Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site hou5g.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxl!houxm!hogpc!houti!ariel!hou4b!hou5f!hou5g!bam 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