Curry

Katrina-trying_to_save!?! · 23 September 2006 at 12:04AM

im making a curry tomorrow night for my mum in the slow cooker, im going to use the curry paste from the butchers but i really want it to taste like the thick chicken curry from the chinese.. so will i cook the onions and vegs n a pan with some oil, then add the paste or what???:rolleyes:

problem i have is my mum usually makes her own with curry powder but i dont like it cause its all watery and the vegs r all soggyish, compared to the chinese where the onions are lovely and crunchy??? hmmmmmm

any experts at curry making??:D

please help as i want this to b a success!??

GUMPO · 23 September 2006 at 12:14AM

If you want it to taste like the chinese curry don't use the slow cooker. The chinese stir fry the whole thing in a matter of minutes which means that the onions stay crispy. The trick to making a curry like they do is preparation. They have all the ingredients chopped and ready to hand. Cook the chicken in decent sized lumps in a wok or saucepan and when it is about a minute from benig done fire in the onion chopped roughly and whatever else you are putting in. (I use mushrooms and a hand ful of beansprouts). Put the curry paste in right away and give everything the minimum you can to cook through.

The trick is to be brave. As long as you are certain of the chicken being cooked the veg will only get more soggy the linger you simmer.

Rather than curry paste most supermarkets sell the proper chinese curry which comes as a block that you dissolve in water to the consistency you like.

If it tastes nice save me a bit. YUM YUM