curry recipes.....

So, i bought some naan, (nothing fancy just picked it up at meijer) and brushed with butter. My husband and i really liked it. Well, now i want to make some curry to go with it. But, i have never even attempted to it. Is it very difficult to make? any recipes suggestions?

Curry is really simple to make. This is the general recipe I use when I'm feeling lazy:
1 onion, chopped
3 cloves garlic
1 tbsp fresh ginger
1 green chili, seeded
1 tbsp vegetable oil
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tbsp curry
1 can coconut milk
1 can diced/crushed tomatoes
1 can garbanzo beans
4 potatoes cut into chunks
2 cups spinach
salt to taste
boil potatoes, cook onions in oil until translucent, add garlic for a few minutes, mix dry spices and cook for a few minutes, add ginger, green chili, coconut milk, tomatoes, veggies/meats and let simmer for at least 30 minutes. Salt to taste and top with fresh cilantro, enjoy.

It's a very simple recipe that is easy to adjust to your tastes/personal preferences.

thanks for the quick recipe Oliver. I am guessing i can sub fresh cilantro for the coriander? and add some chicken to it as well? My husband kept telling me that it had potatoes and some form of peas in it as well, but like i said i have no point of reference.

I was looking up recipes and see that it takes some form of dairy. But i have seen everything from yogurt, whipping cream, coconut milk, which is the traditional form that is used?

Becky, when you're feeling even lazier than that, you might want to give S&B Golden Curry a try. It is a "sauce" that is in the form of a soft solid. When you add it to your dish, it melts into the sauce. It is super simple and foolproof. I just add whatever veggies and protein I have on hand. I know Lotsa Pasta has it for certain, but lately I've seen it at more mainstream groceries, so you might just want to check your international section next time you're wherever you regularly shop. It's in a box, if that helps you find it.

[Robin Garr]

Another super-easy approach, this one entirely from scratch, that I learned by observation at Jackson Diner, a famous Indian diner in Jackson Heights, Queens.

1. Cut an onion in half across the equator, and slice it each half into thin vertical slices, which will fall into long shreds. Use a decent size onion and use a whole one. Part of the secret of this recipe is more onions than you think you'll need.

2. Put a tablespoon so of oil (peanut oil is ideal) in a skillet (nonstick okay) and saute the onions over medium heat until they start getting pretty brown. Add cut up chicken, goat, firm fleshed fish, chunks of eggplant or whatever you want to curry, and brown same. Add salt and pepper and curry powder to taste. It's worth getting a real Madras curry powder from India, although if McCormack's or Spice Islands is all you've got, go for it and see if you like it. Sprinkle in some cayenne or dried red-pepper flakes if you want it hotter.

4. Add a little liquid. You can use water, broth, milk or yogurt. Stir and heat and as soon as it's mixed together and hot, put it in s serving bowl and serve with lots of steaming white rice and something green.

This makes a very basic "chicken (etc.) curry" and bears a decent resemblance to the Jackson Diner's curry, which in turn is similar to the hundreds of little curry houses around Victoria Station in London.

thanks for the quick recipe Oliver. I am guessing i can sub fresh cilantro for the coriander? and add some chicken to it as well?

Oh yea. Like I said, you can make it as simple or intricate as you desire.

If you want to try something authentic go to Patel Bros. Grocery next to Shalimar on Hurstborne and try any of the Swad or Patak's sauce bases in a jar. They are easy to use. Just follow the directions!
At our house we are quite fond of the Tikka Masala paste. I like to use a can of coconut milk instead of yogurt. Good Eats!

I love Patel Bros. They have a great selection of spices and frozen naan that is darn good.

thanks for all the suggestions all, i really appreciate it.

Robin i appreciate the recipes, nice and basic. I always use more onions than i think i need, we love cooked onions. and i know i will use the coconut milk, i have some and would love to use it with this. i will probably omit the cayenne/hot pepper flakes because of my children. Now, here is a silly question that i apologize for....... is curry a hot spice? or is it just spicey? My Mexican-Puerto Rican cooking is normally spicey, but not hot. So, my family is used to that, but the children dont like heat.

Indian Curries are actually a blend of spices. Most are predominantly Fenugreek, Cardamom, Cumin, Coriander, Chili, Pepper and Turmeric, so there will be differences in heat which are usually noted on the package. I think that most are spicy with flavor but not really with heat. These are usually made with Yogurt, Ghee(clarified butter) or sometimes Heavy or Sour Cream.

There are also Thai Curries that usually are made with Red or Green Chilies and Lemongrass that tend to be fiery. These tend to be made using Coconut Milk

Hope this helps.

Alton Brown did a good lamb tikka masala (curry sauce). You could sub chicken for lamb.

http://www.foodnetwork.com/recipes/alto ... index.html

I agree with this. It is very good. I buy mine from Walmart.

Becky, when you're feeling even lazier than that, you might want to give S&B Golden Curry a try. It is a "sauce" that is in the form of a soft solid. When you add it to your dish, it melts into the sauce. It is super simple and foolproof. I just add whatever veggies and protein I have on hand. I know Lotsa Pasta has it for certain, but lately I've seen it at more mainstream groceries, so you might just want to check your international section next time you're wherever you regularly shop. It's in a box, if that helps you find it.