Curry Night

dizzybuff

matt1987 wrote: »

Would you be able to tell me how I would do that in a Slow cooker? I have just purchased one, so this concept of cooking is totally new to me!

Make it up as normal and brown the chicken before you put it in the slow cooker .

Best skin it as slow cooked chicken skin can go slimy .

Then just leave it for 4 or 5 hours .

If you make it the night before , pop it in the fridge , then pop it on before you go to work on low , it should be ready when u get in .

The chicken will fall off the bone , its not baked as such but will still be as yummy.:D

Sublime_2

I always do curry in my slow cooker. I don't bother pre-browning, just bung it all in.

Tiby

offerto wrote: »

ok so my next day off is tuesday so i will set up a new thread and thanks for the offer of help dizzybuff that would be great
im looking forward to tearing apart some supermarket/restaurant dishes and cutting them back to basic ingredients/ methods and hopefully save some people some money along the way

I am so looking forward to your new thread, can i put in a request for the naan bread recipe please.I have tried several recipes but they all turn out to be like the supermarket soft doughy naan bread, would love to make nice and crispy ones like the restaurant ones.

molly_malone

Hi Offerto, I would appreciate you sharing your experience too as I love Indian food. I'm ok with the curries but can't seem to get my vegetable pakoras/bhajis to restaurant standard despite numerous attempts.

Trow

https://forums.moneysavingexpert.com/discussion/comment/456767#Comment_456767 Try curry queens recipes - I have done the curry base once and it made a fab meal. Need to get round to doing it again soon!

UnderPressure

Just wanted to chime in and say a big thank you to Offerto thread bookmarked oh and +1 for the nan bread

donnaessex

Curry Queen over on Old Style posted her Madras recipe and since trying that about 6 months ago we have NEVER had another indian takeaway (used to be a weekly treat). I can make it really cheaply now too - make it in bulk then freeze about 10 double portions for me and my husband. We eat it at least once a week.

Its quite honestly the best curry I've ever had.

offerto

thanks everyone, i`ll kick off a new thread tomorrow with a very basic naan bread recipe + simple method for those that want it
and molly when you make pakora what flour are you using ?
and i`ll look up curry queens thread tomorrow too, maybe we could run this in tandem with her thread, but i`ll pm her to ask first, just bare with me as i dont have these recipes written down this is all from memory and practice.. we need achinese food expert to join us as im hopeless at chinese food and honestly i wouldnt know a foo-yong from a tai-chi haha

pyjamafan

I tried Offerto's recipe today and it worked really well. I won't say I made a perfect job of it but I'm a very novice cook . I learned a few things from this effort and I'm confident that next time it will be 100%.

Im looking forwad to seeing more of Offerto's recipes to try.

Thanks again.

Victoria

offerto

toria48 wrote: »

I tried Offerto's recipe today and it worked really well. I won't say I made a perfect job of it but I'm a very novice cook . I learned a few things from this effort and I'm confident that next time it will be 100%.

Im looking forwad to seeing more of Offerto's recipes to try.

Thanks again.

Victoria

im so glad it worked out well, hopefully you enjoyed doing it too and thats the main thing, but yeah now you have tried it next time will be easier . i forgot to add that you could throw in some diced peppers if you wanted, but dont add them til about 5 minutes before serving to presrve the colour and stop them getting too mushy.