Indians? How to make authentic curry?

Question

I loOOOoooOOve curry chicken (and MANY Indian dishes), but every time I try to make it, it's nothing like I get in the restaurant or from Indian homes.... I've tried so many recipes and NONE are like the AUTHENTIC version.

Is there anyone who knows AN ACTUAL recipe they can give me?

Not some search-engine result that no one has tried, or some yummy version that someone likes... I want real true authentism.

Thank YOU!!!

Answer 1

This recipe was given to me some years ago and I found it the best -It is a curry in the real sense of the  word!

1 Chicken  cut to bite-sized pieces or 500 gms chicken  b*****s with or without skin

1 fresh coconut grated BEST ( without the  black skin covering it and pulverized into paste Or you can buy  ready made coconut cream that come in cans use  1 can  but then reduce the milk as its quite thin OR you can use the desiccated coconut( you will have  to add water in the processor if using this)

1/2 Tablespoon of clove powder

1 Tablespoons of cinnamon powder

2 Tablespoons of corainder powder

1 teaspoon of cummin powder

1 or 2 Tablespoons of red cayenne powder or 6 large red dried chillies

1/2 teaspoon of yellow turmeric powder

10 cloves of garlic fresh

1 inch piece of fresh ginger

2 large onions chopped very fine

handful  of pinenuts

2 medium sized potatoes cubed

Juice of 1 lemon or lime

salt to taste

4 tablespoons of cooking oil

A few green fresh or dry lime& curry leaves( optional)

1/2 cup milk

Method

Put all the ingredients except the onions , potatoes chicken, salt, oil in a food processor and let pulverize to a paste- add the juice of lemon to thin the paste and maybe a few teaspoons of water to loosen  the mixture-You want the end result to  be thick-

In a wide saucepan fry the onions along with the curry & lime leaves( this is optional Now add the done mixture and add the  salt- Keep a medium heat and keep stirring,  till you see a bit of oil separating-Add the chicken and blend thoroughly, add  the potatoes-

gradually add the milk and blend and now cover and let it cook on low heat- If the curry is too dry , add more milk but let the consistency be that of a thick sauce not watery You do not add tomatoes to this curry.

This was given  to me by a friend from West India a place called Goa

You can eat this with white fluffy rice!

The same way you can make fish curry but here you add either 3 large de-seeded tomatoes finely chopped or a can of tomato paste

You add these after your onions are browned and then follow the same way

happy eating-Hope U enjoy it

Answer 2

try this website, all the recipes are member contributions

http://www.geocities.com/TheTropics/Isla...

Answer 3

http://www.curryhouse.co.uk/catw/india.h...