Addicted to curry

[OwlHoot]

I make my own. You'll never go back to takeaway ever again. Much cheaper. ...

I've tried, but the sauce always comes out hopelessly watery.

I boil some diced chicken, drain the water, and tip in a tin of curry sauce. But in no time it just looks like chicken in curry-coloured water.

[doodab]

I've found the Geeta's sauces with the little spice thing on top to be fairly good, I do prefer to make my own though.

[norrahe]

Curry recipe

Ingredients:
2 med onions
1tsp cumin seed
1 tsp black mustard seed
1tsp dried chilli flakes or 1 red chilli roughly chopped
2tsp garam masala
½ tsp sugar
Salt to taste
1 tablespoon water
1 tin tomatoes
150ml greek yoghurt
150g chopped coriander to garnish

[Additional ingredients to add to the base courgette - halved and chopped, mushrooms- chopped, chicken thighs - diced, Prawns, lamb chops – diced/whole, mangetout - halved, green beans - halved, etc and anything else you may like to throw in the pot]

Roughly chop the onions and sweat in a small amount of oil on a low heat for until they are soft, add the cumin and mustard seed and fry for a further minute, then add the garam masala and the water, stirring leave to cook for 5 minutes.

While the onions are sweating prep the other ingredients you wish to add

Then add the tinned tomatoes and the chilli flakes/fresh chilli.

This is where the cooking times will vary depending on what you add to the base mixture
For chicken, lamb and prawns give it 15-20 mins on a low heat.
For courgettes, give it 5 mins again on a medium heat
Mushrooms or other veg 6- 10 minutes.

To finish add the sugar, and ensuring the curry is on a low heat, add the yoghurt and then season with the salt. For the health conscious amongst you, you can omit the yoghurt and serve on the side or use goats milk yoghurt.
Stir through and then garnish with the coriander. I normally serve this with plain steamed rice.

[hyperD]

I've tried, but the sauce always comes out hopelessly watery.

I boil some diced chicken, drain the water, and tip in a tin of curry sauce. But in no time it just looks like chicken in curry-coloured water.

Checkout norrahe's recipe. Home made curry is not a case of putting a processed sauce over some chicken pieces sadly. It's better to go the whole hog: fry your spices, add your tomatos, fry ginger garlic and onion and slow cook until rich.

Once you've made a few you'll get the idea of the interaction of all the spices and sauces.

Bloody hell, I'm Hank Marvin for a curry now that I'm talking about it!

Would it be wrong to have chilli lamb shank for breakfast followed by a Bangla beer?

[OwlHoot]

Many thanks norrahe - I've saved that recipe in a text file and will give it a go.

[Pondlife]

1 x Tin Tomatoes
1 x Onion
3 cm Ginger
3 x Garlic cloves
1 x Scotch Bonnet Chilli
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsb Tumeric
Salt and pepper
1 cup chicken stock
2 tbsp natural yoghurt
1 lime
2 large chicken breasts
coriander leaves
Cooking oil


Finely chop and fry the onions
Finely chop the chilli, ginger and garlic and add to the onions once softened
after a few mins add the dry spices and fry for 2 mins keeping an eye to avoid burning
Pour in the tin of tomatoes and cup of stock.
Reduce the heat and let it simmer for about 5-10 mins and then blitz with a hand blender
Add salt and pepper to taste.

Add the chopped chicken, whack a lid on and leave it for 30-40 mins

Once the sauce has nicely thickened, add the yogurt, and the juice of half the lime, stir, taste and add the 2nd half if needed.
Once happy, chuck in the coriander leaves, stir and serve.



Edit: This was just copy n' pasted from the last time we had this discussion. We should probably have one big recipe thread... or is that a bit too mumsnet.

[hyperD]

Edit: This was just copy n' pasted from the last time we had this discussion. We should probably have one big recipe thread... or is that a bit too mumsnet.

It's a good idea - I have a private FB group where we share recipes.

How about it Mr Admin - a ChefUK recipes forum?

I might think up a recipe: sasguru grumpy goulash? It'll be sour with a sharp bite.

[d000hg]

I have just completed my personal accounts for quarter 4 2011, and have discovered that I have ben spending £55 per week on delivery curries, which equates to one every other day.

Good effort. Though £27.50 seems a lot, we have a great one locally which costs us ~£14 for starters, bread, curries, rice and sundries for the two of us.

On that basis you could have curry every day for the same cost... in fact you'd be saving as you wouldn't need as much in the way of other food

[norrahe]

Checkout norrahe's recipe. Home made curry is not a case of putting a processed sauce over some chicken pieces sadly. It's better to go the whole hog: fry your spices, add your tomatos, fry ginger garlic and onion and slow cook until rich.

Once you've made a few you'll get the idea of the interaction of all the spices and sauces.

Bloody hell, I'm Hank Marvin for a curry now that I'm talking about it!

Would it be wrong to have chilli lamb shank for breakfast followed by a Bangla beer?

The recipe was given to me by my Burmese flatmate at uni years ago

I wouldn't use chicken breast, it dries out too easily.

Dry roast the spices first to bring out the oils but not too hot.

Always fry the spices with onions to cook them out, otherwise you have a raw spice taste to the curry.

Today I'm dong an EO and going the full monty with chilli con carne ( guacamole, salsa and tortillas, all home made )

[norrahe]

It's a good idea - I have a private FB group where we share recipes.

How about it Mr Admin - a ChefUK recipes forum?

I might think up a recipe: sasguru grumpy goulash? It'll be sour with a sharp bite.

Recipe thread would be good. Admin pretty please

Garnished with cretins?