jim
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« Reply #15 on: Sunday, August 20, 2006, 12:22:32 » |
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Who said anything about authenticity. You're just being pedantic now :-))(
Why not go the whole way and grow your own ingedients? And put a couple of chickens in the back garden you can cook for that 'authenticity'. Oh Simon! |
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flammableBen
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« Reply #16 on: Sunday, August 20, 2006, 12:28:33 » |
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You should use fresh garlic and coriander though. it tastes better. I'd love to have my own chickens but they'd have to be battery farm ones because my gardens small.
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Reg Smeeton
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« Reply #17 on: Sunday, August 20, 2006, 12:33:01 » |
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Who said anything about authenticity. You're just being pedantic now :-))(
Why not go the whole way and grow your own ingedients? And put a couple of chickens in the back garden you can cook for that 'authenticity'. Being able to pick a chicken then decapitate it,, hang and pluck it, does give it that fresh taste....in which case though I wouldn't bother putting a load of spice on it....thats best done to meat which is a bit gamey. |
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Simon Pieman
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« Reply #18 on: Sunday, August 20, 2006, 12:36:55 » |
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Who said anything about authenticity. You're just being pedantic now :-))(
Why not go the whole way and grow your own ingedients? And put a couple of chickens in the back garden you can cook for that 'authenticity'. Being able to pick a chicken then decapitate it,, hang and pluck it, does give it that fresh taste....in which case though I wouldn't bother putting a load of spice on it....thats best done to meat which is a bit gamey.  Thanks for clearing that up Reginald. I wouldn't use garlic powder either, fresh garlic is easy to use anyway. |
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Arriba
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« Reply #19 on: Sunday, August 20, 2006, 12:47:54 » |
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i would go for fresh coriander and garlic too.i was just showing an example of a simple curry powder massala.
most curry powders have garlic powder in them.but either coriander seeds or powder are a must in currys imo + the fresh as a garnish of course
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land_of_bo
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« Reply #20 on: Sunday, August 20, 2006, 12:54:40 » |
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Fresh ginger seems to be missing here....
For the perfect base for a curry.
1 big onion, very finely chopped.
2 cloves garlic, finely chopped
1/2 square inch ginger, chopped/grated
1 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp paprika
1 tin chopped tomatoes
3 chopped chillis
2 cardamon pods
1 bay leaf
oven proof pot with lid
fry the onions for a minute in 5 tsp of olive oil then leave over a low heat for 25 mins 'til golden and totally sweated off.
add the ginger, chillis & garlic and fry for a further minute
add the garam masala & cumin, fry again for 30 seconds
add the tomatoes and cook for 5 minutes, then add the other spices.
You should have a nice curry paste now - add your other ingredients.
Probably chopped pepper & courgette and then diced chicken breast, add a cup full of water and hot curry powder to taste...cardamon pods and bay leaf
Put a lid on and bang in the oven on a low heat for at least 90 minutes.
Nice home made chicken curry
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Arriba
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« Reply #21 on: Sunday, August 20, 2006, 12:58:23 » |
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i aint a great fan of ginger to be honest.
where's the coriander? its a must imo
i always add some garam massala about 5 mins from the end of cooking!
thats it i'm going for a curry tonight.
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Sussex
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« Reply #22 on: Sunday, August 20, 2006, 13:58:15 » |
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All this cooking lark sounds like a lot of time and effort! I just ring the local curry house and one turns up 40 minutes later. And no washing up either. Let the immigrants do the hard graft.   |
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Simon Pieman
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« Reply #23 on: Sunday, August 20, 2006, 14:14:40 » |
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Just imagine the amount of curry you could make for the price of one from a takeaway though.
Curry-tastic!
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hansgruber
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« Reply #24 on: Sunday, August 20, 2006, 14:52:16 » |
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one turns up 40 minutes later
Bloody hell that's a long wait. It turns up here in about 15 minutes. |
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Reg Smeeton
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« Reply #25 on: Sunday, August 20, 2006, 15:22:08 » |
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Fresh ginger seems to be missing here....
You should have a nice curry paste now - add your other ingredients.
Probably chopped pepper & courgette and then diced chicken breast, add a cup full of water and hot curry powder to taste[/i]...cardamon pods and bay leaf
Why bother making up the paste, if you then just bung in a load of curry powder? |
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Sussex
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« Reply #26 on: Sunday, August 20, 2006, 15:26:23 » |
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one turns up 40 minutes later
Bloody hell that's a long wait. It turns up here in about 15 minutes. I'm sure I could get a skanky undercooked pile of crap delivered in 15 minutes, but I'd rather wait a bit longer/pay the extra for food that doesn't make my arse bleed the next morning (no offence to your curry house of choice though hans!)  |
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Simon Pieman
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« Reply #27 on: Sunday, August 20, 2006, 15:38:28 » |
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Don't most curry houses just have a base sauce they keep warm then add stuff in anyway?
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Arriba
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« Reply #28 on: Sunday, August 20, 2006, 22:04:25 » |
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went to the curry garden tonight.fucking lovely!
nothing beats the real deal indian meal
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Amir
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« Reply #29 on: Sunday, August 20, 2006, 23:20:23 » |
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Don't most curry houses just have a base sauce they keep warm then add stuff in anyway?  You're hard pressed to find one that doesn't in smaller towns and cities. I had a vegetable biriani tonight, with some okra and some chana masala. It was less than special, but the only decent place around here had stopped delivering. |
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