Curry sauces that aren't full of onions?

lmp0507

Absinthe wrote: »

It depends on what type of sauce. It always says on the side. I tend to buy the madras as can adapt. I usually add water, chopped tomatoes (from tin), and an onion (sometimes extra garlic, but not necessary, I always go overboard on seasoning's). Sometimes creamed coconut for a milder flavour. I suppose for the creamy sauces like Korma would be different ingredients.

Very good idea, might possibly work out a bit more expensive but does definately sound nicer :T

Stephen_Leak

Make your own? I can do you recipes for Korma and Tikka Masala.

I really ought to have a go at a balti. Research at local restaurants and takeaways, experimentation, comparison, more experimentation, more comparison, fine tuning ...

It's a tough job, but someone's got to do it.

lmp0507

Stephen_Leak wrote: »

Make your own? I can do you recipes for Korma and Tikka Masala.

I really ought to have a go at a balti. Research at local restaurants and takeaways, experimentation, comparison ... How I suffer for my art.

If you would send me a recipie, I would be very greatful

Stephen_Leak

lucymelissa wrote: »

If you would send me a recipie, I would be very greatful

We are here to serve.

CHICKEN KORMA

Serves 2

INGREDIENTS

375g of chicken
1 clove of garlic
2cm (1 inch) piece of fresh ginger
1 onion
2 tablespoons of oil
200g (½ a 400g tin) of plum tomatoes
½ a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water
100ml(½ a 200ml pot) of yoghurt
50g sachet of creamed coconut

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 chicken 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 onion and chop it into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the chicken, garlic, ginger and onion into the pan. Cook for 20 minutes until the chicken is thoroughly cooked, 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 20 minutes.

Add the yoghurt and the creamed coconut and mix thoroughly. Continue to cook for 10 minutes, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use chicken or turkey, whichever is cheapest.

Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

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.

Stephen_Leak

1. CHICKEN TIKKA

Serves 2

INGREDIENTS

500g of boneless chicken
1 tablespoon of lemon juice
1 tablespoon of oil
2 tablespoons of tikka spice mix
2 tablespoons of Greek style plain yoghurt

SPECIAL EQUIPMENT

Bamboo skewers

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 at least 6 hours.

METHOD

Chop the chicken into 5cm (2 inch) pieces.

Put the lemon juice, oil and spice mix into a bowl. Mix thoroughly. Add the chicken pieces and
yoghurt. Mix thoroughly, until the chicken is completely coated in the marinade.

Leave it in the fridge and covered for at least 1 hour

Put 4 or 5 chicken pieces onto each skewer. This is a slippery, messy but strangely satisfying job.

Grill for 15 to 20 minutes, turning frequently, until the chicken is thoroughly cooked.

ADDITIONS & ALTERNATIVES

Use chicken or turkey, whichever is cheapest.

Serve with boiled rice, naan bread or salad.

If you are just making chicken tikka, add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

If you are making chicken tikka masala, use the leftover yoghurt for the tikka masala sauce.

2. CHICKEN TIKKA MASALA

Serves 2

INGREDIENTS

1 small bunch of fresh coriander
50g sachet of creamed coconut
1 tablespoon of tikka spice mix
142g tin of tomato pur!e
250 ml of water
200ml of plain yoghurt
1 quantity of chicken tikka

METHOD

Wash the coriander, shake it dry, pick the leaves off the stalks and then finely chop the leaves.

Put half of the chopped coriander, and the coconut, tikka spice mix, tomato pur!e, water and yoghurt into a saucepan on a low heat, Slide the chicken tikka pieces off the skewers and put them into the pan. Mix thoroughly.

Continue to cook until the sauce is hot. Stir frequently to stop it sticking.

After serving, sprinkle the remainder of the chopped coriander on top

ADDITIONS & ALTERNATIVES

Serve with boiled rice, naan bread or salad.

FOX_HOUND

Lots of interesting videos on you tube on curry making.

Looks easy but......

lollipopsarah

L*dl do a nice jar of balti sauce,
am loving this thread because my son always moans if I use too much onion.
mmmmmmmm I love onions especially roasted with spuds.
I,m hungy now.
xx

Stephen_Leak

I suspect that a recipe for mushroom dopiaza might not be a good idea.

Dopiaza is Urdu for ‘two onions’ and is any curry with lots of onion, half of which are added part way through cooking.

According to legend, it was created by accident, when one of the Mughal emperor Akbar’s cooks thought another cook had forgotten to put any onions into a curry and put a second lot in. Fortunately, Akbar liked onions, thought this ‘new’ dish was delicious and everyone lived happily (albeit flatulently) ever after.

awacko

My OH uses Asda SP Curry Sauce in a Jar and swears by it.