Curry - bumped for Tinks

Hi sleebly,

I am actually cooking a curied fish dish for tonight: Kedgeree? It is bascially curried rice dish.....delish! (Traditionally it is served as a breakfast dish in England, but we have it as an evening meal as an alternative to a curry........)

Kedgeree

Serves 4

700g fish (traditionally smoked haddock, but I use smocked cod or tuna)
110g butter
1 chopped onion
3/4 teaspoon hot curry powder
570ml fish stock
2 cups long grain rice
3 hard-boiled eggs
3 tablespoons chopped parsley (or one cup of frozen peas)
1 tablespoon lemon juice
salt and pepper

~ If using raw fish, poach in a pan of cold water for 6-8 mins
~ Melt 55g butter in a large pan and cook off the onion.
~ Add the curry powder
~ Stir in the rice and coat in the butter and curry powder
~ Add 570ml fish stock
~Bring to simmering point, stir, and then cover the pan with a tight fitting lid and simmer for 15 mins
~ Flake the fish and chop the eggs into chunks
~ Once rice is cooked, add the fish, eggs, parsley/peas, lemon juice and salt and pepper
~ Stir through the remaining butter to melt
~ Cook through gently for 5 mins
~ Serve in bowls (I usually serve it on top of some wilted spinach)

yum, i love curries!


Potato and Vegetable Curry
2 tablespoons vegetable oil
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 red thai chillies, seeded, chopped finely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon ground tumeric
1kg potatoes, chopped coarsely
600g pumpkin, chopped coarsely
2 cups (500ml) vegetable stock
1 cup (250ml) coconut milk
200g green beans, halved
100g baby spinach leaves

1. Heat oil in large saucepan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add spices; cook, stirring, about 2 minutes or until fragrant. Add potato and pumpkin; stir to coat vegetables in spice mixture.
2. Stir in stock and coconut milk; bring to a boil. Reduce heat; simmer, covered, about 20 minutes or until potato is almost tender. Stir in beans; simmer, covered, about 5 minutes or until potato is just tender. Remove from heat; stir in spinach.

Chickpea, Pumpkin and Eggplant Curry
1 tablespoon ghee or vegetable oil
1 medium (150g) onion, chopped coarsely
2 cloves garlic, crushed
4 (200g) baby eggplants, chopped coarsely
¼ cup (75g) medium curry paste
½ (600g) butternut pumpkin, peeled, chopped coarsely
½ (500g) cauliflower, chopped
1½ cups (375ml) vegetable stock
425g can crushed tomatoes
400g can chickpeas, rinsed, drained
salt and freshly ground black pepper
1 cup (280g) plain yogurt
½ cup finely chopped fresh mint

Melt ghee in a large pan, add onion, garlic and eggplant; cook, stirring, until just tender. Add curry paste, cook, stirring, until fragrant.

Add pumpkin, cauliflower, stock and undrained tomatoes, bring to the boil; simmer, covered, for 20 minutes. Add chickpeas, simmer, covered, for a further 10 minutes or until the vegetables are tender. Season to taste with salt and pepper.Meanwhile, combine yogurt and mint in a small bowl.Serve curry with yogurt mixture.

Thai green Fish Curry (delicious!)
500g. firm white fish fillets (cut into large chunks)
i onion diced
2 tbsp green curry paste
1 can coconut milk (about 2 cups)
finely grated rind of 1 lime
juice of 1 lime (about 2tbsp)
2 whole lime leaves - optional
1-2tbsp brown sugar
2tbsp fish sauce
handful of green beans chopped
handful snowpeas

soften onion in a little oil and add curry paste. fry for a minute (watch out, it splatters!) stir in coconut milk, lime rind, leaves and juice, brown sugar and fish sauce. add beans and simmer for about 5 minutes. Add fish and snow peas and continue to simmer until fish cooked through. If sauce is too runny, add a teaspoon or two of cornflour and water mixture until thick enough.

remove lime leaves and serve over rice with chopped fresh coriander on top. - I AM SO HUNGR NOW!!

Mince, Lentil and Spinach Curry

500g lean beef mince
1 leek chopped
1 red chilli chopped (optional)
2tsp ground cumin
2tsp ground coriander
1tsp garam masala
1tsp turmeric
2tsp paprika
1tbs grated or finely chopped ginger
3-4 garlic cloves chopped
1 tin diced tomatoes
small box of frozen spinach
1 cup of yellow lentils (channa dahl)
1/2 cup red lentils
1 litre beef stock
Natural Yoghurt (optional)
Salt/Pepper to taste


1. Saute leek, garlic and ginger in olive oil. Add ground spices and stir until fragrant. Remove from pan and set aside.
2. Brown mince, return leek and spice mixture to pan and combine. Add tomatoes and stir through.
3. Add lentils and combine.
4. Add beef stock and bring to boil, cover and simmer for approx. 1 hour or until lentils are tender. The red lentils will break down, the yellow lentils will remain whole but softened.
5. Shortly before end of cooking time, add defrosted spinach and stir through. Serve with a dollop of natural yoghurt if desired.

Tamara,

I'm a bit of a fan of the curried snag. There isn't any hard and fast recipe ... I kind of make it up as I go along.

Ingredients

Sausages (der)
Curry powder or similar
Tin of tomatoes
1 x Onion
2 tsp Sugar
Water if needed
Any vegetables you might like (carrot and broccoli are the standby ones in this place)

Method

Boil sausages first to remove any fat
Remove from water and place on paper towels to drain
Cut into pieces
Chop up onion
Place into an oiled pan along with cut up snags and brown
Add curry powder
Add tin of tomatoes, sugar and water as needed
Towards the end of cooking time (about eight minutes before) add vegetables and simmer until veg are just cooked

Eat with rice, pasta etc.

Sorry, I know it's pretty basic but it seems to go down well with DH (and he's not as much of a sausage fan as I).

I know you said you didn't want to go to the shops, but next time you're there, try to get your hands on one of those recipe mixes - either Devilled Sausages, Sausage Casserole etc. They're quite handy to have around in those "What am I going to do with these sausages?" moments.

=)

Its an Indian dish that's base is spinach...

Here's my recipe atm which I'm still looking for a good one.

1 packet frozen spinach
3 potatos chopped
1 onion, chopped
1 packet feta (I'm cheating, you are supposed to use Paneer cheese)
1 tablespoon garam masala
2 tsp tumeric
2 cloves garlic crushed
2 tsp grated ginger
2 sticks of cinnamon
1 tsp coriander seeds
2 tomatos chopped

Using oil I first saute the onion and when it starts to go clear I add the spices to the pan & get them hot to bring out the flavour. I then put this all in the slow cooker & add the spinach, potatos and tomatoes. It all looked a bit dry to me so I then added 1/2 cup chicken stock (vegetarian chicken stock) and in the last 10 minutes you add the feta or paneer to get the desired outcome. I am up to everything being in the SC & waiting... smells beautiful but not so sure....

My husband’s absolute favorite meal! Lots of ingredients but easy and quick to make.

Hope you all enjoy!!

Ingredients:
½ cup (125g) butter
3 onions, chopped
3 cloves garlic, minced
3 bay leaves
1 teaspoon of powdered cinnamon
5 whole cloves
2 kg (4lb) chicken pieces
2 tomatoes, quatered
1 ½ tablespoons salt
2-3 tablespoons curry powder
1 tablespoon paprika
2 cups (500ml) coconut milk
1 cup (250g) yogurt
2 teaspoons ginger
2 tablespoons poppy seads
1 ¼ cups (300ml) cream
¼ teaspoon saffron
3 tablespoons lemon or lime juice

1. Melt the butter in a large saucepan and sauté the onions and garlic until golden brown
2. Stir in the bay leaves, cinnamon and cloves and simmer for 5 min.
3. Add the chicken and cook for ten min.
4. Stir in the tomatoes, salt, curry powers, paprika, coconut milk, yogurt, ginger and poppy seeds. Cover and cook over a low heat until chicken is tender.
5. Stir in the cream, saffron and lemon or limejuice and heat through.

*Mild curry. Can be made hotter or milder by the curry powder used. ;)

Yummo - can't wait to try it!!!

Ooooh that sounds yummy, think I will have to give that a go, thanks Renee :D

Myself and my partner are currently on a curry binge. In the last two weeks I think curry has been my every meal except for breakfast and maybe a couple others.

I just can't stop eating curries, at the moment we are just chucking things in a pot and seeing how it turns out. Some very yummy, some not so, but they are always generally good or excellent the next day. yummmmmm.

I would love some recipes for a proper Indian curry.

ll80 I will dig out Madhur Jaffrey and get back to you.

Thanks rayray, I am thinking of investing in a good curry cookbook, any recommendations?

I make a yellow curry powder in bulk here is the recipe
1.5 tbs ground tumeric
.25 tbs ground cardamon
.5 tbs ground cinammon
.25 tbs ground ground cumin
.25 tbs ground ground coriander seeds
.25 tbs ground ginger

I just put it all in a glass jar and leave it in the cupboard then when it's time to cook just fry it on a low heat with garlic, ginger and lemon grass until it's fragrant then brown your meat and or veges and chuck in some coconut milk and palm sugar and fish sauce and boil it for a while until it thickened a bit. Or you can just chuck the whole lot into a slow cooker for a few hours. When I use the SC I find it tastes better if you brown the spices first then I stir the coconut milk into the frying pan to pick up all the browned bits.

Here are some other spice mixtures you can use - just adapt/adjust them to suit yourself.
Curry
6 dried red chillies (take the seeds out to reduce the heat)
8 tbs coriander seeds
4 tbs cumin seeds
2 tsp fenugreek seeds
2 tsp black mustard seeds
2 tsp black peppercorns
1 tbs ground tumeric
1 tsp ground ginger

roast or dry fry everything except the tumeric and ginger then grind them to a powder (a coffee grinder will do this really well or use a mortar) then put it in a jar and add the tumeric and ginger and shake it all about to mix them in.
You can reduce the heat by putting less chilli in and de-seeding the chilli.
You can also try adding a cinnamon stick, 6 cloves and 1 tbs fenel seeds before roasting.
It makes about 16 tbs.

Sambar powder
8-10 dried red chillis
6 tbs coriander seeds
2 tbs cumin seeds
2 tsp black peppercorns
2 tsp fernugreek seeds
2 tsp white split gram peas
2 tsp yellow split peas
2 tsp yellow mung beans
1.5 tbs ground tumeric.

Roast or dry fry the spices, repeat with the pulses (make sure they're evenly toasted - you need to shake them)
Grind the spices and pulses into a powder then mix the tumeric in and jar it up. It makes about 17 tbs.

Panch Phoran (Bengali 5 spices)
Mix equal quantities
Cumin seeds
Fennel seeds
Mustard seeds
Fenugreek seeds
Nigella seeds

You don't process it - just fry it in oil to flavour it before adding the main ingredients or fry it in ghee or oil and add it to vege and dahl dishes just before you serve.

Sri Lankan Curry Powder
6 tbs coriander seeds
3 tbs cumin seeds
1 tbs fenugreek seeds
5 cm piece cinnamon stick
1 tsp cloves
8 cardamom pods
6 dried curry leaves
1-2 tsp chilli powder.

Dry fry or roast the coriander, cumin, fennel and fenugreek seperately until they darken(they turn dark at different times).
Dry fry or roast the cinnamon, cloves and cardamom until they give off a spicy smell.
Remove the seeds from the cardamom then grind all the roasted ingredients with the chilli and curry leaves.
Makes about 12 tbs.

I've posted some other curry recipes at some point.
I'll see if I can dig them up.

Also....
you can do puppadoms in the microwave. just give the a spray with olive oil spray then zap on paper for about 40 seconds

My quick cucumber yogurt stuff
Chop up a lebanese or telegraph cucumber really fine, chuck it in a bowl with natural yogurt, put a squeeze of oregano (I buy the tubes in the fruit & vege section) and stir it up.

Thanks Dachlostar, I'll definitely be trying all of these I would say, they all look really nice except I might go a bit easier on the chili, I'm trying to build up my heat tolerance but it tends to set off my asthma.

I'm a bit of a foodie.
When DP and I build our house hopefully sometime towards the end of the year I am thinking of putting in a Tandoor which I think is Pakistani, i think it will go nicely next to my wood fire oven and spit.

I would make my own. This is a really generic easy curry paste that you can make (indian inspired) and then freeze (in 2 tbsp batches) and thaw as needed. You can doctor it to be mild by adding less chili.

:

---

Curry paste - From Taste

Preparation Time
10 minutes

Ingredients
125ml (1/2 cup) white vinegar
80ml (1/3 cup) vegetable oil
2 long fresh red chillies, deseeded, finely chopped
4 garlic cloves, crushed
1 tbs finely grated fresh ginger
1/4 cup ground cumin
1/4 cup ground coriander
1 tbs freshly ground black pepper
1 tbs garam masala
1 tbs black mustard seeds
1 tbs ground turmeric
1 tsp ground cinnamon

Method
Place the vinegar, oil, chilli, garlic, ginger, cumin, coriander, pepper, garam masala, mustard, turmeric and cinnamon in a bowl and stir until well combined.
Notes
To freeze (for up to 4 months): Place curry paste in an airtight container and smooth the surface. Drizzle with vegetable oil to cover. Label, date and freeze.

To thaw: Place in the fridge for 2-3 hours or until thawed. Stir to combine.

---

Mine is:
1 tbls - corriander
1 tbls - cumin, ground
1/2 tbls - tumeric, ground
1 tsp - black pepper
1 tsp chilli powder
1/2 tbls - grated ginger
Juice from 1 lemon rind
1 x 100 gram sachet of tomato paste
(its not on the list but I usually add some garlic because I can ;-)

This will make enough to coat 500 grams of meat, and I usually add tonnes of vegies too (cauliflower, sweet potato, pumpkin and peas etc), once the stock is added it is awesome!

For a sensational ridgy didge curry, make your own paste using this recipe.....

This is from Madhur Jaffrey's curry bible..... yum.

Mussaman curry paste

7 dried hot red chilli's (preferably long ones)
1/2teaspoon white pepercorns
1/2t whole cummin seeds
1 teaspoon whole corriander seeds
2 1/2cm cinnamon
140g shallots
1 Tablesppon fresh lemon grass, sliced thinly
5 large cloves of garlic
2 1/2 cm piece of fresh ginger
1 teaspoon of curry powder
1/2 teaspoon shrimp paste- or 3 tinned anchovies.
1/2 teaspoon ground tumeric

Soak chillies in hot water for 1-2hrs
Put peppercorns, cumin seeds, corriander seeds and cinnamon in a small fypan over a medium heat, stir until the spices become fragrent and turn a darker shade.
Empty into a bowl and cool. Once cool grind as finely as possible in a clean coffee grinder or spice grinder. (could use a mortal and pestle)
Put chillies and their liquid in a blender and blend with all remaining ingredients. Blend, pushing sides down until you have a smooth paste.

What you don't use you can freeze.

If that seems a bit hard, go and find a good delicatessen that sell some locally made curry pastes and buy one. A homemade paste makes all the difference imo!

To make the curry..... i'd recommend the one on the taste website. sounds good. :D

Thai Massaman Chicken Curry

Massaman Paste:
* 10 big dried chilies, roasted, soaked and seeded
* 1/2 teaspoon black peppercorns, roasted
* 1 teaspoon coriander seeds, roasted
* 1 teaspoon cumin seeds, roasted
* 2 cloves, roasted
* 2 cardamom pods, roasted
* 1 teaspoon shrimp paste, roasted
* 1/2 teaspoon powdered nutmeg (not roasted)
* 1 teaspoon salt
* 1 teaspoon Kaffir lime skin
* 1 teaspoon galangal
* 1 tablespoon coriander roots
* 1 tablespoon lemongrass
* 1/4 cup shallots
* 2 tablespoons garlic

Ingredients:
* 4 tablespoons curry paste
* 3 tablespoons vegetable oil
* 3-4 chicken thighs
* 1 cup coconut cream + 1 cup coconut milk
* 1 cup potatoes
* 1 cup onions, or peeled whole shallots
* 4 cardamom pods
* 1/4 cup roasted peanuts, whole
* 1 tablespoon palm sugar
* 1" piece of cinnamon stick
* fish sauce to taste


1. Dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.

2. Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.

3. Pound the paste in a mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well.
You can use a food processor, just add them all together.

4. Cut the potatoes and onions into bite-sized pieces and wash the chicken.

5. Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.

6. Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.

7. Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.

8. Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.

9. Add the cinnamon, cardamom seeds, cassia leaves. Mix well.

10. Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.

11. Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.


Love this site, use it whenever I want a real Thai recipe (Real Thai Recipes ) The recipe for the Ajaat is there too...and the Clear Mushroom and lemongrass soup is sooo good! :)

HTH! And kick some butt lol

Bumping for Tinks.... (and since none of the links work I'll repost the other recipes - once I find the file on my messy computer)

Red and Green Curry Pastes
Green curry paste uses the same ingredients as the red but with green chillies not red, white onion not red and coriander leaves to boost the colour.

Makes about 175g
10 fresh red (or green) chillies seeded and sliced
115gm of dark red onions or shallots sliced
4 garlic cloves
3 lemon grass stalks - the lower end sliced and bruised.
1 cm piece galangal peeled, sliced and bruised
4 corainder sprigs (without leaves for the red paste)
1-2 tsp nut oil (or substitute)
1 tsp dried magrut or dried citrus peel
1 cm blachan (fish paste - you need to fry lightly first or you could use fish sauce as a substitute because it's easier to find)
1 tbsp coriander seeds
2 tsp cumin seeds
salt to taste (not important you can add it when you cook the curry).

Use a food processor or mortar and pestle to bash everything except the magrut or dried citrus peel blachan/fish sauce, coriander seeds and cumin seeds to a paste.
Add the fishy stuff and citrus peel and bash that into the paste.
Dry fry the cumin and coriander until it is aromatic then add that and bash it into the paste.

Use the paste at once or store in a glass jar in the fridge for up to 4 weeks or in portions in the freezer.

To make your paste into curry. Fry onion lightly and then add garlic and paste (until aromatic - don't burn it). Add coconut cream then veges and meat if you want. Cook it all up. Serve with rice and coriander leaves to garnish. Lime wedges are nice too.
You can add extra ginger, lemon grass, garlic, kaffir lime leaves as you fancy.

CHICKEN-VINDALOO - Spicy chicken curry

INGREDIENTS

2 tsp whole cumin seeds
1 tsp black peppercorns
1 tsp cardamom seeds
3 in stick cinnamon
1 1/2 tsp whole black mustard seeds
1 tsp whole fenugreek seeds
5 Tbsp white vinegar
1 tsp salt
1 tsp cayenne pepper
1 tsp light brown sugar
10 Tbsp vegetable oil
2 large yellow onions, peeled and cut into half-
rings
6 Tbsp water
1 in cube of fresh ginger, peeled and coarsely chopped
8-10 cloves garlic, peeled and coarsely chopped
1 Tbsp ground coriander seeds
1/2 tsp ground turmeric
2 lb boneless chicken breast, cut into bite-sized
pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered

PROCEDURE

(1) Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

(2) Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 3 Tbsp water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

(3) Put the ginger and garlic in a blender. Add 3 Tbsp water and blend until you have a smooth paste.

(4) Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

(5) Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil.

(6) Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender.

(7) Serve over rice.

NOTES

Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.

This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.

How to cook Chicken Biryani

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yeild a more authentic taste. "


Ingredients

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
2 tablespoons ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks


Directions

1 In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2 When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3 Wash rice well and drain in colander for at least 30 minutes.
4 In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5 In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Butter Chicken
This is a cheat's version that uses Patak's sauces instead of mixing your own. ;)

Serves 2
Heat level - Mild

Ingredients

Marinade:
400g Diced Chicken
70g Pataks Tandoori Paste 312g
50g Yogurt
5g Salt
10g Crushed Garlic
Sauce:
30g Oil
100g Diced Onions
300g Chopped Tomatoes
100ml Cream
10g Sugar
15g Chopped Fresh Coriander
100ml Water
30g Butter
70g Pataks Tikka Masala Paste (Medium) 283g
Salt to Taste


Method:

In a bowl mix together the yogurt, Patak's Tandoori Curry Paste, salt and garlic. Add the diced chicken and marinate for approximately 2 hours (the longer the better).

Cook the chicken in a pre-heated oven 190 - 200 degrees C for 20 - 30 minutes or until cooked.

Sauce:

Heat the oil in a pan and fry the diced onions for 2 minutes, add the Patak's Tikka Masala Curry Paste and chopped tomatoes and continue to cook for a further 5 - 10 minutes. Add the butter, cream, sugar and salt and cook for a further 2 minutes adding a little water if necessary. Add the cooked chicken to this sauce and cook for a few more minutes until the chicken is well coated in the sauce and warmed through.

Garnish with the chopped fresh coriander and serve with Rice and Naan Breads.

How to Cook Mango Chicken !

Ingredients:

1 chicken (about 2.5 lbs.)
1 1/2 ozs. spring onion (white section only), cut into 3 inch pieces and smashed
3 mangos
3 tbsps. oil

Marinade:

4 tbsps. mango chutney
2 1/2 tbsps. sugar
4 tbsps. mashed mango (with juice)
2 tsps. salt
1 cup chicken broth
1 tbsp. cornstarch
1 clove garlic
10 cloves shallot, skinned and smashed
1 tbsp. curry powder or paste

Sauce Thickener (optional):

1 tsp. cornstarch dissolved in 2 tbsps. water

Method:

Wash chicken, pat dry and cut into 1 inch cubes. Rub chicken with salt and let stand for 30 minutes. Mix in 1 tbsp. cornstarch to chicken and set aside.

Peel mangos and slice mango along each side of the stone to obtain 2 faces. Remove flesh and dice into 1 inch cubes. Mash remaining bits of mango and set aside with juice for marinade.

Mix mango chutney with mashed mango and juice. Add 2 1/2 tbsps. sugar. Marinate chicken in this sauce.

Heat 3 tbsps. oil in wok and saute the spring onion and shallots. Add curry powder.

Add marinated chicken and stir-fry thoroughly. Cover and bring to a boil. Reduce heat and cook over low heat for another 10 minutes.

Check to see if sauce is thick enough. If not, thicken with sauce thickener. Add diced mangos before serving.

Creamy Chicken Curry Stew

Apple and raisins flavor this delicious curry. This stew could also be made with turkey or seafood.

Servings: 4

1 small tart apple, unpeeled, cubed
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 teaspoons vegetable oil
3 tablespoons flour
1 cup reduced-sodium fat-free chicken broth
3/4 cup fat-free half-and-half, or fat-free milk
1 1/2 cups cubed cooked chicken
1/4 cup raisins
Salt and pepper, to taste
3 cups cooked rice, warm

Saute apple, onion, garlic, curry powder, and ginger in oil in large skillet until tender, about 5 minutes. Stir in flour; cook 1 to 2 minutes longer.

Stir in broth and half-and-half; heat to boiling, stirring until thickened, about 3 minutes. Stir in chicken and raisins; cook 2 to 3 minutes longer. Season to taste with salt and pepper; serve over rice.

Chicken Curry in a Hurry

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings


For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions

3 tablespoons vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour

Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1 /4 cup finely chopped cilantro leaves

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings

Burmese Chicken – Posted by Wheatie

20g ghee
med onion chopped
1.5 tbs lemon grass, finely sliced
small red chilli, finely chopped
4 crushed garlic cloves
3 tsp grated ginger
1.5 tsp ground tumeric
.25 tsp ground cardamon
.5 tsp ground cinammon
.25 tsp ground ground cumin
.25 tsp ground ground coriander seeds
.25 tsp ground ginger
.5 tsp salt
.5 tsp cracked black pepper
1.5kg chicken breasts halved (but next time I might use thighs or chicken pieces)
1 cup chicken stock
chopped fresh coriander to serve.

Melt ghee in a non stick pan and cook onion over med heat until just soft. Stir in everything else but the chicken, stock and fresh coriander. Cook 1 minute or until fragrant.

Add the chicken to the pan and coat in the onion mixture and then pour it all into the slow cooker.

Add the stock. Cover and cook on high 1.5 hours then low 3 hours or alternatively on Auto for 5-6 hours. I thickened the sauce a bit with cornflour paste and served it with rice and sprinkled over the coriander. Yummy and it has a bit of a kick to it so I topped with a dollop of sour cream to calm things down a bit.

Chicken Curry – Posted by Lucy

4 chicken breasts, trimmed of skin and fat
2 tablespoons tandoori paste (I use the Sharwoods brand in a jar)
1 onion, chopped finely
1 jar of Taylor's Kahmiri Butter Chicken sauce
1 cup water

~ Slice the chicken breasts into chunky strips
~ Combine with tandoori paste
~ Place in slow cooker
~ Add finely chopped onions and the jar of butter chicken sauce
~ Add water and stir to combine
~ Cook on low for 6 hours

Serve with basmati rice and poppadums!

Okay, this may seem dumb but I am totally serious - could you please put a hotness warning on each of them, just for reference?

The hottest one has a warning. It's the vindaloo.
The mildest is the mango chicken.
For lots of them you can dial the heat up or down by varying the amount of chilli or taking the seeds out of the chillies, or using mild or hot chillies or a mild or hot paste and so on.
The biriyani you could just leave out the chilli powder and it would be as mild as a baby lamb having a nap on a spring day.

Except the baby lamb is having a nap on a bed of rice and spices ;)

Onyx, do you have a tried and true recipe for butter chicken from scratch?

OMG! My very own bumped thread! I feel so speshul!

woohoo

I make a mean butter chicken from scratch but it's a combo recipe. I use the spice mix from one, but the method from another. To me the best way to do butter chicken is to make sure you grill the chicken, tear it before putting it into the curry (not cut it). Roast all the spices before grinding. Cook the tomatoes down to a very thick dry paste and then rehydrating with water.

Mine is a Murgh Makhani crossed with a Tikka Massala crossed with an Aussie Butter Chicken (when essentially they are all the same dish).

Will find the recipes for you if you like. It's an all day thing but it's well worth it ;)

Yes Please! If not too much trouble!

I make a fab butter chicken but it's a Thermomix recipe. I can post anyway.