Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------MEDIUM CURRY-----------------------------
1 1/2 lb Chicken OR Lean Meat 1 ts Paprika
3 tb Vegetable Oil 1 ts Chili Powder (or to taste)
1 lg Spanish Onion-minced 1 ts Ground Ginger
-OR 1 portion Onion Puree 1 ts Garlic Powder
1 tb Tomato Paste

--------------------------SPICES 1-------------------------------
1 ts Ground Cumin 1 ts Turmeric
1 ts Ground Coriander

--------------------------SPICES 2-------------------------------
1 ts Garam Masala Optional Ingredients
1 ts Fenugreek

------------------------CEYLON CURRY-----------------------------
2 1/2 oz Creamed Coconut Fresh Green Chilies
5 oz Milk -chopped (0-4 to taste)
1 tb Lemon Juice

-----------------------KASMIRI CURRY----------------------------
8-12 Fresh or Canned Lychees 4-8 Marachino Cherries
1 tb Sugar

------------------------MADRAS CURRY-----------------------------
14 oz Canned Tomatoes 2-4 Red Chilies-chopped
2 tb Tomato Paste 1 ts Sugar
1 tb Ground Almonds 1 ts Chili Powder
2 tb Lemon Juice

------------------------MALAY CURRY-----------------------------
2 oz Creamed Coconut 2 oz Heavy Cream
3 oz Milk 12-16 Cubes Canned Pineapple

-----------------------VINDALOO CURRY----------------------------
6 oz Boiled Potatoes 4-8 Red Chilies-chopped
-cut into bite size pieces 2 ts Chili Powder (or to taste)

This is a typical restaurant style curry. The medium curry forms the
base and the variations show how it can easily be adapted. Add the
additional ingredients of the various "national" curries to the
medium curry base with Spices 2 at stage 6.
1. Skin the chicken, on or off the bone or cut any fat off the meat.
2. Heat the oil and fry the onion puree until it is very hot. Don't
let it stick. 3. Meanwhile, add a little water to Spices 1 to make a
paste and preheat the oven to 375 F. 4. Add the spice paste to the
hot onion puree, and stir continuously. reduce the heat if it starts
to stick. Cook for 5-8 minutes until the spices are cooked and the
water content removed. When the oil floats to the top it is done. 5.
Put the meat/chicken and onion and tomato purees into a casserole
dish, stir and put into the oven. cook for 45 minutes. 6. Stir and
add Spices 2 and the optional ingredients. Cook for another 10
minutes and serve.

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