Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, my curry indian style. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
My curry Indian Style is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. My curry Indian Style is something that I’ve loved my whole life.
This is famous Chepala Pulusu from Andhra. This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make.
To begin with this particular recipe, we must prepare a few ingredients. You can have my curry indian style using 22 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My curry Indian Style:
- Get 500 grams Chicken thigh meat
- Get 3 Onions
- Prepare 1 can Canned tomatoes (chopped)
- Get 200 ml Plain yogurt
- Take 1 tsp Grated ginger
- Get 1 tsp Grated garlic
- Make ready 1 tsp Garam masala
- Prepare 5 Bay leaves
- Take 1 Coriander (seeds)
- Get 1 ☆Cumin
- Prepare 1 ☆Chili powder
- Make ready 1 ☆Turmeric
- Get 1 ☆Cardamon
- Make ready 1 ☆All spice
- Prepare 1 pinch ☆Cinnamon
- Prepare 1 pinch ☆Nutmeg
- Get 1 pinch ☆Black pepper
- Make ready 1 tbsp Soup stock granules
- Make ready 400 ml Water
- Get 1 tbsp Japanese Worcestershire-style sauce
- Take 1 dash Salt
- Prepare 3 tbsp Vegetable oil
Indian Spinach CurryWatch what u eat. South Indian style Egg Curry is incredibly easy to make. A few spices, onions, tomatoes and coconut milk make this utterly satisfying and comforting egg curry recipe that tastes best with parathas (flatbread) and rice. Make extras because everyone will want seconds!
Instructions to make My curry Indian Style:
- Put the vegetable oil in a deep pan, add the sliced or chopped onions and garam masala and fry.
- When the onions have wilted, add the bite-sized chicken thigh meat and the ☆ spices. Fry until browned.
- Add the canned tomatoes, yogurt and bay leaves. Simmer over high heat until the yogurt dissolves and the sauce reduces by half.
- Add the water and soup stock granules and simmer over high heat further. When the sauce has thickened, season it with the Japanese Worcestershire-style sauce and salt to finish.
- Simmering is very important! Keep cooking over high heat to boil away the liquid, and that will bring out the sweet flavor of the sauce.
- Serve with turmeric rice! Put 3 rice cooker cups of rice in a rice cooker and add the right amount of water. Dissolve 1 teaspoon of turmeric and cook.
Seafood Curry (Malaysian Indian-Style): The cooking style originated from the southern part of India, but had since been localized to a Malaysian taste. All you have to do is adding your meat or seafood to the curry paste and you will have a pot of sinfully good-and authentic-Malaysian Indian-style. Indian restaurant style curry is all about prep and technique. You may screw up the first couple times. As long as you don't burn the spices, your screw Astonishing!
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