Curry

[Anonymous No.5255158]

Hey ck what's your favorite curry? Mines coconut milk.

[Anonymous No.5255172]

Chicken Karahi (with deboned thighs not breast)

Chicken katsu curry

Thai red chicken curry

[Anonymous No.5255175]

>>5255172
Any recipes willing to share? Those sound delicious

[Anonymous No.5255188]

>>5255158

[Anonymous No.5255197]

tikka masala

[Anonymous No.5255203]

>>5255175

Dunno can't cook em. My mum's indian and even I find the spice mixture to complex to make myself.

Though if you live in the UK a good cheat is to use Patak's paste and sauces with any good fresh meat you can get. They're actually really authentic and even indian people use them.

My mum raves about how great they are and were the first company to bring authentic spices and curry flavours to Britain in the 60s.

[Anonymous No.5255204]

Goan pork vindaloo is god tier

[Anonymous No.5255275]

>>5255204

[Anonymous No.5255305]

>>5255158
>Mines coconut milk.
That's not a curry type, that's just an ingredient.

That's like saying I like a chicken curry without specifying the style or whatever. It literally tells you nearly nothing about the dish!

I'm showing my age but I'm quite fond of the standard Madras curry that used to be common in the 80s, although I like it a little hotter than normal I love the flavour.

[Anonymous No.5255307]

>>5255204
Tru dat.

[Anonymous No.5255308]

Panang masterrace

[Anonymous No.5255319]

>>5255204
That's a great one, and the only truly Catholic curry I can think of.

I also enjoy many Thai curries (especially masaman), most of the old school Punjabi dishes (rajma is god tier), any coconut milk based fish curry, Jamaican/Trini curry goat and Chinese curry pan fried noodles.

[Anonymous No.5255334]

[Anonymous No.5255345]

>>5255204

I love vindaloo, but I prefer it with lamb.

Red curry, Katsu curry, I don't think i've ever had a type of curry I didn't like.

[Anonymous No.5255434]

can somebody give me a rough definition of what curry is

i grew up in kansas and interacted with so few minorities that i have trouble understanding accents.

[Anonymous No.5255453]

>>5255434
>can somebody give me a rough definition of what curry is
Generally a stewed dish based around a spice blend that has some Indian influence. Or any dish using curry powder, which is an English spice blend using Indian spices.

[Anonymous No.5255503]

>>5255307
>>5255319
>>5255345
It's like you didn't even catch that that was a joke.

[Anonymous No.5255507]

Local place does an amazing fish jalfrezi/karahi.

Comfort curry is Lamb Madras.

[Anonymous No.5255511]

>>5255503
How was it a joke?

[Anonymous No.5255516]

>>5255503
>that that was a joke.
How is pork vindaloo a joke? Goa is the only place in India where you can find pork curries, because of the large Catholic population of Portuguese origin. Pork vindaloo is god tier.

[Anonymous No.5255556]

More pics of Stella Artois and food plz.

[Anonymous No.5255691]

>>5255503

I can assure you pork vindaloo is no joke my friend.

[Anonymous No.5258426]

>>5255175
Here's a simple one that has never failed me:

Some Kind of Basic Chicken Curry
>mince 4 or 5 onions (food processor fine, just keep pulsing until you have little shreds, paste is too much)
>put in bottom of pot with some oil or ghee
>cook over medium-low with pinch of salt, stirring every few minutes, until nicely browned and delicious
>remove from pot, turn to medium high
>fry 2-3 diced chicken breasts until slightly browned
>turn to medium, add onions and 3-4 cloves of minced garlic plus 2cm piece of fresh grated ginger
>add "curry powder" or spice mix of choice
>cook for further 2 minutes then add 2 little tubs of plain yoghurt and 1 tin tomato purée
>put on lid and cook for at least 30mins on low, an hour or two is good
>reduce, or add water, until you reach desired consistency

[Anonymous No.5258435]

>>5258426
I make dhaal with coconut milk to serve alongside this, with rice and mango chutney.

If there's any Indian/Pakistani people here, please excuse me any committed heresy.