i want to know how to make curry (not spice?

8 responses so far ↓

• 1 essenemic // Nov 9, 2008

  First you take the peanut and you crush it.

• 2 BGTONY // Nov 9, 2008

  Find the right bread:

  * White bread is traditional but it isn’t sturdy and the jelly soaks through (Remember your grade school field trips with prepackaged lunches. this will be great!!! In addition, white bread is extremely processed and lacks vitamins - why not make this delicious and healthy?
  * Multigrain adds its own flavor that complements the sweetness of the jelly and peanut butter.
  * Whole wheat is healthiest option. Make sure the bread is 100% whole wheat flour, not 100% enriched whole wheat flour.

  # Choose your peanut butter. You’ll need to decide between chunky or smooth. Chunky can often be harder to spread, as it can tear the bread. But it does add a nice crunch.
  # Choose your jelly. Common options include grape jelly, strawberry jelly or raspberry jelly. The adventurous might chose apple jelly.
  # Get a good amount of peanut butter on a knife or spoon (this amount varies with your personal preference) and spread it out evenly onto one of the slices of bread.
  # Wipe any residual peanut butter from the knife onto the second piece of bread.
  #
  Scoop some jelly onto the other slice of bread. Again, the amount is up to you, but when in doubt, use less rather than more. Jelly tends to squeeze out the edges and drip if you use too much. Make sure to spread the jelly evenly.

• 3 Mike // Nov 9, 2008

  From my McCormick Curry Powder Bottle
  2 tbsp olive oil
  2 tsp curry powder
  1 tsp garlic salt
  1 tsp onion powder
  1 tsp paprika

• 4 Gertrud S // Nov 9, 2008

  curry is a spice! there are many variations of curry.

  if you mean curry dishes, you can use a wide variety
  of ingredients, from various kinds of meat to various kinds
  of fish,vegetables, roots, rice, etc.

  the thing is, if it’s not spicy, it’s not a curry dish.

• 5 saratha m // Nov 9, 2008

  ngredients:

  8-10 pieces of Tandoori Chicken
  3 cups canned tomatoes in tomato puree
  4 green chilies, seeded and chopped fine,

  [or ½ teaspoon ground red chili
  pepper to taste]

  2 tablespoons ginger root, peeled and

  chopped fine

  10 tablespoons butter
  4 teaspoons ground cumin
  1 tablespoon paprika
  2 teaspoons salt
  1 ½ cups heavy cream
  2 teaspoons garam masala
  ¼ cup cilantro leaves, chopped

  If you like, you may de-bone the chicken pieces for easier handling in this recipe.

  Combine the tomatoes, chilies and ginger and set aside.

  Please 8 tablespoons of the butter in a large heavy fry pan or cooking pot on medium

  heat. Coat the pan with melted butter and sear all the chicken pieces a few at a time until they
  are slightly browned. Set them aside in a bowl as you finish each batch until all are done.

  Add the cumin and paprika to the buttery pan along with any chicken juices that have

  accumulated and cook while stirring constantly for 5-15 seconds just to let the flavors come out.
  Add the tomato, chili and ginger combination and cook uncovered until the sauce thickens a
  little. Then add the cream and salt and combine. Then add the seared chicken pieces along
  with any juices that have accumulated in the reserved bowl. Gently stir to combine, and reduce
  to medium-low heat and simmer uncovered until a sheen develops on top of the sauce to show
  that the fat in the cream is starting to separate. You must check and stir the sauce often to make
  sure that the cream does not scald or burn and give a bad taste to the dish.

  When done, stir in the last 2 tablespoons of butter, remove from heat and let this dish

  stand for 10-20 minutes, then fold in the cilantro leaves and serve with rice. This dish keeps well
  in the fridge or freezer for reheating later.

• 6 tamara m // Nov 9, 2008

  curry is a blend of spices including tumeric and coriander. I can’t remember most of them though, or are you asking how to make a good curry from a pre mix paste or powder. the secret to that is time and lots of it.

• 7 cleverchuva // Nov 9, 2008

  i'm not sure if our curry powder here in the philippines is the same as yours but i love the chicken curry my mother makes…

  saute ginger, garlic, onion and chicken with a little oil on a hot pan. (this is done to render the chicken and slightly brown the chicken!)
  add in the cubed potatoes and cubed carrots…
  dump in a couple of cups of coconut milk (canned will do, but a freshly squezzed coconut milk is the best!)
  add in the curry powder and stir gently until the curry has been dissolved.
  let simmer (do not stir please) until the chicken becomes tender
  add chili and salt and pepper to taste…
  serve hot with steamed rice.

  enjoy eating!!!

• 8 sugar candy // Nov 9, 2008

  Easy Thai Green Curry Chicken (with Sweet Bell Peppers)

  1 small chicken, OR 1/2 large chicken, chopped into pieces
  1 red + 1 green bell pepper, de-seeded and chopped into bite-size pieces
  2-3 whole kaffir lime leaves (available in the freezer section of most Asian/Chinese stores)
  2 stalks lemongrass, cut into 3-4 inch lengths (remove dry outer leaves and cut off bulb)
  1 loose cup fresh basil
  optional: handful of fresh coriander plus a little dry shredded coconut for serving
  GREEN CURRY SAUCE:
  1 can coconut milk
  1-3 green chillies, minced (depending on desired spiciness - For Mild Curry: omit or add just 1 chili)
  1 small cooking onion, chopped
  3 cloves garlic
  1 thumb-size piece galangal OR ginger, sliced
  1/2 Tbsp. ground coriander
  3 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
  1 tsp. dark soy sauce (or substitute 1 Tbsp. regular soy sauce)
  1 loose cup fresh coriander, chopped (including stems)
  1 tsp. sugar (or more to taste)
  squeeze of fresh lime juice (about 1 Tbsp.)

  Preheat oven to 375 degrees.
  Place chicken pieces in a large, covered casserole dish.
  If you have a food processor, simply toss curry sauce ingredients in and blitz until you have a smooth sauce (you can also try using a blender). To make the sauce by hand, mince and stir all the green curry sauce ingredients together in a bowl.
  Pour the sauce over the chicken. Add the lemongrass lengths plus the lime leaves. Stir well.
  Cover and place in the oven. Bake for 45 minutes at 375 degrees.
  After 45 minutes, remove from the oven. Add the bell peppers. Stir well and return to the oven for another 15 minutes.
  Remove from oven. Stir the curry, then taste-test the sauce. Note that curries require seasoning to reach their optimal taste. If the sauce isn’t salty enough (this is usually the case), add more fish sauce (1/2 Tbsp. at a time until desired taste is reached). If your curry happens to turn out too salty, add another few squeezes of fresh lime juice. If too spicy, add more coconut milk. If not spicy enough, add more fresh chilies or chili sauce. If too sour, add a bit more sugar.
  Serve directly out of the casserole dish, or place on a serving platter or in a serving bowl. Sprinkle generous amounts of fresh basil over the curry (you can gently fold them in at the last minute). Also add a fresh sprinkling of coriander plus a little dry shredded coconut, if desired.
  Note: Be sure to tell your guests not to attempt eating the lemongrass, as I did the very first time I had green curry (!). If desired, remove the lemongrass “sticks” before serving. ENJOY!