All-time favourite curry recipe?

[BoxOfCats]

Looking for your favourite curry recipes please 😊 Have a date night coming up and need something foolproof!

Love this one for entertaining because you can bung it in the oven and forget about it: https://www.bbc.co.uk/food/recipes/lamb_madras_with_bombay_09160

I tend to add more onion than it says. Also I do the potatoes as roasties rather than frying them, again because it frees up time to focus on other stuff.

If I really wanted to impress though, it would be something out of the Dishoom book.

One of the curry guys recipes or any that use a base sauce. We make it in bulk in a pressure cooker.

That madras^^ looks good @MassiveOvaryaction

This is tasty and easy

https://www.bbc.co.uk/food/recipes/aromatic_beef_curry_90850

Mine is Caribbean Chicken Curry from TV chef Rusty Lee (i think). It's very easy and popular, with a medium to hottish heat using good Madras curry paste, like Patak's. Use a mild paste if you prefer.
For 4
6-8 chicken pieces, preferably thighs
1/2 jar of curry paste
1 tin chopped tomatoes
one red pepper, sliced
1 onion, chopped,
2 cloves of garlic, chopped or crushed
2 Teaspoons of light brown sugar.

water, seasoning
You fry the onions until soft and translucent, add meat and brown it a little, then the sugar, garlic and red pepper. Cook for a few minutes.
Stir in the curry paste, tinned tomatoes and enough water to cover everything. Simmer for half an hour or so, the sauce should have thickened and reduced. If it hasn't, increase the heat and cook a little longer. You can add more water if it's too thick. Taste and add seasoning if necessary.
Serve with rice, raita, chutney etc.
Use boned chicken thighs if you prefer. Not breast.

My go to is the bbc easy chicken curry recipe, but I do tweak it. I use more chicken than in the recipe (I’ll put a kg of chicken thigh fillets) add spinach and lots of coriander, and then add some chilli flakes as I like it a bit spicier. Cook it with the lid off so it reduces down to a nice thick sauce.

Chicken satay https://thehappyfoodie.co.uk/recipes/chris-babers-satay-style-chicken-curry/

Ohhhh these all look great! Especially the lamb madras, that could work perfectly. Just been looking at the Dishoom recipe book too, thank you all especially @MassiveOvaryaction

I was going to suggest the Dishoom chicken ruby as it's always a crowd pleaser but my personal preference is a really spicy one, I make this garlic chilli chicken one alot.

@Forgottenmyphone I'll definitely be trying that one out!

I second the Dishoom Chicken Ruby, it’s a faff but the layers of flavour are gorgeous and it’s a real crowd pleaser.

I third Dishoom chicken Ruby. Make it a couple of days ahead so it has time to settle into itself, flavour-wise.

Fourth.
Made yesterday. Eaten tonight. Heaven

We all really like Mowgli house chicken curry.

For those of you who have made the Dishoom chicken Ruby - does it really need 125ml oil in it?! Or can I halve it…. Understand it’s not health food but it just seems an awful lot!

I cut it down to 100ml and that seems to be ok.
Don't be tempted to go lower though. It does need that richness.

The makhani sauce from Dishoom (this is what you make for the Ruby Chicken, but I’ve never put chicken in it, we usually make a paneer curry with it because it’s much more interesting). We used to live in India and this is definitely the easiest recipe I’ve found that tastes like actual Indian food. You do need the fenugreek in it though (I personally don’t use dill at all), but fenugreek should be easy enough to buy, though you may need to get it online.