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Curries, curry powder/paste ... anything curry! :)

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DingBat
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« on: 23 August, 2009, 17:45 »


Tonight I'm making a chicken curry, Malaysian style-ish! Lol  I started out looking for a recipe for Chinese chicken curry of the variety sold in chinkies (Chinese take away/out places, for the uninitiated) in UK tho.  My OH loves the latter style and I'm not sure of the recipe.  Can anyone help?

I've started this as a generic 'curries' thread because I'm sure we'll talk about all sorts of currified things! Wink

Oh, and another question, does anyone make their own curry powder or paste from scratch?  If so, please share your recipe/s. Thumbs up


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DingBat
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« Reply #1 on: 06 September, 2009, 19:36 »


Sad No takers on curry, eh? Huh?  Actually, that really surprises me because I know a lot of people who enjoy curries in one form or another.

Well, anyway, one for future curry lovers. Wink  I've not tried this yet but it sounds YUMMY! Thumbs up

(Attached in PDF format.)




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Pootsie
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« Reply #2 on: 28 September, 2009, 02:48 »

Husband always says that he hates curry, so I haven't experimented with it, AT ALL.
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Souly
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« Reply #3 on: 28 September, 2009, 14:47 »

I use curry powder in MANY dishes...it's great for flavouring gravies, sauces, eggs, soups, pizza bases, scones, savoury muffins.....so many things! If your hubby likes savoury things, Poots, you might like to try popping in half a teaspoon of curry powder to give something an extra flavour...and if he likes it, you can gradually increase the 'flavouring'. Sneaky, huh?  Lol
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Pootsie
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« Reply #4 on: 29 September, 2009, 05:34 »

Sneeaaakkkyy... but he'll catch me.
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Souly
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« Reply #5 on: 29 September, 2009, 06:51 »

 Lol
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Souly
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« Reply #6 on: 09 November, 2009, 04:06 »

OK Ding...I gave it a go...made my own curry powder. I found the recipe below, and gave it a shot...not bad! And I'm thinking...we could all make our own 'individual blend' depending on whether we want hotter, milder, sweeter. This blend was OK...for me, I prefer nothing too spicy, as I have problems with digesting it. This was warmish...can make it hotter by adding further chilli...can make it less warm by using half a chilli...experiment (I used a mortar and pestle, by the way)

INGREDIENTS
1 tb Ground turmeric
1 tb Cumin
2 tb Coriander seed
1 tb Powdered ginger
1 tb White pepper corns
2 ts Fenugreek seed
1 sm Dried red chilli
2 ts Cardamom seed
2 ts Powdered mace
1 ts Mustard seed
8 Whole cloves; (or 1/2tsp
1 ts Poppy seed
1 Bay leaf

PREPARATION
Place all the spices in a small electric coffee grinder and whiz for 4 minutes. Transfer the powder to a small metal hand sieve and shake to let the powders fall through. Toss out the gritty remains. Unless you own a mortar and pestle and want to pound out the last drop of seasoning.
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Princess Eithel
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« Reply #7 on: 13 December, 2009, 01:26 »

This is a recipe that was given to me, by one of my Indian sketch friends.  I've added a few more directions in italics as he left a few details out.  It was yummy and very easy to make.


Kerlala Curry Chicken


thaw chicken; thighs/drumsticks etc,
4 thighs or 6 drumsticks.
anything with bones preferred, they are tastier,
imo. (remove skin and fat)
make cuts on the flesh, coat it with chicken
bouillon powder and fresh ground pepper and keep aside.

spices:

grind 3 tsp coriander seeds,
1 seed of cardamom,
1/4 inch of cinnamon stick
1 tsp of turmeric powder,
1/4 tsp anise seed.
(I strongly recommend grinding from scratch, makes a world of difference
if flavor and aroma... you can get good flavor by adding less spices this way...
spice powders lose their flavor due to oxidation... So in Indian restaurants
they add a lot of spices to get the flavor, which makes Indian food
disagreeable to many western palates...I keep a coffee
grinder just for spices Smile )
I have not added any chili powder... you can add it according
to your preference. (I am not big on "hot" spicy food, but I did add about 1/2 teaspoon of chili powder and it was fine.  Flavorful but without the heat.)

heat oil in a wok. (try coconut oil for best flavor, but regular veg. or canola oil is fine)
put 1/4 teaspoon of black mustard seeds. (indian store.. can ignore if not available)
(cover with an oil splatter mesh thingy)
when the mustard seeds start to pop, (be careful! the seeds splatter oil)
add sliced onions. (I love onions so I used 2 large sweet onions)
saute till the onions are golden brown, take care they don't burn,
(slight burn of edges are okay)
add chopped ginger and garlic (i usually grate them and add) (I used about 4 tablespoons of grated ginger root and 4 cloves of garlic)
when garlic is heated through and the flavor gets into the oil,
add the spice powder (and the chili powder, if preferred)
move the onions to the sides of the wok, like a ring, so a hole is formed
in the middle, with just oil in there.
Add the chicken into the middle. turn over so both sides are kinda fried.
add water / chicken stock.(I added a quart of chicken stock (one box) no water)
If you prefer you can also add potatoes, cut 1" cubes.. this makes it more
traditional and country style...
cover, reduce heat and simmer for 20-25 minutes, till the chicken is done.
may need to turn chicken over once or twice

when chicken is done..
add coconut milk slowly, while stirring, till it's blended in, heat it through,
(don't boil, or it will separate) and remove from heat.

add cilantro leafs as garnish.
(I served this with white rice and Naan bread.  It was delicious.  And it was even better the second day!)

This thing tastes even better after it's been in the fridge for a day.


« Last Edit: 13 December, 2009, 01:30 by Princess Eithel » Report Spam   Logged


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