Best Cook in Curry Sauce
Discussion
I said I'd cook my family a curry today. There seem to be a plethora of jars of cook in sauce, which are the best ones to use? I'm looking for something fairly mild so it suits everyone and I'll be using chicken and some naan bread. I'm quite proficient at eat curries but have never cooked one myself.
DO YOU FEEL LIKE CHICKEN TONIGHT?moleamol said:
Best to avoid the jars if at all possible. None of them are decent. Sorry, but they're not. Not if you can cook at all, you might as well get one ready made in the supermarket and nuke it. If you can, put some effort in and make it a really good one.
Perhaps I should mention I'm a student and not the greatest cook in the world.
Cooking something simple is enough of an event for me so I think a jar is the safest bet!
I also don't have the time to be fannying around with stuff.
I haven't found a decent ready made curry sauce for Indian curries. Tried Patak's - OK but not convinced, so now make them from scratch instead.
However, one excellent sauce is the Lloyd Grossman green thai curry - mmmmmmm. Not too spicy, so shouldn't offend those with milder tastes.
Bon appetit!
However, one excellent sauce is the Lloyd Grossman green thai curry - mmmmmmm. Not too spicy, so shouldn't offend those with milder tastes.
Bon appetit!
Muncher said:
Best to avoid the jars if at all possible. None of them are decent. Sorry, but they're not. Not if you can cook at all, you might as well get one ready made in the supermarket and nuke it. If you can, put some effort in and make it a really good one.
Perhaps I should mention I'm a student and not the greatest cook in the world.
Cooking something simple is enough of an event for me so I think a jar is the safest bet!
I also don't have the time to be fannying around with stuff.
Does being a student mean you can't afford the ingredients (you've got a VX220 ffs) or that you can't cook (being a student, I'd hope you can follow a simple recipe). I rest my case
And if it's laziness, get them a takeaway.
Sainsburys currently have the chicken tonight range at half-price ( 58p)think there's a basic curry and a korma option - so for a student that would be a good bet( though I think their promotions go from Wednesday to Wednesday) Add in a spoonful of flaked almonds to give it the 'homemade' touch 
Homepride curry sauce is about 98p for a large can - their curry one is Ok as well...though is very mild and has a few too many sultanas in it.
My dad really likes the Patak Jalfrezi sauce (hot) - but I'm not keen on any of the Patak range.
I like the Sharwoods Thai red and green curries ( but you wouldn't have naan bread with them) - and think their Indian curries are so-so.
If you're using chicken breast - then I think the best one to use is one of the Knorr sizzle and stir range
Homepride curry sauce is about 98p for a large can - their curry one is Ok as well...though is very mild and has a few too many sultanas in it.
My dad really likes the Patak Jalfrezi sauce (hot) - but I'm not keen on any of the Patak range.
I like the Sharwoods Thai red and green curries ( but you wouldn't have naan bread with them) - and think their Indian curries are so-so.
If you're using chicken breast - then I think the best one to use is one of the Knorr sizzle and stir range
alfaman said:
Pataks *pastes* ( you need to add tomatoes, onions and meat etc. ) are very good .....used by many restaurants IIRC , works out cheaper than sauces.
Seconded.
These really ae very good.
The Lloyd Grossman ones are good too, but again, you need to add stuff.
I know what you mean about being a poor cook, my best mate cannot cook for toffee, not even with me standing with her, guiding her through the recipe, teaching her what to do. She can even 'spoil' a cooked english breakfast!!
So don't worry about it, use a jar. Even Gordon Ramsey does when cooking at home I'm sure.
condor said:
Pataks *pastes* ( you need to add tomatoes, onions and meat etc. ) are very good .....used by many restaurants IIRC , works out cheaper than sauces.
can't recall seeing them in our local sainsburys - but will do a search for them tomorrow. Are they tube or can pastes?
The ones we buy are in a jar, they are a cheat, but at least the fact that you use some fresh onions/peppers/tomatoes etc gives the end result some semblence of decency.
Make your own sauce you lazy student!! Cooking isn't difficult if you just follow the recipe. Last night I made lamb biryani from scratch and apart from the unfortunate accident with a chili and my eye it really wasn't that hard. AS for time restraints, just prepare the curry paste etc the night before, and it'll only take about 10mins.
Here's one for starters: (courtesy of Waitrose)
Ingredients
25g fresh root ginger, peeled
5 cloves garlic, peeled
10 shallots, peeled
4 tablespoons curry powder (use bought curry powder)
5 tablespoons vegetable oil
1kg boned chicken meat, cut into pieces
400ml tin coconut milk
1 level teaspoon salt
300g potatoes, peeled and cut into 3cm chunks
Instructions
Put the ginger, garlic and shallots in a pestle and mortar, or a blender and pound to a paste. Mix the curry powder with 4 tablespoons of water. (or use a garlic crusher for the garlic and to juice teh ginger (then chuck the woody bit away) and finely chop the shallots)
Heat a large wok, add the oil and, when hot, add the ginger garlic paste. Stir fry over a medium heat until fragrant. Add the curry powder paste and stir fry until the mixture begins to release oil. Add the chicken and fry for 3 minutes.
Add the coconut milk and salt. Bring to the boil, then reduce the heat and simmer until the meat is tender and the sauce thick (40-50 minutes). Add the potatoes after about 20 minutes of cooking
From Xiphias's other half
Here's one for starters: (courtesy of Waitrose)
Ingredients
25g fresh root ginger, peeled
5 cloves garlic, peeled
10 shallots, peeled
4 tablespoons curry powder (use bought curry powder)
5 tablespoons vegetable oil
1kg boned chicken meat, cut into pieces
400ml tin coconut milk
1 level teaspoon salt
300g potatoes, peeled and cut into 3cm chunks
Instructions
Put the ginger, garlic and shallots in a pestle and mortar, or a blender and pound to a paste. Mix the curry powder with 4 tablespoons of water. (or use a garlic crusher for the garlic and to juice teh ginger (then chuck the woody bit away) and finely chop the shallots)
Heat a large wok, add the oil and, when hot, add the ginger garlic paste. Stir fry over a medium heat until fragrant. Add the curry powder paste and stir fry until the mixture begins to release oil. Add the chicken and fry for 3 minutes.
Add the coconut milk and salt. Bring to the boil, then reduce the heat and simmer until the meat is tender and the sauce thick (40-50 minutes). Add the potatoes after about 20 minutes of cooking
From Xiphias's other half
Has anyone hear ever managed to get a home cooked curry tasting like one in an Indian restaurant? Everything about curry house curries seems different to me - the smell, number of flavours in there and the general 'tastiness'.
I've tried making my own from scratch (I even have an Indian cookbook translated into English) and I've tried most of the jars on sale, but still haven't got close to the flavour from an Indian restaurant. Everything that I do tastes broadly like a microwave curry...
I've tried making my own from scratch (I even have an Indian cookbook translated into English) and I've tried most of the jars on sale, but still haven't got close to the flavour from an Indian restaurant. Everything that I do tastes broadly like a microwave curry...
That looks like too much hard work xiphias.
Cut chicken (breasts only!) into bite size chunks.
Add a small amount of oil to a saucepan. When hot add 2 teaspoons of Thai green curry paste (available from most supermarkets nowadays). Stir for a minute. Add 2 cans of coconut milk. Stir until well mixed.
Add chook.
Stir.
Add the juice of 3 limes and 2 tablespoons of fish sauce (fish sauce is optional, but cheap to buy).
Add 2 sticks of lemon grass cut into 1 inch pieces.
If you can find some galangal and kaffir limes leaves, great, but unless you live near an oriental supermarket you're unlikely to find them.
Cook for approx 45 minutes.
Done.
>> Edited by diddyman on Wednesday 11th January 10:16
>> Edited by diddyman on Wednesday 11th January 10:16
Cut chicken (breasts only!) into bite size chunks.
Add a small amount of oil to a saucepan. When hot add 2 teaspoons of Thai green curry paste (available from most supermarkets nowadays). Stir for a minute. Add 2 cans of coconut milk. Stir until well mixed.
Add chook.
Stir.
Add the juice of 3 limes and 2 tablespoons of fish sauce (fish sauce is optional, but cheap to buy).
Add 2 sticks of lemon grass cut into 1 inch pieces.
If you can find some galangal and kaffir limes leaves, great, but unless you live near an oriental supermarket you're unlikely to find them.
Cook for approx 45 minutes.
Done.
>> Edited by diddyman on Wednesday 11th January 10:16
>> Edited by diddyman on Wednesday 11th January 10:16
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