I'd be very surprised if Spices of India don't do the spices you are looking for.
Homemade Curries - I want your recipes!
- Thread starter Going to Cali
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I'd be very surprised if Spices of India don't do the spices you are looking for.
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Great thread.Thanks to you guys I am making curry tomorrow. I'm already salivating at the thought of it.
Glad to hear it, thinking of doing the same! I posted this last night so I could have been more descriptive, when I next make one, I'll post photos.
Just a word of advice, when making the base sauce. Once you've added the tomatoes, you want to cook on a low heat, lid off so that the water mostly evaporates, then blend. This gives a really nice, thick but smooth texture.
Mark, I get my spices either from supermarkets (Tesco does pots of cumin, corriander etc for around 40p). The harder to find ingredients I use a stall on the market which is also ridiculously cheap. If you're buying in bulk, remember to get an airtight container to keep them in.
Thanks for the recipes everyone's posted!!
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Soldato
Butter Chicken. Apparently this is everyone's favourite I make. Quite a bit goes into it but is well worth it.
Ingredients
1Kg of chicken thighs skinned. You can bone them if you want.
4 Tablespoons of Ghee or oil.
Marinade
400ml natural yoghurt
4 garlic cloves crushed
1 cm of ginger finely chopped
1tsp chilli powder
1/2tsp coriander powder or better seeds ground
1/2tsp Cummin or better cummin seeds ground
1/2 tsp Garam masala
1/2 tsp salt
2 tsp of lime juice.
You can also add a red food colour to give it the traditional tikka colour.
Mix all these ingredients together and make slashes with a knife across the chicken thighs. Rub the marinade well in and leave in the fridge for at least 2 hours. Overnight is best.
Place them on a nonstick tray and cook in the oven for about 30-40 minutes.
Whilst they are cooking prepare the sauce or gravy.
Ingedients
Large tin of plumb tomatoes
Pinch of fenugreek ( very small pinch or ir will wreck it)
80g chilled butter
1/2tsp paprika
1/2tsp garam masala
40g of single cream.
Empty the tomatoes into something like a stockpot or large pan. Boil down for about 7-8 minutes so the liquid starts to thicken. Add the butter and paprika and let it melt down. This is really important, when it has melted only cook for a further 1 minute or the butter will begin to make ghee and become a grainy emulsion. If it gets sour add a couple of drops of vinegar. The add the Garam masala and fenugreek as well as the cream. Stir in for 30 secs then add the cooked chicken.
Once stirred in you are ready to serve. Lot of work but it is great for the Tikka Masala lovers and people who don't like hot curries.
Ingredients
1Kg of chicken thighs skinned. You can bone them if you want.
4 Tablespoons of Ghee or oil.
Marinade
400ml natural yoghurt
4 garlic cloves crushed
1 cm of ginger finely chopped
1tsp chilli powder
1/2tsp coriander powder or better seeds ground
1/2tsp Cummin or better cummin seeds ground
1/2 tsp Garam masala
1/2 tsp salt
2 tsp of lime juice.
You can also add a red food colour to give it the traditional tikka colour.
Mix all these ingredients together and make slashes with a knife across the chicken thighs. Rub the marinade well in and leave in the fridge for at least 2 hours. Overnight is best.
Place them on a nonstick tray and cook in the oven for about 30-40 minutes.
Whilst they are cooking prepare the sauce or gravy.
Ingedients
Large tin of plumb tomatoes
Pinch of fenugreek ( very small pinch or ir will wreck it)
80g chilled butter
1/2tsp paprika
1/2tsp garam masala
40g of single cream.
Empty the tomatoes into something like a stockpot or large pan. Boil down for about 7-8 minutes so the liquid starts to thicken. Add the butter and paprika and let it melt down. This is really important, when it has melted only cook for a further 1 minute or the butter will begin to make ghee and become a grainy emulsion. If it gets sour add a couple of drops of vinegar. The add the Garam masala and fenugreek as well as the cream. Stir in for 30 secs then add the cooked chicken.
Once stirred in you are ready to serve. Lot of work but it is great for the Tikka Masala lovers and people who don't like hot curries.
Soldato
to OP your recipe is nearly the same as mine, have a look at my thread
http://forums.overclockers.co.uk/showthread.php?t=18165493
also agree with using local asian stores.
i can buy a 100g bag of haldi (turmeric) for 70p
but tescos or asda now do bags of spices in the world foods aisle. same bag of haldi in tesco is 90p
but its still better than the schwartz ones.
http://forums.overclockers.co.uk/showthread.php?t=18165493
also agree with using local asian stores.
i can buy a 100g bag of haldi (turmeric) for 70p
but tescos or asda now do bags of spices in the world foods aisle. same bag of haldi in tesco is 90p
but its still better than the schwartz ones.
Last edited:
Associate
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- 9 May 2005
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I'm fairly new at making my own curry and have bought some Ghee butter, is that the same as Ghee oil as I cant seem to source the oil anywhere?
Associate
question about ginger, never having used it: the OP says "thumb ginger". Is this the gnarled, knotty lumps you see in supermarkets? How do you prep it? Do you just chop it up finely like garlic? How much in a recipe like this?
Soldato
chop it like garlic yes
Soldato
i might be wrong, but ghee butter is just solidified ghee oil. once you heat the butter, it becomes oil.
i have bought ghee before, from asian shops, and it was always in a solid mass and not an oil
Soldato
if the recipe says same amount, do the garlic first, then do the ginger by eye or weigh it to be the same.
when using fresh ginger, i usually peel it and then finely grate it.
the owner of my local asian store, told me about frozen garlic or ginger.
now i just buy frozen crushed garlic cubed and frozen crushed ginger cubes.
its much easier.
Soldato
Use the ghee instead of oil. It will give you a more authentic taste. Never heard of ghee oil personally. ghee looks more like lard or butter to cook with.
Associate
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Ok thx fellas, looks like I have got the right stuff.
The smell does linger a bit when using this butter tho
The smell does linger a bit when using this butter tho
My old blender in the pics. I miss you so much my old friend
Thanks for the pimp. I might sort those pictures out one day
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Looks good, Jonny, added to OP. Will give it a go sometime, I like how you make your base, different to my usual method.
Soldato
Trying traditional dal recepies and couldn't locally find:
Moong beans
Tamarind
Asafoetida
Toor dal
Jaggary
Amchur (mango powder)
Quinoa (!!!)
Even things like soy sauce was just the bog standard blue dragon or kikkoman - managed to get a couple of really nice 1L thai bottles before the shop closed.
The Jalfrezi link doesn't work unfortunately.
Soldato
I tend to just add stuff to taste until I get something that looks and tastes how I want, however a recent discovery I have made is using Crabbies ginger beer as stock, I'd imagine an organic ginger beer like fentimans would work even better.
Next time I make one I will note down the recipe.
Next time I make one I will note down the recipe.
Soldato
Chicken Korma
(Feeds 4 people easily)
4 Skinless chicken breasts (cubed)
3cm piece fresh root ginger (peeled + chopped)
2 garlic cloves (chopped)
1 tsp mild chilli powder (or more if you like it warm)
2 tbsp fresh coriander (chopped)
Juice of 1 lime
2 tbsp vegetable oil or ground nut oil
1 onion (diced)
1 red chilli (chopped) - can leave out if you like it really mild!
1 tsp ground turmeric
284ml carton double cream or 1 large tin of coconut milk
Juice of ½ lemon
Basmati rice and naan bread, to serve
Put chicken, ginger, chilli powder, garlic, coriander and juice from lime, plus 1tbsp oil into bown. Stir and put to one side. Dice onion. De-seed and chop chilli.
Heat a large shallow pan and tip in the chicken, marinade and fry for about 6-8 minutes, stirring occasionally. Take care not to have heat too high as you don’t want to burn ingredients.
Meanwhile, heat remaining oil in a pan and fry the onion with the chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Next lower the heat, pour in the cream or coconut milk and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked through.
Season and stir in the lemon juice. Serve with rice and naan bread.
(I'll get the recepie for the Tikka Masala later)
*******
I find the classic mistake people make with curry (and rice) is the lack of seasoning. I have yet to find a dish that has been over seasoned but an under seasoned one can be quite awful.
(Feeds 4 people easily)
4 Skinless chicken breasts (cubed)
3cm piece fresh root ginger (peeled + chopped)
2 garlic cloves (chopped)
1 tsp mild chilli powder (or more if you like it warm)
2 tbsp fresh coriander (chopped)
Juice of 1 lime
2 tbsp vegetable oil or ground nut oil
1 onion (diced)
1 red chilli (chopped) - can leave out if you like it really mild!
1 tsp ground turmeric
284ml carton double cream or 1 large tin of coconut milk
Juice of ½ lemon
Basmati rice and naan bread, to serve
Put chicken, ginger, chilli powder, garlic, coriander and juice from lime, plus 1tbsp oil into bown. Stir and put to one side. Dice onion. De-seed and chop chilli.
Heat a large shallow pan and tip in the chicken, marinade and fry for about 6-8 minutes, stirring occasionally. Take care not to have heat too high as you don’t want to burn ingredients.
Meanwhile, heat remaining oil in a pan and fry the onion with the chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Next lower the heat, pour in the cream or coconut milk and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked through.
Season and stir in the lemon juice. Serve with rice and naan bread.
(I'll get the recepie for the Tikka Masala later)
*******
I find the classic mistake people make with curry (and rice) is the lack of seasoning. I have yet to find a dish that has been over seasoned but an under seasoned one can be quite awful.
Soldato
Just thought I'd post to say i tried the recipe in the OP yesterday and it was very nice!
I think I'll slightly modify it next time and add another tin of tomatoes (or fresh tomatoes) to the curry, but not blended in the sauce. Also, maybe a bit of fresh squeezed lemon juice, just to add a bit more sourness to it.
It was very close to the Pathia I get from my local and hoping the lemon and extra tomatoes will get it even closer, or it could completely mess it up
.
Would I be able to use the lemon and White wine vinegar, or is it better to use one or the other?
I think I'll slightly modify it next time and add another tin of tomatoes (or fresh tomatoes) to the curry, but not blended in the sauce. Also, maybe a bit of fresh squeezed lemon juice, just to add a bit more sourness to it.
It was very close to the Pathia I get from my local and hoping the lemon and extra tomatoes will get it even closer, or it could completely mess it up
.Would I be able to use the lemon and White wine vinegar, or is it better to use one or the other?