Food recipes
Madras Curry (Vegan or Chicken)
Madras Curry (Vegan or Chicken) Ingredients: oil, corn, peanut, and olive turnips, raw carrots, raw onions, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw spices, curry powder shortening, v...
Madras Curry (Vegan or Chicken)
Ingredients:
oil, corn, peanut, and olive
turnips, raw
carrots, raw
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, curry powder
shortening, vegetable, household, composite
potatoes, raw, skin
peppers, jalapeno, raw
Directions:
Heat a heavy stock pot, add Oil.
Add Turnips, carrots, Onions, and Chicken (if used).
Saute 'til slightly carmelized.
Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
Add water to barely cover ingredients, simmer very slowly for 2 hours.
Add water to keep the mixture covered.
Add Stock, Potato, and Chilies.
Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
A nice Sangria goes very, very well with this dish.
***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
Omit the Chicken and Chicken Broth for Vegetarian.
Ingredients:
oil, corn, peanut, and olive
turnips, raw
carrots, raw
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, curry powder
shortening, vegetable, household, composite
potatoes, raw, skin
peppers, jalapeno, raw
Directions:
Heat a heavy stock pot, add Oil.
Add Turnips, carrots, Onions, and Chicken (if used).
Saute 'til slightly carmelized.
Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
Add water to barely cover ingredients, simmer very slowly for 2 hours.
Add water to keep the mixture covered.
Add Stock, Potato, and Chilies.
Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
A nice Sangria goes very, very well with this dish.
***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
Omit the Chicken and Chicken Broth for Vegetarian.