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From: bam@hou5g.UUCP
Newsgroups: net.cooks
Subject: browning chicken curry
Message-ID: <441@hou5g.UUCP>
Date: Wed, 1-Aug-84 10:40:43 EDT
Article-I.D.: hou5g.441
Posted: Wed Aug  1 10:40:43 1984
Date-Received: Sat, 4-Aug-84 00:03:54 EDT
Distribution: net.cooks
Organization: AT&T Information Systems Laboratories, Holmdel, NJ
Lines: 18


	The key to the reddish brown color of most meat
	(and vegetable) curries is the lightly browned
	onion used (ground with other spices). Also,
	the coloring and flavoring is acquired during the
	"bhunna" i.e. pre or post frying of the dish 
	being prepared (it may be difficult to explain
	the process, I suggest you get a description from
	some Pakistani/Indian individual).
	
	Here is a recipe for a yogurt chutney:
		1/2 cup yogurt
		2 green chillies ( more to make it hot)
		2 tbl green corriander leaves
		1 tsp salt
		1 tbl lemon juice
	Blend the above ingredients, and add another 1/2 cup yogurt.
					Azra Menon