Indian Takeaway Curry Recipes

HOW TO MAKE INDIAN RESTAURANT CURRY SAUCE

Steps:

• Pour the oil into a large heavy bottomed saucepan and heat over medium high heat until bubbling.
• Throw in the sliced onions and fry, stirring regularly for about 20 minutes until the onions are soft, lightly browned and translucent.
• Add the capsicums (bell peppers), carrot and cabbage and stir to combine.
• Fry for a further five minutes and then add the ginger and garlic purees and the all of the spices except for the turmeric.
• Now add the tomatoes and just enough water (about 2 cups/ 500ml) to cover the vegetables and simmer for about half an hour.
• After 30 minutes, remove the mixture from the heat and allow to cool slightly.
• Scoop the mixture in batches into a blender and blend until silky smooth. I usually do this for about three minutes per batch. If you have a hand held blender, this stage will be much easier.
• Once your sauce is smooth, melt the ghee in a frying pan. Add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric.
• Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
• Once it is bubbling away, turn down the heat and simmer for a further 20 to 30 minutes
• Use immediately or store in the fridge for up to three days or freeze in 750ml (3 cups) portions for up to three months.

THE SECRET TO MAKING RESTAURANT STYLE CURRY AT HOME

Steps:

• In a large saucepan, add the oil and fry the onions until cooked.
• Add the garlic, ginger, turmeric, garam masala, fenugreek, coriander and cumin, and allow to fry for a minute or so to release the aromatics.
• Add the peppers, carrots, celery and salt, then cover with the water.
• Bring to a boil and then reduce to a simmer for approx. 1 hour, making sure all the vegetables are very soft.
• Liquidize the mixture with a hand blender or food processor.
• Re-add the mixture to the pan and cook for another 10 mins.
• Allow the gravy to cool and then pour into 500ml (pint) freezer bags.
• The curry base will keep for months in the freezer until needed.

INDIAN TAKEAWAY CHICKEN KORMA CURRY

Steps:

• For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
• Cover with water (approx 800ml), bring to the boil and cover.
• Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
• Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
• Simmer for a further 10 minutes.
• Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
• Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
• Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
• Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
• Next, add the coconut powder, almond powder, sugar and stir for a further minute.
• Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
• Once the curry has thickened, turn off the heat, serve and enjoy!

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.