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/ck/ - Food & Cooking

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17629365 No.17629365[DELETED]  [Reply] [Original]

I'm cooking curry.

>> No.17629370

>>17629365
Whats your method bro

>> No.17629373

>>17629370
curry mix + boiling water from the ghanges river

>> No.17629381

please post pics. I'm hungry and bored to shit

>> No.17629411

>>17629365
post method

>> No.17629426 [DELETED] 

>>17629365
bye frogcancer

>> No.17629455
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17629455

>>17629370
>Approx 1.5lb boneless/skinless chicken breast cut into bit sized pieces
>1 red onion diced
>fuckton of diced garlic and ginger
>28oz can diced tomatoes
>cooking oil
>s/p as you like
>1/2 cup cream to be added at end of cooking

Spice Mix:
> 1tbsp turmeric
>1tbsp coriander
>1tbsp hot chili flakes
>2tbsp cumin
>1tsp garam masala to be added at end of cooking

Fry those onions in oil til soft.

Add garlic and ginger.

Add the chicken and brown.

Add spices. Stir rapidly until your home smells like an Indian restaurant. .

Add tomatoes. Stir.

Let that shit cook for at least half an hour, then add the garam masala and cream.

Serve with rice and whatever else.

***Pic related is not current. This is from the last time I made this curry. Tonights dinner is not ready yet unfortunately.

>> No.17629466

>>17629455
Also, I cook the onions and brown the chicken over medium heat, but my stove runs pretty hot. Once I add the tomatoes I cut that heat all the way back and let it simmer.

>> No.17629474

>>17629455
sounds good
do you serve it right after you add the spices? I read that you should let it simmer for a while after adding spices

>> No.17629477

>>17629455
Sounds good. The chili flakes could be swapped for a fresh chili pepper. Put that in at the same time as the onion. In fact, if you have whole spices like cumin seeds, star anise, or bay leaves, fry those (very briefly, like 30 seconds) at the beginning as well. Smells amazing and adds potent flavor. Indians call it tempering or tadka.

>> No.17629485

>>17629474
Read the instructions again.

I said simmer for at least half an hour but longer is better, just make sure it doesn't dry out, keep some chicken broth on hand to add if necessary.

>> No.17629503

>>17629485
But you added the garam masala as the last step. Sorry I wasn't clear but that's what I was referring to.

>> No.17629536

>>17629477
>Sounds good. The chili flakes could be swapped for a fresh chili pepper.

Great minds. I was thinking the same thing when I was at the grocery store earlier, will try it next time and will consider whole spices.

>>17629503
Yeah the garam masala goes in at the end more like a seasoning rather than a cooking spice. Sorry if I wasn't clear, I'm not a pro at writing recipes like all of those milfs with their cooking blogs and I have smoked a ton of ganja tonight.

>> No.17629568

>>17629485
Is the long simmering to infuse more flavor? Since ive started making curry I just simmer until the chicken is cooked through, like 10 minutes.

>> No.17629569
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17629569

>>17629455
You son of a bitch.
Now you got me craving curry.

>> No.17629853

>>17629365
can i haz some plz?

>> No.17630101
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17630101

>>17629365
>>17629455
Looks good anon. Meal prepped myself some curry and chicken vindaloo for a couple weeks a little while back. It was tasty as fuck but I could go 5 minutes after eating it without fully excreting every last pound of shit lining my stomach, intestines, and colon. Now I know why Indians have to shit in the street so much.

>> No.17630161

>>17629455
very good sir much redeemed.