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Thread: Curry - bumped for Tinks

  1. #19


    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.

  2. #20


    CHICKEN-VINDALOO - Spicy chicken curry


    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-
    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
    8 oz tomato sauce
    1/2 lb new potatoes, peeled and quartered


    (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.


    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.

  3. #21


    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. "


    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


    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.

  4. #22


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

    Serves 2
    Heat level - Mild


    400g Diced Chicken
    70g Pataks Tandoori Paste 312g
    50g Yogurt
    5g Salt
    10g Crushed Garlic
    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


    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.


    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.

  5. #23


    How to Cook Mango Chicken !


    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


    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


    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.

  6. #24


    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.

  7. #25


    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

  8. #26


    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.

  9. #27


    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!

  10. #28

    Join Date
    Nov 2007


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

  11. #29


    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.

  12. #30

    Join Date
    Jun 2010
    District Twelve


    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?

  13. #31

    Join Date
    Dec 2008


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


  14. #32

    Join Date
    Jun 2003


    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

  15. #33

    Join Date
    Jun 2010
    District Twelve


    Yes Please! If not too much trouble!

  16. #34

    Join Date
    Jun 2008
    In snuggle land


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

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