Traditional Chicken Curry

Traditional Chicken Curry

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 3 tablespoons olive oil
• 1 teaspoon cumin seed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 (8 ounce) can peeled, chopped tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1 pinch ground coriander
• 1/2 teaspoon paprika
• 3 tablespoons plain yogurt
• 2 medium potatoes, peeled and cut into 1 inch cubes
• 1 1/2 cups water
• 1 (5.5 ounce) can tomato juice
• fresh chopped cilantro, for garnish

Directions

1. In a large bowl, toss the chicken pieces with lemon juice, salt, and pepper to coat. Set aside.
2. Heat oil in a large, heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute, until lightly toasted. Mix in onion, garlic, and ginger. Cook until onion is tender. 
3. Add tomatoes, and season with chili powder, turmeric, garam masala, ground cumin, coriander, and paprika. Continue to cook and stir 2 minutes.
4. Mix yogurt into the saucepan until well blended. Add chicken pieces, and potatoes. Mix in water and tomato juice. 
5. Reduce heat to medium-low. 
6. Cover and simmer about 40 minutes. Adjust seasonings to taste and garnish with fresh cilantro before serving.

Red Lentil Curry

Ingredients

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon ginger root, minced
• 1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Lamb in Milk Curry Recipes from Indonesia

Ingredients :

• 2 tablespoons oil
• 4 cloves garlic, sliced finely
• 5 shallots, sliced finely
• 3 cm cinnamon stick
• 1 star anise
• 3 cardamoms
• 3 cloves
• 500 g lamb, sliced into 4 cm cubes
• 1 liter water
• 50 cc evaporated milk
• 1 tomato, chopped
• Salt to taste

Spices (ground)

• 2 tablespoons cilantro
• 1/2 teaspoon cumin, roasted
• 1 teaspoon aniseed
• 10 dried chilies
• 1 teaspoon chopped fresh ginger
• 1/2 teaspoon turmeric, chopped
• 2 cloves garlic
• 5 shallots

Method :

1. Heat a wok with oil and saute the garlic until golden brown. Add the shallots and stir until softened. Add the ground and whole spices and continue to saute until fragrant. Add meat, milk, water, tomato and salt to taste. Cook until the meat is tender and gravy thickened. Serve while hot.