Recipe - Restaurant Curry

MEDIUM CURRY
1 One half pound Chicken OR Lean Meat
3 tablespoon Vegetable Oil
1 lg Spanish Onionminced
OR 1 portion Onion Puree
1 tablespoon Tomato Paste
1 teaspoon Paprika
1 teaspoon Chili Powder (or to taste)
1 teaspoon Ground Ginger
1 teaspoon Garlic Powder

SPICES 1
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Turmeric

SPICES 2
1 teaspoon Garam Masala
1 teaspoon Fenugreek
Optional Ingredients

CEYLON CURRY
2 One half ounce Creamed Coconut
5 ounce Milk
1 tablespoon Lemon Juice
Fresh Green Chilies
chopped (04 to taste)

KASMIRI CURRY
812 Fresh or Canned Lychees
1 tablespoon Sugar
48 Marachino Cherries

MADRAS CURRY
14 ounce Canned Tomatoes
2 tablespoon Tomato Paste
1 tablespoon Ground Almonds
2 tablespoon Lemon Juice
24 Red Chilieschopped
1 teaspoon Sugar
1 teaspoon Chili Powder

MALAY CURRY
2 ounce Creamed Coconut
3 ounce Milk
2 ounce Heavy Cream
1216 Cubes Canned Pineapple

VINDALOO CURRY
6 ounce Boiled Potatoes
cut into bite size pieces
48 Red Chilieschopped
2 teaspoon Chili Powder (or to taste)

This is a typical restaurant style curry. The medium curry forms the base
and the variations show how it can easily be adapted. Add the additional
ingredients of the various "national" curries to the medium curry base with
Spices 2 at stage 6. 1. Skin the chicken, on or off the bone or cut any fat
off the meat. 2. Heat the oil and fry the onion puree until it is very hot.
Don't let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
paste and preheat the oven to 375 F. 4. Add the spice paste to the hot
onion puree, and stir continuously. reduce the heat if it starts to stick.
Cook for 58 minutes until the spices are cooked and the water content
removed. When the oil floats to the top it is done. 5. Put the meat/chicken
and onion and tomato purees into a casserole dish, stir and put into the
oven. cook for 45 minutes. 6. Stir and add Spices 2 and the optional
ingredients. Cook for another 10 minutes and serve.