restaurant curry

Indian restaurant madras curry is a classic dish on the menu of just about every Indian restaurant out there. Now it can be on your menu too.

indian restaurant madras curry

tsp indian restaurant spice mix or curry powder

tsp kasoor methi

tsp kosher salt

Tbsp oil

2 inch piece of cassia bark or cinnamon stick

onions

Tbsp garlic/ginger paste

tomato paste

curry base

10-12 oz pre-cooked chicken or lamb

Tbsp coconut milk powder

lemon juice

Make the spice mix.

Dilute the tomato paste with enough water to get to the consistency of passata.

Dilute your coconut milk powder enough with water to get it to the consistency of coconut milk.

Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.

When the oil starts to shimmer add the cinnamon stick. Toss is around the pan for about 15 seconds until bubbles start to form around it. It may crackle a bit.

Add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute.

Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.

Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Turn the heat up to medium high. This is important. The heat is what caramelizes the onion base and gives the curry it's Indian restaurant flavour. As you become more comfortable with this technique try pushing it. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form. Add the lemon and diluted coconut milk powder. Turn the heat down to low and add the pre-cooked lamb, beef or chicken.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.

Garnish with a bit of chopped fresh cilantro and serve.

Indian restaurant Bengali chicken curry takes the flavors of the family kitchen and turns them into something your favourite Indian restaurant should be serving.

bengali chicken curry - restaurant style

tsp panch phoran (- Bengali spice mix available at Indian grocers)

tsp kashmiri chili powder

tsp Indian restaurant spice mix (recipe link below)

brown mustard seeds

cinnamon powder

tomato paste (Diluted in about 3 tbsp water)

10-12 oz pre-cooked chicken (see note)

potato

Pre-cook your chicken. Cut the chicken into large bite size pieces. Put them in a pan with enough chicken stock or water to cover. Add a bit of spice mix or curry powder and a pinch of salt. Simmer until just barely done. The chicken cooks again briefly in the gravy.

Pre-cook your potatoes. Cut them into pieces about the same size as the chicken. Add them to a small sauce pan and cover with well salted water. Bring to a simmer. The potatoes are done when a fork slides into them easily.

Make the spice mixes. Combine the restaurant spice mix, kashmiri chili powder, cinnamon and salt in one small bowl. This is your powdered spice mix. Combine the mustard seeds and panch phoran in another small bowl.

Combine 1 1/2 tablespoons of tomato paste with about 3 tablespoons of water.

Do your prep

Once the oil starts to shimmer add the panch phoran and mustard seed mix. You should see little bubbles forming around the spices. Cook 15-20 seconds.

Now add the garlic ginger paste. Cook, stirring constantly, until it stops sputtering. This should take 30 seconds or so.

Add the powdered spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn. You can go a little longer if you want. Really cook out the spices. Just be careful. Burnt spices are not tasty.

Turn the heat up to medium high. This is important. The heat is what caramelizes (maillard reaction really) the onions in the curry base and gives the curry it&#x27;s Indian restaurant flavour. As you become more comfortable with this technique try pushing it. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add around 3 oz of curry base (you don&#x27;t need to be super precise here). Stir until bubbles form (little craters really), around 30 seconds. Think lively boil. Watch the edges of the pan. The curry can stick here. Sticking is OK. Just scrape it back into the base. Burning is bad.

Add the rest of the curry base and let cook until the bubbles form.  Turn the heat down to low and add the pre-cooked chicken and potatoes.

Garnish with a bit of chopped fresh cilantro if you like. Serve with rice or Indian flatbread (or both!).

Make the Bengali chicken curry

Top 2 restaurant curry recipes from across the web

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indian restaurant madras curry

bengali chicken curry - restaurant ...

Top 2 restaurant curry recipes from across the web

The most viewed restaurant curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

indian restaurant madras curry

bengali chicken curry - restaurant ...

The most viewed restaurant curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine