PH Cooking Competiton #15 - Cook your best curry
Discussion
Cotty said:
Been meaning to have a go at making my own nan bread. Just the excuse needed.
Vanessa does it all the time ! Unfortunately I will have to sharpen my bread making skills or go for rice.We currently have coriander and garlic in the garden so I know what i will be requesting.
I'm planning a curry day - breakfast, lunch and dinner - ANY excuse for a curry ! (And all from Indian sub-continent recipies !) I may go for an all veg menu but not quite sure yet. Off to Mudgee this weekend so time will be an issue.
Cotty said:
Just been given a proper authentic lamb korma recepie. Just need to work out where I can get ghee from. One of my Indian colleages sould be able to sort me out. Or rather his wife, he does not have a clue about food.
Make it your self. Just get some good quality unsalted butter, put butter in pan and melt, bring to boil, remove froth with a spoon until you have a clear liquid, pour liquid through a fine sieve and allow to cool. You now have your own ghee.This is my curry of choice and has evolved over a couple of years into its current form. It’s actually more of a broth than your typical curry so I normally only eat it with either Naan or japati. The key to this is that the ginger and some other spices are added towards the end rather than the beginning which gives a really fresh edge to the curry.
I don’t have all the photos as I made a batch on Friday and only saw this thread today and the remains have just been put in the freezer.
The only image is a post cooked and chilled in the fridge one.
Ingredients (serves 4):
1 Small Onion
2-4 Fresh green chillies (add/remove to taste)
2 cloves of garlic
2 tsp Cumin
2 tsp Hot Chilli Powder
2 tsp Ground Coriander
2 tsp Turmeric
2 Chicken Breasts or skinless thighs
Fresh Ginger (thumb sized) grated
2 tins of good chopped toms
2 white potatoes peeled and cubed
Handful of white mushrooms trimmed and sliced
1 Red Pepper sliced
Salt/Pepper
Knob of butter
Fresh coriander to garnish
Method:
1. Part boil your cubed spuds. They should be soft enough to be edible but not too soft to turn to mush.
2. Place the onion, fresh chilli, garlic into a blender and blitz
3. Prepare your veg
4. Prepare the chicken (I dice each breast into large squares – 4-5 per breast)
5. Mix the chilli powder, turmeric, salt and pepper together
6. Heat a few good glugs of oil (veg or light olive) into a large deep pan and add the onions, fresh chillies and garlic.
7. Allow the onions to soften but don’t burn
8. Add the mushrooms and peppers and soften
9. Add the chicken and then stir in the spice mix making sure all the meat is covered.
10. Cook the chicken for a few minutes allowing the chicken and spices to cook
11. Add the chopped tomatoes and potatoes, stir, bring to boil then reduce the heat, cover the pan and allow to simmer for 20-30 minutes.
12. Remove the lid and continue simmering for 15 mins (this allows some of the liquid to evaporate). Season to taste if required.
13. Add the Fresh Ginger, cumin and ground coriander and cook for 15 mins.
14. Add a large knob of butter and stir through
15. Put bread in oven
16. Serve in bowls, garnish with chopped coriander and enjoy.
I don’t have all the photos as I made a batch on Friday and only saw this thread today and the remains have just been put in the freezer.
The only image is a post cooked and chilled in the fridge one.
Ingredients (serves 4):
1 Small Onion
2-4 Fresh green chillies (add/remove to taste)
2 cloves of garlic
2 tsp Cumin
2 tsp Hot Chilli Powder
2 tsp Ground Coriander
2 tsp Turmeric
2 Chicken Breasts or skinless thighs
Fresh Ginger (thumb sized) grated
2 tins of good chopped toms
2 white potatoes peeled and cubed
Handful of white mushrooms trimmed and sliced
1 Red Pepper sliced
Salt/Pepper
Knob of butter
Fresh coriander to garnish
Method:
1. Part boil your cubed spuds. They should be soft enough to be edible but not too soft to turn to mush.
2. Place the onion, fresh chilli, garlic into a blender and blitz
3. Prepare your veg
4. Prepare the chicken (I dice each breast into large squares – 4-5 per breast)
5. Mix the chilli powder, turmeric, salt and pepper together
6. Heat a few good glugs of oil (veg or light olive) into a large deep pan and add the onions, fresh chillies and garlic.
7. Allow the onions to soften but don’t burn
8. Add the mushrooms and peppers and soften
9. Add the chicken and then stir in the spice mix making sure all the meat is covered.
10. Cook the chicken for a few minutes allowing the chicken and spices to cook
11. Add the chopped tomatoes and potatoes, stir, bring to boil then reduce the heat, cover the pan and allow to simmer for 20-30 minutes.
12. Remove the lid and continue simmering for 15 mins (this allows some of the liquid to evaporate). Season to taste if required.
13. Add the Fresh Ginger, cumin and ground coriander and cook for 15 mins.
14. Add a large knob of butter and stir through
15. Put bread in oven
16. Serve in bowls, garnish with chopped coriander and enjoy.
paulmon said:
Make it your self. Just get some good quality unsalted butter, put butter in pan and melt, bring to boil, remove froth with a spoon until you have a clear liquid, pour liquid through a fine sieve and allow to cool. You now have your own ghee.
I think you have to draw a line somewhere. You say get some good quality unsalted butter, why not make that yourself. See what I mean. Cotty said:
I think you have to draw a line somewhere. You say get some good quality unsalted butter, why not make that yourself. See what I mean.
No not really because you can walk into any supermarket in the land and buy good quality unsalted butter and the entire process takes about 10 mins so not really that much of a ball ache. On the other hand packaged ghee is only available is specialist outlets. For the record I have created and used ghee twice in the last 5 years and then I only used it in my pilau rice. Now I just use a blob of Lurpak. paulmon said:
Cotty said:
I think you have to draw a line somewhere. You say get some good quality unsalted butter, why not make that yourself. See what I mean.
No not really because you can walk into any supermarket in the land and buy good quality unsalted butter and the entire process takes about 10 mins so not really that much of a ball ache. On the other hand packaged ghee is only available is specialist outlets. For the record I have created and used ghee twice in the last 5 years and then I only used it in my pilau rice. Now I just use a blob of Lurpak. 
home made ghee is vital for a good curry. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff