Best East Indian Curry Sauce 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.

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

BASIC CURRY SAUCE

Steps:

• Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
• Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
• Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
• Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
• Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
• To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

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.

EAST INDIAN CHICKEN CURRY

Steps:

• Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
• Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
• Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
• Add remaining ingredients to skillet and stir frequently.
• Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
• NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

EAST INDIAN CURRY SAUCE

Steps:

• Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
• Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.