Is it easy to cook curry?

[Europilgrim]

I've never really done it properly but I am missing curries and there is noone near me that does a decent curry! If you have any great curry recipes (or even recommendations for books) I would love to hear them. Thanks.

Cauli and potato curry...i also add in carrots and spinach sometimes. As much ginger and garlic as you can stomach and it comes up lovely every time

www.food.com/recipe/aloo-gobi-84324

@unescorted
I absolutely will and do try the biryani.

If you’re not massively fussed about being authentic, Nigel Slater’s ‘chicken with spices and cream’ is just about the easiest thing in the world to cook. www.google.co.uk/amp/s/amp.theguardian.com/lifeandstyle/2001/apr/21/foodanddrink.recipes5

Agree with PickAChew. Cooking the onions until they are deep golden brown is key. They should be a shade away from burnt. And also salt, Indian food needs salt.

I like the Meera Sodha chicken curry linked above as a basic home style chicken curry. It’s a straight forward recipe and no difficult to find ingredients.

It's easy. The key is a good paste, you can make your own plenty of recipes online or buy one eg pataks.

Once you have your paste, sauté onions, add meat/paneer/veg and paste (if using fish don't add yet) then either coconut milk, tomatoes or yogurt cook until meat is cooked then add chopped coriander

Chick pea curry that always comes out fab
cookieandkate.com/quick-vegan-chana-masala/

easy butter chicken...have made this for my carnivore men and they love it
www.bbcgoodfood.com/recipes/easy-butter-chicken

We prefer home made indian to take away as it feels much healthier ...I usually use coconut oil instead of any other oil although doesnt make it taste coconutty ..if thats a word

Yes, that chicken curry linked is a lovely one. I must make it again, some time.

Join the secret curry club on Facebook

The Dishoom cookbook is great. You can adapt it. I use the Chicken Ruby recipe but with a ready made makhani sauce for example. Their pau bhaji recipe is immense and so versatile.

To be honest, it’s hard to make something at home that tastes completely authentic or like a restaurant unless you’ve been taught by someone Indian. But not impossible. Buying a curry paste is a good cheat. There’s also an excellent Slimming World curry feast book.

As PickAChew said, cook the onions for far longer than you think you should. And cook tomatoes until oil runs out of them, again for a very long time!

Wow! I went to eat my (sadly non-curry) dinner and came back to loads of advice. Thank you everybody. I can't easily get coriander (or curry paste) but I am going to have a look at the recipes posted and find something to try this weekend. Thanks again.

In my opinion even if you fuck up a curry, sprinkling coriander in it saves it

Nadiya Hussains lamb bhuna is fab and am always being asked to do it. I can also recommend a website by Hari Ghotri, done many of hers , all good and she is happy to answer any queries you may have.

It just looks better.

I am guilty of doing this on Iceland takeaways range.

Another vote for Madhur Jaffrey. The Curry Club books are also really good.

This book is pricey, but really worth every penny!

Damn. I don't have that one on my shelf.

I use this mixed with a tin of condensed chicken soup and a tin of milk. Fry your onions and chicken and add the sauce. Cook in oven for 40 mins at 180 degrees...

It is possible to grow coriander, not sure about how though. Agree that cooking the onions is important. Also spiced need to be cooked, either separately or as part of a paste or they taste raw. If you prefer food spicy but not hot you can add pepper and reduce amount of chillies.

There is a difference between the food in most Indian restaurants and takeaways in the UK and curries from India. Doesn’t mean one is better just different.

Vindaloo in a restaurant would very rarely contain pork, but it is originally from Goa, has vinegar, potato and pork

greatcurryrecipes.net/2012/01/23/how-to-make-lamb-vindaloo-an-indian-restaurant-favourite/

I really recommend The Spicery. You buy a set of their 4 blends of spices and a recipe book. Can get as a set, I have Curry Legend. Each recipe uses different amounts of the blends. They are the best curries I've ever tasted and I would never have a takeaway now!

I’ve learnt to make a lovely spicy Caribbean style curry.

Chicken (breast or thigh)
Tomatoes
Peppers
Carrot
Potato
Onion
Garlic
Caribbean Curry powder (hot and mild)
Scotch bonnet chilli (whole or can leave out if don’t want super spicy)
Thyme (dried)
Distilled white vinegar (splash/to taste)
Lime juice (splash/to taste)
Cup or so of water
Sprinkle of chicken gravy granules to thicken towards the end

Thanks for all the tips! @chambord - I love the look of The Spicery and they deliver worldwide! Would certainly make it easier than trying to source all the different spices.

Snap PickAChew!

It is possible to grow coriander, not sure about how though.

I have tried but it has never really been successful. I can sometimes find it at the market but it isn't commonly used where I am (Italy).