Curry!

RichyRich

I ended up spending an extra fiver and getting a proper blender! I had visions of using a stick blender and spraying food all over my kitchen, so thought to play it safe and get one with a lid!

So, can I turn my curry on now or should I wait till the morning?

jessbrown100

Apparently Chapatis are dead easy to make as well- just mix enough water into wholemeal to make a dough then roll out discs into Chapati shapes. Cook them for a couple of minutes either side on a large dry pan or griddle till they puff up. Then you can keep them warm by spreading one side with a little oil or ghee, rolling them up in tinfoil and popping them in a warm oven unti. you're ready for them. Haven't made them myself but hubby does them regularly, he says they're dead easy and they taste really nice. A big bag of WM flour would do hundreds of Chapatis and cost hardly anything compared to buying them ready done. :A

Mr_Friendly

Thanks for the recipe Rich
For those interested in slimming you can find a good recipe in the Slimming World (100 green recipes) book for an Egg curry.

I wont post it here as I don't have it to hand but it is very tasty and low fat.

RichyRich

Mr_Friendly wrote: »

Thanks for the recipe Rich
For those interested in slimming you can find a good recipe in the Slimming World (100 green recipes) book for an Egg curry.

I wont post it here as I don't have it to hand but it is very tasty and low fat.

Speaking of egg curry, I was down in Stratford, East London aaaaages ago and got a curry at one of the places between Stratford and Forest Gate; ordered a chicken something-or-other and picked out what looked like a massive bit of chicken.

"Ooooh look at the size of this bit of chicken!" I exclaimed, "it looks just like an egg."

It was. Hard boiled. In over ten years of scoffing curries I'd never seen one before. Apparently it's quite common in London

RichyRich

Well, it wasn't the worst curry I've ever tasted. When I got in it smelt burnt and had a skin on it but saying that I forgot to add the water so that might've had somethng to do with it. It was a bit too tomato-y and not all that spicy, all things that could be changed with relative ease. But other than that it was ok; not quite a Kashmir special but it's not as if I'm going to throw what's left out. One for improving on, though, I think.

squeaky

And in case you have a need for a quick curry fix and a severe case of the "munchies" - here's a quick way to put one together...

Chicken curry the quick way

jo1972

Hiya Rich,

I've been enjoying reading your thread and you've inspired me to go out and buy a new slow cooker. Had one last year that was ancient that my mum gave me but DD1 broke it, it was only a small one anyway so I'd like a big 6ltr one cos there's 5 of us and I could never make enough in the old one!

I was interested to hear how your curry was gonna turn out cos one of my first attempts was a chicken jalfrezi, OH thought it was casserole! Apparently I've been told since that you should put extra seasoning/spices in towards the end as the cooking process takes the spice away.

So, what's for this evenings dinner, lamb or braising steak?

Oh and by the way, us East Londoner's down here can't understand why everyone else don't have hard boiled eggs in their curries yum! :rotfl:

RichyRich

I had pork casserole tonight.

It was ok, but I added too much water so I had to fish the meat/veg out! and put some into the liquidiser to make soup for tomorrow's lunch. Also perhaps a little overcooked because I didn't get out of work until late.

I've certainly not given up on the curries; next time I do one I'll follow your advice and stick some more spices in it prior to eating it. However, today when I warmed it up at work it tasted nicer than what it did last night, so maybe it just needed time to "mature", like cheese and good whiskey?

They didn't have any braising steak in Tesco; in fact their entire meat selection left a lot to be desired, so I think I'll stick to ASDA from now on as they always seem to be round about fully stocked. I still have loads of onion/peppers/and a bit of swede left over but no meat so I'm not gonna slo-cook tonight (don't have the inclination; I'm f**ked!) so will just pick something meatish up on the way home and knock something together in a pan.

No; tonight is Apprentice, maybe a beer, then bed by 10:30!

Cheers Rich