How To Make Everyday Curry Sauce Recipe
My go-to curry sauce. Not authentic, but it does taste amazing. Great for braising and sautéing.
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Chinese Takeaway Curry Sauce
Today we show you how to make a version of Chinese Takeaway Curry Sauce
Ingredients
40g butter
3 tbsp oil
2 cups onion (cut into chunks)
2 cups apple (cubed)
4 tbsp curry powder
2 tbsp flour
500ml stock
2 tbsp soy sauce
2 tbsp cup grated creamed coconut
1 tsp sugar
salt and pepper to taste
Curry Base Recipe | Curry Base for 80% of Curries | All Purpose Curry Base Masala Recipe
#recipes #indianfood #cooking
Making a curry just got so much easier!
My Base Curry Masala makes up at least 80% of the curries that we make and eat. This masala is ready to use straight away and does not need any additional ingredients. Make it, cool it and portion it off ready for the freezer to use when you've had a hectic day at work, or for those unexpected guests that arrive. This is perfect to have ready to use during the month of Ramadan and Eid saving time and effort in the kitchen.
My Base Curry Masala can be used with Lamb, Chicken, Fish and most Vegetables. Enjoy the benefits of making a huge batch full and saving upto 70% of your cooking time.
This masala will make between 4-8 curries dependant on how much masala you use.
I state that this makes 1KG, however this actually makes 2KG's of masala.
See below how I make mine.
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Prep time -10 mins
Cooking - 45 mins (give or take)
Makes approx. 1kg worth of masala
Ingredients:
6 large white onions finely sliced or 8/10 small to medium onions
2 cups of oil - 500ml in total
2 cans of chopped tinned tomatoes
4 pieces of frozen ginger cubes or 4 tablespoons of the paste/puree
4 pieces of frozen garlic cubes or 4 tablespoons of the paste/puree
4 frozen cubes of blitzed green chillies or 4 teaspoons of blitzed green chillies
6 bay leaves
4 cinnamon sticks & 4 black cardamom pods
water in a jug
2 tablespoons of:
salt
chilli powder
coriander powder
turmeric powder
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Enjoy ???? & Happy Eating!
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Easy Chip Shop CURRY SAUCE! Authentic Recipe From A Real Northerner! Plus Chips!
Full recipe in the description! I love chip shop curry sauce so I have this classic recipe on standby whenever I'm eating anything else unhealthy. Like triple cooked chips! And as a special bonus I will also show you how to make the best accompaniment to this chip shop classic. All this in just five and a half minutes. I know. It's unbelievable isn't it? And if that's not enough, I'll even explore the relative merits, or otherwise, of the economic, capitalist structure. Not in great detail. Just as a hook or a segue to help me commentate on the food really - and the food is the star here. A classic, authentic chips hop curry sauce recipe you can make instantly and easily at home. Enjoy!
Chip shop curry sauce full recipe:
1 teaspoon of curry powder
1 teaspoon of turmeric
1 teaspoon of Chinese five spice
Salt to taste
Half a teaspoon of chilli powder
Good pinch of pepper
Generous quarter of a teaspoon of cumin
1 teaspoon of sugar
500ml of chicken stock or stock of choice
50g of butter
1 teaspoon of lemon juice
1 teaspoon of vinegar
2-3 cloves of minced garlic
40g of corn starch plus 100-150ml of cold water mixed into a smooth slurry
I have been very careful with the spices in this recipe and have made this curry sauce mild. The beauty of this recipe is that it can be very easily adjusted to suit your tastes. Try adding more of any of the spices, particularly the curry powder and cumin to give a stronger flavour. Enjoy!
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Thanks for watching!
#chickencurry #curry #easycurry
How To Make a Base Gravy Indian Restaurant Style
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