloves garlic, minced

2 tsp grated ginger

3 Tbsp curry powder

1 tsp chili powder 2Tsp salt

3 large ripe tomatoes

1/4 cup mint or cilantro

2 tsp garam masala

1 cup plain yogurt

4 oz cashews, ground.

I usually grind the cashews in the food processor first, followed by cucumber to make a simple raita. Set both aside and do the onions, ginger and garlic til finely chopped but not mush. Heat the oil or ghee and fry long and slowly while you chop the chicken. Also do the tomatoes in the food processor while the onions fry.

Add the curry powder and chili powder to the fried onions and cook one minute. Add salt and tomatoes and mint or cilantro and cook to a pulp, 5 min or so. Add chicken and coat. Cover and cook about 30 minutes, then stir in garam masala and yogurt. Add the cashews last. Sprinkle with more cilantro, if you like it. Serve with rice and a simple raita of yogurt with grated cucumber and salt(or make a regular raita--Irarely do with this dish.