My Curry Specialty Recipes
Curry Specialties
1. Curry Sauce (Basic)
2. Vegetable Curry
3. Chicken Curry
4. Pork & Pigs Liver Curry
5. Curried Beef
6. Curried Lamb

1. CURRY SAUCE (Basic)
500 MILLILITRES
Ingredients
Oil 25 ml
Garlic 1 clove
Flour 25 g
Chutney 50 g
Onions 10g
Curry powder 15 g
Tomato puree 15 g
White stock 625 ml
Salt
Pepper
Method
1. Peel and roughly chop the onions and peel and finely chop the garlic and cook them together in the oil without colouring.
2. Add the flour and curry powder and cook to a sandy texture. Boil the white stock.
3. Add the tomato puree, allow the mixture to cool then gradually add the white stock and mix to a smooth texture.
5. Add the chutney adjust the seasoning and simmer for 30 minutes.
Note. Beef, Chicken, Lamb, Fish or vegetable stock can be used depending on the main ingredient to be used.
2. Vegetable Curry
10 PORTIONS
Ingredients
Potatoes (Diced) (Blanched) 150g
Carrots (Diced) (Blanched) 150g
Cauliflower Florets (Blanched) 100g
Broccoli Florets (Blanched) 100g
Mixed Beans (Tinned) 390g
Onion (Diced) 100 g
Chopped Tomato (Tinned no seeds) 100g
Cooking Oil 10 ml
Curry Sauce (Basic) 500 ml
Plain Yoghurt (Drizzle)
chopped parsley (Pinch)
Method
1. Cut trim and blanch all vegetable, refresh in cold water and drain.
2. Heat the oil in the Wok quickly sauté the diced onions, cook until soft without colour.
3. Add all the blanched vegetables sauté for 2 minutes.
4. Add the curry sauce bring to the boil add the diced tomatoes and mixed beans, turn to a simmer for 5 minutes.
5, 10. Place the curry onto a warm serving dish and garnish with a drizzle of yoghurt and chopped parsley.
6. Serve with braised rice and Naan bread,
3. Chicken Curry
10 PORTIONS
Ingredients
Chicken (Breast or Thigh) diced 1 kg
Onion 50 g
Chillies 2
Ginger root 50 g
Garlic 50 g
Cooking Oil 10 ml
Curry Sauce (Basic) 500 ml
Plain Yoghurt (Drizzle)
chopped parsley (Pinch)
Method
1. Cut the chicken into large diced chunks.
2. Crush the ginger and garlic. Slice the chillies and cut the onion into large dice.
3. Mix the crushed ginger, chillies and garlic and the diced onion with the chicken.
4. Heat the cooking oil in the wok and shallow fry the chicken over low heat until sealed without colour.
5, Add the sliced garlic and shallots and fry for 4 minutes. Add the wine, water, sugar and soy sauces.
6. Add the curry sauce bring to the boil and simmer for 5 minutes.
7. Place the chicken onto a warm serving dish and garnish with a drizzle of yoghurt and chopped parsley.
8. Serve with braised rice and Naan bread,
4. Pork & Pigs Liver Curry
10 PORTIONS
Ingredients
Pork Loin (Diced) 750g
Pigs Liver (Diced) 250g
Flour seasoned with chillie powder 100g
Onion (Diced) 50 g
Greenleaf Cabbage (Cooked & Shredded) 250g
Potato (Diced)
Chopped Tomato (Tinned no seeds) 100g
Cooking Oil 20 ml
Curry Sauce (Basic) 500 ml
Plain Yoghurt (Drizzle)
chopped parsley (Pinch)
Method
1. Cut the liver into large diced chunks.
2. Cut the pork into large diced chunks.
4 Blanch the diced potatoes refresh in cold water and drain.
5.Blanch the shredded cabbage refresh in cold water and drain.
6. Pass the diced liver though the chillies seasoned flour shake off excess flour.
7. Heat the oil in the Wok quickly fry liver, add the pork and diced onions, cook until sealed without colour.
8. Add the curry sauce bring to the boil add the diced potatoes boil for a further 5 minutes turn to a simmer
9, Stir in the shredded cabbage a diced tomatoes, continue to simmer for 2 minutes.
10. Place the curry onto a warm serving dish and garnish with a drizzle of yoghurt and chopped parsley.
8. Serve with braised rice and Naan bread,

5. Curried Beef
10 PORTIONS
Ingredients
Beef 1.2 g
Onions 300 g
Garlic 1 clove
Curry powder 50 g
Tomato puree 25 g
Brown stock 625 ml
Apples 75 g
Chutney 50 g
Desiccated coconut 25 g
Bouquet garni 1 small
Salt
Plain boiled patna rice 10 portions
Method
1. Cut the beef into 20 mm dice. Peel the onion and cut into dice, crush and chop the garlic.
2. Fry the beef in a little oil in a saucepan to seal then add the onion and garlic and cook for a further 2 minutes. Add the curry powder and tomato puree and continue to cook for 3 more minutes then gradually add the stock.
3. While the stock is coming to the boil peel and roughly dice the apples then add these with the chutney, coconut, salt and bouquet garni to the pan and simmer for 2 hours until the meat is tender.
4. Remove any excess fat, adjust the seasoning and consistency and serve with a border of plain boiled rice.
Note: This dish is served with a variety of side
dishes (sambols) for example: poppadums, desiccated coconut, mango chutney, sultanas,
diced cucumber, fried onion rings, sliced bananas and peanuts.
6. Curried Lamb
10 PORTIONS
Ingredients
Lamb 1 kg
Onion 250 g
Oil 25 ml
Curry powder 50 g
Apples 75 g
Mango chutney 50 g
Tomato puree 25 ml
Desiccated coconut 25 g
Brown stock 750 ml
Bouquet garni 1 small
Plain boiled rice 10 portions
Method
1. Peel the apples and cut the flesh into fine dice.
2. Cut the lamb into 15 mm dice. Peel the onion and cut the flesh into fine dice.
3. Heat the oil in a saucepan and cook the onion without colouring.
4. Add the curry powder and cook for a further 5 minutes..
5. Add the apple, chutney, desiccated coconut, tomato puree and stock, season with salt and add the bouquet garni. Simmer until the meat is tender then adjust the seasoning and consistency of the sauce.
6. Serve with a border of boiled rice.
Note. The
following may be served as side dishes (sambols), poppadums, desiccated
coconut, chutney, sultanas, diced cucumber fried onion rings, sliced bananas
and salted peanuts.