suzer

Curry recipes?

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    Anyone have a good one - came home from the shops with diced pork and beef strips, so think I may try a curry with one or the other:) It's that time of year - need something to warm us up!

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    Guest Guest75

    Had a nice curry at Sparklycat's last night - drop her a PM????

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    Classic chicken curry.

     

    Ingredients

    • 4 tbsp oil

    • 2 cloves

    • 1 sticks cinnamon

    • 2 green cardamom pods

    • 1 tsp cumin seeds

    • 1 small-medium onion, chopped

    • 1½ tbsp chopped ginger

    • 6 cloves garlic, chopped

    • ½ tsp ground turmeric

    • 1 tbsp ground coriander

    • ½ tsp chilli powder

    • 2 tomatoes, puréed

    • 450 g small chicken, or poussin, bone-in, skinned and jointed

    • ½ tsp garam masala

    • 1 handful coriander leaves

    To serve

    • rice, or Indian flatbreads

    • cucumber raita, or any vegetable dish

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    Method

    1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.

     

    2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.

     

    3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.

     

    4. Add the garam masala and coriander leaves and serve with rice or Indian flatbreads and raita or any vegetable dish.

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    Guest SusieOR

    How hot or mild do you like them... I like mine very spicy & have a couple of great curry recipe books???

     

    but "curry" could be anything from Indian to Thai to Malaysian...

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    The Saffron at Pelican Plaza (near Hungry Jacks at Tea Tree Plaza) does Indian Cookery courses - you should book onto one of them...(then invite me round for dinner!)

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    Guest darlo 2 adelaide
    Classic chicken curry.

     

    Ingredients

    • 4 tbsp oil

    • 2 cloves

    • 1 sticks cinnamon

    • 2 green cardamom pods

    • 1 tsp cumin seeds

    • 1 small-medium onion, chopped

    • 1½ tbsp chopped ginger

    • 6 cloves garlic, chopped

    • ½ tsp ground turmeric

    • 1 tbsp ground coriander

    • ½ tsp chilli powder

    • 2 tomatoes, puréed

    • 450 g small chicken, or poussin, bone-in, skinned and jointed

    • ½ tsp garam masala

    • 1 handful coriander leaves

    To serve

    • rice, or Indian flatbreads

    • cucumber raita, or any vegetable dish

    Conversion Calculator

    Method

    1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic.

     

    2. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes.

     

    3. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done.

     

    4. Add the garam masala and coriander leaves and serve with rice or Indian flatbreads and raita or any vegetable dish.

     

     

    How many does this serve?

     

    Many thanks

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    Guest helene73

    For a basic English pub style one try this

    500 kg stewing steak

    2 tablespoons curry powder mixed with 2 tablespoons of plain flour

    3 tablespoons veg oil

    1 large cooking apple

    2 onions peeled and chopped

    1 pint of beef stock

    2 tablespoons mango chutney

    1 tin chopped tomatoes

    Salt and pepper to season

    Handful of mixed veg

    Bung in a oxo cube

     

    Coat meat in seasoned flour fry until brown

    Add apple and onion

    Stir in stock bring to the boil

    Add rest of the ingredients simmer for 5 mins

    Place in a casserole dish

    Cook in a preheated oven at 180c for 3 hours

     

    The meat just falls to bits, it's a very simple one but very tasty especially when served with chips! :)

     

     

    Sent from my iPhone using Tapatalk :)

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