Curry Recipe: Handi Murgh
Replicate that restaurant curry
Have you ever wanted to replicate that authentic Indian curry that you love in your local takeaway or restaurant, if so then this is the curry for you.
We tried many different recipes and were always disappointed,so it seemed if ever we wanted a great curry, it had to be from a take away.
Finding a good curry has got so much more difficult since we moved from England to Peru. Being British, the Indian curry is almost our traditional dish, at the very least it has become one of Britain's favorite foods.
Packing up to leave England, we commandeered a Pat Chapman 250 Favorite Curries book from my mother-in-law. This has since become the most important gift she never wanted to give in the first place! Following this recipe based on one from his book you will be amazed at how good the results are and how close it is to a restaurant or take away curry.
- 1 1/2 lb (675g) Meat of your choice, Diced
- 3 Tbs Oil or Butter
- 2-4 Garlic cloves, crushed
- 2inch (5cm) Fresh ginger, chopped fine
- 2 Tbs Mild curry paste
- 1 Tbs Tomato puree
- 8oz (225g) Finely chopped onions
- 5oz (150g) Chopped tomato
- 1 Tsp Dried mint
- 1 Tbs Freshly chopped corriander
- 3 Green chillies chopped
- Salt to taste
- 2 Tsp Garam masala
- 2 Tsp Dry fenugreek leaves
Putting together your curry
- Dice up the meat. This curry also works really well with prawns/large shrimp or chicken.
- Heat the oil/butter in a wok or deep sided frying pan. Fry the garlic until golden brown then add the ginger and fry for a further minute.
- Add the curry paste and tomato puree and fry until it sizzles. Add the chopped onions and fry for a further 5 minutes, stir regularly so as not to burn the onions.
- Add enough water to free the mix but not swamp it. When the mix starts to bubble, add the meat then reduce the heat and leave to cook for 20 minutes. Stir occasionally to stop it sticking.
- Add the tomatoes, mint, coriander and chillies. Leave to simmer for a further 10 minutes stirring occasionally.
- Add Spices and salt to taste then leave to simmer for a further 3-4 minutes. Now you are ready to serve.
What is your favorite curry?
You have to try different curries to work out which is your favorite. A curry can have lots of sauce or be dry, spicy or mild, with meat or with vegetables, creamy or not.
Each region of India has its own style, so don't be surprised if you order the same curry but from a different restaurant and find its nothing like the previous one! Each region prepares dishes in its own unique way. Thats the spice of life!
The word "Curry" came about in British cuisine by making a sauce using "Curry powder" a blend of spices brought to Britain from India, part of the British colony.
The first curry house is reported to be the "Veeraswamy" which opened up in London's Regent Street in 1926. Since then the curry has become a popular dish in England. One of the best known areas to find a good curry is"Brick Lane" in London's East End, a vibrant street full of Indian restaurants preparing foods from varied regions of India. A stroll down this street in the evening time, a stop off at one of the stores to buy your spices and sample Indian sweets is an unforgettable experience for a curry lover.
Most spices come alive when you roast them slightly in a skillet. Take care not to kill them by burning. Most supermarkets have a wide range of spices needed for Indian cookery.
Having trouble finding spices?
If you have trouble finding the spices needed and don't have oriental stores in your area check out the following internet sites linked below: