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.