Fabulous authentic Indian Curry at home.
We love a great curry and this method is the best I have found for at home. I have given these packets and these directions to many of our friends who all report excellent success. It might be a bit of a scavenger hunt in that you have to venture into Tustin, but that is part of the fun, the first time.
<strong><u>The Place </u></strong>Go to India Sweets and Spices :
http://tupalo.com/spot/3431-india-sweets-and-spices-tustin-ca-usa
14441 Newport Blvd
Tustin, CA 92780
+1 7147312910
<strong><u>The Curry Sauce </u></strong>Get a packet of Parampara "Ready to Cook" sauce. I recommend the "Butter Chicken" as a safe bet for a first time pleaser:
http://www.paramparamix.com/product.htm
FYI, click on that link and look at the " Ready to Cook" section. There are about 20 varieties of curry and all are supposed to be true to their regions and spices. I have tried about 8 so far and have not been disappointed. In addition to the Butter Chicken packet, our family really enjoys the Chicken Hyderbadi for a spicier nite. India Sweets and Spices has at least a dozen of these packets to choose from.
You can follow the recipe directions from the packet and have good success. However, these are a few rules of thumb that I have collected after having cooked and served this kind of curry/mix on many occasions.
Use one third of a stick of butter and brown 1 pound of cut up chicken breasts. When the chicken is browned, add the curry spices with water. Cook until gravy is thick.
<strong><u>Cook's Notes </u></strong>
For each packet of paramparamix, it serves approximately 3 servings. For eight adults, I use three packets of the mix.
Use approximately one pound of cut up chicken breast for each packet. I use 3 pounds for 8 adults. I use a whole stick of butter when cooking three pounds of chicken.
For each packet/1lb chicken, you can also add one can of drained garbanzo beans and the recipe will be just fine. You can use 3 cans of garbanzo beans when cooking for 8 people.
Always use a little less water than suggested. I usually use 1/4 cup of water less per spice packet.
Bring all to a rapid boil. Stir and turn down heat. Cook uncovered and on med/low for approximately 40 minutes.
Serve over Basmati Rice. It is approximately 1 cup dry Basmati rice to 1 1/2 cups of water. Add a little salt and oil to water. Do NOT rinse before cooking. Basmati is very aromatic and cooks perfectly in a rice cooker. ;-)