The Great Curry Thread
Discussion
Leading on from the beginners curry thread, I did search for a one stop curry thread first but was surprised to find there wasn't one. Anyway show us your takeaway rivalling curries with pics and recipes.
Here's my Chicken Tikka Jaipuri
3 Tbs veg oil
1 Tbs ginger/garlic crushed
Pinch of salt
Parcooked peppers/onions
1 Tbs mix powder
1 Tbs of tom puree dilute
3 Tbs tomato ketchup
2 x portions of chicken tikka
400ml base curry sauce (for two)
This is the first time using ketchup in any of my curries and I was surprised at the subtle sweetness that came through. If I need to add a sweetness I usually add demerara sugar to balance out the acidity from vinegar in a vindaloo recipe.
The original has mushrooms and spiced oil added towards the end and is a little drier in texture. Here's the original recipe and method http://bircurries.co.uk/forum/viewtopic.php?f=35&a...
The base recipe which is a traditional Garabi is here http://www.curry-recipes.co.uk/curry/index.php/top...
Spice mix is here http://www.curry-recipes.co.uk/curry/index.php/top...
As you might be able to tell I have a thing for British/Indian takeaway curries (BIR) If you like traditional authentic Indian recipes it might not be for you
Here's my Chicken Tikka Jaipuri
3 Tbs veg oil
1 Tbs ginger/garlic crushed
Pinch of salt
Parcooked peppers/onions
1 Tbs mix powder
1 Tbs of tom puree dilute
3 Tbs tomato ketchup
2 x portions of chicken tikka
400ml base curry sauce (for two)
This is the first time using ketchup in any of my curries and I was surprised at the subtle sweetness that came through. If I need to add a sweetness I usually add demerara sugar to balance out the acidity from vinegar in a vindaloo recipe.
The original has mushrooms and spiced oil added towards the end and is a little drier in texture. Here's the original recipe and method http://bircurries.co.uk/forum/viewtopic.php?f=35&a...
The base recipe which is a traditional Garabi is here http://www.curry-recipes.co.uk/curry/index.php/top...
Spice mix is here http://www.curry-recipes.co.uk/curry/index.php/top...
As you might be able to tell I have a thing for British/Indian takeaway curries (BIR) If you like traditional authentic Indian recipes it might not be for you
TSCfree said:
Nice, that does look good. I tend to cook more tomato based curries so I need to start experimenting with cocunut milk. Are those cinnamon sticks?
Yeah, its cinnamon, lemongrass and a load of kaffir lime leaves. Making the curry paste first is the most time consuming part and then you simmer it for 3 hours. If you are interested in the recipe I will share it with you. PM me :-)
Here's my Thai Chicken Curry.
Recipe is a bit vague, as I tend just add what I have that I think will work!
Ingredients :
Diced chicken (breast or thigh)
Lots of fresh chopped coriander (and I mean lots!)
Green chillies, chopped
Thai Green Curry paste (blend together coriander, green chilli, garlic, shallots, lime juice, Thai fish sauce, lemongrass, olive oil, black pepper, ginger)
Tin of coconut milk
Brown the chicken, add the chopped chillies and the Thai green curry paste, cook for a bit, then add the coconut milk. Bring to a simmer, and add in most of the coriander. Cook until it thickens up nicely. If you're in a hurry, mix a heaped teaspoon of plain flour in a cup with a few of teaspoons of cold water, then add to the curry... this will cause it to thicken nicely. At the last minute, stir in the last handful of coriander, then serve up with boiled rice.
Recipe is a bit vague, as I tend just add what I have that I think will work!
Ingredients :
Diced chicken (breast or thigh)
Lots of fresh chopped coriander (and I mean lots!)
Green chillies, chopped
Thai Green Curry paste (blend together coriander, green chilli, garlic, shallots, lime juice, Thai fish sauce, lemongrass, olive oil, black pepper, ginger)
Tin of coconut milk
Brown the chicken, add the chopped chillies and the Thai green curry paste, cook for a bit, then add the coconut milk. Bring to a simmer, and add in most of the coriander. Cook until it thickens up nicely. If you're in a hurry, mix a heaped teaspoon of plain flour in a cup with a few of teaspoons of cold water, then add to the curry... this will cause it to thicken nicely. At the last minute, stir in the last handful of coriander, then serve up with boiled rice.
Posted this recently on the Photo of your dinner thread.
South Indian Coconut Chicken Curry (recipe from Jamie Oliver's Happy Days with the Naked Chef - 2002)
Recipe
5 tablespoons vegetable oil
2 teaspoons black mustard seeds (or 1 tsp mustard powder)
1 teaspoon fenugreek seeds (I omit these, as I detest them)
3 fresh green chillies, seeded and thinly sliced
1 handful of curry leaves (Makes the dish)
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped (or one large can tomatoes)
1 14 oz can coconut milk
4 chicken breasts, sliced into 1/2 inch strips (I used thigh)
1 tablespoon coriander seeds, crushed
salt
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 wine glass of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.
Serve with steamed basmati rice.
Always a crowd pleaser.
South Indian Coconut Chicken Curry (recipe from Jamie Oliver's Happy Days with the Naked Chef - 2002)
Recipe
5 tablespoons vegetable oil
2 teaspoons black mustard seeds (or 1 tsp mustard powder)
1 teaspoon fenugreek seeds (I omit these, as I detest them)
3 fresh green chillies, seeded and thinly sliced
1 handful of curry leaves (Makes the dish)
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped (or one large can tomatoes)
1 14 oz can coconut milk
4 chicken breasts, sliced into 1/2 inch strips (I used thigh)
1 tablespoon coriander seeds, crushed
salt
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 wine glass of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.
Serve with steamed basmati rice.
Always a crowd pleaser.
Lamb tikka rezala with homemade garlic & coriander naans
2 Tbs Veg oil
Par cooked onions & peppers
1 Tbs Garlic & ginger mix
1 Tbs Tomato puree dilute
1 Tsp mix powder
1 Tsp ground black pepper
3 Tbs Natural yoghurt
1/2 tsp chilli powder
coriander to taste
Wedges of tomato
2 portions of curry base
2 portions of Lamb Tikka
Cook through the G&G for a couple of minutes taking care not to burn. Add the Par cooked veg mixing thoroughly for a few minutes. Push one side making room tomato purée dilute, add spices, ground pepper and mix to form a paste. Mix everything together then add then yoghurt, cook through and add the lamb tikka, mix again then add the base gravy, throw in the tomatoes and leave to simmer for 15 mins. coriander to taste and it's done!
calibrax said:
Here's my Thai Chicken Curry.
Recipe is a bit vague, as I tend just add what I have that I think will work!
Ingredients :
Diced chicken (breast or thigh)
Lots of fresh chopped coriander (and I mean lots!)
Green chillies, chopped
Thai Green Curry paste (blend together coriander, green chilli, garlic, shallots, lime juice, Thai fish sauce, lemongrass, olive oil, black pepper, ginger)
Tin of coconut milk
Brown the chicken, add the chopped chillies and the Thai green curry paste, cook for a bit, then add the coconut milk. Bring to a simmer, and add in most of the coriander. Cook until it thickens up nicely. If you're in a hurry, mix a heaped teaspoon of plain flour in a cup with a few of teaspoons of cold water, then add to the curry... this will cause it to thicken nicely. At the last minute, stir in the last handful of coriander, then serve up with boiled rice.
I just made this with chicken, green beans and new potatoes delicious Recipe is a bit vague, as I tend just add what I have that I think will work!
Ingredients :
Diced chicken (breast or thigh)
Lots of fresh chopped coriander (and I mean lots!)
Green chillies, chopped
Thai Green Curry paste (blend together coriander, green chilli, garlic, shallots, lime juice, Thai fish sauce, lemongrass, olive oil, black pepper, ginger)
Tin of coconut milk
Brown the chicken, add the chopped chillies and the Thai green curry paste, cook for a bit, then add the coconut milk. Bring to a simmer, and add in most of the coriander. Cook until it thickens up nicely. If you're in a hurry, mix a heaped teaspoon of plain flour in a cup with a few of teaspoons of cold water, then add to the curry... this will cause it to thicken nicely. At the last minute, stir in the last handful of coriander, then serve up with boiled rice.
I used green curry paste from a jar but added extra garlicSome great inspiration here chaps, thanks!
Can I give a recommendation for a curry kit that's simply brilliant when you want a good meal quick?
The Spice Tailor curry kits, in particular the Southern Pepper Curry -http://m.thespicetailor.com/Products/ProductDetails?Product=75070203
Under £3 from my local Budgens, and the first mainstream kit I've seen that comes in three parts, whole spices, base sauce, finishing sauce.
Great, complex flavours, and takes less time than the rice to cook.
Well worth a try.
(disclaimer - I love making curries from scratch, and am decent at it. But sometimes I haven't got any portions in the freezer, I really fancy one but haven't got three hours to do it properly. That's where these come in.)
Can I give a recommendation for a curry kit that's simply brilliant when you want a good meal quick?
The Spice Tailor curry kits, in particular the Southern Pepper Curry -http://m.thespicetailor.com/Products/ProductDetails?Product=75070203
Under £3 from my local Budgens, and the first mainstream kit I've seen that comes in three parts, whole spices, base sauce, finishing sauce.
Great, complex flavours, and takes less time than the rice to cook.
Well worth a try.
(disclaimer - I love making curries from scratch, and am decent at it. But sometimes I haven't got any portions in the freezer, I really fancy one but haven't got three hours to do it properly. That's where these come in.)
TSCfree said:
Lamb tikka rezala with homemade garlic & coriander naans
2 Tbs Veg oil
Par cooked onions & peppers
1 Tbs Garlic & ginger mix
1 Tbs Tomato puree dilute
1 Tsp mix powder
1 Tsp ground black pepper
3 Tbs Natural yoghurt
1/2 tsp chilli powder
coriander to taste
Wedges of tomato
2 portions of curry base
2 portions of Lamb Tikka
Cook through the G&G for a couple of minutes taking care not to burn. Add the Par cooked veg mixing thoroughly for a few minutes. Push one side making room tomato purée dilute, add spices, ground pepper and mix to form a paste. Mix everything together then add then yoghurt, cook through and add the lamb tikka, mix again then add the base gravy, throw in the tomatoes and leave to simmer for 15 mins. coriander to taste and it's done!
StangGT said:
More info on the homemade naan please!
I'll echo that, I did do a quick search though & found this, which, going by TSC's pictures could be similar?http://allrecipes.co.uk/recipe/16225/fluffy-naan-b...
ChrisnChris said:
StangGT said:
More info on the homemade naan please!
I'll echo that, I did do a quick search though & found this, which, going by TSC's pictures could be similar?http://allrecipes.co.uk/recipe/16225/fluffy-naan-b...
Ok the homemade naan recipe:
2 cups of plain flour (my cups hold around 170g)
1 cup of self raising flour
1 egg
0.5 tsp salt
0.5 tsp baking powder
1 tsp veg/olive oil
1 cup of warm water
1 tsp yeast
1 cup of milk
1 Dsp sugar (optional) I tend to put in a Tbs for my liking
Using the cup of warm water add the yeast and stir. In another bowl sieve the flour and add the baking powder, salt, sugar, mix.
In another bowl whisk the egg, milk & oil.
Add the warm water & yeast to the to the flour mix working it in with your hands. SLOWLY add the egg, milk and oil mixture and again mix with your hands. Your looking for a wet and sticky texture and you may not need to add all the milk.
I've varied how much egg milk and oil mixture I add to the flour mix, If I mix slow and for long enough I can use it all, If I rush there's no way, so it's up to you. It shouldn't be pancake batter, but it also won't be a dough like texture either, try for somewhere in between. I've tried this recipe in the kenwood mixer and I also found I couldn't use all the milk mixture either.
Leave to rest for 2-3 hours, tend to use the airing cupboard, then knock the mixture back. What you should have is something like in my previous post.
Now I use a dry pan and get it fairly hot and scoop the wet sticky mixture into the middle of the pan, if you have asbestos hands drag the mixture to the outside to create a naan shape. 3-4 mins until brown, flip and again until it blisters and brown and serve.
mix a couple of cloves of garlic with some butter add a little coriander to taste and spread over the top. Keep warm in the oven until the curry is done or serve.
If you omit the knocking back they will turn out like pancakes - but you still need a little air to get the blisters I think.
2 cups of plain flour (my cups hold around 170g)
1 cup of self raising flour
1 egg
0.5 tsp salt
0.5 tsp baking powder
1 tsp veg/olive oil
1 cup of warm water
1 tsp yeast
1 cup of milk
1 Dsp sugar (optional) I tend to put in a Tbs for my liking
Using the cup of warm water add the yeast and stir. In another bowl sieve the flour and add the baking powder, salt, sugar, mix.
In another bowl whisk the egg, milk & oil.
Add the warm water & yeast to the to the flour mix working it in with your hands. SLOWLY add the egg, milk and oil mixture and again mix with your hands. Your looking for a wet and sticky texture and you may not need to add all the milk.
I've varied how much egg milk and oil mixture I add to the flour mix, If I mix slow and for long enough I can use it all, If I rush there's no way, so it's up to you. It shouldn't be pancake batter, but it also won't be a dough like texture either, try for somewhere in between. I've tried this recipe in the kenwood mixer and I also found I couldn't use all the milk mixture either.
Leave to rest for 2-3 hours, tend to use the airing cupboard, then knock the mixture back. What you should have is something like in my previous post.
Now I use a dry pan and get it fairly hot and scoop the wet sticky mixture into the middle of the pan, if you have asbestos hands drag the mixture to the outside to create a naan shape. 3-4 mins until brown, flip and again until it blisters and brown and serve.
mix a couple of cloves of garlic with some butter add a little coriander to taste and spread over the top. Keep warm in the oven until the curry is done or serve.
If you omit the knocking back they will turn out like pancakes - but you still need a little air to get the blisters I think.
Edited by TSCfree on Saturday 17th January 14:26
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