Favourite Indian curry

[APanda]

For indian it generally has to be Sag for me too. Although one of my my favourites is a Nepalese dish from my local with tandoori lamb, potato, boiled eggs and veg. Just called namaste chicken on their specials menu. I know this isn't Indian though.

Ill have sambar every so often which is amazing, with lentils, peas and lemon.

I always feel bad that I enjoy the spicy lime pickle and poppadoms more than the rest of the meal.

[Melman Giraffe]

Chicken Dhansak

Or a Jalfazi

[bobbo89]

My local does one called a Chicken Rajasthani which, to me, is the balls! They describe as being cooked with extensive use of pickles which seems to conflict with every recipe on the web but i suppose these things are quite regional and open to interpretation.

[woody2846]

A hot Lamb Rezala. Bloody fantastic. Washed down with a couple of bottles of Ice Cold Cobra.

[anonymous-user]

Lamb Pathia for me, love it!

[CooperD]

My local does an excellent Rezala. I've had the chicken and king prawn a few times but I'm going to have a lamb one tonight.

[exgtt]

digimeistter said:

Lamb Pathia for me, love it!

+1 love of the Pathia, usually prawn for me.

Had a proper Goan Vindaloo once that was lovely, always been a spicy curry man but tried a Makhani the other week - so rich, sweet and creamy was damn nice - ill be sampling a few more of these!

Fave curry is Paya - curried sheeps feet, the slow cooked sauce is excuisite but kicks off the gout every bloody time.

Still yet to try a proper Biryani, i hear a good one is something else and hard to make. Any sudgestions of where to get a good one in/around Leeds greatly apreciated!!

[paul99]

I like my currys hot and my currents faves are:

North Indian garlic chilli chicken
Lamb or Chicken Naga

Recently I have getting into Biriyani's aswell

My local takeaway of choice does a special with chicken/lamb/prawn with a Vindaloo strength veg curry its awesome.

[thetapeworm]

A couple of my locals do a Naga Takari - keema and chicken in a nicely spiced thick sauce that has lots of depth. Great with some lemon rice to cut through the sauce slightly.

[TheD]

I like Janter Munter. Failing that a punjabi

[carreauchompeur]

I had a chicken Haandi last night which hit the spot very well.

[craigjm]

Proper Goan Pork Vindaloo

[Mobsta]

A simple mild lamb tikka.

"The flavour can't be beat,
My arse don't like big heat"

[Mobile Chicane]

In a curry house, jalfrezi with extra chillies. I like a bit of heat.

[xxCharlottexx]

I had my first ever curry only last year (I know, late starter) which was a Korma, and I hated it!
Then I was introduced to a Tikka and actually enjoyed it, which surprised me. A few months later curry is now my favourite meal!
Bhuna, Jalfrezi and Madras coming top of my list .
The best local curry house to me ("Simply Spice" in Strood, Medway) cannot be faulted, excellent food at excellent prices and their chilli rice and chilli/garlic naan (which is hotter than expected) are the best sides I've had anywhere! Including in much more expensive/highly rated restaurants.

[Jw Vw]

Butter Chicken
Dohari

[meggysaurus]

Chicken Jalfrezi by far, managed to get a recipe video if anyones interested.

http://www.youtube.com/watch?v=AUQvYn6wRn8

I tend to make my sauce in a blender then cook it in the pan, saves time
I also use Jalfrezi Paste

Ingredients
2 chilli's red or green
2 Bell Peppers red or green or any colour
2 cloves garlic chopped
1 tablespoons grated fresh ginger
1 onion finely grated
1 tablespoon of tomato puree

3 teaspoons ground turmeric
1 teaspoon red chilli powder
1 teaspoon salt
3 teaspoons ground cumin
3 teaspoons ground coriander

30g ghee or 2 tablespoons oil

In a food processor or mortar & pestle, whiz up or pound together everything except the ghee or oil.

In a wok or heavy based saucepan, heat the ghee or oil, and fry the paste until it goes brown and smells aromatic. you can use the paste and make this in batches and freeze

You can use the paste straight away, or save it in a jar in the fridge for later.

Edited by meggysaurus on Sunday 4th May 16:46

Edited by meggysaurus on Sunday 4th May 16:50

[Johnnytheboy]

Dhansak is always a winner. My local curry house does one called a Lagan which is like a cross between curry and mint sauce, it's tangfastic.

Paradoxically it tastes better with chicken than with lamb.

[vournikas]

For more years than I care to mention, it was always Achari Chicken for me. The bar being set fairly high by The Bengal Brasserie on Walter Road in Swansea, where the sauce was almost black and very sour indeed.

It's been usurped recently by Chicken Rezala, which until about four months ago I'd never heard of. Bloody delicious.

[petroleum601]

Chicken phall, extra tablespoon of chilli. Everyone will give you room, cos it's like letting off a tear gas grenade.