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Post by Auricula on Apr 11, 2009 23:00:34 GMT
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Post by Auricula on Apr 11, 2009 23:02:26 GMT
P.S. I assume I can omit any chilli powder/peppers (capsicums) as I am allergic to them  |
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Post by Plocket on Apr 21, 2009 17:03:53 GMT
I'll ask OH - he's my curry king!!! |
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Post by Plocket on Apr 21, 2009 17:08:04 GMT
Here you go:
A very simple masala is just chilli powder and tumeric. OH says that he does it by taste but does a teaspoon of each for a medium chilli.
Fry up a finely chopped onion and chopped (or squished) garlic then throw in chopped chicken or raw prawns depending on what meat you want. Throw in the chilli and tumeric. Fry all that off until the meat is cooked so I guess about 10 minutes (shorter if you are using prawns). Throw in a tin of tomatoes, two tablespoons tomato puree, a couple of tablespoons of mango chutney, the juice of half a lime, a sprinke of salt. Stir and cook for about 20 minutes. Add two tablespoons of garam masala (you'll need to find a recipe to make your own but it's easy). Serve on pilau rice and sprinkle with chopped fresh corriander.
OH says that's not an authentic curry but it's tasty and easy!
And those were his words btw - I typed as he dictated!! ;D
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Post by Auricula on Apr 21, 2009 17:27:43 GMT
Thanks a lot Plocket - and thank your Husband too I'll try it on Saturday, but will substitute another spice for chilli as I am allergic to it  I'll let you know how it goes x |
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Post by andy on Apr 30, 2009 16:08:21 GMT
I make my curries using greek yoghurt, which is fairly thick.
Firstly i marinade the chicken breast in curry paste and any other spices you want to add for a few hours.
then i stirfry the chicken in a wok with all the paste etc.
Add the yoghurt and gently simmer
Add anything else you want to such as mushrooms, peppers, onions etc
Simmer slowly for about 1/2 hour
Add creamed coconut and sugar for a sweeter taste
Meanwhile, i cook the rice and i add crushed cardamen seeds, cloves, star annisse and cumin seeds to the water. I count the cloves and cardamon and then remove at the end.
Just before you've finnished, add a dash of cream and freshly chopped corriander
Should be tweaked to your taste
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Post by Auricula on Apr 30, 2009 21:24:18 GMT
Thanks Andy - I'll give that a try too |
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