Recipe thread

[Anonymous No.4195968]

[Anonymous No.4195973]

[Anonymous No.4195976]

[Anonymous No.4195977]

[Anonymous No.4195980]

[Anonymous No.4195982]

[Anonymous No.4195983]

>>4195977

Made this before, love it to death and one of my favorite recipes to make. It's so simple but to the untrained eater it can blow them away with a little personalization of the recipe.

[Anonymous No.4196200]

/r/ing good curry recipe?

[Anonymous No.4196240]

>>4196200
I can give you a recipe for chicken masala (spicy chicken) that my Indian friend gave me, but I don't have an infographic.

[Anonymous No.4196245]

>>4196240
I'll make a screencap of it if you post it.

I like these threads. Saving the recipes is easy.

[Anonymous No.4196246]

>roast
nigga wut

[Anonymous No.4196248]

>>4195982
Wow. That's fasntnig.

[Anonymous No.4196316]

[Anonymous No.4196324]

[Anonymous No.4196330]

[Anonymous No.4196331]

[Anonymous No.4196383]

>>4196245
Alright then, there are two parts to this. First you need to make yourself a nice batch of garam masala (hot spice mix). I got this from an Indian on youtube however when I made it for my Indian friend he told me it smelled just like his mom's, so let's assume it's good.

What you will need:

1/2 cup coriander (1.2dl)
1/4 cup cumin (0.6dl)
30 green cardamom pods
12 black cardamom pods
7 bay-leaf-sized curry leaves (substitute bay leaves if you can't find these)
20 cloves
8 blades mace
1 ceylon cinnamon stick
2 florants star anise
1 tbsp fennel seed
1 tsp black pepper
>NOTE: Everything HAS to be whole

How to make it:

The secret behind Indian spice mixtures is in the roasting. What I recommend you do is roast each spice individually until they become fragrant. You can however do it all at once.

Once your spices are roasted and have cooled down, put them in a coffee/spice grinder, or a blender. This is necessary because mace is impossible to grind otherwise without a millstone. Put your now ground spices through a sieve and grind whatever didn't pass through again. A large Thai mortar and pestle will come in very handy here. Continue doing this until you have almost nothing left over in the sieve.

Congratulations, you now have garam masala for a fair amount of curries.

[Anonymous No.4196388]

>>4196383
Part two
The curry

First, the marinade, you will need:
1 whole chicken
1 tsp ground turmeric
2 tsp chili powder, the kind that makes you breathe fire from tasting a nibble
1-2 tsp garam masala
1 garlic
1 piece of ginger, about 1.5 times larger than your garlic
1 tbsp sunflower oil

First you need to carve your chicken. In India, they eat curries with their fingers and today you will do the same; therefore you can get away with making large chicken pieces. Cut your chicken into the following:
>Breast filet
>Inner filet
>Wing
>Thigh
>Leg (drumstick)
To roughly equal the size of the other pieces, fold your wings into triangles. This is just for looks.
Take your breasts and cut both it into 3 pieces, where the thinner pieces are left wider than the thicker pieces. This is to get somewhat equal cooking, although the breast will be the most boring part of this curry.
>TIP: Make chicken stock out of your carcass and chill for use in another dish.

Prepare some ginger-garlic paste by peeling both ginger and garlic, chopping it and putting it into a mortar. Pound it out until it turns to a paste with no large chunks left.

Put your cut chicken into a pot large enough en encompass it and then some. Pour your turmeric over it and add a little water. Wash your chicken in the turmeric. This will clean the skin and give it a great smell. Drain the turmeric and put in your ginger-garlic paste, chili, garam masala, and sunflower oil. Mix thoroughly. Don't be afraid to get it under the skin of the chicken. Leave to marinate for as long as you can bear.

[Anonymous No.4196390]

Now we make the curry:

For this you will need:
2 small/medium onions
0-500ml yogurt
2 tbsp garam masala + more to taste
1-2 tsp chili powder
1/2 tsp ground turmeric
Rape seed oil to coat the bottom of your pan
Salt, of which you will need plenty to taste

Chop your onion into halves and produce half rings. Get a pan with your rape seed oil hot, put in the onions and the turmeric. Stir until the onions are nice and yellow and get quite soft.
In the meantime, get your pot of chicken on the stove and start cooking it a little bit. Once your onions are ready, pour them into the already hot pot of chicken and stir it a bit to avoid burning anything.

At this point you have to decide how much sauce you want. The yogurt is there solely to make more sauce but it will also dampen the flavor of the spices so here you can adjust the amount of sauce you will eventually get. You will however need to adjust spiciness accordingly (later). I usually use about 250ml yogurt.

Once you've added however much yogurt you want you need to cook the chicken. This is where it gets tricky. If you added the same amount of yogurt as me, you will need to reduce quite a bit of water so covering the chicken is basically out of the question. The sauce is to be rather thick and you may have noticed that your sauce is now quite liquid. So leave it to boil in the sauce without a lid on, stirring occasionally.
Once your sauce is almost thick enough, add the garam masala, chili, and salt. You will simply need to taste to find out how much you can handle of each. A good way of distinguishing what's chili and what's garam masala is where the burning sensation is located. If it's on your tongue, it's chili and if it's in your throat it's garam masala. If it's too hot for you, add more yoghurt (preferably it shouldn't have to come to this).
It also doesn't hurt to make the curry a bit salty if you choose to cook unsalted rice like I usually do for this curry.

[Anonymous No.4196400]

>>4196390

Bonus:
Cooking rice, the sticky simple way

You'll be using a 1-1 relation of water to jasmine rice. Wash your 2-3 times in a large quantity of water, draining after each wash. Add the same amount of water as you had rice. Bring this to the boil and turn off your stove. Leave it for 20 minutes. Bam, perfect sticky rice for this dish.

And always remember, this is a BASE recipe, meaning you can add whatever the hell you want to it. I never really measure anything out and it always turns out good. Maybe you want to fry the chicken off in a pan first. Maybe you want to add tomatoes and get a bit closer to a tikka.

Also, you got me in the mood for curry so I'm making this tomorrow. If anyone wants to make an infographic I can provide you with pictures in ~20 hours.

[Anonymous No.4196537]

[Anonymous No.4196542]

>>4196537
>needing a recipe for a quesadilla

[Anonymous No.4196704]

>>4196400
>>4196390
>>4196388
>>4196383
Okay, here you go. Feel free to edit or add pictures as you feel like, folks.

Sorry about the delay, I kinda dawdled off for a moment.

[Anonymous No.4196801]

>>4195973
>fried in oil
>not baked
>/fit/

casuals.

[Anonymous No.4196848]

I fucking love these little bastards...

[Anonymous No.4196890]

[Anonymous No.4196902]

[Anonymous No.4196911]

[Anonymous No.4197030]

wazzup no one post this yet

[Anonymous No.4197056]

[Anonymous No.4197072]

[Anonymous No.4197135]

>this thread
>thousands of recipe sites and books available
>dozens of those sites have user reviews and critiques
>allrecipes.com right at your fingertips
>youtube if you need a follow along guide
>you'd rather cook this shit

y.jpg

[Anonymous No.4197150]

>>4197135
seriously, even if it's delicious I would never use a recipe like
>>4197072
>dat skyrim
>dat upside down watch
why would i make a cheesecake made by a faggot?

[Anonymous No.4197159]

>>4197135
Well I can't speak for your taste buds but experience has taught me that if you want a recipe for Asian food as it tastes in Asia then those resources you mentioned are worthless. That's why I posted
>>4196400
>>4196390
>>4196388
>>4196383

I'll get some pictures tomorrow

[Anonymous No.4197164]

>>4197150
Not that anon, but speaking of Skyrim...I just finished up a batch of its "potage le magnifique".
And hot damn, if it didn't turn out well.

>4c chicken broth
>4c beef broth
>2.5oz butter
>chunked onion
>chunked carrot
>salt, pepper, garlic to taste
>flour to whatever texture you want

It turned out like a nice gravy. I'm tempted to make some pot pies out of it.

[Anonymous No.4197171]

>>4197072

[Anonymous No.4197176]

>>4197150
You should see his other recipes, he's full on casual pleb.

[Anonymous No.4197179]

>>4197164
nice to know that piece of shit game at least has a recipe you like

[Anonymous No.4197199]

>>4197179
Dayum straight. I was surprised, to be honest.
I also tried making that pumpkin/fish/goat cheese soup from Twilight Princess once...was edible, but not something I'd want to make again.

[Anonymous No.4197202]

>>4197164

>chicken and beef broth

No thanks.

[Anonymous No.4197211]

>>4197202
Don't knock it 'til you've tried it. Granted it doesn't work well in most situations, but this time it added another layer of flavor.
>experimenting

[Anonymous No.4197223]

Wow. This thread was going nicely enough, minding its own business, until... yeah. Someone shows up demanding everything, contributing nothing and mocking those who do. Quality posting.

[Anonymous No.4198744]

>>4196200

[Anonymous No.4198878]

>>4198744
he said good
that shit is going to be bland to anyone expecting authentic curry