A Nice Curry Recipe

Introuble28

Hello all

Does anyone have a nice, rich curry recipe? Nothing too creamy.

Thanks

Pink.

Hi Introuble,

These threads may help:

Curry Night

Recipe for (healthy) thai curry

Korma Curry Recipe anyone?

Chicken curry?

Store cupboard recipe: Chickpea Curry

Help: Basic Indian Curry Sauce Recipe Wanted ONLY Using Ingredients I Have !

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If you do an advanced search and look for the word curry in titles only there are many more threads.

I'll add your thread to the most recent of those links once you've had some more replies.

Pink

andygb

I never use cream in any of my curries, I always use cans of chopped tomatoes, onions and garlic as the base sauce, adding a variety of spices, and always chopped coriander leaves. I also marinate chicken breast pieces in yoghurt and spices for a day, and then grill them so that they resemble chicken tikka. You can also use lamb, and when added to the base sauce, makes a really tasty curry. By adding yellow lentils, a dansak type dish can be prepared, but instead of using sugar, try using mango chutney to sweeten.

meritaten

I think I have posted this before - but its a nice curry sauce and not creamy. you can make it as hot or mild as you want, just use the appropriate curry powder (I like either shwartz or the sharwoods as they are very consistent and you know exactly how hot it will be once you have used them once!

chicken curry

A good plateful of uncooked chicken cut into large cubes (legs or wings can be left whole)
1 large onion - chopped
Clove garlic – chopped or crushed
2 chicken oxos
Sharwoods mild or medium curry powder – the one in the round tubs.
Plain flour
Mango chutney
Teaspoon sugar and dash of vinegar
How to make
Quickly brown the meat in oil and set aside. Gently fry the onion in a large saucepan until it goes soft but NOT brown. Add the finely chopped or crushed clove of garlic – cook for another minute. Now add about 4 – 6 teaspoons of curry powder and cook gently for about 5 minutes. Stir constantly – if the spices burn you will have to chuck it and start again!!!! Now add a heaped tablespoon of flour (plain is best) and stir in. Cook gently for another minute.
Add the browned meat and cover completely with cold water – stir well. Add the two oxos, sugar and vinegar and bring to the boil – keep stirring. The curry should thicken now. If it feels too thick add hot water out of the kettle. If not thick enough – don’t worry – it will thicken more as it reduces. Add a good tablespoon of mango chutney. Simmer for about an hour to hour and half depending on whether you have used cubed chicken or legs, stirring frequently to ensure meat does’nt stick to bottom of pan and burns. Check that the liquid doesn’t thicken too much or evaporate. Add hot water from kettle if needed.
Taste before serving – if too sweet add a dash more vinegar.
You can also add some frozen peas about 10 minutes before serving.
if you want to make this with beef then cube the beef and brown as for the chicken - and use beef oxos or bovril cubes.

Stephen_Leak

Try this one. (All references to yoghurt have been edited out.)

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, lamb or pork, chicken or turkey
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (½ a 400g tin) of plum tomatoes
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Chop the meat into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.

Add the chilli, garam masala, turmeric and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons. For a mild one, decrease this to ½ a teaspoon.

TIPS

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.