The homemade curry thread

[andyA700]

illmonkey said:

Soloman Dodd said:

illmonkey said:

And here we go. I tend to forgo rice in exchange for a naan. It’s just dinner for 1 (sad face) so can’t be bothered to do loads of extras.

Anyway, rice is bland

Rice is only as bland as you make it.

Unless cooked in a charcoal Tandoor, Naan is just stodgy.

Err ok pal.

There is absolutely no need for rice to be bland. I use good basmati rice, rinsed three times. Then I finely slice half a red onion, plus two segments of a red pepper, again finely sliced. I heat these with a little oil, 1 Tsp of biryani masala spices, 1 Tsp of onion and mustard seeds. The mixture has to be cooked until the inoins are soft and start to caramelise. The rice is heated in a saucepan, three cups of water to one and a half cups of rice. Cook until al dente. Drain the rice, put the empty saucepan on the hob and add 25mg of butter. When it has melted add a little rice to the bottom, then combine the onion and pepper mixture to the rice and add to the saucepan. Cook on a medium/high heat for 20 minutes.
Take off the hob, place the bottom of the saucepan in cold water, then turn out the rice onto a plate, so that what was on the bottom of the pan is now revealed as a crispy topping.

https://www.flickr.com/photos/andym42/23024783774/...

[craigjm]

MarkJS said:

craigjm said:

OK so here is a more authentic recipe for jalfrezi

60ml cooking oil
1 tsp cumin seeds
1 medium (~220 g) yellow onion, finely chopped
5-6 garlic cloves, crushed or finely chopped
1 inch ginger, crushed or finely chopped
1 lb (454 g) boneless chicken thighs, cubed into 3/4-1” pieces, or chicken breast
2 tsp coriander powder
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
1/4 tsp ground black pepper
1 1/8 tsp sea salt
300g chopped tomatoes
2 tsp tomato paste,
1 green bell pepper, cubed into 1” squares
1 red bell pepper, cubed into 1” squares

1/2 small (~60 g) red or yellow onion, cubed into ¾” squares
2 green chili chopped or sliced more if you like it hotter. This gives a medium curry
1 tbsp soy sauce
1 tbsp ketchup
1 tsp white wine vinegar or cider vinegar
1 tsp lemon juice, or lime juice
Coriander for garnish

Heat oil in a large wok over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. fry until the onions are golden. Add the garlic and ginger and fry for another minute, until aromatic.

Add the chicken and fry until the color changes from pink to pale. Add all the ground spices and salt and fry for 1-2 minutes. You’ll start to see the oil glisten and separate.

Stir in the puréed tomatoes and tomato paste. fry for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.

Add the red and green bell peppers, onion, green chili pepper, soy sauce, ketchup, and vinegar. Fry for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 60 ml of water and fry to desired consistency. The sauce should be thick like a chinese sauce rather than an indian curry sauce. The final result should look more like a stir fry.

Turn off the heat. Squeeze in the lemon juice and garnish with the coriander

Thanks for posting this! It’s great to see a curry recipe that doesn’t require lots of weird & wonderful ingredients that a non curry creator (me) just wouldn’t have hanging around. I had a stab at it yesterday and we really enjoyed it - had a lovely fresh taste to it and it didn’t feel naughty either as there’s nothing bad in there really. My OH isn’t really into curry and she loved it.

Thanks again.

Glad you liked it. The mix of the soy sauce, vinegar, ketchup and lemon juice gives it a really interesting taste. I dont add all of the tomatoes earlier these days what I do is about about half and then just use the rest if i feel its looking a bit dry.

[Gone a bit AMG]

Glebe chicken Ceylon round 2.

Love it. Good kick, loads of depth.

Edited by Gone a bit AMG on Monday 15th January 19:13

[Gone a bit AMG]

Curry guy onion bhajis, not quite to the letter recipe wise but damn close as I’d no rice flour. I’ve got more of the raw mix to play with tomorrow as l think todays could have done with some more salt or a little msg. I will definitely make them smaller next time.

Chutney was outstanding and I’m going to try it with a bit of yogurt through it as well, that’d be a st hot kebab dressing I think.

Lastly the Glebe Pathia, I’ll tweak this as well next time as I’m missing a healthy trick by not adding lots of veg but it’s only fair to stay true to the recipe on the first attempt, almost matched the website pic/colour tonight as well. I hadn’t precooked my chicken but this dish was still only a 25 minute job.

I will not be getting a Christmas card from my local takeaway this year!

[illmonkey]

All looks great. Without telling you what to do, don’t burn out of curries! You’ve done pods already

What’s the chutney?

[RustyMX5]

Butter chicken with pilau rice

[Gone a bit AMG]

illmonkey said:

All looks great. Without telling you what to do, don’t burn out of curries! You’ve done pods already

What’s the chutney?

I was thinking the same! Another one tomorrow then a change before I have a crack at naan again over the weekend. I’m just enjoying the experimentation atm. A New Year’s resolution was to try and eliminate throwing away food and being on my own these base gravies give variety out of a pack of chicken thighs or breasts and as I’m hobbling with arthritic ankles this week they’re low effort high reward at the stove.

The chutney was the Glebe one as recommended above by Borcy. Takes less than 5 minutes to prep then throw everything in a blender and it’s fantastic.

[arn22110]

And what is the go to recipe for butter chicken?

RustyMX5 said:

Butter chicken with pilau rice

[Gone a bit AMG]

arn22110 said:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

https://glebekitchen.com/butter-chicken-murgh-makh...

The first is easier but the prep for both is a lot of work.

[UTH]

Gone a bit AMG said:

arn22110 said:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

https://glebekitchen.com/butter-chicken-murgh-makh...

The first is easier but the prep for both is a lot of work.

Followed the first link to the letter, and looked nothing like the photo above. Go figure.

[RustyMX5]

arn22110 said:

And what is the go to recipe for butter chicken?

RustyMX5 said:

Butter chicken with pilau rice

It's one I was taught by a lovely Indian lady many years ago.

Chicken pieces - 500 grams (thigh fillets, chopped, is best)
Cumin seeds - 1 teaspoon
Cinnamon - 1 inch piece
Garlic / Ginger paste - 2 teaspoons
Onion (medium) Sliced
Salt - ½ teaspoon
Tomato Puree - 150g
Single cream - 250 millilitres
Red Chilli powder - As much as required
Turmeric powder - 1 teaspoon
Back Cardamom powder - 1 ½ teaspoons
Fenugreek leaves - 2 tablespoons
Cumin powder - 2 teaspoons
Lemon juice - 1 tablespoon


Marinade the chicken with the Cumin powder and Lemon juice for at least 30 minutes.
In a deep pan add the cumin seeds, cinnamon (stick), onion, salt and 50 ml of water. Cover and cook on a low heat for 10-15 minutes until the onions have softened.
Take the pan off the heat, remove the cinnamon stick and blend the mixture to a smooth paste. Put the cinnamon stick back in.
Add the tomato puree, turmeric powder, chilli powder, garlic / ginger paste and mix well.
Add chicken marinade and 50 ml of water and mix well. (If the mix looks a little thick add a little more water.)
Return the pan to the hob, cover and allow to simmer on a medium to low heat for 10-15 minutes or until the chicken has cooked thoroughly.
Once cooked, add the cream, cardamom powder, fenugreek leaves and allow to simmer for a further 5 minutes.
Take the pan off the heat and allow to rest for 10 minutes.

I tend to tweak it a bit with a bit more tomato puree and a bit more salt but by and large, that produces a really good butter chicken. Occasionally I've made chicken tikka and made a butter chicken 'sauce' to go with it. For the chicken tikka I use this recipe

[illmonkey]

craigjm said:

OK so here is a more authentic recipe for jalfrezi

andyA700 said:

There is absolutely no need for rice to be bland.

After defrosted curry for lunch I deciddd I should try both of these; the authentic jalfrezi and some flavoured rice.

Jalfrezi was to the recipe, but probably added a little too much water, looks a bit saucy.

The rice was following your method, but without the onion and pepper. Also different spices as I didn’t have biriani powder

I’ll echo others, the curry is flippin amazin! And, as someone else said, tastes so fresh. The rice a little crispy, it was my first time and on gas, I thought it was ok.

[craigjm]

illmonkey said:

Jalfrezi was to the recipe, but probably added a little too much water, looks a bit saucy.

I’ll echo others, the curry is flippin amazin!

Looks good. Yeah maybe a bit thicker next time. You will never go back to a BIR jalfrezi now glad you liked it

I have a recipe for butter chicken asked for above too but like the jalfrezi it’s in my head. I’ll get round to writing it out at the weekend

[illmonkey]

craigjm said:

illmonkey said:

Jalfrezi was to the recipe, but probably added a little too much water, looks a bit saucy.

I’ll echo others, the curry is flippin amazin!

Looks good. Yeah maybe a bit thicker next time. You will never go back to a BIR jalfrezi now glad you liked it

I have a recipe for butter chicken asked for above too but like the jalfrezi it’s in my head. I’ll get round to writing it out at the weekend

I only used 200g of chopped tomatoes too, figuring I can add not take away. I added the 60ml of water before the soy/ketchup mix, so it looked really dry at that point. I'll definitely be refining it though!

[craigjm]

illmonkey said:

craigjm said:

illmonkey said:

Jalfrezi was to the recipe, but probably added a little too much water, looks a bit saucy.

I’ll echo others, the curry is flippin amazin!

Looks good. Yeah maybe a bit thicker next time. You will never go back to a BIR jalfrezi now glad you liked it

I have a recipe for butter chicken asked for above too but like the jalfrezi it’s in my head. I’ll get round to writing it out at the weekend

I only used 200g of chopped tomatoes too, figuring I can add not take away. I added the 60ml of water before the soy/ketchup mix, so it looked really dry at that point. I'll definitely be refining it though!

Yeah I wrote the recipe out of my head so sometimes it’s not perfect doing that because when you have been making it for years you don’t think about it. The key is the soy, vinegar, ketchup and lemon juice and to cook it as a fry

[illmonkey]

Back to Glebe! So good, minus rice again for naan purposes

[arn22110]

Thanks for the link. I am finding Rik’s recipes and the onion paste awesome.

noopets said:

Discovered this channel a few weeks ago. Been making curries using his onion paste method. Superb results.

https://youtu.be/Xim4zr2vU_M

[Chris Stott]

One of the benefits of making curries on a regular basis is it gives the opportunity to try things you typically wouldn’t when you only make them occasionally (at least it does for me).

I usually make everything from scratch (no base gravy), I wouldn’t eat a curry with cream in it, nor have I ever made a Glebe curry before…. So tonight was a bit out of character

Glebe chicken changezi, hotel style.

Knocked up the base gravy this afternoon and got everything else ready.


Fried some sliced shallots in ghee for the garnish



Fried the marinaded chicken


Built the sauce… garlic and ginger, then the dry spices, followed by blended tomatoes and finally the base gravy along with the chicken



Served with mushroom pillau and a couple of chipatis and the fried shallots.


A nice change from the usual… heat and sweetness really nicely balanced. Would suit pretty much any audience.

[FredericRobinson]

Made the jalfrezi last night, to eat tonight, very good it was too, thanks for posting.
Served with mattar paneer following a recipe on the BBC site, ok, but wouldn’t make it again

[Gone a bit AMG]

Chris Stott said:

One of the benefits of making curries on a regular basis is it gives the opportunity to try things you typically wouldn’t when you only make them occasionally (at least it does for me).

I usually make everything from scratch (no base gravy), I wouldn’t eat a curry with cream in it, nor have I ever made a Glebe curry before…. So tonight was a bit out of character

Glebe chicken changezi, hotel style.

Knocked up the base gravy this afternoon and got everything else ready.


Fried some sliced shallots in ghee for the garnish



Fried the marinaded chicken


Built the sauce… garlic and ginger, then the dry spices, followed by blended tomatoes and finally the base gravy along with the chicken



Served with mushroom pillau and a couple of chipatis and the fried shallots.


A nice change from the usual… heat and sweetness really nicely balanced. Would suit pretty much any audience.

Nice work Chris. I’m doing the Makhani and hotel style gravies today for the freezer and was thinking a Changezi