Your home-made Curry Recipes
Discussion
DoubleSix said:
I'm off to an indian spice wholesaler today...
Can anyone give some pointers as to essentials I should pick up that won't easily be found in the local supermarket?
Thanks!
If you can find any of these then stock up:Can anyone give some pointers as to essentials I should pick up that won't easily be found in the local supermarket?
Thanks!
Kashmiri Chili Powder
Black Cardamom Pods
Dhansak/Parsi Masala (I always have to make my own as I can't find it anywhere)
Black Mustard Seeds
Methi/Fenugreek Seeds
Sesame Seeds
Nigella Seeds
Methi/Fenugreek Leaves
Curry Leaves
Ghee
Garlic & Ginger Paste
Gram Flower
Not a comprehensive list but these are some of the things I struggle to find in my local supermarket.
I would say cumin and coriander, both ground and whole seeds are essential as are cloves and cinnamon sticks. I also have a madras curry powder (realize it's a blend) that I stick in most every curry.
Top tip is to take all the curry leaves off the branch and put in a plastic container. Keeps forever in the freezer. Just use the frozen curry leaves as you would fresh.
Top tip is to take all the curry leaves off the branch and put in a plastic container. Keeps forever in the freezer. Just use the frozen curry leaves as you would fresh.
I do the following for a Saag (can be either Chicken or Lamb):
In a large pan wilt 200g-400g of fresh spinach (how much depends entirly on you, we use 400g's for two of us). It'll need a dash of water to do the wilting.
Then add chopped garlic, ginger and chilli.
Put in a blender and blend into a paste. Put to one side.
Using the same pan, put some oil in and bring up to heat.
Add a bay leaf and some peppercorns and fry for 1 minute.
Next add some chopped up onion and fry untill starting to go clear.
Add some curry powder and chilii powder to tase.
Add the meat and cook untill sealed.
Then add the paste to the pan and cook for a further minute.
Put 4 to 6 large fresh chopped tomatoes to the pan and cook for 15 minutes.
You may need to add a touch of water if using fresh tom's and not tinned ones.
After 15 minutes, lower the heat fully and stir in some youghurt.
Serve with warm Naan.
In a large pan wilt 200g-400g of fresh spinach (how much depends entirly on you, we use 400g's for two of us). It'll need a dash of water to do the wilting.
Then add chopped garlic, ginger and chilli.
Put in a blender and blend into a paste. Put to one side.
Using the same pan, put some oil in and bring up to heat.
Add a bay leaf and some peppercorns and fry for 1 minute.
Next add some chopped up onion and fry untill starting to go clear.
Add some curry powder and chilii powder to tase.
Add the meat and cook untill sealed.
Then add the paste to the pan and cook for a further minute.
Put 4 to 6 large fresh chopped tomatoes to the pan and cook for 15 minutes.
You may need to add a touch of water if using fresh tom's and not tinned ones.
After 15 minutes, lower the heat fully and stir in some youghurt.
Serve with warm Naan.
PositronicRay said:
Serve with perfect Basmati rice;
Fry 1/2 onion add a few cardamom pods, some cumin seeds and a cinnamon stick. Add rice (I use 50g pp) and twice the volume of water with a little salt. Bring to a simmer, put a tightly fitting lid on and keep simmering for 10 mins.
This bit is important, don't lift the lid or check after 10 mins turn heat off, stir, put lid back on and leave for another 10mins to absorb any moisture. Works perfectly every time, the pan is crucial if it has a vent in the lid block it up.
This is how I do it. Wash it and soak it beforehand, sometimes I'll add some turmeric and peas at the start. It'll sit for ages though quite happily with no heat under it. 10 mins minimum but I've left it nearer 30 before. Fry 1/2 onion add a few cardamom pods, some cumin seeds and a cinnamon stick. Add rice (I use 50g pp) and twice the volume of water with a little salt. Bring to a simmer, put a tightly fitting lid on and keep simmering for 10 mins.
This bit is important, don't lift the lid or check after 10 mins turn heat off, stir, put lid back on and leave for another 10mins to absorb any moisture. Works perfectly every time, the pan is crucial if it has a vent in the lid block it up.
This is a curry I did at the weekend. I was batch cooking it and froze half of what I made. It scales up well, I've done it for a family gathering. I didn't add chilies as the kids were eating it, I did a chicken one as well which was hotter so wanted to give them the choice! This is a Gordon Ramsey one, it's from the F word from a few years ago but I think the video is still online.
Serves 4.
1kg good quality braising steak - cut into cubes
sea salt and freshly ground black pepper
3 tablespoon garam masala
2 tablespoons natural yoghurt - full fat
olive oil
2 large onions
2 large cloves garlic
1 tablespoon grated ginger
2 good squirts of tomato puree
1 tablespoon sugar (I used caster)
1 x 400g tin of good quality chopped tomatoes
400ml beef stock
small handful of coriander, leaves separated, stalks finely chopped
5 cardamom pods - bashed lightly so they just split
a small handful of dried curry leaves (I went slightly heavy with these as mine had been in the cupboard a while!)
4 fresh green finger chillies
To make the spice mix:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/2 a teaspoon fenugreek seeds
1 teaspoon of turmeric
1 tablespoon curry powder (I think it's meant to be a madras, I just used one I had which was a medium curry powder)
How to do it:
Cut the beef into bite-sized cubes and throw it into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and olive oil. Season with a little salt and a good amount of black pepper.
Give it a good mix so the beef is coated well and then cover with cling film and leave to marinate for as long as possible - an hour minimum but can be left overnight.
In a dry frying pan over a high heat, toast the cumin, coriander, fennel and fenugreek seeds keeping them moving so they don't burn. Only needs a couple of mins.
Grind to a fine powder in a pestle or a spice grinder. Stir in turmeric and curry powder and mix well - set aside.
Heat a small amount of oil in a large cast-iron casserole (or a heavy-based pan that can go on the stove top). Add the onions, garlic, ginger and a little seasoning. Give it a good stir and then cover and cook for about 10 minutes until the onions are soft, giving it a stir a couple of times.
Turn up the heat to a medium high heat, stir the sugar, spice mix and tomato puree. Stir for a minute before adding the tomatoes, stock, chopped coriander stalks, cardamom pods, curry leaves and chillies.
Throw in the beef including it's marinade. Give it all another good stir, then cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 3 hours or until the beef is really tender.
You could probably do this in a slow cooker as well.
Sprinkle with coriander leaves and serve with rice.
That looks like a nice curry Euan!
Here's my effort from tonight. It's basically a butter chicken but I'm going through an infatuation with Parsi curry at the moment so I swapped a few "English take-away" Butter Chicken ingredients for some Parsi ones and this was the result. Great for folks who like curry, but don't like it too spicy. Inspired by 6th Gear's recipe I included some pics of the process, hope you enjoy:
PARSI BUTTER CHICKEN
Ingredients
Marinade (picture 1 & 2):
½ cup of Greek or strained yoghurt
1tbs garlic paste
1tbs dried methi leaves
2ts Kashmiri chilli powder
.5ts pepper
.5ts salt
.5ts dhansak masala
Sauce (picture 3 & 4):
1 stick of cinnamon
6 green cardamom pods
6 cloves
3tbs garlic & ginger paste
1 small onion
1kg of tomatoes (10 tomatoes of the variety in the picture below)
500ml water and chicken stock
2 small chilli (add more to taste)
- - -
1-3 ts Kashmiri chilli powder
1ts of dhansak masala (or .5ts of garam masala & .5ts of .5ts of tandoori masala)
2 black cardamoms
7-8 cashew nuts
1tbs dried methi leaves
2ts salt
1tbs honey
75gs-100gs of clarified butter/ghee
¼ cup of double cream
Instructions:
Marinate the chicken in the morning and leave in the fridge
- Grab a beer –
Fry whole spices (cinnamon, green cardamom, cloves)in 2tbs of ghee for 2-3 minutes at a high heat (picture 5)
Reduce heat and add garlic & ginger paste, cook for 3-5 minutes or until the smell of raw garlic disappears
Add finely chopped onion and cook for 30 minutes until the onions are completely soft and browned
(picture 6)
Throw tomatoes in whole and fry, continually stirring for 3-4 minutes
Add water and stock, put the lid on and boil for around an hour or until the tomatoes go completely soft-stir occasionally to disturb and loosen the tomato skin. (picture 7)
- Grab a beer –
With 10 minutes to go throw in the copped chillies
While you wait, stick the chashew nuts in some water and let them soak
When the tomatoes have broken down, take the mixture off the heat and allow to cool completely (picture 8)
During this time, grill the marinated chicken for 5 minutes to seal only as we’ll cook it thoroughly in the sauce later (you can of course BBQ or shallow fry as an alternative). Allow the chicken to cool to room temperature.
Dry fry the methi leaves for 3 minutes and dry and the chashew nuts, grind both into a powder/paste and set aside for a little later
By this stage the sauce mixture should be cool.
Pull as much skin off the tomatoes as possible and remove as many of the whole spices from the pot.
Blend the remaining ingredients in the mix until they turn to liquid (picture 9)
Sieve the mixture to remove the remainder of the seeds/skin/whole spices and bring the tomato sauce back to the boil… we’re getting there! (picture 10 & 11)
- Grab a beer –
Bring the liquid mixture back to the boil, add the black cardamoms and the Kashmiri chili powder and masala powders.
Throw in the methi, salt, cashew nuts, honey and butter (add more salt and butter if you wish
…I do!) (picture 12)
Boil away some of the water for about 30-45 minutes (until you get to a creamy texture).
Put chicken in and boil rice (picture 13)
As you serve, drizzle some double cream onto the curry
Grab a beer and eat the s
t out of it!!
The Marinade (I ran out of yoghurt so the marinade you make will look a lot better than this!):
Picture 1:
Picture 2:
The Sauce:
Picture 3:
Picture 4:
The Process:
Picture 5; frying the whole spices:
Picture 6; frying the onion:
Picture 7; boiling the sauce mix:
Picture 8; the sauce mix cooling:
Picture 9; blend the sauce mix:
Picture 10 & 11; sieve the sauce mix and remove the remaining solids:
Picture 12: sauce mix complete!:
Picture 13: rice on, chicken in sauce; the home stretch:
Here's my effort from tonight. It's basically a butter chicken but I'm going through an infatuation with Parsi curry at the moment so I swapped a few "English take-away" Butter Chicken ingredients for some Parsi ones and this was the result. Great for folks who like curry, but don't like it too spicy. Inspired by 6th Gear's recipe I included some pics of the process, hope you enjoy:
PARSI BUTTER CHICKEN
Ingredients
Marinade (picture 1 & 2):
½ cup of Greek or strained yoghurt
1tbs garlic paste
1tbs dried methi leaves
2ts Kashmiri chilli powder
.5ts pepper
.5ts salt
.5ts dhansak masala
Sauce (picture 3 & 4):
1 stick of cinnamon
6 green cardamom pods
6 cloves
3tbs garlic & ginger paste
1 small onion
1kg of tomatoes (10 tomatoes of the variety in the picture below)
500ml water and chicken stock
2 small chilli (add more to taste)
- - -
1-3 ts Kashmiri chilli powder
1ts of dhansak masala (or .5ts of garam masala & .5ts of .5ts of tandoori masala)
2 black cardamoms
7-8 cashew nuts
1tbs dried methi leaves
2ts salt
1tbs honey
75gs-100gs of clarified butter/ghee
¼ cup of double cream
Instructions:
Marinate the chicken in the morning and leave in the fridge
- Grab a beer –
Fry whole spices (cinnamon, green cardamom, cloves)in 2tbs of ghee for 2-3 minutes at a high heat (picture 5)
Reduce heat and add garlic & ginger paste, cook for 3-5 minutes or until the smell of raw garlic disappears
Add finely chopped onion and cook for 30 minutes until the onions are completely soft and browned
(picture 6)
Throw tomatoes in whole and fry, continually stirring for 3-4 minutes
Add water and stock, put the lid on and boil for around an hour or until the tomatoes go completely soft-stir occasionally to disturb and loosen the tomato skin. (picture 7)
- Grab a beer –
With 10 minutes to go throw in the copped chillies
While you wait, stick the chashew nuts in some water and let them soak
When the tomatoes have broken down, take the mixture off the heat and allow to cool completely (picture 8)
During this time, grill the marinated chicken for 5 minutes to seal only as we’ll cook it thoroughly in the sauce later (you can of course BBQ or shallow fry as an alternative). Allow the chicken to cool to room temperature.
Dry fry the methi leaves for 3 minutes and dry and the chashew nuts, grind both into a powder/paste and set aside for a little later
By this stage the sauce mixture should be cool.
Pull as much skin off the tomatoes as possible and remove as many of the whole spices from the pot.
Blend the remaining ingredients in the mix until they turn to liquid (picture 9)
Sieve the mixture to remove the remainder of the seeds/skin/whole spices and bring the tomato sauce back to the boil… we’re getting there! (picture 10 & 11)
- Grab a beer –
Bring the liquid mixture back to the boil, add the black cardamoms and the Kashmiri chili powder and masala powders.
Throw in the methi, salt, cashew nuts, honey and butter (add more salt and butter if you wish
…I do!) (picture 12)Boil away some of the water for about 30-45 minutes (until you get to a creamy texture).
Put chicken in and boil rice (picture 13)
As you serve, drizzle some double cream onto the curry
Grab a beer and eat the s
t out of it!!The Marinade (I ran out of yoghurt so the marinade you make will look a lot better than this!):
Picture 1:
Picture 2:
The Sauce:
Picture 3:
Picture 4:
The Process:
Picture 5; frying the whole spices:
Picture 6; frying the onion:
Picture 7; boiling the sauce mix:
Picture 8; the sauce mix cooling:
Picture 9; blend the sauce mix:
Picture 10 & 11; sieve the sauce mix and remove the remaining solids:
Picture 12: sauce mix complete!:
Picture 13: rice on, chicken in sauce; the home stretch:
Cheers dude!
I have managed to commandeer a large drawer from the kitchen specifically for spices and have individual pots that I pour the spices from the bag they were bought in. The bags live at the back of the drawer, ziplocked and are only opened when the corresponding pot is running low. (I'm sure I could have explained that better... tend to have a few beers when I make a curry)
Only been cooking curries regularly for a year so have a lot to learn
I have managed to commandeer a large drawer from the kitchen specifically for spices and have individual pots that I pour the spices from the bag they were bought in. The bags live at the back of the drawer, ziplocked and are only opened when the corresponding pot is running low. (I'm sure I could have explained that better... tend to have a few beers when I make a curry)
Only been cooking curries regularly for a year so have a lot to learn
Edited by Potatoes on Monday 25th April 21:39
Here is the chicken korma I made at the same time as the beef one above. The kids loved this one!
1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 crushed cloves of garlic
150g plain yogurt
1 dried red chilli
2 chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
Tin coconut milk
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade (I did it for 3 hours at the weekend as that was all I had, longer is better)
3. I blitz the chopped onion and red chilli in a blender till smooth. It seems to help!
4. Heat the ghee/oil in a pan.
5. Add the onion and chilli paste and stir fry for 10-minutes.
6. Add the dry spices, cook them out for a minute or so.
7. Add the chicken and the marinade and continue to cook for another 10-minutes.
8. Add the milk coconut and stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well. Top with some coriander leaves.
I had some cream in the fridge and added that near the end to manage the heat as the kids are only little.
To be honest, most of mine are made by blitzing onion,garlic and ginger and chillis, cooking that in some oil then adding a mix of dry spices (combination of cumin, coriander, cinnamon sticks, cardamon pods, sometimes turmeric) then add in chicken (marinated if I have the time), then add coconut milk or tinned tomatoes. Sometimes throw in some veg (peppers, aubergine, whatever is lying about).
Its fairly generic but can be made with minimal oil so you don't feel guilty about it, and can be knocked up pretty quickly if need be.
Still searching for a decent dhal recipe though!
1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 crushed cloves of garlic
150g plain yogurt
1 dried red chilli
2 chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
Tin coconut milk
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Instructions:
1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade (I did it for 3 hours at the weekend as that was all I had, longer is better)
3. I blitz the chopped onion and red chilli in a blender till smooth. It seems to help!
4. Heat the ghee/oil in a pan.
5. Add the onion and chilli paste and stir fry for 10-minutes.
6. Add the dry spices, cook them out for a minute or so.
7. Add the chicken and the marinade and continue to cook for another 10-minutes.
8. Add the milk coconut and stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well. Top with some coriander leaves.
I had some cream in the fridge and added that near the end to manage the heat as the kids are only little.
To be honest, most of mine are made by blitzing onion,garlic and ginger and chillis, cooking that in some oil then adding a mix of dry spices (combination of cumin, coriander, cinnamon sticks, cardamon pods, sometimes turmeric) then add in chicken (marinated if I have the time), then add coconut milk or tinned tomatoes. Sometimes throw in some veg (peppers, aubergine, whatever is lying about).
Its fairly generic but can be made with minimal oil so you don't feel guilty about it, and can be knocked up pretty quickly if need be.
Still searching for a decent dhal recipe though!
I've posted these before, and I won't apologize for posting again! Curry recipes from the kitchen of our hotel in the Maldives
Aubergine Curry
Beef Curry
Cashew Nuts and Green Pea Curry
Chicken Curry
Mixed Vegetable Curry
Pumpkin Curry
Seafood Curry
Aubergine Curry
Beef Curry
Cashew Nuts and Green Pea Curry
Chicken Curry
Mixed Vegetable Curry
Pumpkin Curry
Seafood Curry
IKEA meatball curry.
This one is super quick and delicious!
Fry Onions then and garlic ginger and spices; cumin, coriander, chili powder, curry powder, cloves, cardamon and cinnamon. Add more fresh/flake/powder chili to desired heat.
The exact combination of spices is not important, just throw in whatever you feel like on the day.
Add a can or two of tinned tomatoes and your IKEA meatballs straight from the freezer. Season with salt, pepper and I like to add a touch of sugar. Edible pretty much as soon as meatballs are cooked through, but benefits from 15-20 minutes cooking to 'fuse' the flavors.
More delicious then you think!
Normally serve with just plain rice as it's supposed to be a quick dish, so 1 measure rice to 2 measures of water, in a pan from cold and cook until water is gone. Never fails.
This one is super quick and delicious!
Fry Onions then and garlic ginger and spices; cumin, coriander, chili powder, curry powder, cloves, cardamon and cinnamon. Add more fresh/flake/powder chili to desired heat.
The exact combination of spices is not important, just throw in whatever you feel like on the day.
Add a can or two of tinned tomatoes and your IKEA meatballs straight from the freezer. Season with salt, pepper and I like to add a touch of sugar. Edible pretty much as soon as meatballs are cooked through, but benefits from 15-20 minutes cooking to 'fuse' the flavors.
More delicious then you think!
Normally serve with just plain rice as it's supposed to be a quick dish, so 1 measure rice to 2 measures of water, in a pan from cold and cook until water is gone. Never fails.
aberdeeneuan said:
Still searching for a decent dhal recipe though!
Try this:Simmer:
300g split red lentils for 20 mins then drain
Fry off for a couple of minutes:
1 tbsp oil
1 bay leaf
3 cardomom pods
1 tsp cumin
1 tsp coriander powder
1/2 tsp chili flakes
1/2 tsp black pepper
1/2 tsp tumeric
Add to frying mix until softened:
1 large chopped onion
2 crushed cloves garlic
then add:
1/2 tin chopped toms, simmer for further 5 mins
Add in the cooked lentils and:
4 egg cups lemon juice
1 teaspoon salt
Heat through, with a little more water if you need it. Then remove the husks of the cardomom pods and blitz with a hand blender.
The original recipe called for a lot more salt but we've moderated it.
Speed 3 said:
aberdeeneuan said:
Still searching for a decent dhal recipe though!
Try this:Simmer:
300g split red lentils for 20 mins then drain
Fry off for a couple of minutes:
1 tbsp oil
1 bay leaf
3 cardomom pods
1 tsp cumin
1 tsp coriander powder
1/2 tsp chili flakes
1/2 tsp black pepper
1/2 tsp tumeric
Add to frying mix until softened:
1 large chopped onion
2 crushed cloves garlic
then add:
1/2 tin chopped toms, simmer for further 5 mins
Add in the cooked lentils and:
4 egg cups lemon juice
1 teaspoon salt
Heat through, with a little more water if you need it. Then remove the husks of the cardomom pods and blitz with a hand blender.
The original recipe called for a lot more salt but we've moderated it.
dave_s13 said:
Chop a few chicken breasts into chunks.
Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
Just tried this Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
ThanksI added chillies and ginger, and did it with chicken, capsicum, green beans & a couple of fresh tomatoes.
I couldn't think of a good name for this one, I originally made it for vegetarian friends using paneer that I'd marinated in the tikka sauce you'll find in my first recipe on this thread, the one below uses seasoned chicken.
This is great for folks who don't like it too spicy...
NUT CHICKEN
Serves 6
1kg chicken
Marinade
3 tbs garlic and ginger paste
Sauce
100g onion (1 small onion)
50g veg oil/ghee
100g greek yoghurt
2 bay leaves
8 green cardamom pods
1 black cardamom pod
8 cloves
1 cinnamon stick
1 tbs garlic and ginger paste
100g tomato puree
1-3tbs kashmiri chilli powder
1tbs ground cumin
1tbs ground coriander
100ml of water in stock
4 medium tomatoes (blended)
50g cashew nut (blended into a paste with a splash of water)
250ml single cream
Pinch of safron, soaking in milk for a few hours
Garnish
mix the following into a small bowl with a spoon (I tend to pile this onto my curry, yesterday the below provided 2 servings!!)
15 cashew nuts, crushed into a rough powder
15 almonds crushed into a rough powder
20 pistachio nut finely chopped and sauted in ghee
Fry onion in oil until golden brown (around 30 minutes)
Strain fried onions, leaving oil in pan to be used later and put onions to 1 side to cool
Marinate chicken in paste and place into fridge
Add cooled onion and greek yoghurt to blender and blend into paste, cover place in fridge
- Get on with your day -
- Grab a beer -
I usually prepare the garnish at this stage to get it out of the way
Then, re-heat oil in pan to a medium-low heat
Throw in whole spices (bay leaves, cardamom, cloves & cinnamon sticks)
After 1-2 minutes add the garlic and ginger paste and fry until the smell of raw garlic dissapears
Add the tomato puree, stir furiously for 2 minutes to mix well
Throw in the chilli, cumin and coriander powder and a few tablespoons of water, continue to stir for 4-5 minutes
Add the water and stock, stir then add the tomatoes.
Place lid on pan and bring to a slow boil and leave for up to an hour
- Grab a beer -
Place marinated chicken in grill and seal, remove and put to 1 ide
Add the onion/yoghurt paste to the mix followed by the cashew nut paste and the cream
Mix and taste and add some salt if necessary (don’t go crazy as the garnish is naturally salty)
Stick the rice on if you’re having it (this is very nice simply with naan bread)
Throw in the safron and milk
Add the chicken for the last 2-3 minutes to poach
- Grab a beer, serve with the garnish and eat the hell out of it -
This is great for folks who don't like it too spicy...
NUT CHICKEN
Serves 6
1kg chicken
Marinade
3 tbs garlic and ginger paste
Sauce
100g onion (1 small onion)
50g veg oil/ghee
100g greek yoghurt
2 bay leaves
8 green cardamom pods
1 black cardamom pod
8 cloves
1 cinnamon stick
1 tbs garlic and ginger paste
100g tomato puree
1-3tbs kashmiri chilli powder
1tbs ground cumin
1tbs ground coriander
100ml of water in stock
4 medium tomatoes (blended)
50g cashew nut (blended into a paste with a splash of water)
250ml single cream
Pinch of safron, soaking in milk for a few hours
Garnish
mix the following into a small bowl with a spoon (I tend to pile this onto my curry, yesterday the below provided 2 servings!!)
15 cashew nuts, crushed into a rough powder
15 almonds crushed into a rough powder
20 pistachio nut finely chopped and sauted in ghee
Fry onion in oil until golden brown (around 30 minutes)
Strain fried onions, leaving oil in pan to be used later and put onions to 1 side to cool
Marinate chicken in paste and place into fridge
Add cooled onion and greek yoghurt to blender and blend into paste, cover place in fridge
- Get on with your day -
- Grab a beer -
I usually prepare the garnish at this stage to get it out of the way
Then, re-heat oil in pan to a medium-low heat
Throw in whole spices (bay leaves, cardamom, cloves & cinnamon sticks)
After 1-2 minutes add the garlic and ginger paste and fry until the smell of raw garlic dissapears
Add the tomato puree, stir furiously for 2 minutes to mix well
Throw in the chilli, cumin and coriander powder and a few tablespoons of water, continue to stir for 4-5 minutes
Add the water and stock, stir then add the tomatoes.
Place lid on pan and bring to a slow boil and leave for up to an hour
- Grab a beer -
Place marinated chicken in grill and seal, remove and put to 1 ide
Add the onion/yoghurt paste to the mix followed by the cashew nut paste and the cream
Mix and taste and add some salt if necessary (don’t go crazy as the garnish is naturally salty)
Stick the rice on if you’re having it (this is very nice simply with naan bread)
Throw in the safron and milk
Add the chicken for the last 2-3 minutes to poach
- Grab a beer, serve with the garnish and eat the hell out of it -
So this thread is quickly turning into me just posting my recipes
Maybe I'll change the title to "Potatoes post recipies that contain loads of ingredients, none of which are actually potatoes"
Anyway, moving on from the self-deprecating hilarity and onto the recipes.
This one I've tried to make a load of times in my early curry making days when I didn't know how some ingredients react when under-/over-cooked. Nailed it last night so thought it worthy of posting so you can try it too... this is one of my favourite take-away curries so was always keen to re-create it. I've not strayed too far from the accepted, UK curry house ingredients but as this is a Punjab recipe I removed the generic “Indian” whole spices and replaced with the Parsi Punjab ingredients... I realise that this sentence makes me sound like a know-it-all curry ingredient snob, I'm not; I'm not very knowledgeable yet but I now know what I like and the Parsi spices genuinely taste better with this curry!!
METHI MURGH (Chicken & Fenugreek)
Serves 5-6 persons
Ingredients:
1 kg chicken, washed and cut into medium sized pieces
Marinade:
3tbs garlic & ginger paste
3tbs greek yoghurt
3ts kashmiri chilli powder (or 1.5ts of red chilli powder & 1.5ts of paprika)
0.5ts coriander seed powder
0.5ts cumin powder
0.25ts dhansak/parsi masala
2-3tbs oil
(I use my own recipe for the dhasnak/parsi masala and realised I haven’t shared it… will share in a further update as I need to make some more soon – you can get this in a good India food shop or google it)
Sauce:
1inch stick of cinnamon
1 black cardamom
4-5 cloves
4-5 black pepper corns
75g clarified butter
4tbs oil
4 tbs garlic & ginger paste
3 small onions
3-4ts kashmiri chilli powder (or 1.5ts of red chilli powder & 1.5ts of paprika)
1ts coriander seed powder
0.5ts cumin powder
0.5ts dhasnak/parsi masala
0.25ts turmeric
¼cup greek yogurt
50ml water
2-3 green chillis (I use red as I have an allergic reaction to green chillis)
2 tomatoes
1cup packed fresh methi leaves
1tbs dried methi leaves (optional)
7-8 cashewnuts, soak in warm water and make paste
1.5tbs (unhealthy amount of) salt
Instructions:
Marinate the chopped chicken in the garlic & ginger paste initially, put to the side and fill a bowl with the spice and plop the yoghurt on top. I use a whisk to mix the yoghurt and spices into a paste. Scrape that onto the marinate chicken and mix well. Finally put about 2-3 tablespoons on oil into the mix and mix again. Return to fridge. I usually to this in the morning
- Get on with your day -
- Grab a beer -
Put oil into pan and raise heat to medium, throw in the whole spices (cinnamon, cloves, peppercorns and cardamom) and fry in oil, once it starts crackling, lower heat to low/medium and dump in the garlic & ginger paste:
When the smell of raw garlic disappears and is replaced with that lovely sweet smell throw in the finely chopped onions and cook for 30-45 minutes until they’ve completely softened and browned.
Throw in the spice mix (chilli powder, cumin, coriander, turmeric and masala) and mix thoroughly for 2-3 minutes… I wait until it makes me cough then move onto the next stage – don’t do it for too long as you don’t want to burn the spices.
Now add the yoghurt, a tablespoon at a time and mix into the sauce:
Once mixed in add the water, and then throw in the finely chopped chilli
Finally, blitz the tomatoes in a blender and mix them into the sauce, pop the lid on and reduce heat to very low and let the mix simmer for between 30 minutes to… well, as many hours as you like, adding clarified butter as it cooks. (I often come back and roughly blend the mix during this phase as I prefer a the consistency in this curry)
- Grab a beer -
Now it’s time to seal the chicken and get the methi ready.
Soak the methi leaves in salted water for 15 minutes
With the chicken, I seal it in a pre-heated grill for about 3-4 minutes to singe the outside of the chicken so it seals all the juices in:
Then set the chicken aside and let cool:
Heat up a pan, sieve the water from the methi sauté the methi until, or just before it starts to crisp, set aside
Grind the cashews into a paste with a tablespoon of water and add to the methi, throw the salt into and (optional: ) add the tablespoon of dried methi to this mini-mix.
- Grab a beer -
Remove the lid from the sauce, turn the heat back to medium, add the remaining clarified butter and start to let the water boil off.
When it’s reduced to an almost thick gravy (10-20 minutes) but has some water remaining, put on the rice.
Follow-up by adding the mini-mix of methi, cashews and salt and, after 1-2 minutes, throw in the chicken to let that poach:
Serve with a large helping of yoghurt for those who don’t like spicy food and an even larger serving of beer for those that like beer (also nice with a strong red wine)
- Grab a beer and eat the st out of it -
Enjoy
Maybe I'll change the title to "Potatoes post recipies that contain loads of ingredients, none of which are actually potatoes"
Anyway, moving on from the self-deprecating hilarity and onto the recipes.
This one I've tried to make a load of times in my early curry making days when I didn't know how some ingredients react when under-/over-cooked. Nailed it last night so thought it worthy of posting so you can try it too... this is one of my favourite take-away curries so was always keen to re-create it. I've not strayed too far from the accepted, UK curry house ingredients but as this is a Punjab recipe I removed the generic “Indian” whole spices and replaced with the Parsi Punjab ingredients... I realise that this sentence makes me sound like a know-it-all curry ingredient snob, I'm not; I'm not very knowledgeable yet but I now know what I like and the Parsi spices genuinely taste better with this curry!!
METHI MURGH (Chicken & Fenugreek)
Serves 5-6 persons
Ingredients:
1 kg chicken, washed and cut into medium sized pieces
Marinade:
3tbs garlic & ginger paste
3tbs greek yoghurt
3ts kashmiri chilli powder (or 1.5ts of red chilli powder & 1.5ts of paprika)
0.5ts coriander seed powder
0.5ts cumin powder
0.25ts dhansak/parsi masala
2-3tbs oil
(I use my own recipe for the dhasnak/parsi masala and realised I haven’t shared it… will share in a further update as I need to make some more soon – you can get this in a good India food shop or google it)
Sauce:
1inch stick of cinnamon
1 black cardamom
4-5 cloves
4-5 black pepper corns
75g clarified butter
4tbs oil
4 tbs garlic & ginger paste
3 small onions
3-4ts kashmiri chilli powder (or 1.5ts of red chilli powder & 1.5ts of paprika)
1ts coriander seed powder
0.5ts cumin powder
0.5ts dhasnak/parsi masala
0.25ts turmeric
¼cup greek yogurt
50ml water
2-3 green chillis (I use red as I have an allergic reaction to green chillis)
2 tomatoes
1cup packed fresh methi leaves
1tbs dried methi leaves (optional)
7-8 cashewnuts, soak in warm water and make paste
1.5tbs (unhealthy amount of) salt
Instructions:
Marinate the chopped chicken in the garlic & ginger paste initially, put to the side and fill a bowl with the spice and plop the yoghurt on top. I use a whisk to mix the yoghurt and spices into a paste. Scrape that onto the marinate chicken and mix well. Finally put about 2-3 tablespoons on oil into the mix and mix again. Return to fridge. I usually to this in the morning
- Get on with your day -
- Grab a beer -
Put oil into pan and raise heat to medium, throw in the whole spices (cinnamon, cloves, peppercorns and cardamom) and fry in oil, once it starts crackling, lower heat to low/medium and dump in the garlic & ginger paste:
When the smell of raw garlic disappears and is replaced with that lovely sweet smell throw in the finely chopped onions and cook for 30-45 minutes until they’ve completely softened and browned.
Throw in the spice mix (chilli powder, cumin, coriander, turmeric and masala) and mix thoroughly for 2-3 minutes… I wait until it makes me cough then move onto the next stage – don’t do it for too long as you don’t want to burn the spices.
Now add the yoghurt, a tablespoon at a time and mix into the sauce:
Once mixed in add the water, and then throw in the finely chopped chilli
Finally, blitz the tomatoes in a blender and mix them into the sauce, pop the lid on and reduce heat to very low and let the mix simmer for between 30 minutes to… well, as many hours as you like, adding clarified butter as it cooks. (I often come back and roughly blend the mix during this phase as I prefer a the consistency in this curry)
- Grab a beer -
Now it’s time to seal the chicken and get the methi ready.
Soak the methi leaves in salted water for 15 minutes
With the chicken, I seal it in a pre-heated grill for about 3-4 minutes to singe the outside of the chicken so it seals all the juices in:
Then set the chicken aside and let cool:
Heat up a pan, sieve the water from the methi sauté the methi until, or just before it starts to crisp, set aside
Grind the cashews into a paste with a tablespoon of water and add to the methi, throw the salt into and (optional: ) add the tablespoon of dried methi to this mini-mix.
- Grab a beer -
Remove the lid from the sauce, turn the heat back to medium, add the remaining clarified butter and start to let the water boil off.
When it’s reduced to an almost thick gravy (10-20 minutes) but has some water remaining, put on the rice.
Follow-up by adding the mini-mix of methi, cashews and salt and, after 1-2 minutes, throw in the chicken to let that poach:
Serve with a large helping of yoghurt for those who don’t like spicy food and an even larger serving of beer for those that like beer (also nice with a strong red wine)
- Grab a beer and eat the s
t out of it -Enjoy
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