If you were making curry..

[Novynu]

If you were making curry for tea, please tell me how you do it in your household!

Whether it be cheap/expensive, Jarred sauce, slow cooker , veg/no veg etc. Looking for some inspiration!

My go-to curry is chicken katsu. It's pretty easy as it's just a flattened chicken breast that I've coated in panko breadcrumbs and shallow fried, and the sauce is made using a Golden Curry block. I serve with rice and salad.

Sometimes I just use the golden curry sauce and serve with deboned chicken thigh making sure the skin is really crispy, spinach and rice/potato.

My favourite Indian curry is Nigella's golden egg curry.

I use fish sauce and green Thai curry paste. Nigellas curry in a hurry recipe - few ingredients and quick! I add a couple spoonfuls of mango chutney in the end.

Always from scratch.... but i like cooking.
Current favourite saice is the dishoom makhani one. If i make at the weekend i make double quantities and freeze or keep in fridge to add chickpeas to to make a quick tea. Also make a very easy red lentil and coconut dahl which doesnt take long to make for a midweek tea.

I love the Ice Kitchen ones too. The Thai ones are excellent and the Massaman one is really good too. I have always made curries from scratch and would never use a jar, but these Ice Kitchen ones are on a different scale.

From scratch, so it’s different every time!
I have a shelf of about fifteen different spices, and just mix my own blend, in whatever proportions I fancy. Some sour and stinky ones like asafoetida and fenugreek, some sweet aromatic ones like zeera and dhania, some warmth from chillies, a bit of flavour from dill seeds and black mustard seeds, a bit of colour and earthiness from haldi, a sprinkle of garam masala, whatever.
The only drawback is when I make a particularly yummy one, I can’t remember what I put in it…

I use the parkas paste pots with tinned coconut milk (although the solid ones work well too) and I always add in chickpeas, they soak up the flavours and are really nice.

You can't say this and then not give us the recipe! 😉

Generally I make my own using dried spices, but do keep a couple of jars in the larder for ' really fancy a curry' nights. I add tinned tomato or coconut milk depending on my mood and what the jar is, sometimes split the jar and mix in other flavours to serve several smaller dishes.

But usually I make a cumin rich earthy bhuna type dish with lamb and spinach or fresh coriander, lemongrass and green chilli for a Thai chicken. DH makes a lovely (very hot) tomato and coconut fish curry.

I made great butter chicken yesterday...

Marinate chicken in yoghurt lemon juice and cumin. For as long as you can up to 48 hours. Then cook.

Sauce: fry loads of onions slowly, add garlic ginger cumin coriander turmeric and garam masala (and chilli if you want) and salt. Add a tin of tomatoes.

Soak a handful of nuts (cashew or almond ideally) in boiling water. Just so they are covered.
Purée them with a stick blender till smooth and then add to the sauce. Purée the sauce until also smooth. Season again and maybe add more lemon.
Add cooked chicken.

It's amazing. Makes loads of sauce so you can put half in the freezer, is vegan if that's your thing and actually really healthy.

Just Eat

I second the suggestion to try a Japanese/katsu curry using a block. I love it, and always add in some grated apple, soy sauce & a bit of tomato ketchup.

I'm making this one this evening, another Patak's paste fan
https://www.bbcgoodfood.com/recipes/cauliflower-egg-potato-curry

Indian-type curry from scratch as I have all the spices.
Thai curry I use Mae Ploy pastes.

Always in the slow cooker - with either pataks paste or spices. Just chuck it all in really (chicken or veg/lentils/ butternut squash). Make loads of dahls this way

Oh that sounds just up my street. Just printed it off. Thanks

From scratch. Basic base is frying onions in oil until brown/golden. Minced ginger and garlic again until golden/crispy. Then salt, red chilli powder, turmeric and cumin seeds. Then add whatever you like. Chicken for example. Mix until all semi cooked (15-20 mins) on semi high heat. Add water because I like a soupy curry and simmer until fully tender, top off with fresh coriander. Make fresh chappatis and enjoy.

From scratch and I do different types, I've tried a couple of recipes from khins kitchen recently and they've been a hit. A few common things:
-I like lentils so they often feature
-ditto coconut milk
-making a curry base gravy and freezing
-making a curry powder but lightly roasting different spices and grinding to make a batch
-using coriander stalks with fried onions as I love the flavour
-if I want to be fancy, serve with rice that has been boiled with whole spices - cloves, cinnamon and cardamom, and use absorption method do you don't Chuck good rice water down the sink

Dh makes it from scratch with a blender and slow cooker

This is from my Mum's recipe book that's almost 20 years old and it's the best butter chicken ever!

Love a homemade curry!

Mostly from scratch but sometimes use Starwood's slow cooker sauce.

Argh! Now I really want a curry.

There is a group on Facebook British Indian Restaurant Curry at Home, there are loads of recipes & videos to watch. I also follow Singh 4 Supper, who cooks Indian food at home.

Find a recipe for base gravy, this is what most restaurant curries start with & then they add protein & veg plus extra spice & heat. You can make loads of base gravy, freeze it in portions then build your own curry from that.

It depends on the curry, Burmese I would start with blitzing onions in a blender.

Indian / Bengali I would start with ghee in a pan and add the spices, then the meat / veg / potatoes then top up with water and possibly add some creamed coconut.

I've got lots of recipes I follow but I love my off the top of my head chicken curry, always a bit different but my fave thing to cook.

Cook onions, garlic for ages, then ginger too. Add spice mix or paste. Cook. Blend up with hand blender. Add back to pan. Add chicken and cook. Half a tin of tomato's. Cardomons, couple of cloves and a big cinnamon stick. Lots of cream and cook slowly. Add a fuck ton on ground almonds/or coconut powder and big juicy sultanas and cook a while longer
Eaten with mango chutney, rice and chapatti, so good!