Indian Curry

Published January 1, 1997.

Why this recipe works:

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our… read more

To create a recipe and cooking method for deeply flavored homemade curry, we treated the whole spices properly (frying or roasting) for authentic, intense flavor, then added the aromatic ginger and garlic with the meat and liquid ingredients. When the meat was fully cooked, we finished our Indian curry recipe by adding the vegetables and cooking until all the ingredients were melded and tender.

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Serves 4 to 6

Gather and prepare all of your ingredients before you begin. If you don't have a minichopper for pureeing the garlic and ginger, use a microplane grater.You may substitute a scant half teaspoon of cayenne pepper for the jalapeño, adding it to the skillet with the other ground dried spices. As for choosing combinations of meat or fish with vegetables, we like the following: top sirloin or lamb with potatoes, chicken with zucchini, and shrimp with peas, but fee free to create your own pairings. Serve the curry with basmati rice.

Ingredients

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