Dry Curry recipe – Japanese cooking – fried rice ドライカレーレシピ

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Dry curry recipe. Japanese cooking food recipe. 簡単和食レシピ。

Music = Cafe Au Lait Beach [Loop A] by jazzcat. Available at Pond5.com

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Green Curry Fried Rice - Hot Thai Kitchen!

Green curry + fried rice is like awesome + awesome, how can you go wrong!? Not to mention it is so quick and easy, so a spicy Thai dinner will be ready in minutes!
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Chicken Curry | Simple Indian Cooking | Sanjeev Kapoor Khazana

Learn how to make the classic chicken curry by watching this video. Do subscribe to the channel for more incredible recipes
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CHICKEN CURRY

Ingredients

750 grams chicken, cut into 1 inch pieces on the bone
½ teaspoon turmeric powder
2 teaspoons red chilli powder
Salt to taste
¼ cup yogurt
¼ cup coriander seeds
½ tablespoon fennel seeds (saunf)
½ inch ginger piece
1 green chilli
½ small bunch of coriander leaves
2 medium onions, roughly chopped
5-6 garlic cloves
½ tablespoon caraway seeds (shahi jeera)
½ tablespoon poppy seeds (khuskhus)
1 inch cinnamon stick
2 cloves
5 black peppercorns
1 bay leaf
1 star anise (phoolchakri/badiyan)
1 green cardamom
2-3 whole cashewnuts
2 tablespoons oil
2 medium tomatoes, grated

Method

1. Marinate the chicken with turmeric powder, red chilli powder,
salt and yogurt for one hour in a refrigerator.
2. Put coriander seeds, fennel seeds, ginger, green chilli,
coriander leaves, onions, garlic, caraway seeds, poppy seeds,
cinnamon, cloves, peppercorns, bay leaf, star anise, green
cardamom and cashewnuts in a mixer jar and grind to a fine
and thick paste with sufficient water.
3. Heat oil in a non-stick pan, add tomatoes and sauté for five to
six minutes on medium heat.
4. Add the ground masala and sauté, on medium heat, for eight
to ten minutes or till the oil separates from the masala.
5. Add marinated chicken and sauté on high heat for six to eight
minutes or till the chicken pieces turn brown.
6. Add sufficient water. Cover and cook till the chicken is
completely cooked.
7. Transfer into serving bowl and serve hot with rice / chapatti /
pav.
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Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. http://www.howtocookgreatcurry.comTraditionally, spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called “curry” may containhttp://www.howtocookgreatcurry.com meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either “wet” or “dry.” Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning ‘sauce’, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, http://www.howtocookgreatcurry.comkari was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with “a spice blend used for making kari dishes … called kari podi or curry powder.”. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in ‘The Forme of Cury’ (1390). Historically, the word “curry” was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and http://www.howtocookgreatcurry.comginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.
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Enter Curry Heaven | Amazing Indian Cooking, Indian Food in Penang, Malaysia

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Indian Food is abundant in Penang. Almost everywhere you go, you will be able to find amazing Indian food. Whether on the street, or in a restaurant, you can’t go wrong. I brought a couple local friends along with me to my favourite Indian restaurant in Penang!

To me, Indian cuisine is one of the best in the world. Whether indian street food, or indian cooking in a nice restaurant like this one in Penang, I’m in love. I brought these local friends here as a taste test to see whether they would agree that it is amazing food at Sri Ananda Bahwan. We all agreed! We also enjoyed trying indian candy!

In the future, I hope to eat the best street food in india, trying out market street food and indian recipe combos from locals and cooking with them as well, at least that is what the dream is! I would love to go to Dehli, Chennai, and Mumbai!

After spending 2 weeks in Penang, I ate at Sri Ananda Bahwan in Little India probably 5 or more times, it was that good!

Here is what we ordered:

Mutton Rogan Josh: This was an amazingly deep mutton flavoured curry, flowing with juices and quite creamy!

Mutton Punjabi: This was what they served when I asked for the spiciest curry they had! It was quite hot and burning but also very pleasant and smooth!

Tiger Prawns: These were huge prawns cooked in a mild curry.

Garlic Naan: Amazing naan bread to dip in the curries.

Fish Head Curry: This was a classic fish head curry that wasn’t too spicy, stuffed with a big okra and also quite mild.

Banana Leaf: They serve you rice on a banana leaf, with three side dishes to mix with the rice, that are unlimited!

Tandoori Chicken: Amazingly pungent and flavourful tandoori chicken cooked in their own tandoori oven!

It was all topped of with popadom and mango lassi to wash it all down, a truly amazing meal!

ABOUT THE FOOD RANGER
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My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu,, China, eating up as much delicious Chinese food as I can. I love to eat and travel!

I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.

Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below!

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Learn how to make Chicken Curry with chef Sneha Nair only on Get Curried.

Homemade curries are the best! And one of them is basic chicken curry in South Indian style. It is delicious and mouth watering, pair it up with roti and rice and enjoy this yummy Chicken Curry. So watch and learn how to make Chicken Curry at home with chef Sneha Nair only on Get Curried.

Ingredients:
– coconut oil
– ½ tsp of mustard seeds
– handful of curry leaves
– 4 slit chillies
– inch of ginger roughly chopped
– 4 cloves of garlic
– 3 medium size onions thinly sliced
– 1 tsp salt
– half tsp of turmeric
– 1 ½ tsp of red chilli powder
– 6 tsp of coriander powder
– water
– chicken pieces
– ½ cup of coconut milk

Method:
– Heat a thick bottom pan and add oil to it
– In the pan add coconut oil, mustard seeds, curry leaves, chillies, ginger, garlic, onions and salt and let the mixture cook
– Add turmeric, red chilli powder, coriander powder and give it a good mix.
– Continue stirring and add some water to bind the spices together.
– Add the chicken pieces to the mixture and mix it properly and keep stirring on high flame for two minutes.
– Add coconut milk and let it rest for 4-5 minutes on low flame.
– Keep the gas on high flame and keep stirring
– Chicken Curry is ready to be served.

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Host: Sneha Nair
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Akshay Durgule
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Kabab Masala / Kabab Curry ( Cooking With Fouzia )

Kabab Masala / Kabab Curry ( Cooking With Fouzia )

KABAB MASALA – PAKISTANI / INDIAN DISH

Ingredients:

FOR KABAB:

1/2 Kg Beef Mince
1 Teaspoon Garlic
1 Teaspoon Ginger
1 bunch Coriander
2 Green Chilly
2 Medium Onion
2 Teaspoon dry Coriander crushed
1 Teaspoon salt.
2 Table spoon Gram flour
1 Table spoon Corn flour
1 Table spoon mixed Garam Masala
1 Teaspoon Cumin seeds

FOR CURRY:

8 Table spoon Oil
2 Medium size Onion
1 Teaspoon Ginger
1 Teaspoon Garlic
1 Teaspoon salt or according to taste
1 Table spoon Coriander
1 Teaspoon Crushed Red Chilly
1 Teaspoon Cumin Seeds

FOR GARNISHING:

Onion
Coriander
Tomato
Green Chilly
Video Rating: / 5

Super tasty Kabob curry that can be eaten with rice or tandoori roti!
Ing needed for the curry:
1 tbsp olive oil
1 cinnamon stick
1/2 cup crushed store bought fried onions
2 to 3 dried red pepper
1 tsp ginger and garlic
parsley flakes (optional)
7.5 oz crushed tomatoes
2 tbsp tomato paste
1/2 tsp cumin/coriander powder
1/2 tsp garam masala
1/2 tsp turmeric
1 tsp red chili powder
salt to taste
fresh chopped coriander optional for garnishing
Ing for the kabobs:
1 1/2 lbs of ground beef
1 tsp ginger and garlic
salt to taste
1/2 tsp cumin and coriander powder
1/2 tsp of garam masala
1 tsp of cayenne (optional)
1 tsp dried parsley
1/2 tsp lemon pepper
Mix all ingredients together and form into bite size balls
Method:
In a your pot add the olive oil once a little hot add the cinnamon stick, ginger and garlic, onions, and a little water. add more water so the mixture does not dry off. Once the kabobs are rolled start placing them in the onion mixture and turn the stove down to medium low and cover for about 7 to 10 min. Once the kabobs are cooked push the mixture to the side and add the red peppers, crushed tomatoes, tomato paste, cumin/coriander, garam masala, turmeric, chili powder and salt to taste. Cook this mixture for about 2 min this will insure that the tomato paste has cooked through, add as much water as you would like the consistency you want. Cover and let cook till you can see a little oil on top. Put it in a serving bowl and garnish with fresh coriander.
This can be enjoyed with rotis, parathas or rice….
This video is also available in English
Enjoy!
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