Your best curry recipies

[super-seagulls]

My girlfriend and I love eating curries. She cooks a pretty good one, but we are ready to start experimenting with new curry flavours and styles.
I am confident that there are curry conisours amongst us on NSC, so come on what are your best curry recipies?

 

[DerbyGull]

I've managed to mimic the restaurant standard of Chicken Korma. Absolutely delicious and imo surpasses the Indian restaurant standard.

 

[Max Paper]

This is AMAZING, my wifes favourite. I use rice noodles instead of rice, everyone I have cooked it for asks for the recipie. Try it!

Tesco.com - Page not found

 

[murphy's law]

Chicken, butternut squash, coconut and pineapple Korma -

Fry chopped onion, add garlic, ginger, chopped chili,
Add ground cumin, coriander, chili powder, turmeric, crushed cardomon pods, cinnamon stick & bay leaf and fry till fragrant,
Stir in chicken pieces & chunks of squash & coat in spices
Add coconut milk & chicken stock, simmer till cooked,
Stir in pineapple & sultanas to heat through
Garnish with chopped coriander and serve with rice or naan.

Boom!

 

[DerbyGull]

To make Chicken Kurma (restaurant quality) first make the 'base sauce'. Follow link below



Then follow this link to make Kurma:

 

[perseus]

You do not take fry up chicken bits first. Best not to as it just adds extra grease.

I would fry up meat balls though.

I don't like washing up so I prefer the curry paste mixes in the jars.

 

[Yoda]

Chicken Vindaloo

1 tsp ground cumin
1 tsp ground cinnamon
2 tsp mustard powder
1.5 tsp ground coriander
1 tsp cayenne pepper
5 tbsp red wine vinegar
1tsp brown sugar
150ml veg oil (or 5 tbsp ghee)
8 grushed garlic cloves
3 red onions sliced
4 chicken breasts cut into chunks
2 small (hot) red chillies chopped (more if you want it hotter)
2 tins chopped tomatoes
1 tbsp tomato puree
couple of drops red food colouring

Mix spices in a bowl with vinegar & sugar. Heat oil/ghee in pan, add garlic & onions for 5 minutes. Add chicken & chillies, cook for 3 more minutes. Add tomatoes, puree and colouring. Stir in spice mix, bring to boil, cover and simmer on a low heat for an hour (stirring occasionally).

 

[jevs]

my bible.....

www.cr0.co.uk | Curry Recipes Online | Curry Recipes

 

[DumLum]

Thanks a lot!

This thread has just cost me fifteen quid on a takeaway curry, I didn't crave one until I noticed this thread on the big board.

 

[Seagull kimchi]

It's all about the masala. Get that right and and you can't fail.

You can make your own - but that requires buying 17or so different (and not so cheap) spices. So cheat - My current favourite is 'Everest' brand 'Chicken Masala' available at most of your Halal stores.

 

[super-seagulls]

Thanks a lot!
This thread has just cost me fifteen quid on a takeaway curry, I didn't crave one until I noticed this thread on the big board.

That is the idea of this thread, if we learn to cook it properly, we don't need to fork out shed loads for a decent curry!

 

[super-seagulls]

Ok thanks a lot guys we will try some of these out!
Keep your ideas coming though please.

 

[perseus]

Some people don't like curries. And point blank refuse to eat them.

Can they eat Korma? Which is hardly a curry at all, spice wise. OK as a side dish only for me.

 

[Muhammad - I’m hard - Bruce Lee]

for all your curry needs, i use these guys all the time

Curry kits, Indian restaurant style curry kits

 

[Nikki]

Oh..since this is my first post, I can't post links but 'The Indian Housewife's Recipe Book' and 'The Curry Secret'..both worth a look, both on Amazon

 

[jevs]

The other thing about making your own curries is experimenting. Don't be afraid to try different things and add or leave out things. Add things slowly and always taste....you can add more things but you can't take things away once added.

A Curry is basically a stew....so don't rule out slow cooking the tougher meats such as mutton.

Tin tomatoes, cream of tomato soup, greek yoghurt (plain or with coconut), jars of pataks pastes etc etc....don't worry about cheating if it helps you get the taste you like.

And don't forget the rice too...i add 10 cardamens, 10 cloves, a star annise and loads of cumin seeds to my rice. i remove 10 cardamons and 10 cloves and the star annise after the rice is done.

 

[Tricky Dicky]

Chicken Vindaloo

1 tsp ground cumin
1 tsp ground cinnamon
2 tsp mustard powder
1.5 tsp ground coriander
1 tsp cayenne pepper
5 tbsp red wine vinegar
1tsp brown sugar
150ml veg oil (or 5 tbsp ghee)
8 grushed garlic cloves
3 red onions sliced
4 chicken breasts cut into chunks
2 small (hot) red chillies chopped (more if you want it hotter)
2 tins chopped tomatoes
1 tbsp tomato puree
couple of drops red food colouring

Mix spices in a bowl with vinegar & sugar. Heat oil/ghee in pan, add garlic & onions for 5 minutes. Add chicken & chillies, cook for 3 more minutes. Add tomatoes, puree and colouring. Stir in spice mix, bring to boil, cover and simmer on a low heat for an hour (stirring occasionally).

Colouring ?? Pah.

 

[bomber130]

Bombers ideal curry
1. feel hungry after a few beers
2. Go to bottom draw in kitchen
3. Take out leaflet which came through the front door
4. Dial 01903 851555
5. Order some numbers from menu
6. Hang up and have another beer
7. Open front door when someone knocks
8. Take said curry from little indian man and pay him
9. Stick all on plate and chuck the whole lot down your clacker.
Job done and not much washing up.

 

[Acker79]

I've tried this one and served it to my family when they visit and they all seem to like it (I'm not a fan of curry so have no idea whether it's good or not, but they requested a curry so I made it)

http://www.bbcgoodfood.com/recipes/5852/chicken-jalfrezi

 

[Tony Towner's Fridge]

Fenugreek is well worth adding.

My simple curry recipe is

Fry sliced onions in a tablespoon of ghee (or 1/2 tablespoon of veg oil)
Add crushed and mashed garlic (don't use the paste)
Add sliced and diced ginger
Mix and fry until yellow

1 tablespoon Tumeric
1 tablespoon Cummin powder
1/2 teaspoon of hot Chilli powder
1/4 teaspoon ground Coriander
1/4 teaspoon ground Fenugreek
1/4 teaspoon ground Cloves
ground pepper and salt (pinch of both)
Mix spices and stir and dry heat in a frying pan until the spices start smoking.


Mix spices into the onion mixture and make dry lumpy paste.

Add good dollop of tomato paste and stir and then add two tins of chopped tomatoes.

Mix and cook for 5 minutes.
Transfer to liquidiser and add boiling water (wash the remains from the liquidiser using boiling water) but keep frying pan as it is until later (see below).

Then liquidise the mixture into a fine smooth very runny liquid.

Put aside.

Cut up chicken breast (peeled and quartered potatoes are fine as well for a veggie alternative)

Add some ghee /oil (not much) to the original onion pan and fry the chicken and brown it all over.

Add the liquidised mixture and some hot water to make a runny liquid. Add 5 cardamon pods and a stick of cinnamon and cook for 20 minutes.


(Note the liquid will reduce and thicken as the water evaporates). Cover or add more boiling water if the mixture gets too thick.

Add 1/2 pack of coconut block (cut up into oxo sized cubes) and stir in to mixture.

Cook for further 20 minutes and then add 3 -4 tablespoons of honey and juice of 1/2 lemon.

Stir and cook for a further 3 minutes then add chopped coriander. Stir and

Serve with rice, nans and popadums..


Oh and you can add Garam Masala at the end (2 table spoons) if you really want it spicy).

I call it 'The Miles Better Curry' and it is sensational. Smooth and creamy.


TNBA

TTF