AIBU to ask for your best curry recipes?

[newnewname19]

We were going to get a takeaway tonight but I have a few hours and a free house this afternoon so might attempt to make one instead! Veggie or meat- what are your best recipes?

I love this one from Rick Stein, jardaloo ma murghi

beebrecipes.co.uk/recipe/chicken_and_apricot_15424

In fact his book on India is really good.

Yes please @IntoValhalla

Ds loves chicken tikka masala, but anything I've tried at home doesnt come anywhere near restaurant /takeaway taste for him.

Here goes (I do mine in a slow cooker, but it’s fine straight out of a pan too!)

• Chicken breast/thigh (whatever you like!)
• 1 onion (grated or puréed)
• Lazy garlic (the purée in a jar!)
• Turmeric
• Ground ginger
• Garam Massala
• Chilli flakes
• Pataks korma paste pot (tried tikka paste pot but it was too spicy for the children)
• Tin of chopped tomatoes
• 2x cartons coconut cream
• Koko dairy free yoghurt (can use normal natural yoghurt!)
• Maple syrup (sounds weird but go with it!)
• Sultanas/raisins

Marinate the chicken (ideally overnight) in a mixture of the yoghurt, a teaspoon of garlic and a tablespoon of turmeric, ginger and garam massala.
When you’re ready to make the curry, remove the chicken from the yoghurt mixture, just so each piece is lightly coated.
Cook the chicken (cut into chunks) through in a big pan with whatever oil you like, along with the onion and garlic.
Add the korma paste pot, and a tablespoon of turmeric, ginger and garam massala. Add chilli flakes to suit your taste.
Add one full carton of the coconut cream (liquid and solids), and mix it into the chicken and spices.
Add the whole tin of chopped tomatoes and combine with the rest of the mixture.
Now the weird bit - it sounds so wrong but tastes so right!! Add a squelch of the maple syrup to the mixture and stir it in.
Transfer the mixture to the slow cooker, then add the sultanas/raisins.
Cut a small hole in the second carton of coconut cream and drain out the liquid. Cut the carton fully open and stir the solids left over into the rest of the mixture.

Cook on low for 6 hours, or high for 3 hours.
Serve with rice.
Beautiful

It’s more of an orange colour than the bright red you expect from a takeaway, but it’s one of our family favourites

Try this guy..

IntoValhalla - could I have your recipe too please?

Anjum Anand; Tarkha Dahl.

Following with interest

Achari chicken from the Maunika Gowhardan website linked above.

The Hairy Dieters Fiery Beef Madras is lovely and needs minimal effort (sorry, tried to find a link to the recipe, but it's in this book)

Bibbittybobbittyboo posted just above you