Curry Night

Soubrette

Just had a second attempt at the chicken dansk and it was delicious.

The first attempt was rather mushy (partly due to the ingredients - lentils and partly due to using slow cooked chicken which fell apart in the dish). This time I was using the last of the frozen sauce so put in much more of the curry sauce compared to the tarka dhal (300ml/400ml rather than 275ml/275ml). I added 300g of quorn and oh took out his sauce at the end and put in cooked chicken breast.

He though it was nearly as nice as the korma, I thought it was as good.

Another hit here and I guess next weekend will be spent restocking the freezer with the basic sauce :cheesy:

Sou

craftlady

Can I freeze these curries made up (with the meat) rather than just the base sauce. If so can I cook the straight from frozen as you do with Mr T's 'take away' in the the foil containers.

Pink.

craftlady wrote: »

Can I freeze these curries made up (with the meat) rather than just the base sauce. If so can I cook the straight from frozen as you do with Mr T's 'take away' in the the foil containers.

Hi craftlady,

Yes you can freeze them made up with the meat (providing the meat hasn't been previously frozen after it's been cooked). I'm not sure about reheating from frozen because I haven't tried it but I imagine it would be ok as long as the curry is piping hot before you serve it. Hopefully someone who has tried it will come along soon.

Pink

Bongedone

I have reheated HM beef curry from frozen and its good.

I have plenty of chicken ones from supermarket that could be heated from frozen.

10past6

Hi Peeps :hello:

I have a jar of Patak's curry paste which needs using up, can I use it between these 2 resipes?

Chicken Korma (serve 3-4)

4 tbsp veg oil
425ml curry sauce
450g cooked chicken
2 tbsp cashew nuts, roughly chopped
1 tsp salt
1/4 tsp turmeric
1 tsp ground cumin
1/2 tsp garam masala
150ml coconut cream
1 tbsp finely chopped coriander



Chicken Bhuna (serves 3-4)

50g mushrooms, sliced
1/2 green pepper, sliced (fry both of these in the oil for 5 mins before adding sauce)
6 tbsp veg oil
425ml curry sauce
450g cooked chicken
1 tsp salt
1/2 tsp chilli powder
11/2 tsp garam masala
1 tsp ground cumin
1/2 tsp dried fenugreek
1 tbs finely chopped coriander

soba

You know how you reserve 4 tbsps of the onion puree to start the meat cooking process off? Well what if you didn't reserve any. How would I cook the chicken before adding the curry sauce and other ingredients? Just quickly fry or skillet it? And do you think it would a big difference to the taste of the finished dish?
I'm almost certain I've asked this question before but now that I've rediscoverd 'The Curry Secret' I can't find the answer.

nettles77

i have made the korma loads of times and it is really lovely but my OH does not like coconut so he would like a hot recipe from it. Thanks.

thriftlady_2

Leave the coconut out and add more chilies.

Madras and vindaloo are hot curries.

More4me

Use crème fraîche instead of coconut milk, much healthier specially less fat variety. Chop some green chilies very finely and add it to OH's serving or leave it whole as I prefer with my meal, just bite it when you want a kick.

npsmama

Stage 1
Peel and slice onions, garlic and ginger (if cheating and using minced ginger/garlic from a jar miss next bit out) and put chopped ginger and garlic in a blender with half a pint of the water, and blend till smooth.

Place onions, blended ginger/garlic and the rest of water into a large saucepan.

Add salt and bring to boil. Turn heat down and simmer on very low, with lid on, for 45 mins.

Just wondering...can this be done in a pressure cooker to save time?