curry sauce! - Tilted Forum Project Discussion Community

crazycatz · 01-07-2006, 04:54 PM

hey,
i'm looking for a good curry sauce recipe that can be used on whatever. i did find one in here that had coconut milk in it, but am looking for some diffrent variations. if you have any, please post em!
thanks!

sailor · 01-08-2006, 02:15 AM

The only one I've ever made involved coconut milk...

Try this one, leaving out the chicken for just the sauce, I suppose:

Quote:

INGREDIENTS:

* 3 tablespoons olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 3 tablespoons curry powder
* 1 teaspoon ground cinnamon
* 1 teaspoon paprika
* 1 bay leaf
* 1/2 teaspoon grated fresh ginger root
* 1/2 teaspoon white sugar
* salt to taste
* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon tomato paste
* 1 cup plain yogurt
* 3/4 cup coconut milk
* 1/2 lemon, juiced
* 1/2 teaspoon cayenne pepper

DIRECTIONS:

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

From AllRecipes

Valentina · 01-23-2006, 03:28 AM

Here's one. I believe it's from a book called Indian Vegetarian Cooking, but I'm not sure. The sauce is supposed to go on Malai Kofta, but I imagine it could be used on anything. (Let me know if you want the recipe for the kofta.)

Classic Curry Sauce

5 large cloves garlic, peeled
One 1-inch piece fresh ginger, peeled
1 large onion, cut into 8 wedges
1 large tomato, cut into 6 wedges
½ cup firmly packed cilantro
3 tbsp peanut oil
1 tbsp ground coriander
2 tsp ground cumin
2 tsp dried fenugreek leaves
1 tsp paprika
½ tsp turmeric
1 ½ tsp salt, or to taste
½ cup nonfat plain yogurt, whisked until smooth
4 cups water
½ tsp garam masala for garnish
3 tbsp chopped cilantro for garnish

In food processor fitted with the metal S-blade, process the garlic, ginger, and onion together until smooth. Remove to a small bowl and set aside. (Do not clean the food processor.) Process the tomatoes and cilantros together and set aside.

Heat the oil in a medium-sized nonstick saucepan over moderately high hat and cook the onion mixture, stirring, for 2 to 3 minutes. Reduce the heat to medium-low and continue to cook, stirring, until it turns medium to dark brown, 8 to 10 minutes. Add the tomato mixture, increase the heat to medium-high, and cook, stirring occasionally, until all the liquid evaporates, 8 to 10 minutes.

Stir in the coriander, cumin, fenugreek, paprika, turmeric and salt. Cook, stirring, another 2 to 3 minutes. Add the yogurt a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Add the water, increase the heat to high, and bring to a rolling boil. Cover the pot and continue to boil for about 5 minutes. Reduce the heat to medium-low and cook until the sauce is reduced to about 3 ½ cups, fifteen to twenty minutes.

Transfer to a serving bowl, garnish with garam masala and cilantro, and serve. This will stay fresh in the refrigerator for about five days. It can be frozen for 2-3 months in an airtight container.

Garam Masala
25 black cardamom pods (more if they are very small)
3 tbsp ground cloves
2 tbsp ground cinnamon
2 tbsp ground black pepper

Grind cardamom pods with their skin in a spice or coffee grinder until powdered. Pass through a sieve and discard the husk. Place, along with the cinnamon, cloves, and black pepper, in a small nonstick skillet and roast over medium heat until heated through, 30 to 40 seconds. Shake the skillet to stir the spices. Cool completely and store in an airtight container in a cool, dark place.

No surrender · 01-26-2006, 10:50 AM

Well - I've got an easy one that works when time is short -

1 can Campbells Cream of Chicken soup
1 can Campbells Cream of Celery soup
1 can beef broth
As much curry powder as you like - or can stand (i.e. as hot as you like it)
Milk to thin sauce and add the lighter color.

I just mix the ingredients in a sauce pan over medium low heat (careful not to burn bottom) and use over whatever leftovers I've got. Tastes great. If you want to get a little fancier - add a touch of sherry or marsala wine during the cooking process. Can also add mushrooms, or artichoke hearts, veggies etc.)

01-07-2006, 04:54 PM	#1 (permalink)
crazycatz Upright	curry sauce! hey, i'm looking for a good curry sauce recipe that can be used on whatever. i did find one in here that had coconut milk in it, but am looking for some diffrent variations. if you have any, please post em! thanks!

01-23-2006, 03:28 AM	#3 (permalink)
Valentina Upright	Here's one. I believe it's from a book called Indian Vegetarian Cooking, but I'm not sure. The sauce is supposed to go on Malai Kofta, but I imagine it could be used on anything. (Let me know if you want the recipe for the kofta.) Classic Curry Sauce 5 large cloves garlic, peeled One 1-inch piece fresh ginger, peeled 1 large onion, cut into 8 wedges 1 large tomato, cut into 6 wedges ½ cup firmly packed cilantro 3 tbsp peanut oil 1 tbsp ground coriander 2 tsp ground cumin 2 tsp dried fenugreek leaves 1 tsp paprika ½ tsp turmeric 1 ½ tsp salt, or to taste ½ cup nonfat plain yogurt, whisked until smooth 4 cups water ½ tsp garam masala for garnish 3 tbsp chopped cilantro for garnish In food processor fitted with the metal S-blade, process the garlic, ginger, and onion together until smooth. Remove to a small bowl and set aside. (Do not clean the food processor.) Process the tomatoes and cilantros together and set aside. Heat the oil in a medium-sized nonstick saucepan over moderately high hat and cook the onion mixture, stirring, for 2 to 3 minutes. Reduce the heat to medium-low and continue to cook, stirring, until it turns medium to dark brown, 8 to 10 minutes. Add the tomato mixture, increase the heat to medium-high, and cook, stirring occasionally, until all the liquid evaporates, 8 to 10 minutes. Stir in the coriander, cumin, fenugreek, paprika, turmeric and salt. Cook, stirring, another 2 to 3 minutes. Add the yogurt a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Add the water, increase the heat to high, and bring to a rolling boil. Cover the pot and continue to boil for about 5 minutes. Reduce the heat to medium-low and cook until the sauce is reduced to about 3 ½ cups, fifteen to twenty minutes. Transfer to a serving bowl, garnish with garam masala and cilantro, and serve. This will stay fresh in the refrigerator for about five days. It can be frozen for 2-3 months in an airtight container. Garam Masala 25 black cardamom pods (more if they are very small) 3 tbsp ground cloves 2 tbsp ground cinnamon 2 tbsp ground black pepper Grind cardamom pods with their skin in a spice or coffee grinder until powdered. Pass through a sieve and discard the husk. Place, along with the cinnamon, cloves, and black pepper, in a small nonstick skillet and roast over medium heat until heated through, 30 to 40 seconds. Shake the skillet to stir the spices. Cool completely and store in an airtight container in a cool, dark place.

01-26-2006, 10:50 AM	#4 (permalink)
No surrender Addict Location: West Coast	Well - I've got an easy one that works when time is short - 1 can Campbells Cream of Chicken soup 1 can Campbells Cream of Celery soup 1 can beef broth As much curry powder as you like - or can stand (i.e. as hot as you like it) Milk to thin sauce and add the lighter color. I just mix the ingredients in a sauce pan over medium low heat (careful not to burn bottom) and use over whatever leftovers I've got. Tastes great. If you want to get a little fancier - add a touch of sherry or marsala wine during the cooking process. Can also add mushrooms, or artichoke hearts, veggies etc.)