FoodBanter.com - View Single Post - Pakistani-Indian yogurt curry

Robert Klute[_2_]

On Mon, 2 Mar 2009 22:50:07 -0800 (PST), wrote:

>Here is my first attempt at Pakistani-Indian yogurt curry:

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>Recipe suggestion - see instructions above:
>
>Cooked Chicken: 350g
>
>Yogurt: 300g
>Corn Starch: 25-30g
>Oil: 10-15g
>
>Onion: 20g+
>Garlic: 10g+
>Ginger: 20g+
>Oil: 10-15g
>Butter: 10-15g (optional)
>
>Curry Mix: 10-20g (careful!)
>
>Coconut Milk: 50-150g
>Chicken Broth: 50-150g
>
>Extra water if needed
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Some suggestions from a gaurawalla.

The use of coconut is a south Indian ingrediant and would be used
instead of yogurt. So, use yogurt or coconut milk, not both. For north
Indian cooking the use of coconut would most likely be the meat shredded
as a garnish or pounded in with the spices. In both cases, sparingly.

That looks like way too much spice mix - an amount only a spice vendor
would like you to use. Think in the 2 tsp to 2 tbs range.

A tbs of plain coriander powder would probably be enough. Try adding
fresh chopped cilantro and/or mint as garnishes.

Add some chiles. The coconut really needs the heat of chiles.

Don't forger salt.