Curry Night - Recipe required

[chef]

Friday night is usually Curry Night at Chef Towers and given that Germany generally has awful curry restaurants/takeaways I like to make my own.

What I'm looking for is some new recipe ideas for a good tasty curry and hoped my esteemed colleagues at CUK might help.

[doodab]

I don't have a recipe per se but I can totally recommend the "curry club indian restaurant cookbook" if you can find a copy.

I've been making a lot of Japanese style curries using the sauce blocks you get from the asian supermarkets lately.

[conned tractor]

My missus is going round to some Indian woman's house today to learn how to make authentic Indian curry. Can't wait to get home tonight.

I may be able to post up the recipe, depending on how complex it is/ how lazy I am over the weekend. Too late for your curry night but maybe for a future curry night.

If you've baked bread before then naan bread is reasonably easy to do. Even I managed some decent tasting naan last time I tried it. Not authentic in the method I know but really tastes good anyway though baked in the oven.

Have fun anyhow.

[gingerjedi]

Friday night is usually Curry Night at Chef Towers and given that Germany generally has awful curry restaurants/takeaways I like to make my own.

I've never had a good curry abroad and by that I mean the away from the UK, don't you have bobs on the continent?

[OwlHoot]

Friday night is usually Curry Night at Chef Towers and given that Germany generally has awful curry restaurants/takeaways I like to make my own.

What I'm looking for is some new recipe ideas for a good tasty curry and hoped my esteemed colleagues at CUK might help.

I found an online copy of one of my Indian cookery ebooks here

If you're interested, I also have among others "Cooking The Indian Way" by Vijay Madavan (2002). But that is a 7 Mb PDF file.

[Gibbon]

I don't have a recipe per se but I can totally recommend the "curry club indian restaurant cookbook" if you can find a copy.

I still have a very marked copy of that. Absolutely seconded. Not seen one to beat it yet.

[Cliphead]

I don't have a recipe per se but I can totally recommend the "curry club indian restaurant cookbook" if you can find a copy.

I've been making a lot of Japanese style curries using the sauce blocks you get from the asian supermarkets lately.

Some of Pat Chapman's recipes.

[Pondlife]

Pondy's Chicken Curry (foolproof)

1 x Tin Tomatoes
1 x Onion
3 cm Ginger
3 x Garlic cloves
1 x Scotch Bonnet Chilli
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsb Tumeric
Salt and pepper
1 cup chicken stock
2 tbsp natural yoghurt
1 lime
2 large chicken breasts
coriander leaves
Cooking oil


Finely chop and fry the onions
Finely chop the chilli, ginger and garlic and add to the onions once softened
after a few mins add the dry spices and fry for 2 mins keeping an eye to avoid burning
Pour in the tin of tomatoes and cup of stock.
Reduce the heat and let it simmer for about 5-10 mins and then blitz with a hand blender
Add salt and pepper to taste.

Add the chopped chicken, whack a lid on and leave it for 30-40 mins

Once the sauce has nicely thickened, add the yogurt, and the juice of half the lime, stir, taste and add the 2nd half if needed.
Once happy, chuck in the coriander leaves, stir and serve.

Winner every time.

[oracleslave]

I've never had a good curry abroad and by that I mean the away from the UK, don't you have bobs on the continent?

Well then you haven't looked hard enough.

http://durbancurry.com/

Some recipes for you there chef.

[norrahe]

Norrahe's Curry

Ingredients:
2 med onions
1tsp cumin seed
1 tsp black mustard seed
1tsp dried chilli flakes or 1 red chilli roughly chopped
2tsp garam masala
½ tsp sugar
Salt to taste
1 tablespoon water
1 tin tomatoes
150ml greek yoghurt
150g chopped coriander to garnish

[Additional ingredients to add to the base courgette - halved and chopped, mushrooms- chopped, chicken thighs - diced, Prawns, lamb chops - diced, mangetout - halved, green beans - halved, etc and anything else you may like to throw in the pot]

Roughly chop the onions and sweat in a small amount of oil on a low heat for until they are soft, add the cumin and mustard seed and fry for a further minute, then add the garam masala and the water, stirring leave to cook for 5 minutes.

While the onions are sweating prep the other ingredients you wish to add

Then add the tinned tomatoes and the chilli flakes/fresh chilli.

This is where the cooking times will vary depending on what you add to the base mixture
For chicken, lamb and prawns give it 15 mins on a medium heat.
For courgettes, give it 5 mins again on a medium heat
Mushrooms or other veg 6- 10 minutes.

To finish add the sugar, and ensuring the curry is on a low heat, add the yoghurt and then season with the salt. For the health conscious amongst you, you can omit the yoghurt and serve on the side or use goats milk yoghurt.
Stir through and then garnish with the coriander