suggest curry recipe

[IBM Broadway]

i am no charli xcx but i like their food

 

[I'm Retarded?]

pick one. pick a meat - sliced or diced - and brown that with some oil. add the water and curry mix. slice up potatoes, onions, and carrots and toss those in. boil until the vegetables are soft and the curry sauce is thickening up. serve with whole grain rice.

alternatively, prepare the meat dish separately. a classic fave is chicken katsu - hammer out a chicken breast, dip it in egg, coat it with panko (repeat a second time for extra crispiness), then pan fry with a little oil. toasted sesame oil works great. slice and serve on top of the curry.

 

[Chandiler Savant]

If you like a spicier curry : Thai/Malaysian curry paste and coconut milk for a base, and slow cook any meat in for an hour or so. The longer you cook the more tender the meat will be. Simmer whatever vegetables you have at the end.

 

[TenMilesWide]

brown that with some oil. add the water and curry mix. slice up potatoes, onions, and carrots and toss those in.

I always sauté the onion and carrot before adding the spice mix and water.

 

[The Evil Midnight Bomber]

Personally I like Chicken Garam Masala Curry. A meal for four people can be made with: 2 Onions, 300 grams of whipped cream, 5 cloves of garlic, some tomato paste, one table spoon of turmeric, two table spoons of garam masala, one table spoon of koriander, salt, pepper and spicy stuff at your own leisure, 400 grams of cut up chicken breast and about 1 liters worth of noodles or rice.
You start by cutting up the onions and mixing up the spices. Just mix the Garam Masala, Koriander, Turmeric, Salt, Pepper and spicy stuff of you choosing together with some olive oil and tomato paste until it turns into a chunky brownish mixture, then put the cut up onions into a big pan that accepts a glass lid, add some olive oil and fry them until they stop smelling raw.
Afterwards you add the paste and 300g of whipped cream. Then after you've mixed all of that up and it turned it into a (still liquid) yellow sauce you can put in the cut up chicken.
Following that you can put the lid on the pan and let it stew while focusing on the noodles and garlic. Put the garlic in about 10-15 minutes before you stop boiling your curry and directly after you cut it up in order to get the most potent taste out of it.
Once both your noodles and curry are sufficently cooked you can pour them together and you have a gigantic meal worthy of a manual laborer or a family of 4 (It'll make you smell like a sewer though).

 

[Chongqing]

Sweet and spicy chickpea curry:

Put some cooking oil into a saucepan.

Add crushed garlic and grated ginger, stir it so it becomes fragrant.

Add a can of chickpeas.

Add a dash of cumin, lots of tumeric, some chipotle pepper powder (or chili powder), red pepper flakes. Stir it.

Add a chopped onion or two, equal in amount to the chickpeas. Add salt and black pepper.

Add three small spoonfuls of curry powder (you can get this in the spice section of your grocery store).

Fill the pan almost to the top with water.

Add brown sugar, a dash of honey.

Chop up four Thai chilis and add them.

Boil hard, uncovered for 10 minutes.

Put some corn starch in a glass. Add a centimeter or two of cold water to the glass and mix the contents into a slurry. Add the slurry to your curry.

Cover with a lid and let simmer 10 minutes over low heat.

Repeat corn starch slurry step.

Let simmer 10 minutes without the lid.

Repeat corn starch slurry step.

Let simmer 5 minutes without the lid.

Add five sprigs of fresh rosemary and 8 stocks of fresh mint. Stir.

Add salt. Stir.

Let simmer for five minutes with the lid on.

Then it's done.

 

[IBM Broadway]

If you like a spicier curry : Thai/Malaysian curry paste and coconut milk for a base, and slow cook any meat in for an hour or so. The longer you cook the more tender the meat will be. Simmer whatever vegetables you have at the end.

I love thai coconut curry. I blame it for a high cholesterol level at one point! What brand of curry paste do you recommend? Instant pot chicken panang curry sounds bomb!

 

[Grub]

Take whole cumin seeds and lightly toast them on a pan. Add them to mortar and pestle. Add tumeric, garlic, salt, pepper, however much hot pepper you want for spice, add a small amount of oil, grind that shit into a paste, cut up whatever meat and veggies you want, fry your meat until it's browned and put it aside. Fry your onions and whatever other veggies you picked, add the meat, add the spice paste, add some kind of liquid. I find coconut milk or something fruity works nice. I usually thicken it with a bit of flour before adding liquid.

 

[oopsie doodle]

This, as a starting point. Thickening with cashews doesn't carry the risk of the sauce breaking that thickening with yogurt does. Fenugreek leaves are not optional, huge part of why the restaurant tastes different. Hing powder.

 

[Chandiler Savant]

I love thai coconut curry. I blame it for a high cholesterol level at one point! What brand of curry paste do you recommend? Instant pot chicken panang curry sounds bomb!

Tean or Mae Ploy paste are good. I prefer Tean's because it has less of an aftertaste. You can add some sugar if it's too acidic.
It can be even more exotic with adding crushed lemongrass + butter with the rice. (very very fancy)