curry recipes

raphanius

i want to bulk make some chicken curry. i know the recipes are on here but the search is diabolical and just spews results with the word curry like meal plans. a sticky link would help if anyone's out there who can do that. meanwhile can anyone link me to the recipe index or more specifically a good chicken curry recipe.

raphanius

i need it asap btw i only have this afternoon free

Hawthorn

http://www.robertsplace.ca/recipes/chickencurry.htm

There you go

xxvickixx

Hiya, I'm pretty good at curries, what are your preferences? Tomato/onion based or creamy mild coconut type.

Let me know and I'll post some ideas. Also have you got a well stocked spice rack or do you want simple?

Vicki

jorichste

if you go to indexed collections, then cooking and recipes, there are heaps. Curry queens recipes go down particularly well here

raphanius

i need something tomato based as i want to use what i have in the cupboards and i havent got any coconut. i have all the spices. but i am a novice at cooking curries from scratch...i used to use jarred sauces but they are too expensive for me now.

meester

raphanius wrote: »

i need something tomato based as i want to use what i have in the cupboards and i havent got any coconut. i have all the spices. but i am a novice at cooking curries from scratch...i used to use jarred sauces but they are too expensive for me now.

You should keep coconut milk in stock (in cans).

What spices have you got? (You definitely don't have them ALL....)

Are they whole or ground?

And what kind of chicken have you got? Is it whole, pieces, breasts, what?

xxvickixx

I would chop roughly and fry an onion and a couple cloves of garlic, add the chicken and cook so it gets some colour.
Chuck in chopped tinned tomatoes and simmer.

I usually use ginger, ground cumin, ground corriander, tumeric and dry fry until you can really smell the aromas then add to the curry.

It really doesn't matter what and in what quantaties, just add little by little and keep tasting. Get the flavour right and then add chilli powder until the spiciness is OK, then season with salt to taste.

Make sure that before you start adding spices and tasting that the chicken is cooked though!

Adding a bit of cream or yoghurt at the end is optional. You can pad it out a bit with mushrooms, spinach, hard boiled egg, chick peas etc. If you have mustard seeds or cumin seeds these shouls be fried on a low heat with a bit of oil and cover with a lid until they pop, then add to the curry.

Hope you can make sense of that!!

xxvickixx

Forgot to mention Garam Masala is a good spice mix to have instead of individual spices.

raphanius

i have turmeric, coriander, cardamom, cloves, chilli, paprika, cayenne pepper, black pepper, ginger, cinnamon, nutmeg, cumin, curry leaves, garam masala, mixed spice, mustard, balti powder and curry powder. mostly ground, seeds and cloves are whole.

chicken breasts

xxvickixx

I second that you should have some coconut in the cupboard. I use the sachets of coconut, Pataks do them, you get 4 in a pack for about 50p so I find it cheaper that tins. I use 1 or 2 sachets for a huge batch depending on the style I am going for. I add a cup of boiled water for each sachet to make it like the tinned stuff as it is concentrated. HTH x