curry chronicles

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i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

kim tim jim investor (harbl), Sunday, 29 January 2012 23:16 (eight years ago) link

I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(

thanks to denial, I'm immortal! (Trayce), Sunday, 29 January 2012 23:21 (eight years ago) link

i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.

kim tim jim investor (harbl), Saturday, 11 February 2012 22:56 (seven years ago) link

I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.

That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.

joygoat, Saturday, 11 February 2012 23:14 (seven years ago) link

yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.

kim tim jim investor (harbl), Saturday, 11 February 2012 23:58 (seven years ago) link

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes

http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 12 February 2012 00:35 (seven years ago) link

i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.

jabba hands, Sunday, 12 February 2012 02:40 (seven years ago) link

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.

i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.

kim tim jim investor (harbl), Sunday, 12 February 2012 16:21 (seven years ago) link

OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.

But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?

Lindsay NAGL (Trayce), Saturday, 18 February 2012 09:21 (seven years ago) link

you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:23 (seven years ago) link

You can make paneer pretty easily if you have time.

Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (seven years ago) link

yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:32 (seven years ago) link

harbl! Now I want curry!

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (seven years ago) link

I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:48 (seven years ago) link

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

ogmor, Saturday, 18 February 2012 17:05 (seven years ago) link

tonight - RENDANG

ogmor, Saturday, 18 February 2012 17:08 (seven years ago) link

what is a really good basic curry recipe for a first-timer? i've never made a proper one before, but i had an amazing tofu curry a couple weeks ago at a french-vietnamese place and want to replicate it. the menu just said "Sautéed tofu & vegetables in coconut curry & Thai basil".

just1n3, Saturday, 18 February 2012 17:21 (seven years ago) link

if you want thai curry you can get cans of mae-sri curry paste at asian stores for like $1. the green is very hot but red is safe. you just need a can of coconut milk and some water or vegetable broth and vegetables (e.g., sweet potatoes, green beans, chinese eggplant, red bell peppers, zucchini, cabbage). it has shallots and ginger and stuff in it but i always saute some before i add everything. if it was vietnamese try my made-up recipe above. i get curry a lot at a nearby vietnamese place and i think it tastes pretty close. i think the brand of curry powder is important; i got that at h-mart a while ago and my chinese grocery store has it too.

kim tim jim investor (harbl), Saturday, 18 February 2012 17:48 (seven years ago) link

this is kind of similar to what i do for thai curry but i think the separate coconut cream/curry paste step is not necessary http://dinersjournal.blogs.nytimes.com/2011/01/31/the-temporary-vegetarian-vegan-thai-curry-vegetables/

kim tim jim investor (harbl), Saturday, 18 February 2012 17:49 (seven years ago) link

thanks harbl!

just1n3, Saturday, 18 February 2012 17:53 (seven years ago) link

I didnt end up making korma after all, I got too drunk to cook ,hahaha :(

Lindsay NAGL (Trayce), Sunday, 19 February 2012 00:43 (seven years ago) link

ok i'm making it for you. i think it's gonna be too tomato-ey but i wanted to use less half-and-half. i didn't use a recipe so i get what i deserve.

kim tim jim investor (harbl), Sunday, 19 February 2012 00:52 (seven years ago) link

harbl, I tried to make a vegetable biryani using some biryani paste from a jar, but it was too sour. do you think adding half-and-half would help control the taste?

http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 19 February 2012 00:55 (seven years ago) link

I'm gonna make one tonight! I will use tomatoes too (maybe only half a can) but I'll add a little stock, and some coconut milk and some yogurt.

Lindsay NAGL (Trayce), Sunday, 19 February 2012 00:56 (seven years ago) link

lol i know nothing about biryani sorry. you might try yogurt though because half and half would probably curdle.

kim tim jim investor (harbl), Sunday, 19 February 2012 01:02 (seven years ago) link

a red lentil curry with a spice combo that is whole cumin, fennel seeds, mustard seeds, and fenugreek. supposed to have nigella but i didn't have that. also 3 serrano chiles, a tomato, other stuff. cilantro and lime! this is great

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:54 (seven years ago) link

might do a biryani next weekend

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:55 (seven years ago) link

oh this is what the spice mixture is called http://en.wikipedia.org/wiki/Panch_phoron. i think he left out radhuni because it might be impossible to find here? never heard of it.

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:59 (seven years ago) link

harbl! Now I want curry!

― drawn to them like a moth toward a spanakopita (Laurel), Saturday, February 18, 2012 10:45 AM (2 days ago) Bookmark Flag Post Permalink

laurel otm itt

catbus otm (gbx), Tuesday, 21 February 2012 01:08 (seven years ago) link

i hope i am inspiring everyone to want curry. i have been learning so much about how stuff works together, it's weird! i have been a decent cook for a while but i feel like this curry period has brought unprecedented growth!

kim tim jim investor (harbl), Tuesday, 21 February 2012 01:13 (seven years ago) link

like i used to just make up how to do curry and it was like always cumin, coriander, turmeric, maybe cardamom. there's a whole other world out there.

kim tim jim investor (harbl), Tuesday, 21 February 2012 01:17 (seven years ago) link

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge
--kim tim jim investor (harbl)

ooooooOOOOOOOOOOoooooooooo

( -- ( .) - ( .) / (am0n), Tuesday, 21 February 2012 03:24 (seven years ago) link

harblz i made that curry you linked to - it was really good!

just1n3, Wednesday, 22 February 2012 04:25 (seven years ago) link

I forgot also to mention I ended up making a veggie korma. Despite adding both coconut milk and some greek yoghurt, it still seemed a little runny and not-sweet. I think it needed thick coconut cream. And obvoiusly needed the pulverised cashews. I'll have to try it again with those additions (and maybe some paneer this time too).

Lindsay NAGL (Trayce), Wednesday, 22 February 2012 05:13 (seven years ago) link

two months pass...

i made a lamb and potato curry recipe from 660 curries yesterday and it came out great except one problem i have had with multiple recipes containing potatoes: they always take much much longer to cook than the recipe says. it said to fry the potato cubes until browned, which i did and i took as long as it said to take, and then you add the potatoes back after the lamb is cooked and cook it all together until the potato is cooked, which said 5-8 minutes. well i cooked them all for an extra 40 minutes after that! the lamb was perfect but the potatoes were still a little crunchy. next time i will steam them before i brown them.

kneel aurmstrong (harbl), Sunday, 22 April 2012 16:46 (seven years ago) link

yeah i have that problem with potatoes all the time, too.

made chicken korma last night. it is delish, but i should branch out with my curries.

horseshoe, Sunday, 22 April 2012 21:08 (seven years ago) link

microwaving potatoes beforehand is always a good idea; i only use raw taters if i chop them into small cubes and fry them in oil (for aloo gobi etc).

soaking the peas for this atm. ive never used roasted coriander seeds before, should be interesting.

, Sunday, 22 April 2012 21:24 (seven years ago) link

i am having the same problem again now making a lentil soup with potatoes in it. i followed all the instructions!

kneel aurmstrong (harbl), Sunday, 22 April 2012 21:30 (seven years ago) link

hmm. usually in a soup it's easy to get potatoes to cook through

call all destroyer, Sunday, 22 April 2012 21:31 (seven years ago) link

horseshoe can i have your korma recipe plz?

just1n3, Monday, 23 April 2012 00:27 (seven years ago) link

i like fish curry + i like felicity cloake & this is appropriately fine imo

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/mar/29/how-to-cook-perfect-goan-fish-curry

ogmor, Monday, 23 April 2012 00:30 (seven years ago) link

yes! it is madhur jaffrey's recipe; hopefully she will not be mad i posted it on the internet. you heat up 1/4 cup of heavy cream, stir a teaspoon of saffron into it, and set the saffron cream aside for a couple of hours.

the recipe calls for ~5 pounds of boneless skinless chicken thighs, but i usually do bone-in. it's tastier imo. heat 5 tablespoons vegetable oil in a wide pan, like a dutch oven, over medium high heat. when it's hot, add 12 green cardamom pods, 4 sticks of cinnamon and 6 bay leaves. stir once, and then put as many chicken thighs in as will fit. brown the chicken on both sides (i feel like i always rush this step; it takes a while. your kitchen will smell really good though!) then put it in a bowl and brown the rest of it, putting it all in the bowl when you're done.

once you've browned all the chicken, add 2 medium onions, sliced, to the pan. stir and fry till they're reddish-brown (i tend to rush this step, too...i think it takes a good 8 minutes at least.) add 2 tablespoons grated ginger and 8 cloves minced garlic (well, according to jaffrey, crushed to a pulp), then stir for a minute. then add 1/4 cup whole almonds, 1/4 cup golden raisins, 2 tbsp. coriander and 1 tbsp. cumin. stir once, then return chicken + accumulated juices to the pan. add 1 c. yogurt (whisk it first, to even the consistency), 3 tsp salt and 2 tsp cayenne pepper. Stir and bring to a simmer.

Partially cover and cook over medium for 10 minutes. then raise the heat to high and stir the meat until the sauce thickens and clings to the meat. stir in the saffron cream, 1/2 tsp. garam masala* and 1/2 c of water. cover fully and leave on low heat for a while. the cookbook says 5 minutes, but that never cooks the chicken completely, maybe because it's bone-in? i usually just keep checking to see if the meat is cooked through.

*lately i just use store-bought garam masala, but jaffrey hates it and insists you should grind a bunch of whole spices to make your own. she is very detail-oriented and it can be kind of annoying, but the homemade garam masala is better. let me know if you want the "recipe."

xp

horseshoe, Monday, 23 April 2012 01:40 (seven years ago) link

this is not my mom's recipe, obvs, but she requests that i make it on eid + stuff which is the best recommendation of it i can give.

horseshoe, Monday, 23 April 2012 01:41 (seven years ago) link

wow that is a hardcore recipe, no wonder the short-cut vegan one i've used has been so disappointing!!!!

just1n3, Monday, 23 April 2012 01:48 (seven years ago) link

haha yeah it's supposed to be for parties and occasions. it is not fucking around.

horseshoe, Monday, 23 April 2012 01:49 (seven years ago) link

no reason you couldn't make a vegetarian version but i admit i can't figure out how you would adapt it for vegan cooking, not that i know much about tha.

horseshoe, Monday, 23 April 2012 01:49 (seven years ago) link

wow I am doing that recipe next time I get a chance

dayo, Monday, 23 April 2012 01:51 (seven years ago) link

oh, and when you take the chicken out of the pan, you're supposed to try and leave as many whole spices in the pan as possible.

dayo, it is really simple for the level of deliciousness yielded! it's my go-to dinner party dish.

horseshoe, Monday, 23 April 2012 01:58 (seven years ago) link

i think it would veganize pretty easily - i would use fake chicken, so obv i wouldn't get all the pan juices so that would affect the taste, but i'd sub out the heavy cream for either cashew cream or coconut cream or a mix which i think would work pretty well.

just1n3, Monday, 23 April 2012 02:06 (seven years ago) link

oh duh, yeah coconut cream would work great, i think!

horseshoe, Monday, 23 April 2012 02:07 (seven years ago) link

yeah it’s really good

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (nine months ago) link

the recipes on this site are great great great
http://maunikagowardhan.co.uk/cook-in-a-curry/

Tiltin' My Lens Photography (stevie), Monday, 29 April 2019 09:20 (nine months ago) link

these suggestions all look extremely promising, will experiment. I keep fkn around w/ peanut butter as a base making pseudo-satays and the peanut+coconut combination is proving too powerful for me to resist, I can't go back to tomatoes

ogmor, Tuesday, 30 April 2019 10:23 (eight months ago) link

seven months pass...

i got one of those boxed chicken masala mixes from the indian store and i'm about to make it, while my homemade naan dough rises. good luck usa me

forensic plumber (harbl), Friday, 27 December 2019 23:16 (one month ago) link

update: a little weird. recipe wants you to use a cup of oil (i did not) and up to 3 cups of water. i just used 1 cup of water, but it has too much salt in it. it is also quite spicy but that's ok. i got 2 of these boxes so i have 3 more packets. i would do some more improvisations next time, such as add vegetables like potatoes, cauliflower, peas, chickpeas, idk.

forensic plumber (harbl), Saturday, 28 December 2019 00:48 (one month ago) link

is it something where they want you to cook it for a lot longer so the oil/water boils off? What you're describing reminds of the box recipe on this fish curry box mix ... I think I did what you did, or maybe something similar, and it wasn't what it was supposed to be, I'm pretty sure.

sarahell, Saturday, 28 December 2019 04:49 (one month ago) link

i would have thought so but no, it gives you times like "10 minutes" and i was using a big saute pan with a lot of surface area. i was thinking it might thicken because it contains corn starch but it must have only been a trace amount. and i was using cut-up chicken breast so i didn't want to cook it too long.

forensic plumber (harbl), Saturday, 28 December 2019 14:39 (one month ago) link

i'm not familiar with this masala mix, but the more you cook and stir cornstarch the more likely you are to lose the thickening power. the thickened product will get watery as the network which the starch causes to form breaks. personally i would just make the sauce by hydrating the spice mix and making a slurry, then slowly add that to the simmering water/fat while whisking and finding out how thick it ends up. and cook everything else separately and add it to the sauce. seems that would be more foolproof? sorry for completely unasked-for opinion!

one charm and one antiup quark (outdoor_miner), Saturday, 28 December 2019 23:43 (one month ago) link

no--that does make sense, but i wouldn't want to cook the meat and then coat it in stuff. i think it's just meant for lazy people. i will try the slurry when i use it with chickpeas though, since they'll already be cooked.

forensic plumber (harbl), Saturday, 28 December 2019 23:54 (one month ago) link

This person's videos have been a revalation for me:
https://www.youtube.com/watch?v=qV38aaJSlTE&t=222s

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry. Ive tried it with toor dal, and as a base for saag, and it made such a freaking difference doing it properly.

Its a PITA having so many different packets of spices and seeds though. And they cook everything in pressure cookers so its hard to know how long to cook dal/lentils for.

Stoop Crone (Trayce), Monday, 30 December 2019 05:55 (four weeks ago) link

Oh and watch the mustard seeds. One time I poured wayyyy too many in and also burnt them and the taste was bitter and horrid :(

Stoop Crone (Trayce), Monday, 30 December 2019 05:56 (four weeks ago) link

trayce can you paste link to the video with a space in it to stop the autoembed? "an error occurred"

i am in the middle of rearranging/jarring all my various spices and seeds and it's a mess. i had too many bags in the cabinets.

forensic plumber (harbl), Monday, 30 December 2019 13:49 (four weeks ago) link

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.

Without being able to see the video I can at least agree with that statement! I did an Indian cuisine cooking class a couple of months ago and the one useful thing was the chef showing us 3 ways of bringing out spice flavors: bloom in ghee (for curry sauce), add to a liquid & simmer (dal), and...I forgot the third one but it must have involved the rice because that's the other thing we made.

Anyway the curry was boring as. She admitted it was just a "base" to be tailored by regional & family preferences.

There's more Italy than necessary. (in orbit), Monday, 30 December 2019 20:59 (four weeks ago) link

can vouch for meera sodha's books as great curry recipe tomes; made in india is a bit better than her purely-veg fresh india, and has lots of great veg recipes too.

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.

this is pretty much how every curry i make or attempt begins, cannot make any claims for their authenticity but they are often really nice! (Onion section is often a slurry of blitzed onions/garlic/ginger)

Pinche Cumbion Bien Loco (stevie), Monday, 30 December 2019 21:30 (four weeks ago) link

two weeks pass...

Eep I never came back to see the link hadnt worked!

http://www.youtube.com/watch? v=L32CGVxvdVE

Or look up Swasthi's Recipes on YT.

Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (one week ago) link


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