PAULT Posted August 19, 2008 Report Share Posted August 19, 2008 anybody got a good recipe for a nice curry one with a bit of bite but not to hot thanx Quote Link to comment Share on other sites More sharing options...
Dirty Harry Posted August 19, 2008 Report Share Posted August 19, 2008 Chicken, chopped and cooked. Jar of Sainsburys Balti sauce. Mix. Rice. Boil. Nan bread. Toast. Serve. Chicken Balti, rice and nan. Done Quote Link to comment Share on other sites More sharing options...
salisburykeeper Posted August 19, 2008 Report Share Posted August 19, 2008 chicken korma fry off some chicken breast along with some onions plenty of olive oil and a couple of teaspoons of medium curry powder and one of garam masala as soon as the chicken is virtually cooked through add a sachet of creamed coconut and half a tin of coconut milk cook off for 2 mins then add 1/4 - 1/2 pint natural yogurt cook a bit longer then add a tin of chopped toms simmer for 5 mins and then frantically shovel into pie hole add some chilli's in if you want more of a bite Quote Link to comment Share on other sites More sharing options...
Axe Posted August 19, 2008 Report Share Posted August 19, 2008 If your after an alternative, simple to knock up I can very highly recommend ASDA's new Moroccan Tagine Sauce. Since trying it we have had it very regularly. I use lamb shoulder and fry it off once diced. Add to the sauce and simmer for an hour. If you want a little kick, add some cayenne pepper. Serve with Ainsley Harriots Moroccan cous cous and some fresh bread. Its Divine, Quote Link to comment Share on other sites More sharing options...
Dr W Posted August 20, 2008 Report Share Posted August 20, 2008 Find a menu, search for your perfect dish, ring, pay and eat Quote Link to comment Share on other sites More sharing options...
bignoel Posted August 20, 2008 Report Share Posted August 20, 2008 NO/64 @ THE HO HO Quote Link to comment Share on other sites More sharing options...
cjw Posted August 20, 2008 Report Share Posted August 20, 2008 anybody got a good recipe for a nice curry one with a bit of bite but not to hot thanx HI PAULT some nice curries on www.curryfrenzy.com try the turkey in chinese sauce but with chicken instead its DELISH hope this helps cjw Quote Link to comment Share on other sites More sharing options...
Axe Posted August 20, 2008 Report Share Posted August 20, 2008 A mate of mine swears by this site http://www.vahrehvah.com/ Quote Link to comment Share on other sites More sharing options...
ziplex Posted August 20, 2008 Report Share Posted August 20, 2008 Visit the UKTV food website and type in Lily Kwok, recipe is for a curry very much like you'd buy froma chinese chippie.........takes an age to do but worth the effort..... Quote Link to comment Share on other sites More sharing options...
Jonsey Posted August 20, 2008 Report Share Posted August 20, 2008 Rick Stein's Lamb curry is delicious. It's the one from the famous Karachi Restaurant in Bradford. The recipe can be found here............... http://www.arax15.dsl.pipex.com/ It really does have to be shoulder of lamb for the sweetness of the meat with the spices. It's lovely and really easy to cook. Quote Link to comment Share on other sites More sharing options...
Markio Posted August 20, 2008 Report Share Posted August 20, 2008 (edited) I have an excellent curry book, i'll try and remember to dig out the ISBN number for you. If i use lamb i go for neck and simmer very gently for 2 hours, very tasty. Edited August 20, 2008 by Markio Quote Link to comment Share on other sites More sharing options...
harpoonlouis Posted August 20, 2008 Report Share Posted August 20, 2008 (edited) Try the little make your own packs from www.redhotcuisine.co.uk and www.spicentice.com both excellent ranges. If very serious try http://www.curryclub.org/ not sure they do recipes but they know their curry! Edited August 20, 2008 by harpoonlouis Quote Link to comment Share on other sites More sharing options...
WeihrauchPower Posted August 20, 2008 Report Share Posted August 20, 2008 Salisbury keeper, your Korma isn't a Korma. It has very few ingredients in it that would make it one. Personally making your own curry is much better and easier than you think. You can use any meat for this one including Monkfish which works very well. I prefer Lamb or goat though. Chop you meat and brown in plenty of vegetable oil (about 4-5 tablespoons if your after 3 or more serves) Then add 2 tablespoons of Garam Masala and two of Turmeric. Quickly coat the meat then add a couple of very finely chopped onions as these will become the base of the sauce. Add some roughly chopped peppers or whatever veges you want including your chillies (one medium red chilli gives a nice bit of warmth or 4-5 birds eye chillis give you a kick. Then add 200-300ml of cream and chicken stock to just cover. Simmer this for 30 mins or until the meat is tender. (obvoiusly with chicken it'll only take 5-8 minutes and monkfish 4-5 mins). If it's getting dry add more stock. Try and use the cartons of stock rather than cubes. Finally add a large handfull of desicated coconut and allow it to soak up the sauce. Add a bit at a time otherwise you'll have no sauce left for your naan. To finish mix through some freshly chopped coriander and of course check you seasoning, if you can't taste the Garam Masala or you'd like it stronger simply mix through another tablespoon. I've also added almonds to this curry before and would love to try almond meal instead of coconut. This curry always amazes people. The secret is the balance of th spices, the cream and the coconut. Quote Link to comment Share on other sites More sharing options...
WeihrauchPower Posted August 20, 2008 Report Share Posted August 20, 2008 Forgot to mention that you can buy the curry paste that every chinese take away uses from a place called Wingyip.co.uk It's not very good for you but anyone can rival thier local take away. Just chop everything real big and keep your onions raw. LOL Oh! Don't forget the peas! LOL I used to buy it just for chips. http://www.wingyipstore.co.uk/display-prod...entpageref=2481 Quote Link to comment Share on other sites More sharing options...
PAULT Posted August 20, 2008 Author Report Share Posted August 20, 2008 cheers boyos Quote Link to comment Share on other sites More sharing options...
PAULT Posted August 29, 2008 Author Report Share Posted August 29, 2008 I have an excellent curry book, i'll try and remember to dig out the ISBN number for you. If i use lamb i go for neck and simmer very gently for 2 hours, very tasty. have you found book yet Quote Link to comment Share on other sites More sharing options...
Markio Posted August 29, 2008 Report Share Posted August 29, 2008 I have an excellent curry book, i'll try and remember to dig out the ISBN number for you. If i use lamb i go for neck and simmer very gently for 2 hours, very tasty. have you found book yet Doh, i'll email myself a reminder. Quote Link to comment Share on other sites More sharing options...
Markio Posted August 29, 2008 Report Share Posted August 29, 2008 Best Ever Curry Cookbook By Mridula Baljekar ISBN 1-84309-466-5 Quote Link to comment Share on other sites More sharing options...
PAULT Posted August 29, 2008 Author Report Share Posted August 29, 2008 thanks mate Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted August 30, 2008 Report Share Posted August 30, 2008 There is no such thing Pault IMHO What your looking for is a spicy meal. LB Quote Link to comment Share on other sites More sharing options...
darebear Posted September 1, 2008 Report Share Posted September 1, 2008 bloody nora. i'm almost in shock. i reckon i'd let most of you lot cook for me after reading this thread. scaffy is banned from my kitchen. last time he cooked, he set the place on fire Quote Link to comment Share on other sites More sharing options...
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