Rock - Curry bible : the best curry recipes - flavors of India, Thailand and Indonesia

Curry Bible

The Best Curry Recipes - Flavors of India, Thailand and Indonesia

BY

Gordon Rock

Copyright 2015 Gordon Rock

Kindle Edition

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

About the author

Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".
Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.
Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.
Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.

For a complete list of my published books, please, visit my Author's Page...

http://amazon.com/author/gordonrock

You can also check out my blog at: http://grodon-rock.blogspot.com

Or my Facebook Page at: https://www.facebook.com/ChefGordonRock

Table of Contents

The roots of curry belong to Southeast Asian cuisine. It is an aromatic blend of herbs and spices that mix wonderfully with different vegetables and meat. Curry is served with Nan, rice and chapatti.

The preparation of curry is not complex. Although it requires a lot of ingredients but the cooking process is simple. The good thing about curry recipes is that the spices can always be altered according to ones taste. In old times, the selection of spices and herbs along with their quantity was related to cultural and regional influences.

In this curry bible, 30 recipes have been compiled. These recipes are extremely simple to follow. Normally the preparation of a curry dish requires 1 hour as the spices are simmered on low flame to infuse their true flavors and blend well in the gravy.

Curry dishes are mostly a main course and are ideal to be served at dinner. This cookbook contains a variety of Indian, Thai and Indonesian recipes. From popular dishes to ones you have never heard about, this cookbook has all of them and will let you experience the taste of different regions.

India is famous for its Butter Chicken, Malvani Chicken Curry and Tikka Masala whereas Thailand is famous for Red Curry, Green Chicken Curry and Penang Curry. All these recipes and many others are a part of this curry cookbook so turn the pages and try out each and every recipe.

This is a traditional malvani style chicken curry recipe made in a spicy coconut paste and delicious malvani masala. The chicken is cooked until it becomes tender and has absorbed all the spices well. You can serve it with homemade tortillas.

Servings: 8

Preparation time: 1 hour

Ingredients:

• Chicken, 1 pound, cubed

For the curry:

• Water
• Coriander leaves, bunch
• Onions, 3, chopped
• Coconut, handful, grated
• Oil, 3 tablespoons

For the malvani masala:

• Nutmeg,
• Turmeric powder, teaspoon
• Bay leaf, 1
• Cumin seeds, 1 teaspoon
• Dry red chilies, 7
• Red chili powder, 1 teaspoon
• Cloves, 7
• Coriander seeds, 1 teaspoon
• Black peppercorns, 10
• Cinnamon stick, 1 large

For the coconut masala paste:

• Garlic, 6 cloves
• Ginger, inch
• Green chilies, 3
• Coconut, 1 grated

Method:

In a small pan roast the ingredients of malvani masala. Toss well.

Transfer them in a food processor and grind coarsely. Keep aside.

Now process all the coconut masala ingredients into a paste.

Saut onions in a large saucepan until translucent.

Add coconut paste and mix well. Cook for 10 minutes.

Add malvani masala and combine. Add salt and red chili powder to taste.

Add chicken and water. Combine well and cover the lid.

Cook on low heat for 40 minutes.

When chicken is tender and thick curry is formed, transfer to the serving dish and garnish with grated coconut and coriander leaves.

This is a spicy and flavorful chicken curry recipe with creamy texture and wonderful flavors. The chicken is initially baked which lets it absorb the marinade well. It can be served with rice or nan.

Servings: 4

Preparation time: 30 minutes

Ingredients:

• Tandoori paste, 2 tablespoon
• Olive oil, 3 tablespoon
• Chicken breasts, 2, skinned and chopped
• Onion, 1, peeled and chopped
• Tomatoes, 1 can 7oz.
• Yogurt, 2 tablespoon
• Bay leaves, 2
• Single cream, 3 tablespoon
• Ginger, 2 tablespoon
• Red chilies, 2. Seeded and chopped
• Garlic, 2 cloves, peeled and chopped
• Coriander leaves, handful
• Turmeric powder, teaspoon
• Ground coriander, teaspoon
• Paprika, teaspoon
• Garam masala, teaspoon
• Ground cumin, teaspoon
• Salt, teaspoon

Method:

Combine tandoori paste with yogurt and massage evenly over the chicken. Refrigerate for 2 hours.

Preheat the oven to 350 F.

Assemble the marinated chicken on a baking sheet and bake for 10 minutes.

Combine cream with ginger, tomatoes and garlic and blend to form a paste. Keep aside.

Saut onions and bay leaf until onions turn golden brown. Add paprika, garam masala, turmeric, coriander, chilies, salt and cumin. Combine and cook for 2 minutes.

Add chicken and cook for 5 minutes.

Now stir cream mixture and tomatoes. Cover the lid and cook for 10 minutes.

Add a little water and cook until combined.

Transfer to a serving bowl and garnish with coriander.

This recipe makes flavorsome butter chicken with lots of spices and chilies to give it a strong spicy taste. The chicken is marinated overnight for enhanced flavor. It can be served with rice or nan.