How to make Homemade Curry Mutton

Curry made dishes taste better than ordinary ones. They leave your taste buds asking for more and the spices added to them are nutritious. To make it easier to make such dishes, we present a few principles that you need to consider before making your curries. We also give you a simple recipe on how to make a homemade curry sauce and finally we present our homemade curry chicken recipe.

Tips For Making Tasty Curries

• Use plenty of spices in your curry as they add flavor and texture. To get a lot of spices at lower prices buy them from Asian stores.

• Onion and ginger provide the base for your curry so decide well how you are going to cook them. You can add garlic if you are not offended by its pungency. For a light curry soften the onion, ginger, and garlic if you are going to use it, without coloring. For a heavier curry, cook them for a longer period and caramelize.

• Decide what will be the source of your curry sauce. You can choose tomatoes, pureed or finely diced onions, cream or yogurt, coconut milk, pureed chilies or pepper or coconut milk.Be sure to consider these tips when you plan to make your curry dish.

Here is how you can make a simple curry sauce that you can add into your curry ingredients whenever you make curry dishes. You can make it in advance and store it in the fridge until next time you want to use it.

Curry Sauce

Ingredients

2 medium-sized onions roughly chopped

1cm piece of peeled ginger

2-3 cloves of garlic-optional

2 finely chopped tomatoes

2-3 tbsp. of oil1 tsp.

Cumin seeds½ tsp.

Turmeric powder¼ tsp.

Chili powder

11/2 coriander powder

Salt 2 tbsp.

Freshly chopped coriander leaves

½ tsp. Garam masala

Preparation

1. Blend, chop, grate or grind the onions, garlic, and ginger. Check out this selection of quiet blenders so that you do not disturb others in the house or your neighbors.

2. Heat oil in a pan and add the cumin seeds.

3. Add the onions, garlic, and ginger mixture. Fry until the ingredients color turns to medium or dark brown.

4. Add all the other powdered spices except the masala and stir the mixture for 10 seconds. Add your tomatoes and stir till the oil separates. Add in your garam masala, add salt and chilies.

5. Put the sauce in a fridge or freezer and add when cooking your vegetables or meat stir in your curry then add this sauce and a little water.

6. Finish it with fresh coriander leaves, lemon juice, and a little garam masala.

Here a simple homemade chicken curry dish. For more tasty curry dishes visit

https://www.foodpanda.sg/restaurant/s2di/casuarina-curry-restaurant

Homemade Chicken Curry

Ingredients

I big onion

6 chopped cloves of garlic

4 tbsp. vegetable oil

5cm cinnamon stick

1 tsp. cumin seeds

1 tsp. caster sugar

1tbs turmeric

1 tsp. chili flakes

1 tsp. garam masala

400g chopped tomatoes

8 chicken skinned boneless thighs

250 ml chicken stock-hot

2 tsp. chopped coriander

Preparation

1. Chop the onion and put them into a food processor and add 3tsp of water and process to a paste. If you don’t have a food processor, you can grate the onion in a bowl.

2. Add ginger and the chopped garlic into the food processor and add 4tsp of water and process until smooth. You can also finely grate the ginger and press the garlic if you don’t have the food processor. Heat your oil in a pan over medium heat. Add the fennel and cumin seeds, chili flakes and cinnamon to the pan and swirl the ingredients for 30 seconds until there is an inviting aroma.

3. Add your onion paste to the pan ingredients and fry till the onion water evaporates and the onions turn into a golden brown color. Add the ginger and garlic paste and stir for 2 minutes.

Add the turmeric, garam masala and sugar and stir for 20 seconds before adding in your tomatoes. Cook on medium heat for 10 minutes without covering the pan until the tomatoes darken in color.

4. Cut your chicken thighs into chunks of 3 cm and add them to the pan. Cook for five minutes and let the masala coat your chicken and seal in the juices. Pour the hot chicken stock and simmer for 10 minutes without covering the pan. After the simmering, your chicken should be tender, and the masala should be thick. Sprinkle the coriander leaves and serve with basmati rice.