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  • Recipe Room  »  North Indian curry



    • 2 boxes Fry’s Chicken-Style Strips or Frys Chunky Strips
    • 2 large onions, peeled and chopped
    • 4 cloves of garlic, peeled and finely grated
    • 1 med piece fresh ginger, peeled and finely grated
    • oil for frying
    • 1 small tin tomato paste (115g)
    • 1 tin whole peeled tomato (400g)
    • 6 fresh tomatoes chopped
    • sugar, salt and pepper to taste
    • 2 tablespoons curry powder of your choice (more if you like it stronger)
    • sambals
    • chutney, sliced banana, desiccated coconut, mango salsa and poppadoms

    North Indian curry


    Fry the onions, garlic and ginger in a little oil until softened and golden, add your curry powder and stir to combine.

    Add the tomato paste, whole peeled tomatoes and fresh tomatoes.

    Add some water to create a saucy texture, season.

    Allow the mixture to combine and thicken, check the seasoning and add sugar to taste, to break the tartness of the tomato.

    Fry your choice of ‘Fry’s Chicken-Style’ or ‘Chunky Strips’ in a little oil for 6-8 min and add to the curry sauce.

    Garnish with chopped coriander and serve with basmati or regular rice.

    Serve with the accompanying sambals of your choice.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Tomatoes cope well with freezing and can be stored in a labelled resealable plastic bag in your freezer. Pop into your next tomato sauce, soup or stew as you needed. They can also be thawed fully on your counter-top or thrown straight into your dish fully frozen.

    • Bananas also store well frozen. Store fully peeled, or mashed bananas, in a plastic bag in your freezer, ready for use in smoothies or baking.

    • Fresh ginger lasts about a month in the fridge. Once it is chopped, try adding a little dry sherry and store it in a sealed jar in the fridge. It will last 2-3 months and once the ginger is gone, the sherry can be used to flavour other recipes.

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