Who makes great curry???

I am not West Indian, but I make curry dishes often! I'm sure it doesn't hold a candle to the authentic version, but I'm pretty happy with the results.

Unfortunately I don't have exact measurements (I hardly ever measure anything when I cook, unless I'm baking) but if you mix:

turmeric
paprika
cumin
chili powder
cayenne pepper (adjust to your preference, or omit)
black pepper
&
ground coriander (cilantro) seeds

it comes out really good!

Turmeric and paprika are mainly for color, I use more turmeric than paprika. The spice I use the most of is cumin, it gives it a great flavor. Then I grind about 1/2 a teaspoon of coriander seeds, and add about a teaspoon of everything else... obviously it comes out dry, but if you mix it with yogurt or olive oil, it blends nicely into whatever you're cooking.

Sorry I couldn't give more precise measurements, but this is the general idea!

I make curry chicken and curry shrimp all the time, but I do not have any recipe written down anywhere, I just make it to taste, if you would like me to tell you let me know. I do not even know measurements

Here is a recipe I found in Essence, I have made this one before.

CURRIED COCONUT CHICKEN
>
> Ingredients:
> 2 tablespoons olive oil
> 1 1/2 lbs boneless chicken breast, trimmed of fat and
> cubed
> 1 cup chicken stock (I use can chicken broth soup)
> 1 cup water
> 1/4 cup curry powder
> 1 tablespoon salt
> 1 tablespoon ground black pepper
> 3 green peppers, seeded & cut into 1/4 inch strips
> 3 carrots, thinly sliced
> 1 cup coconut cream (I use an entire can coconut milk)
> 1/2 cup unsweetened shredded coconut
> 2 tablespoons cornstarch stirred into 1/4 cup water
>
> Directions:
>
> 1. In a large heavy skillet, heat the olive oil, add
> the cubed chicken & brown on all sides for about 5
> minutes. Add the chicken stock, water, curry powder,
> salt & pepper & stir well. Let this simmer over
> moderate heat, stirring occasionally, for about 5
> minutes.
>
> 2. Stir in the green peppers, carrots, coconut cream
> & 1/2 cup of shredded coconut. Simmer again for about
> 10 minutes, stirring occasionally or until the
> vegetables are tender. Add enough of the cornstarch
> to thicken the sauce. Yuuuummmmm!!!

Try the International section of your supermarket (Stop and Shop have one) - sometimes you can find jar curry sauce.

Here's some recipes (the last one looks really good):
Hot Curry Sauce Recipe

Hot Curry Sauce

1 (14.5 oz) can vegtable bouillon
1/2 can water
2 Tbsp. cornstarch
2 1/2 Tbsp. curry powder
1 tsp. onion powder
1 tsp. garlic powder
10 drops hot red oil (or Tabasco)

Bring to slow boil on stove, whip until thickened. Serve with steamed
vegetables.


Sour Cream Curry Sauce Recipe

Sour Cream Curry Sauce

1 cup sour cream
1/2-1 tsp. curry powder
1 tsp. horseradish
1/4 tsp. sugar
1/8 tsp. salt
Paprika

Blend together sour cream, curry powder, horseradish, sugar and salt.
Place in serving dish and sprinkle lightly with paprika. Good with lamb or
chicken or rice dishes.


Old Fashioned Curry Sauce

1 tablespoon curry powder
3 1/2 cups cream or white sauce

(To make White Sauce: scald 1 pint of milk. Melt 1,2 or 3 tablespoons of butter, depending on desired consistency, in a saucepan. Add half a teaspoon of salt, and 1,2,or 4 tablespoons of flour, depending on desired consistency, and let cook for one minute, stirring constantly. Add the milk little by little, stirring gently until it boils. Let it boil for 3 minutes.)
While the cream sauce is still hot, mix in the curry powder.



Curry Sauce
Ingredients & Instructions
Saute slowly until tender, 1/4 cup chopped onion and 1/4 cup chopped tart apple, in 1/4 cup butter

Stir in and cook, without browning, for 4 or 5 minutes:
2-1/2 tablespoons flour
1/2 to 2 teaspoons curry powder

Add slowly, stirring constantly and simmer until well blended:
1 cup chicken broth
1 cup cream
1/2 teaspoon grated lemon peel


If you wish to have a perfectly smooth sauce, add the chicken broth and grated lemon peel only, cook for 10 minutes, strain through a sieve, add the cream and bring back to a boil. You may liven up this sauce if you like a hot curry, with dashes of: hot pepper sauce, cayenne, ginger, chopped chutney, and/or dry sherry.

Yield: about 2 cups

Credits
From: The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker (Plume)

Shared by: Peggy, Home Cooking Guide

This is a great Indian cook book:

New Indian Home Cooking by Madhu Gadia, M.S, R.D

She is an Indian dietitian and has modified the recipes for classic taste with less fat

I have had great success following her recipes!

Also, Irish girl that loves cooking Indian food