anyone got any good curry recipe's?

[MINKUS]

hi all

im gagging to make a super dooper curry recipe FROM SCRATCH.

Pulled one off google the other day for a Korma (daughter is mad on them) and all i ended up with was a curdled mess that ended up in the bin:irked: (it told me to marinade chicken in yoghurt and ginger overnight..then fry it off it curdled then think the fat was to hot:cry

Gutted as i would consider myself a fairly decent cook BUT i cant cook curry for love nor money.

I dont care if its SPICY as you like (that would suit me:green or a nice creamy Korma...
I dont want this to get the better of me !

thanks guys

amb x

 

[ladybgemini]

have a look at this thread, I put a recipe up on there some time ago.

http://www.salongeek.com/chit-chat/49628-making-good-curry.html

Butter chicken is a cross between a korma and a tandoori masala

HTH

Rachel

P.S. If you want any others I have loads of indian cookery books lol.

 

[Seductive]

Currys tend to have a base that is made from fried onions large fresh tomatoes a little water and then the spices the key is to fry them and then simmer them all until you get a saucy mix and then add the meat or veg etc.

Im not a super cook but my patner is asian and they do it differently.

Also if you love potatoes chop them up into small pieces and frie them ever so slightly and then just pop them in to cook for 20 + mins

Hope this helps


Do you have any asian/continental food shops in your area this is were you will pick up your spices also they use fresh corriander and plain yoghurt within the mixture:lol:

 

[MINKUS]

Do you have any asian/continental food shops in your area this is were you will pick up your spices also they use fresh corriander and plain yoghurt within the mixture:lol:

yeah ! just a few:green:

thankyou for that info hun:hug:

 

[babyshakes]

Oh god - I really should be able to tell you this as my dad makes curry for a living, but i cant! He gives me a tub of spices already mixed and refuses to let me in on his secret!

I can hazard a guess at curry powder / chili powder, paprika, turmeric, metti, pinch of salt etc etc. You can use all sorts of spices depending on what you like.

I chop tons of onions, heat in a pan with a little oil until getting soft, add garlic, water and mixed spices (start with about a desert spoon full then you can always add more), tomato puree if you want, and then just cook down, adding more water bit by bit, for a couple of hours (bit like chilli - the longer you cook the better the depth of flavour).

You can blend (or part blend if you dont like it too sloppy) or leave chunky, and add whatever you like to it. I like chicken, or chickpea and spinach...


hth

 

[Seductive]

I must say that im a potato and spinich girl cant get enough of it . Most Saturdays im in mumtaz in bradford.

I just love their Aloo Palak dish (hope iv spelt it right)

 

[Bev Rose]

This can be has hot as you want depending on the amount of curry paste you use.
We like a bit of spice (who doesn't!!) so we use about 1.5 desert spoonsfull.

Get yourself into the chinese grocer on the London road just about 500 yrds up from the station - assuming it's still there - alternativley go to local supermarket.....

Green Chicken Curry

1jar/tub green curry paste (use 1 - 2 desert spoons)
2 chicken breasts diced into 1/2 inch dice
1 tin coconut milk
Thai fish sauce (chinese s/market or local s/market)
Small baby green aubergine about 6-8 quartered (you can get these off the market or alternatively use cauliflower florets - can be frozen about 8-10 depending on the size of them)
Steamed Jasmine Rice (I have a rice steamer - best thing I ever bought)
1 tablespoon oil

This will serve 4 with an accompanying dish along with your rice or 2 hungry peeps!

Put oil in wok, when warm add curry paste and stir untill very fragrant over a hot heat - you'll know when it's fragrant as you'll start coughing!!!
The slowly add the coconut milk a bit at a time and stir each bit in.
When you have added all the coconut milk, add the chicken, stir then add the baby aubergine/cauli.

Allow to cook untill the cauli starts to break down, then add fish sauce to taste - approx 1 desertspoon.

Then you can also add other stuff just before serving such as lime rind/juice, chopped coriander sprinkled over.

Serve with thai steamed jasmine rice(or basmati if as an alternative)
& stir fried veg.

Red Chicken curry -serves 6

750g chicken breasts/thighs
2/3 desert spoons of RED curry paste
2 tablespoons oil
2 tablesspoons fish sauce
1 cup/tin coconut milk
4 spring onions chopped

Het oil in your wok,add curry paste & spring onions and cook for 2 mins or until gragrant.
add chicken & stir fry until just tender
Stir in fish sauce & coconut milk & bring to the boil, uncovered an simmer until it's thoroughly heated through.

Serve with rice and stir fried veggies..........gorgeous!!!!!!!

Let me know if you cook it.

These recepies were taught to me by a thai lady and there fab.

You could also have a thai breakfast if you have a lot of left over rice by warming up the rice (microwave) and putting in a bowl with a fried egg on top with a sprinkle of fish sauce....sounds awful ....but try it it's gorgeous!:lol:

 

[MINKUS]

wow there is a few to get me going ! thanks so much guys

amb x

 

[Kim@Talontastic]

I'm a bit useless at cooking so tend to just pop to the indian round the corner. Oooops

Good look with your cooking

 

[Seanny]

Hi Amber, you might find one or two at this location:

The Curry Club Indian Recipes

Alternatively, try and source one of the publications by the founder of the site, The Curry Club. His name is Pat Chapman. The chef in our local restaurant rates him highly, the best thing about his cooking according to the chef, is its simplicity. I like that kind of cooking. he actually showed us one of the books and its choc a bloc with recipes and little snippets of info, looks excellent.

 

[Mrs.Clooney]

hi all

im gagging to make a super dooper curry recipe FROM SCRATCH.

Pulled one off google the other day for a Korma (daughter is mad on them) and all i ended up with was a curdled mess that ended up in the bin:irked: (it told me to marinade chicken in yoghurt and ginger overnight..then fry it off it curdled then think the fat was to hot:cry

Gutted as i would consider myself a fairly decent cook BUT i cant cook curry for love nor money.

I dont care if its SPICY as you like (that would suit me:green or a nice creamy Korma...
I dont want this to get the better of me !

thanks guys

amb x

Amb, have you tried the BBC Food Message Board? Loads of help on there! It's like the geek site but for food, lol. You can read posts but have to register to post yourself. Then your posts are moderated for a while to make sure you are not a t:evil:roll, which you're not of course:hug:.

Good luck. Hope you find what you're looking for. My curry comes out of a Knorr packet :lol:. xx