Made this 2 nights ago. First try and curry and this was big hit.
Indian Curry (Master Recipe)
Original Source: America's Test Kitchen
Author Notes: 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 micorplane 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. Serves 4 to 6
Curry
¼ cup vegetable oil ( or canola oil)
1 medium onion , sliced thin
4 large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)
1 T fresh ginger , pureed in a minichopper with 1-2 t water
5 chicken thighs, skinned and de-boned cut in 1 inch chunks.
2 t. ground cumin
2 t. ground coriander
1 teaspoon ground turmeric
1/2 t. table salt
3 plum tomatoes (canned), chopped, plus 1 T. juice
1 bag pre-wash spinach chopped coarse
1 cup chopped fresh cilantro leaves
2 cups water
1 jalapeño chile , stemmed and cut in half through the stem end
3 medium zucchini, cut into ½-inch cubes
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.
2. Stir in garlic, ginger, chicken, ground spices, salt, and tomatoes. Cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
3. Stir in spinach andor cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes.
4. Add zuchini; cook until tender, about 15 minutes.
http://americastestkitchen.com/recipe.asp?recipeids=1175&iSeason=6
Indian Curry (Master Recipe)
Original Source: America's Test Kitchen
Author Notes: 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 micorplane 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. Serves 4 to 6
Curry
¼ cup vegetable oil ( or canola oil)
1 medium onion , sliced thin
4 large cloves garlic , pureed in a minichopper with 1 tablespoon water (about 2 tablespoons)
1 T fresh ginger , pureed in a minichopper with 1-2 t water
5 chicken thighs, skinned and de-boned cut in 1 inch chunks.
2 t. ground cumin
2 t. ground coriander
1 teaspoon ground turmeric
1/2 t. table salt
3 plum tomatoes (canned), chopped, plus 1 T. juice
1 bag pre-wash spinach chopped coarse
1 cup chopped fresh cilantro leaves
2 cups water
1 jalapeño chile , stemmed and cut in half through the stem end
3 medium zucchini, cut into ½-inch cubes
1. Heat oil in large deep skillet or soup kettle, preferably nonstick, over medium-high heat until hot, but not smoking. Add onion to skillet; sauté until softened, 3 to 4 minutes, or browned, 5 to 7 minutes.
2. Stir in garlic, ginger, chicken, ground spices, salt, and tomatoes. Cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.
3. Stir in spinach andor cilantro. Add the water and jalapeño and season with salt; bring to simmer. Reduce heat; cover and simmer until meat is tender, 20 to 30 minutes.
4. Add zuchini; cook until tender, about 15 minutes.
http://americastestkitchen.com/recipe.asp?recipeids=1175&iSeason=6