Easy curries to stop me using jars

[cornflakegirl]

I could do with a couple of easy curry recipes to stop me buying the jars of sauces - for use on the days when I can't be bothered to think about cooking and just want something that I can chuck over whatever meat and veg I have to hand.

Preferably taking only about 10 mins active preparation, plus about another 20 mins cooking by itself. Don't have to be at all authentic as long as they taste nice!

Any ideas?

ooh, i'd like to hear this too. we use the jars of korma a lot.

make a marinade for chicken pieces with yogurt and a spoon or three of curry paste, bake in ther oven for 30 -40 minutes

I'm sure someone much better at cooking will be along in a mo - but I have just started using the Pataks Curry Pastes - they are a blend of spices etc - and you fry about a tablespoon of paste with your meat - then I add a carton of coconut milk and veggies - let it cook for about 20 - 30 mins and it is yummy - much nicer than the jar sauce ! The paste come sin different strengths too - I have just used a stronger one (name escapes me - and I just used half a tablespoon of that) before I had Korma and that was really mild.

Hope this helps ! I want to do an Indian cooking course now so I can move only real spices !

we keep a tub of green curry paste in the fridge and a can of coconut cream in the cupboard.
Just add a dollop of the paste early in the cooking and the cream at the end....yum!!!!

chop loads of onion and use chicken, fry together and then add medium curry powder, sprinkle over meat and onions and then add one pot thikc double cream and a small pot of natural yoghurtthen some chicken stock, let simmer for 20 mins, it's lush
serve with rice cooked with sultanas in and stir crushed cashews into the curry just before serving yummy

oops sorry bluebeatle cross posted with the same suggestion

I'm in on this one too - I've always wanted an easy curry recipe. I have got a recipe though that I think can be adapted. Its Paprika Chicken that is made with Paprika but you can add Cayenne Pepper or chillis to give it spice. Basic receipe I do:

I use 6 chicken thighs taking the skin off, coat them in flour and lighlty fry and remove and put to one side

Fry off 1 small red and 1 small green pepper, then add 2 chopped onions, add 1 dessetspoon paprika and fry for another couple of months. (At this point you could replace the paprika with cayenne pepper/curry powder or add a pinch of chilli powder.) Add 1 tin of 400g chopped toms and 300ml chicken stock and simmer for 5 mins. Add the chicked and cover for 20 mins.

Once chicken pieces are cooked remove them from sauce

Mix 1 tablespoon of cornflour with a bit of water and add gradually to sauce and 50ml of cream.

Serve with rice.

It's yummmmmmmmmmmmy!!!!

i can do you some authentic recipes if your interested, but i didnt no where to start tell me roughly what you like and ill try and come up with an easy way to do it, do you keep spices?

at fry for couple of months countto10. patak curry paste also nice with tinned toms if you don't want creamy.

Littleducks - Some recipes would be fabulous !

However - basic spice lessons might be needed first - I for one - don't have a clue !

made me roar fishie - I'm so terrible at not checking what I've typed before posting!!!!!

I too need education re spices - I'd love to cook myself more but just never know where to start with this kind of thing.

i too keep jars of pataks curry pastes - which i agree are yummy - but they're quite high in salt, so i'd like to use them less.

don't keep spices. do have jar of garam masala - have uneducated palata spice-wise, so that works quite well for me!

trinity rhino - your recipe looks cool - great idea about putting sultanas in the rice too i've got some almonds sitting in the cupboard - do you think they would work instead of cashews?

Tescos Korma sauce is a bad one for salt levels - I think the whole jar is nearly 90% of an adults RDA!!!!

ok then i use ground cumin, chilli powder, tumeric(in tiny amounts), garam masala and occassionally ground coriander, whole spices i use blach pepper (but ground would work) and cumin seeds mostly. this is the basic list and its better to buy from a asian grocery store than tesco etc. as it will be much cheaper and probably fresher as more demand less time sitting on shelf,

basic masala
fry cumin seeds till they pop with black pepper pod or two if available, add onion and fry till golden brown, add tin plum tomatoes (might as well be cheap ones as spice covers flavour save good tins for pasta sauce) and leave for minute or two add meat/chicken (if veggie curry add veggies after about 10 minute so sauce has time to blend) fry meat in sauce add spices:
1/2 tsp chilli
1/4 tsp tumeric
1/2-1 tsp garam masala
1/4 tsp ground cumin
1/2 tsp salt
if you have some add half a cup of whisked yoghurt ( keep heat low or it will curdle) mix on heat, add water (so it covers meat) and allow to simmer until meat is cooked then taste you may want to add more salt or chilli powder now. For a thin sauce leave in water for a thicker sauce boil on a high heat until it evapourates.

if you have some available add a clove of garlic and bit of ginger when you fry the onions but i dont always have some. once you get a bit of practice you will be happy to omit thing, fiddle with spices a bit. if you want a smoother sauce blend the mixture without meat at any point when there isnt too much water but otherwise just mash any lumps with a spoon.

hope that helps any specific recipes i can prob do if you ask

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A basic curry sauce;
Put 2 medium size onions, a 1/2 inch piece of ginger and 3 cloves of garlic in a food processor and grind.
Fry in a couple of tablespoons of oil.
Add 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala powder, 1/2 tsp chilli powder, salt. Fry for a few seconds then add a couple of peeled and chopped fresh tomatoes or 1/2 a tin. Cook then add your veg, meat.

This is the best homemade curry I've made. It's my son's favourite dinner! (he's three)
It feeds four and you jsut add as much chicken as you like/have ready.

Chicken (either leftovers or cooked breasts/thighs whatever you want to use)
1 large onion
2 celery sticks
1 green pepper
Chicken stock cube
1 tbsn plain flour
1 level tsp turmeric
1 heaped tsp curry powder (whatever strength works for your family)
1 level tsp ginger
1 clove garlic
Enough rice for four

1. dissolve chicken stock cube in 1pt water
2. chop onion finely and fry onion in oil
3. chop celery and pepper into small cubes and add to pan when onion is cooked
4. add cooked chicken when veg is cooked
5. add garlic, flour and spices to pan and mix well to ensure chicken and veg are well coated-cook for further minute
6. add stock a little at a time. you're aiming for a thickish liquid.
7. salt and pepper to taste
8. leave to simmer for 20mins

Serve with rice-'tis gorgeous!

thanks littleducks - looks good - have all those spices in the cupboard

Buy Madhur Jaffrey,s books - honestly they / she is the best in the business !!

You could make your own curry paste which will keep in a fridge (sterilised jar) for quite a while as follows:

chop medium onion, garlic, green/red chilli's ( as much as you want depending on strength),and fry in a little oil add cumin seeds, dried coriander, paprika, black pepper, touch of salt to taste and whizz in blender - store in sterilised jar.

When making the curry gently fry sliced onions, veg of your choice with chicken/lamb whatever you fancy - add a spoon or so of your curry paste, tinned tomatoes, bubble away for a few minutes 'til the liquid is slightly reduced, spoon in a couple of tablespoons of natural yoghurt and simmer for half hour(chicken)hour or so for lamb until sauce has thickened and is clinging to the meat/veg.

To this you can then add spinach or cooked potatoes or fried onion to "pep" it up a bit !!

ENJOY

Yes Thanks - That's fab ! Am printing right now !

Oops - forgot the ginger

TIP - buy the lazy chilli's, ginger and garlic in jars - usually above the spices in the super markets - always come in handy and last forever !!

thanks yiam - that could really work!