Help Me save My Curry!

M0neysav3r

absolutebounder wrote: »

well you will save on dog food. If it really is that bad you might save on the dog too.

:rotfl::rotfl::rotfl:

M0neysav3r

happy35 wrote: »

i would stir in a couple of spoons of mango chutney and cook it for a about 20 minutes and if still a bit strong stir in a bit of milk

if you like a creamy curry I would put in some milk with the chutney and cook it for about 20 minute so that it thickens back up

Thankyou! Will try that, if that fails then the curry house it is

VfM4meplse

What you're describing is the taste of raw spices.

Sublime wrote: »

Garlic, ginger, and tomato puree

Definitely! I would suggest taking it off the bone and turning it into a curry. If you cook it today, and have it for lunch tomorrow with a pile of rice it'll taste much better.

kaya

coconut milk

elsien

Another curry question - sorry OP, hope you don't mind.
Whenever I use yoghurt in a curry and the recipe says to simmer after adding the yoghurt, however careful I am it always separates. Is there any way to avoid this happening?

hitatotatus

Yes. Put the yog in a cup or similar and add a spoonful of the hot sauce into the cup and stir. Keep adding and once the cup is about half full, tip it into the pan. Its the adding cold to hot that is causing the splitting, so by using above method you are effectively warming the yoghurt.

Pennylane

I'd add some lemon juice and some raisins or sultanas - and some mango chutney.

I make loads of curries (from scratch) and seldom have a disappointing one but a few weeks ago I kept having to answer the phone and door whilst I was cooking and I had a slight failure.

I poked around in the cupboard and found a jar of peach chutney and another of apricot something or other preserve and chucked in a few dollops of each and it was FAB!:j

calisto

If cooking in a pot, Yoghurt should only be added at the end of cooking and stirred in. If you let it get too hot it will split.

And for the OP, Garam Masala is similar - you add it at the end. If I was cooking Tandoori I wouldn't use it at all, the Pataks Tandoori paste is all you need as a marinade on whole chicken pieces and then bake in the oven.

To rescue (am I thinking you are making a saucy curry rather than a dry Tandoori?), bone and dice the chicken, fry up some onions, mix and add a tin of tomatoes. Use some extra chilli powder / madras powder to spice up if too dilute. Let it simmer for a good 30 mins or so, the flavour will mellow and water content dissapear the longer.

ETA: Whoops just re-read and see it is Tikka Massala. Anyway, I think the onions+toms trick should work anyway. Yog at the end if needed. I really wouldn't use milk!. The chutney ideas are good too.

Emuchops

I make a lot of curry and the sauce that you have used is normally v good-it just sounds like you have used too much of it (half a jar normally does a big pan in my experience).

If you have kept it I will bet that it tastes better today.

It sounds like it needs stuff adding to it to "dilute" the spices-how about adding a can of pulses (even baked beans would be good as the sweetness will counteract the acidity), or a couple of microwaved, then chopped up potatoes?

Pennylane

Unless you got the jar of Tikka Masala FREE it's not really a very economical way of making a curry.