These days there is a buzz about the Restaurant Recipes eBook that is available. Everyone is wondering if the recipes are really so good. Do they really taste like the original well loved restaurant dishes? Another question is, are these recipes really as easy to make as everyone makes it out to be? Well read on for a sample of the recipes and decide for yourself.

This recipe is a tasty flavorful spicy chicken dish from the south of India. It is a recipe from the chef of the Bombay palace and it is really worth a try. The delicate mix of spices gives it that real authentic Indian taste. It is so important as so very often, in the West, you get flavorless curries that is no more than a stew that burns your mouth,

A very important thing to keep in mind with all curries is the process of frying the spices and more with the onions.

You will notice that the recipes instructions tell you to add the dry masala with the chicken after the fry process of the mustard seeds, whole cloves, green cardamom, curry leaves, chopped onion, garlic and ginger, I personally ad it with the above ingredients. For me adding the masala at the stage where you are frying the onions, gives me a far better curry.

In South Africa we always serve our curries with sliced banana in coconut cream, chutney (a spicy flavorful fruit sauce) and a hot salad made with very finely chopped tomato, onions and chilies. That is what we will call "sambals" in South Africa!

Another thing that is different from what we will do in South Africa is that this is actually a very mild curry while in South Africa we will make a "Madras" curry very hot.

Do not try and substitute the tomato paste with fresh tomatoes or tomato sauce as you will not get a good flavor from them. You actually need the very concentrated tomato taste.

So, here is your example of the kind of recipes you can expect to find in the Restaurant Recipes eBook:

Chicken Madras from Bombay Palace

Ingredients:

For dry masala:

  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground fennel
  • 1/2 teaspoon ground cumin
  • 1 tablespoon dry coconut
  • 1 teaspoon salt

For chicken:

  • 3 tablespoons vegetable oil
  • 2 teaspoons mustard seeds
  • 4 whole cloves
  • 4 pieces green cardamon
  • 10 curry leaves
  • 1 large onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped ginger
  • 2 tablespoons tomato paste
  • 2 pounds boneless chicken breast, cut into bite-sized pieces
  • 1/4 cup coconut milk
  • 2 tablespoons lemon juice

Method:

  1. In small bowl, stir together all dry masala ingredients.
  2. Set aside.
  3. In a wok, heat the oil.
  4. Add mustard seeds, whole cloves and green cardamom.
  5. Stir, then add curry leaves, chopped onion, garlic and ginger.
  6. Cook until golden.
  7. Add tomato paste and enough water to make a thick sauce.
  8. Cook, stirring, for 1 minute.
  9. Add chicken and the dry masala.
  10. Simmer, stirring occasionally, for 20 minutes or until chicken is done.
  11. Stir in coconut milk and lemon juice.
  12. Taste and add extra salt if necessary.

Serves 4

It is best to serve this dish with rice and sambals, the way a true Indian would.

Well, go and try this, and example of the kind of recipes you can expect from the Restaurant Recipes eBook and I'm sure you will be not wonder about it any more. You will know the recipes are as tasty as they promise to be.

Good news! You can get even more sample recipes if you go to: Restaurant Recipes eBook and Recipes Remembered Restaurant. Go now and try them all! You will love them all, I'm convinced of that.

Article Source: http://EzineArticles.com/?expert=Marge_Du_Plessis

Author: Marge Du Plessis

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