Curry Night

zippychick

:rolleyes: Right, am going to attempt curry queens chicken curry for visitors coming over this weekend. First attempt and a few questions . I will be using 5 chicken fillets and hoping to make 7-8 portions. is this enough chicken?

After cooking the chicken in the reserved onion puree, i drain juices, then add some base mix- is that right?

if i want to bulk up with veg what is best for chicken curry? Can i use lentilts too or does that confuse quantity with needing more liquid?

How much sauce per head will I need when adding pre cooked chicken?

Very nervous about this.....

If i wanted to do in Sc, could i add liquid, add chicken after being fried off and drained, and then leave for 6dd hours on low?

Planning on making this tomorrow so prom pt reply appreciated.

thanks in advance! Aggggh! :eek:

Also if using cheats minced ginger and chilli, do i just weigh out quantities as is from the jar and is it the same quantity?

zippychick

Arrrrrgh, can anyone help at all? Im making this today . Am now very nervous about attempting something ive never cooked and is quite vague for visitors.

*sits and cries*

Im guessing on using half the liquid to cook app 8 portions, and am still unsure what veg to use.

If i cooked the whole curry today, chicken and all, would it be ok to keep until Sat or am i better making fresh on sat? I know flavours develop etc

Was planning to

* Make base sauce
* Cook chicken in reserved onion water
* Add to base sauce with a tsp of cumin, chilli and garam masala (? )
* Throw in a handful of lentils at same time as meat and let cook for half hour on low
* Veg wise ive no clue - seems insane to add more onions, but i dont remember ever getting lots of veg with curry. Maybe frozen peppers in last 10 mins?

What kind and how much yoghurt do i use? Is it mainly to thicken and cool down? Ive never made curry before, can you tell.

So many questions, this always happens to me.

Also wheres the masala recipe people keep referencing?

Funky_Mum

Sorry Zippychick, I'm new here so can't help. Good luck with it!

I wanted to ask about the oil, is it can it be ommitted? Or an alternative used?

zippychick

just reporting back! I made the base sauce and it made loads! i added extra water.

Used it to make chicken curry - heated oil, added sauce, boiled, added veg and spices - cumin , coriander,. chilli and turmeric - in equal quantities and it made a lovely curry! not too spicy but still with a good kick. Yum yum. Best friend who doesnt like curry was very impressed too!

Made nan bread but would roll out much flatter next time, more the shape you want them to be when cooked as apart from rising, it doesnt stretch out.

Where did Curry queen ever go? Shame. Trying kirma next.

Psykicpup

Help me please!:o

I've just realised that by using powdered ginger (all I had) I have used way too much ginger.:eek:

Now it does really smell good (I'm still at the boiling the onions stage) if very gingerry, but if it ends up tasting too gingery what can I do to even out the flavour?

its been simmering about 10 mins BTW (it also boiled over at first so I think I lost some of the ginger:o )

Pretani

spring onion goes well with ginger. add a little suger

Psykicpup

Thanks Pretani - pretty name BTW

hadnt thought of some sugar - i will add a little extra in the next stage :j

Psykicpup

zippychick wrote: »

Also wheres the masala recipe people keep referencing?

if you mean the Garam Masala its on the 1st page of this post if I remember rightly about half way down....

nettles77

can you use coconut milk. i made this and give my friend recipe but she doesnt have creamed stuff and local shop doesnt sell it. Thanks.

Penelope_Penguin

nettles77 wrote: »

can you use coconut milk. i made this and give my friend recipe but she doesnt have creamed stuff and local shop doesnt sell it. Thanks.

Yes you can - I use them interchangably

Penny. x