| | MEDIUM CURRY |
| 1 1/2 | lb | Chicken OR Lean Meat |
| 3 | tb | Vegetable Oil |
| 1 | lg | Spanish Onion-minced OR 1 portion Onion Puree |
| 1 | tb | Tomato Paste |
| 1 | ts | Paprika |
| 1 | ts | Chili Powder (or to taste) |
| 1 | ts | Ground Ginger |
| 1 | ts | Garlic Powder |
| | SPICES 1 |
| 1 | ts | Ground Cumin |
| 1 | ts | Ground Coriander |
| 1 | ts | Turmeric |
| | SPICES 2 |
| 1 | ts | Garam Masala |
| 1 | ts | Fenugreek |
| | Optional Ingredients |
| | CEYLON CURRY |
| 2 1/2 | oz | Creamed Coconut |
| 5 | oz | Milk |
| 1 | tb | Lemon Juice |
| | Fresh Green Chilies chopped (0-4 to taste) |
| | KASMIRI CURRY |
| | 8-12 Fresh or Canned Lychees |
| 1 | tb | Sugar |
| | 4-8 Marachino Cherries |
| | MADRAS CURRY |
| 14 | oz | Canned Tomatoes |
| 2 | tb | Tomato Paste |
| 1 | tb | Ground Almonds |
| 2 | tb | Lemon Juice |
| | 2-4 Red Chilies-chopped |
| 1 | ts | Sugar |
| 1 | ts | Chili Powder |
| | MALAY CURRY |
| 2 | oz | Creamed Coconut |
| 3 | oz | Milk |
| 2 | oz | Heavy Cream |
| | 12-16 Cubes Canned Pineapple |
| | VINDALOO CURRY |
| 6 | oz | Boiled Potatoes cut into bite size pieces |
| | 4-8 Red Chilies-chopped |
| 2 | ts | Chili Powder (or to taste) |
