Curry

kittycat204

http://www.amazon.co.uk/The-New-Curry-Bible-Chapman/dp/184358087X/ref=sr_1_2?ie=UTF8&qid=1348524714&sr=8-2

is one of my favourites.

Peabel

Hi chirpchirp

Jamie Oliver's book Ministry of Food has some good curry recipes in it for beginners. Could you borrow it from the library? If you are more advanced, it has some recipes for the curry pastes like you see in the supermarket.

I generally use a mixture of meat/poultry and chickpeas/lentils/veg. You could try adding just a few to begin with and then increasing the amount. Split red lentils cook down into the sauce and thicken it with out being too obvious.

I would second all the suggestions for the takeaway secret, Indian Housewife and Curry Club. Should be available at the library?

I also find that batch cooking one curry and freezing it in individual containers means that over time you have a selection of currys which means that everyone can have their individual favourite which adds to the takeaway atmosphere.

HTH

Peabel

Meadows

Curry

Sauce

Oil for frying 2tblsCorn flour (or flour)

Diced onion & garlic 2tblscurry powder

¾ pint stock (or water & stock cube) 2tbls Mango Chutney

450 grams Meat diced into approx 1” cubes or Prawns

Try 1/3 Coconut Block in to the sauce, (add with chutney) especially with white meats. Adds a creamy flavour to the sauce.


Fry meat, onions & garlic for a few minutes untilbrowned.

Add flour and curry powder over a low heat, cook for a fewminutes (this cooks out the raw ingredients in the curry powder).

Gradually add the stock and mix well. Increase the heat& stirring, bring to the boil, reduce the heat & add chutney.

Simmer with the lid on. Time varies for meat used, in thelast 1/3 of cooking time remove the lid (especially if the liquid appears toothin, to allow steam to escape, if too thin towards the end thicken with alittle corn flour (flour), if too thick thin with a little water, either way donot do this at the last minute or the corn flour will not be cook out, or thesauce will taste too watery).

Beef 2 – 2 ½ hours Pork 1 ½ - 2 hours {or until the meat is

Chicken 1 – 1 ½ hours { tender

Prawns: Sauce takes 20 – 30 minute. I would use a fish sauce‘Nam Plau’ (not too much it’s a salty sauce) to give the sauce a fish taste& add the prawns about five minutes or so, just prior to serving as theprawns tend to go tough if exposed to the heat too long, unless you useuncooked prawns.

This sauce can also be used with left over cooked meat,brown the onions, then make the sauce as above, add meat & cook for 20 – 30minutes.

This sauce can also be use as a pouring sauce over cookedchops, chicken, fish etc.

VfM4meplse

Meadows wrote: »

2tblsCorn flour (or flour)

I'm not sure where you've got this recipe from, but as a technical point - no Indian uses cornflour or flour to thicken their curry, nor is fish sauce used. So if it's authenticity you're after stop reading at that point.

Meadows

VfM4meplse wrote: »

I'm not sure where you've got this recipe from, but as a technical point - no Indian uses cornflour or flour to thicken their curry, nor is fish sauce used. So if it's authenticity you're after stop reading at that point.

Did I say it was an authentic curry recipe? Op did not ask for authentic recipe they said "I need to learn to cook curry from scratch" & "Anything which is essentially a chicken curry would be really useful if anyone can help". - So I offered help! - By the way it is my own recipe I made 36 years ago and has been passed on to many!

gingin_2

http://www.bbcgoodfood.com/recipes/12798/chicken-tikka-masala

I made this one at the weekend and we all enjoyed it, that's including an 8 and 12 year old. I made the paste from scratch as I had all of the ingredients bar the cardamom and it didn't seem to affect the flavour without it.