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Simple curry sauce recipe?

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    Simple curry sauce recipe?

    Looking for something I could dump chicken or prawns in. It needs to be not too hot for the missus. I can then add a ton of chilli to mine.

    I've tried a couple of the Pataks' pastes but wasn't very keen on them.

    I might try the recipe on the back of the Schwartz medium curry powder jar but not expecting much.
    Fry finely chopped onions.
    Add curry powder.
    Add tinned tomatoes and a bit of water.
    Add chicken pieces.
    Simmer to reduce.

    Is there a better curry powder or spice mix?
    Scoots still says that Apr 2020 didn't mark the start of a new stock bull market.

    #2
    Proper British curry mate: Chip shop curry sauce recipe | BBC Good Food
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      #3
      I used to go all in with the spices and do my own thing, cardamom, garlic, cloves, cumin, garam masala, coriander, vinegar, tomato.

      I'm too lazy now and get a laziza spice mix.

      Laziza Spices / Herbs

      They are kind of overpowering, but I like them.

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        #4
        Originally posted by minestrone View Post
        I used to go all in with the spices and do my own thing, cardamom, garlic, cloves, cumin, garam masala, coriander, vinegar, tomato.

        I'm too lazy now and get a laziza spice mix.

        Laziza Spices / Herbs

        They are kind of overpowering, but I like them.
        Flippin’ heck, they’ve even got pasanda!

        Ive got to get my order in...
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          #5
          I like the achar gosht, or the chicken tikka, tandoori, masala ones.

          Defo made for a different palate. I made the qeema with quorn once. I'm having to control my gag reflex just typing that.

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            #6
            Originally posted by minestrone View Post
            I made the qeema with quorn once. I'm having to control my gag reflex just typing that.
            Why? You make vegetarian curries with real vegetables.
            "You’re just a bad memory who doesn’t know when to go away" JR

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              #7
              The Pataks' pastes are excellent, you just need more ingredients. Use the Korma paste for wifey compatibility.

              My recipe for I make for the family.


              Take a large pan on medium heat and add sunflower oil, not olive.

              1) Add cardamon kernels and cloves in with a finely chopped large onion. Don't need to use both but I do, makes for a lovely flavour.

              2) Dice the chicken flesh, add to pan. Sprinkle some garam masala (not too much).

              3) Add some freshly chopped ginger.

              4) Once the chicken is half cooked add the paste according to chicken used.

              5) Add two tins of coconut milk.

              6) Vegetables of you choice. I vary from sweet potato to cauliflower + chopped carrot. Usually cut in small length.

              7) Chick peas or board beans (why are they so difficult to get in Germany?! We grow our own)

              8) Add some sultanas (not always but make a nice change) or cashew nuts.

              9) leave to simmer until the sauce is thicken slightly.



              ingredients

              Cardamon
              Cloves
              Garam masala
              Thimble size of freshly chopped ginger stem.
              2 x tins of coconut milk
              1 x good sized Sweet potato
              Chick peas
              Carrot
              Board beans
              sultanas / cashew nuts
              "Never argue with stupid people, they will drag you down to their level and beat you with experience". Mark Twain

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                #8
                I'm idle in that I don't make my own garam masala - I tend to buy a nice jar of sauce (randang, massamam, butter chicken etc) - pre cook the meat in the sauce then add a jar of coconut milk. Not the healthiest of curries but it's bloody lovely with loads of gravy to wipe up with nan bread

                Always add chick peas to indian curries and a tin of spuds to malaysian curries.

                I think the joy of curries is you can add whatever you like to your own tastes and there are very few rules
                I am what I drink, and I'm a bitter man

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                  #9
                  FFS don’t use curry powder, it’s vile stuff.

                  Most curries have a common base sauce.

                  slice dice and onion. In a pan heat oil and add cumin seeds, add diced onions. Mash together garlic,ginger and green chilli. Add this to the pan. Once onions are cooked, add fresh tomatoes. Then add some cashews. Leave to cool. Then blend this up into a paste.
                  put this paste back into the pan with a bit of oil.
                  add freshly ground toasted coriander seeds, toasted and ground cumin. Chilli powder and Garamond masala. Add a spoon of turmeric. Let this cook through for about 5 mins.
                  This really is the base sauce. You can add seasoning and sugar etc according to taste.
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                    #10
                    Originally posted by fullyautomatix View Post
                    FFS don’t use curry powder, it’s vile stuff.
                    I would have thought it ought to be possible to produce a half decent spice mix.

                    This seems to get good reviews.

                    Hungry Hijabi Spice Mix – Hungry Hijabi

                    As does this, which is based on a very old spice blend.

                    The Colonel's Curry Spice, Mild, Organic, Chiman's (26g)
                    Scoots still says that Apr 2020 didn't mark the start of a new stock bull market.

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