Does anybody have a really easy to follow recipe for a indian style curry sauce?
North Indian Chicken Curry Recipe courtesy Wolfgang Puck, 2002 Show: Wolfgang Puck Episode: Explore India at Home 1 whole chicken, skin removed, cut into 12 pieces 3 tablespoons salt, divided 4 teaspoons ground black pepper, divided 1/4 cup ghee or clarified butter 4 cups sliced onions 3-4 tablespoons sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 2 tablespoons minced green jalapeno chili 1 bay leaf 2 tablespoons Garam Masala, recipe follows 4 cups diced tomatoes 1 tablespoon tomato paste 4 cups boiling potatoes, 2-inch cubes 6 cups chicken stock, divided Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown. Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic. A
Description This is the basis for many of the restaurant-style curries you’ll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn’t work as well if you try to make a smaller portion. It will double nicely if you’re making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!. Ingredients 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion – finely chopped 4 cloves garlic – peeled and sliced 1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies – de-seeded and veined then chopped half teaspoon
