curry chronicles

north indian, i guess.

xxGod it's like Sophie's Choice sometimes.

I've seen multiple cookbooks that use raw cashews in korma sauce, for sure. This seems like a good middle way. Maybe will actually try! Nothing else to do on Sat/Sun.

oh and of course you could use almond cream. same process but replace cashews with almonds (probably blanched almonds). or you can buy MimicCreme.

i roasted the garam masala a little bit, think it grinds better then too. adding it at the 11th hour seemed curious to me, but it was v fragrant, might try this again w/ other curries.

I'm gonna jump on the horseshoe/jaffrey korma bandwagon tonight!

horseshoe I'm so going to make that

Horseshoe korma report: so far, so good--really not too laborious except for the chicky browning, which just means sticking around while assemble all of the other stuff. If I had a heavy roasting pan (I'm thinking all-clad or le creuset), I could have set it over two burners and browned off all six chicky thighs in one go. In my 12" saute pan, three batches were required.

I'm using five pounds of bone-in, skin-on thighs. I figured the skin would make for a better fond and would protect the meat from the high heat of browning. I'll pull the skin off before it goes back in to the sauce. All that chicky skin left a LOT of fat in the pan (I started with 5 Tbsp veg oil, as in the recipe), so I poured off enough to get back to around the 5 Tbsp mark.

In summary: it would appear I am liveblogging horseshoe's chicken korma.

hey guys tonight i want to make a curry chicken salad but every recipe i have found calls for mayonnaise which i hate or yogurt which tera can't have right now. i would like to use Coconut Milk, any ideas? maybe with pecans or almonds and served cold?

Yes I have plans to try a veganized version next week! Xp

i would use almonds and some golden raisins if you have some. coconut milk should work fine. mayo is wtf. i don't think you can mess it up too bad if you just mix the dressing by adding ingredients a little at a time before putting it on the chicken! do you have a food processor?

now i'm thinking about it and i want to make it! but i only have uncooked chicken and don't feel like cooking it now and waiting for it to cool. maybe i'll cook all of it and save some and make it tomorrow.

I think coconut milk would work as a sub for mayo, maybe not as creamy, but you only need a little really. Some of just1n3's cashew cream would probably be awesome too. Pecans beat almonds im(possibly challopsy)o. (xp)

yeah i think i will try the cashew cream, and i do have a food processor, but what should i process for this salad? also i am using thigh meat.

I just chop things up with a knife for chicken salad?

I wonder if mayo-averse folks could kind of get around it psychologically by making your own...? An egg, a bit of dry mustard, a bit of lemon juice, salt, oil...see it as components even after it's emulsified? I dunno. Are creamy salad dressings also a problem?

i will be reporting on the horseshoe korma tomorrow tbh.

i might be able to get down with homemade mayo

Mayos must be pretty bad in the US, everyone seems so against them? I always buy Euro brand whole egg mayos like Thomy Delikatess or S&W.

I mean if you're eating "mayo" thickend with gels and sugary rubbish then of course its going to taste like wallpaper paste.

i just think the mayo taste is weird for curry, even homemade. for the food processor i was thinking could you process a small amount of ginger for it.

http://farm9.staticflickr.com/8149/6991054070_7ed96cd83d.jpg

this was messy and fun to make, except for chicken browning fail (idk my anodized pan is mysterious sometimes) it was quite easy too. one q i had was when to pull out the bay leaves/cardamom pods/cinnamon; i wound up doing it pretty late in the game and sort of forgot about the pods so then i had to go hunt for them. v. tasty, tangy and spicy and saffron-y. the one thing that threw me was hitting the raisins, they are kind of a textural wtf but the added sweetness is great.

thanks for saving me a plate be right over

i have plenty left! made half meat full sauce which i do for a lot of things like this. you can prob be here by 2:00 a.m., right?

Yeah I rly do not like fruit in my curries. Raisins/pineapple/apple... not for me!

ppl who put raisins in curries should be fired into the sun with a giant slingshot

just my 2c

you're all crazy that's how you know your curry is *decadent*

i never remove the whole spices from korma or anything i'm cooking for that matter

raisins in curry is a delight, you're all crazy

*are a delight

the taste is delightful! unwittingly biting into a slightly plumped raisin is.....weird.

it is like a reconstituted grape!

the almond/raisin/spinach curry i have been making is one of the best things

i am going to make all the harbl curries that have been chronicled itt

it is my new project

everyone owes it to themselves to get 660 curries out of the library

my mum used to make curried sausages that was really just a lol 70s Women's Weekly thing, not really indian at all except for curry powder but it had raisins in it AND apples and I loved it

haha that fits conveniently into how i think of australia idk why. i just had a bunch of wine.

660 curries is at my local library! i will get it tomorrow! yay!

ew ew EW my mum used to make the same apple/sausage curry and i HATED it so much

;_;

Yeah that exact kind of aus curry - keens powder with apples and sultanas in curried sausages or chicken wqith a bit of tomato. Blech. Hated it all my life. When I had real curries with like, coconut milk and paneer and things it was a revalation.

I love real curries too

I made the horseshoe/jaffrey curry and tried to live blog but I failed on shit like:

Oh whoops I said that I started with 5 lbs of bone-in, skin-on thighs and said it was 6 thighs but oops can't count it was 10!

No wonder browning in batches took a bit.

Also in the future will drain off ALL THE OILS before proceeding with onion browning why b/c it was too much oilies.

All the rest I followed to a T except adding the 1/2 cup H20; I had enough oilies after simmering down to clinginess that no need for that shit.

But end result was awesome; will make again minus excessive oilies.

(FWIW I do think doing the browning with skin on makes for bestest fond and ergo awesome result even w/o 5 Tbs oil for onion frying--just a pan coating would do fine)

(also oop should have used bigger pan for 10 chick thighs than my 12" straight-side pan but oh well shit was pain in the ass to maneuver but DELICIOUS)

madhur jaffrey was on the new girl the other night!

savory fruits is a thing guys, I want all the raisins in my curry ! !

I really didn't notice the raisins in the final product; they all kind of broke down into saucey deliciousness.

I found a south asian supermarket today that had a ton of stuff, just bags and bags of spices, garam masala ground up and also pre-bagged ready to be ground, way cool, I want to make all the curries now

yeah it is pretty helpful to have one around, it would be too expensive or bland otherwise! i gotta get another coffee grinder, i keep saying. mortar and pestle is such a pain sometimes. i also have a curry chicken salad experiment to report on but i'm tired now. later.