Chicken Curry v2

This is the second totally rewritten recipe in my attempt to duplicate the "Chicken Curry" from the Indian Cuisine restaurant in Gainesville, FL.

Time: 1 hour (shallots) + 1 hour (base gravy) + 10 minutes (curry)
Serves: 4

Caramelized shallots

Caramelize them:


Toast the spices, then grind them to a powder.

Add these to the earlier spices, and set the mixture aside for later.

Base gravy

NOTE: This will make enough gravy for two batches of curry. Freeze one for later!

Fry in a large pot until the onions are soft and starting to brown.

Add these and continue to fry for a few minutes.

Add these, half of the caramelized shallots, and the spice mix from earlier, and fry for a few minutes more.

Add and simmer for 30 minutes, then remove from the heat and blend until smooth. Return to the heat and simmer gently for another 30 minutes.


Make rice!


Fry for a few minutes.

Add and fry for a minute more.

Add these and continue to heat until warm.