Anyone got a failsafe cook ahead curry recipe?

[moonamanda]

10 guests, all meat eaters, can tolerate spice but not burn the roof of your mouth off hot.
Ideally I'd like to make it 2 days before so I can faff about with side dishes and pudding on the day.
Happy if it's not overcomplicated but do have a food processor to make a good paste.
My curry is normally sad and watery.

there are some great jars out there hun.seriously would go there.we usually buy one rogan josh and one tikka masarla one and bung them both in.make a really nice curry.then you can ajust with any spices or heat you feel you want from there.adding broil and cauliflower and green beans makes it lovely.
we always cook a starter of peppers and onions first.
if you need to cool it add some coconut milk.
add yoghurt or cream towards end so not to curdle
add tin of tomatos to bulk it out more.
the best wve had are pataks jar,aldi,or sharwoods.

Have you got the Rick Stein India book? I’ve made loads from there and each one a winner

Use patak's paste. Tikka massala is great, korma too, loads of taste, not especially hot.
I like it with lamb best, add aubergine, frozen peas to the instructions on the jar. Keeps well , intact improves for a couple of days in the fridge.
I've made it for Pakistani heritage friends who have been impressed!

Hairy bikers beef rendang - making it ahead will actively enhance it

Christ no, avoid jars.

I make all my curries up, but occasionally steal inspiration from cook books.

Dry heat spices, then add progressively wet ingredients. Spices, onions, meat, veg, tin of tomatoes. Finish with a few spoons of yoghurt (off the heat so it doesn't split) or add coconut milk with the tomatoes.

I fling in all sorts of spices - no measurements. Cumin, chilli, cardamom, curry leaves, garlic, turmeric etc. If you prefer, use some curry powder, garam massage etc.

There's no science to it unless you are trying to make a specific dish.

I also make tarka dahl. Mmmmmm.

Jars - pre made sauce that is. The jars of paste are brilliant.

I have been addicted to Nadiya's chicken tikka recipe lately.

It's easy to put together. You could cook the onions and spices two days before the event,refrigerate,then add the chicken and tomato soup on the day. It's a firm favourite in our house and everyone agrees it's the nicest curry we've had. It's flavoursome without being too hot.

Lovely!

The Spice Tailor packs are an excellent alternative to pastes etc and none is too hot. www.thespicetailor.co.uk/default.aspx