Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site ucdavis.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!ucbvax!ucdavis!ccrerics From: ccrerics@ucdavis.UUCP (Eric Semanne) Newsgroups: net.cooks Subject: Re: Curry source Recipe sought Message-ID: <326@ucdavis.UUCP> Date: Wed, 3-Jul-85 17:57:07 EDT Article-I.D.: ucdavis.326 Posted: Wed Jul 3 17:57:07 1985 Date-Received: Fri, 5-Jul-85 05:42:55 EDT References: <> <140@telesoft.UUCP> <954@mhuxt.UUCP> <15125@watmath.UUCP> <243@mit-vax.UUCP> Organization: University of California, Davis Lines: 62 > I am looking for a *mild*, thick and aromatic curry source recipe that > is good for pouring over (or cook with) vegetables (like broccolli or > cauliflower), and that could be cooked up in less than 45 minutes (possible?) > Thanks in advance. > > Siu-Ling Ku > slk%vax@mit-mc I have an awesome recipe from a professional cook (my mother): CURRY CHICKEN: ustensil : a big pot and a small pot. ingredients: - 1 chicken cut in pieces (keep the skin, it adds flavor) - curry powder (paste would be better, but it is harder to find) - tomato paste - one cup of plain yogurt (not measuring cup), I don't remember how big it is but it is about 6 oz. - 3 big onions - some bay leaves (4-5) - salt and pepper - 4-5 big potatoes. instructions: - cook potatoes in boiling water in small pot. - set stove heat to max and put big pot on it. - cut onions in thin half slices and put them in big pot with 1/4-1/2 cup of oil (wesson oil will do it). - after about 3 minutes, throw in big pot the chicken parts (how big the pieces of chicken are is up to you). - stir onions and chicken until chicken looks brown and almost cooked (this will take about 15 to 20 min.). - reduce heating temperature to half. - put in curry powder - the amount of curry will depend on how "hot" you like your curry. But put in at least 3 table spoons (this is not as much as it seems, because the yogurt will mild down the taste). IT IS IMPORTANT that you put a fair amount of curry. - stir onions, chicken, and curry powder until everything is nicely "yellow" (this should not take more than 1 min.). - add 2 table spoons of tomatoe paste. - stir the whole thing. - add the cup of yogurt. - stir. - add salt (about 1 tea spoon) and pepper By now everything should look really thick and yellow. - use the plastic yogurt cup, add 1 1/2 "yogurt cup" of water. - stir and add bay leaves. - let it sit for 10 min. - add in the cooked potatoes. - let it sit for another 10 min and that's it. you can add salt if the sauce is not salted enough. additional advises: serve the curry over rice cooked with raisins is delicious. Eric Semanne. ucbvax!ucdavis!deneb!ccrerics