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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