I want to make my on curry instead of using jars...tell me how please....

[ScaryMonsterStories]

must be easy peasy....and mild for DC (we normally add chilli seeds at end for grown ups).

for the marinade, I use

1 pint of natural yoghurt (well all bar one or two spoonfuls which I put in the sauce)
1 tbsp cumin
1tbsp garam massala
1tsp coriander
1tsp tumeric
1tsp chilli powder
10ml lemon juice
8 cloves crushed garlic
1 inch grated ginger/3tsp powdered ginger
red food colouring
4 chickent breasts.

Just mix together all the herbs/spices and add the lemon juice then mix it into the yoghurt and cover the chicken with it, put in fridge for between 2-24 hours.

For the massala sauce.

2 tins chopped tomatoes/ litre passata (cos I dont like thick tomatoey bits)
one onion
2tsp curry powder
1/2 tsp chilli powder
i clove garlic
3 inches ginger/3tbsp powdered ginger
4tbsp coriander
1 tsp garam massala
cream/yoghurt to garnish

Once youve marinaded the chicken preheat oven to the hottest temperature and cook chicken until its cooked through.

Whilst chicken is in oven, chop and fry onion and garlic, add tomatoes/passata simmer for about ten minutes, add herbs/spices then throw the chopped cooked chicken in after.
Cook for another 5/10 minutes and swirl some cream/yoghurt on top before serving.

If you want it hotter what I normally do is serve myself and dc's then put some more curry powder in for a minute or two then give dp the hotter stuff.

Its really easy to change the amount of everything you put in to taste as well, you'll soon get used to how much of everything you want in.

Thank you for the recipe - I have added it to my collection and will try it out soon. I am in the process of making the chickpea curry - thank you, it is smelling lovely and hopefull will go well with my dalh.

my tommy's recipe???

agree with mp-madhur jaffrey's curry bible is great
also- v simple prawn curry (think it's from a rick stein book

fry some garlic and ginger for a minute or two (in veg or sunflower oil)
add curry paste of your choice (mild if you like -I use a good tbsp for 2 people)
fry another minute or so
add some prawns (cooked or raw, preferably nice big tiger or king prawns bbut doesn't really matter 200g ish for 2 people)
fry a bit more-long enough to turn the prawns pink if they are raw

add some chunks of creamed coconut (the solid stuff- I used to use about a quarter of a block for a curry for two. now it seems to be in sachets in the box, and I use one)

add some hot water-amount depends how runny you want the sauce-the coconut thickens it nicely. you can always add a bit more at the end to thin it out

I usually just simmer around 5 minutes-usually use read cooked prawsn so there's not really any 'cooking' to do

then add chopped coriander, spring onions and chilli
serve with rice and chapattis

sorry to be so vague on quantities and times...too lazy to go get the book!
but it's very quick and very yummy

The curry i have put is indian, obvs, does anyone have a quick chinese curry recipe? Like the ones from the takeaway?

step 1 buy Anjum Anands book from Amazon or The Book people
step 2- www.spicesofindia.co.uk/

scan the book first and yes the spices from the www addy work out cheaper and are better quality

WE live in this book and spices now
infact tonight is homemade paneer and spinach curry night
no recipe we're winging it

chinese currry