/CURRY/ GENERAL

[Anonymous No.15273183]

CURRY thread lads get in here. In this thread we discuss curry, whether that be a traditional Indian curry or thai curries. Maybe drop your own recipe or share one you found that you like.
I found this recipe online and it seems pretty easy. Never made a curry before but i'm going to attempt it tonight. https://youtu.be/WRYOVVexMhU here is the recipe. Thoughts? Yes I know its a basic recipe.

(https://www.thecookingfoodie.com/recipe/Quick-and-Easy-Chicken-Curry-Recipe)) for written version

[Anonymous No.15273195]

>>15273183
The best curry ive ever had was at a dodgy looking open air restaurant like pic related in a small Malaysian town. I don't know the name of the curry but it was expensive, served in a clay pot, very creamy with coconut flavors, and had HUGE whole tiger prawns in it. Having the heads on is important, has so much flavor. I wish i knew what the curry was called.

[Anonymous No.15273215]

>>15273183
>traditional Indian curry
There is no such thing. There is traditional Indian cooking, but the 'curries' we know and love, are a western dish, using Indian spices.

Here in the UK, we have BIR curries, British Indian Restaurant recipes, perfected for quickness and the western tastes.

How much effort do you want to put into making a curry?

No effort - buy a jar with the curry powder in the lid.
Litte effort - buy some whole spices and tub of ready mixed curry powder
More effort - buy some whole spices and separate ground spices
Full effort - buy all whole spices and grind your own powders

[Anonymous No.15273220]

>>15273215
Paste > powder

[Anonymous No.15273231]

>>15273220
I totally forgot about the jars of paste lol. Thanks.
What are peoples method?
Personally, I'd like to roast spices for the dish and grind them. Then heat some oil and flavour with some whole spices. Fry some onions and the ground spices, add tomatoes, then the raw chicken thighs. Simmer until done.

[Anonymous No.15273234]

>>15273183
I'll get with /ckurrybros/ on the flip flop, been working on my first dish- idli, chutneys, and sambar. 2021 fiddin' to be good for teh currybois bros

[Anonymous No.15273241]

>>15273183
If I fed my trans gf curry and then ate her asshole or had her shit in my mouth, would I taste the curry?

[Anonymous No.15273273]

>>15273231
what do you use to grind your spices? I bought a 50 dollar electric spice grinder for the purpose of making these mixes but it's a piece of shit and subsequently I have nothing to grind with except a mortar and pestle which I can't be bothered grinding Bay leaves and shit in

[Anonymous No.15273283]

>>15273215
i wanna start off with as basic a curry as possible.
I did the same shit when learning bolognese. I started off with jar sauces but now I make one completely from scratch. I've made jar sauce curry before, so i want something that's basic but not from the jar. I will use premade curry powder tho

[Anonymous No.15273306]

>>15273273
I don't have a grinder yet, I'm trying to decided how much effort I want to put into it for making a curry perhaps once or twice a week.

>>15273283
This is how I'm approaching it. I've used those sauce jars with the powders in the lid. Now I'm starting to use ground spices instead. Not sure if I want to go full Indian and start grinding my own from whole spices.

[Anonymous No.15273326]

>>15273306
>jars with the powders in the lid.
I've never seen this before

[Anonymous No.15273374]

>>15273326

I saute red onions, add the spices, cook for a minute or two, then add the jar of sauce, then add the chicken thighs. Simmer away until the chicken is done.

I'm wondering if this dish would be improved by seasoning the oil with whole spices, then adding some garam masala at the end, and serving with some fresh coriander.

[Anonymous No.15273406]

For indian curries: toast and grind your spices, make your own ginger/garlic paste, caramelize properly a shit ton of onions or shallots.
For thai curries you better make your own paste by grinding it in a mortar and pestle, food processors don't compare.

[Anonymous No.15273418]

>>15273273
I bought a cheap coffee grinder. Works perfectly for spices

[Anonymous No.15273426]

If you want to take your Thai curries up a level, use fresh kaffir lime leaves.

[Anonymous No.15273490]

>make paneer
>simmer milk
>add vinegar or lemon when foaming on outside
>strain through a cotton cloth and squeeze
>refrigerate 2 hrs

>ghee
>caramelize shallots
>grate in whole garlic and ginger
>garam masala
>turmeric
>cayenne
>all spice
>coriander
>cardamom
>cinnamon
>black pepper
>toast
>tomato paste to de-glaze
>coconut milk
>simmer until thickened
>add tamarind paste
>taste
>salt
>add paneer
>stir for 1 minute
>serve with cilantro on basmati

Some tips. Don't let this get to a boil. You need to reduce the heat to low after you add the coconut milk. For electric stoves, move to a different burner to avoid having to wait for it to lower. I don't have pictures, but it looks like every other slop on rice. Very good when made well. Don't substitute another onion for the shallots. Tamarind paste makes the dish, so you need it to even think about making it. Good luck.

[Anonymous No.15273497]

>>15273374
>adding some garam masala at the end, and serving with some fresh coriander.
This is what i'm planning on doing, Garam masala gives it a really nice darker colour and i love coriander so ill throw it on pretty much anything

[Anonymous No.15273507]

>>15273490
Thanks, could you be a little more specific about the amounts of ingredients involved? Sorry to be so noob.

[Anonymous No.15273515]

I saw this Chicken Tikka Masala recipe done on PBS's "Simply Ming" and it looked really good. Made it at home and it was excellent.

https://www.simonmajumdar.com/chicken-tikka-masala

[Anonymous No.15273528]

>>15273183
try this OP:

https://www.youtube.com/watch?v=xbW2NyoXVts

absolute best starting place for top notch curries at home. was a complete game changer for me.

[Anonymous No.15273546]

>>15273507
Let's say for the milk about 8 cups. Vinegar 2 tbsp. 2 shallots, 5 cloves of garlic, an inch of ginger, eye it for the spices (you can always add more) but be careful with the cayenne, enough tomato paste to de-glaze (shit comes off the bottom), 1 can of coconut milk, and 1 spoonful of tamarind paste and taste to determine it needs more. And of course, salt to taste. One pinch of cilantro for garnish.

[Anonymous No.15273572]

>>15273528
Damn this looks great. That's a fuckton of Onions lol. I'll try this out once I get the very basics down

[Anonymous No.15273725]

>>15273546
Thanks! You toast the spices in another pan or before shallots, right?

[Anonymous No.15273887]

>>15273195
shit looks clean and has a proper kitchen. what you should avoid when eating on these less developed countries are food cart/street food that use reusable dish and cutlery without access to clean running water. they usually just rinse it in a bucket and wipe it

[Anonymous No.15274024]

>>15273725
After shallots. Same pan. A metal pot should do.

[Anonymous No.15274029]

>>15273183
Fookin bongs

[Anonymous No.15274054]

>>15273183
Nice presentation but they lost me at "add curry powder". Decent recipe for absolute beginners, though.

[Anonymous No.15274073]

>>15274029
Meanwhile, the average dental work in muttland.

[Anonymous No.15274304]

>>15273183
I posted this in an earlier thread too.
Bhandare wali aloof ki sabzi (potato curry)
This recipe from Indian aunty https://youtu.be/n5_aJ4OAx44 she does have english subtitle.
And this recipe from Indian commie lib bastard
https://youtu.be/_LFgY4GGq60

[Sublate No.15274467]

I love this spice mix for chicken. It make a really red color to the chicken and its spicy. I just put some of this one a whole chicken and rotisserie it.

The tandoori spice blend is also good if your making a curry sauce. You can use it with some Garam Masala or Curry powder.

[Anonymous No.15274650]

>>15273195
Yep, looks like Malaysia alright
Which state was it? Was it near any fishing towns or ports?

[Anonymous No.15275823]

OP here. I made the curry, turned out amazing. Slightly oversalted it but the rice balanced it out a bit.
7/10 recipe and i can't wait to build on it and try different shit next time.
Will maybe grab my phone and take photos if anybody is interested.

[Anonymous No.15275942]

>>15275823
Which did you make? Did you just wing it? Yes post pics

[Anonymous No.15276091]

>>15275942
Apologies for shit angle/lighting. This is a very old phone. I made the one in the OP YouTube video. I did water it down slightly to reduce the saltiness, but It looks way more watery than it actually is.

[Anonymous No.15276120]

>>15273215
100% team whole spice. It’s cheaper by a million percent, and you only have to do it two-three times a year unless you’re making curry daily. Store extra in airtight containers in dark places. If making a wet curry paste, just freeze in cubes in ice cube trays (mine are deeply stained from use) and pop out as many as you need for the dish

[Anonymous No.15276128]

This ebook is free on Amazon, I can't vouch for it because I have just seen it.

The Tome of Indian Curries: Master the Art of Cooking Dal, Vegetable, Chicken, Lamb, Egg, and Seafood Curries with more than 800 Recipes! (Indian Cookbook) Kindle Edition

[Anonymous No.15277211]

>putting in effort
Not on my watch

[Anonymous No.15277251]

>>15274650
It was in Kuala Klawang or Titi. Somewhere to the southeast of Kuala Lumpur. Surrounded by jungle, but getting more and more developed over time.

[Anonymous No.15277302]

I am hooked on these Japanese curry roux kits. My favorite is the House Foods Vermont one, Medium Heat.. Really good with chicken thigh as the protein.

[Anonymous No.15277311]

>>15273515
>Simply Ming
He's really intelligent. I'd trust whatever method and recipe he presented on his show.

OP, I have no issues using thai pastes in the jar, just always have some 1) coconut cream, 2) fresh lime and lime zest, 3) fresh coriander, or snips of basil from your garden, and green onion for garnish, and 4) ideally some sliced raw chilies too. Garnish is everything!

I'm totally fine with Sharwood's simmer sauces (or TJs or Aldi brands, for instance). I disagree with not browning your meat most cooks do, that lazy simmering of raw meat chunks, ehh, since most of the time browning does add flavor, but a good roasted stock base can tweak the milder flavors of technically poached meats, and adds some richness. Simmer sauces tend to skimp on whatever is most expensive. They cheap out. Makes sense. So, if you want more gusto, by all means, toast some additional spices in oil, supplement raw garlic into the pan too. Finish with a squeeze of fresh acid, some herbs, some toasted nuts, shallots, cilantro. If it's chicken curry? It will have some squash or eggplant in there too, probably some green beans or peas as well. Lots of onion and peppers. These add-ins add flavor when they cook in the sauce too.

[Anonymous No.15277905]

>>15273528
HOI. THANK YU FUH CHEWNIN EEN

[Anonymous No.15278017]

Ultimate Chicken Korma Guide
-Best Curry You'll Ever Have-


Chicken breasts only, cube to bite size pieces and season with a good amount of salt. Then marinade in yogurt, lemon juice, garlic, and ginger.

For the sauce:
Ghee
Red Onions
Tomatoes
Garlic
Ginger
Indian Bay Leaf
Turmeric
Dehgi Mirch (Indian Red Chili Powder)
Kasuri Methi (Most Important Spice)
Cardamom
Cumin & Coriander powder spice
Salt
Sugar (balance acidity from onions, taste as you add)
Chicken Stock

Simmer all of the above until soft, put it in a blender and then put through a strainer.

Brown your chicken, preferably grill it if you can. Doesn't matter if not cooked all the way, it will finish in the sauce just get a nice sear on it.

Cashews
Heavy Cream (milk or half/half if you want it lighter)

Soak the cashews overnight with the heavy cream, then blend everything smooth.

Combine the strained sauce, browned chicken, and cashew cream and let simmer until chicken is cooked. Garnish with curry leaves.

If you follow these guidelines, you'll have the best curry of your life better than most restaurants I've tried.

[Anonymous No.15278023]

I haven’t made my usual chicken curry recipe in a while now, should I do my usual or do you guys have any good recipes saved for curry to suggest?