curry chronicles

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (250 of them)

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

and soy yoghurt.

actually, it's probably not so hardcore - the cardamon pods and cinnamon sticks freaked me out, though!

just1n3, Monday, 23 April 2012 02:07 (seven years ago) link

or coconut milk yoghurt.

just1n3, Monday, 23 April 2012 02:08 (seven years ago) link

i thought you meant hardcore as in hardcore fatty, which it is.

horseshoe, Monday, 23 April 2012 02:18 (seven years ago) link

haha no, it would take a lot more than 1/2 a cup of cream for me to say that!!

just1n3, Monday, 23 April 2012 02:21 (seven years ago) link

the vegan recipe i use is way fattier probably

just1n3, Monday, 23 April 2012 02:21 (seven years ago) link

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

― horseshoe, Sunday, April 22, 2012 9:58 PM (Yesterday) Bookmark

feel like this is a thing, the 'go-to dinner party dish' (I have a few)

dayo, Monday, 23 April 2012 11:50 (seven years ago) link

made the horseshoe/jaffrey korma last night, it was just lovely. v diff from restaurant korma I've had & superior, popular w/ my housemates too, kudos & thank you

ogmor, Wednesday, 25 April 2012 09:44 (seven years ago) link

how would one vegetarianize that korma? just take out the chicken? or do things need reorganizing/supplementing to get maximum flavour?

caek, Wednesday, 25 April 2012 10:10 (seven years ago) link

ogmor! you made my day! so glad it turned out well.

horseshoe, Wednesday, 25 April 2012 14:22 (seven years ago) link

OMG that sounds amazekins. So much dairy, though. ;_; I wonder if you can leave some dairy out if you use the whole ground cashew thing that I've seen in other recps?

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Wednesday, 25 April 2012 14:32 (seven years ago) link

horseshoe how many "servings" do u usually get out of that recipe?

call all destroyer, Wednesday, 25 April 2012 14:33 (seven years ago) link

i would say a hearty 6 servings, usually.

horseshoe, Wednesday, 25 April 2012 14:39 (seven years ago) link

i think just1n3 suggested cashew cream as a sub for the heavy cream, and on reflection that sounds even better (read:fattier) to me than coconut cream, so maybe that would work out for you, Laurel?

horseshoe, Wednesday, 25 April 2012 14:40 (seven years ago) link

i am just going to post the garam masala "recipe" because why not? and it is really better and then you'll have some potent garam masala in your pantry if you need it.

put 1 tbsp cardamom seeds (some indian groceries sell these separately; you can also de-seed the pods yourself), 1 tsp black peppercorns, 1 tsp whole cloves, 1 tsp black cumin seeds, 1/3 of a nutmeg and 1 stick of cinnamon, broken up, in a coffee grinder and grind as finely as possible. store in a tightly lidded jar, away from heat and light.

make sure you are smart and label the gd jar immediately. i never remember to and then i have a bear of a time finding it when i need to make korma and then i end up re-making the garam masala and have about 5 separate mini-containers of garam masala as a result.

horseshoe, Wednesday, 25 April 2012 14:45 (seven years ago) link

caek/laurel, here is how i would veganize/vegetarianize it -

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 coconut cream or cashew 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 tofu (frozen and defrosted, pressed) chunks marinated in fake-chicken stock and tamari/soy sauce/braggs liquid aminos, or gardein fake chicken strips. 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 {tofu or fake chicken pieces} in as will fit. brown the {tofu/fake 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 {tofu/fake 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 {tofu/chicken} add 1 c. SOY or COCONUT 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 {tofu/fake chicken} 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."

**soak 1/4 c of raw whole cashews (cashew pieces are too dry) in plenty of cold water overnight. drain and rinse, add to high speed blender with about 1/4 c of water and blend for 5 minutes.

just1n3, Wednesday, 25 April 2012 14:47 (seven years ago) link

Cashew mixture would probably awesome. Sounds delicious.

That garam masala recp is way simpler than I expected, for some reason.

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Wednesday, 25 April 2012 14:48 (seven years ago) link

you could also probably use some veggies as well/in place of tofu, like potatoes and carrots and cauliflower

just1n3, Wednesday, 25 April 2012 14:48 (seven years ago) link

imo nothing about indian cooking is hard; it's just assembly. sometimes locating ingredients can be hard, depending on where you live (fucking buffalo), but i don't think technique is that difficult.

horseshoe, Wednesday, 25 April 2012 14:49 (seven years ago) link

well i suck at making paneer but that's just me; other people seem to have a fine time

horseshoe, Wednesday, 25 April 2012 14:50 (seven years ago) link

There's absolutely no reason to put vegetables in a perfectly good korma. Get away from that pot.

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Wednesday, 25 April 2012 14:51 (seven years ago) link

imo nothing about indian cooking is hard; it's just assembly. sometimes locating ingredients can be hard, depending on where you live (fucking buffalo), but i don't think technique is that difficult.

― horseshoe, Wednesday, April 25, 2012 10:49 AM (1 minute ago) Bookmark Flag Post Permalink

yeah it's the kind of one-pot cooking that still has some technique that i find v. appealing.

call all destroyer, Wednesday, 25 April 2012 14:52 (seven years ago) link

laurel, cashew cream is - no joke - an incredible sub for heavy cream in cooking. if you taste it raw, on its own, it tastes blah, but the consistency and fattiness is perfect for thinks like gratin, soup, korma. you can also use it as a dessert cream by adding vanilla/maple syrup/coconut oil.

if you don't have a high speed blender like a vitamix, a regular food processor or blender is fine if you'll be using it IN something, however it'll be a little gritty if you're using it straight up as a side for dessert.

just1n3, Wednesday, 25 April 2012 14:54 (seven years ago) link

i like how it's nut-based; that seems perfect for korma because korma is so nutty! i sort of want to try it next time except i love heavy cream. life is so hard,

horseshoe, Wednesday, 25 April 2012 14:55 (seven years ago) link

malaysian versions of korma def use coconut cream or coconut milk, though; that version would be nice, too; i think. cashew cream seems more indian to me.

horseshoe, Wednesday, 25 April 2012 14:56 (seven years ago) link

north indian, i guess.

horseshoe, Wednesday, 25 April 2012 14:56 (seven years ago) link

xxGod it's like Sophie's Choice sometimes.

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Wednesday, 25 April 2012 14:57 (seven years ago) link

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.

how did I get here? why am I in the whiskey aisle? this is all so (Laurel), Wednesday, 25 April 2012 14:58 (seven years ago) link

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

just1n3, Wednesday, 25 April 2012 15:00 (seven years ago) link

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.

ogmor, Wednesday, 25 April 2012 17:11 (seven years ago) link

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

quincie, Tuesday, 1 May 2012 18:10 (seven years ago) link

horseshoe I'm so going to make that

Peppermint Patty Hearst (VegemiteGrrl), Tuesday, 1 May 2012 21:27 (seven years ago) link

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.

quincie, Tuesday, 1 May 2012 22:52 (seven years ago) link

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?

JacobSanders, Tuesday, 1 May 2012 23:30 (seven years ago) link

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

just1n3, Tuesday, 1 May 2012 23:48 (seven years ago) link

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?

kneel aurmstrong (harbl), Tuesday, 1 May 2012 23:48 (seven years ago) link

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.

kneel aurmstrong (harbl), Tuesday, 1 May 2012 23:51 (seven years ago) link

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)

Jaq, Tuesday, 1 May 2012 23:52 (seven years ago) link

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.

JacobSanders, Wednesday, 2 May 2012 00:13 (seven years ago) link

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

Jaq, Wednesday, 2 May 2012 00:23 (seven years ago) link

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?

improvised explosive advice (WmC), Wednesday, 2 May 2012 00:27 (seven years ago) link

i will be reporting on the horseshoe korma tomorrow tbh.

call all destroyer, Wednesday, 2 May 2012 00:29 (seven years ago) link

i might be able to get down with homemade mayo

JacobSanders, Wednesday, 2 May 2012 00:49 (seven years ago) link

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.

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 01:03 (seven years ago) link

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

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 01:03 (seven years ago) link

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.

kneel aurmstrong (harbl), Wednesday, 2 May 2012 11:30 (seven years ago) link

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.

call all destroyer, Wednesday, 2 May 2012 23:32 (seven years ago) link

thanks for saving me a plate be right over

dayo, Wednesday, 2 May 2012 23:33 (seven years ago) link

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?

call all destroyer, Wednesday, 2 May 2012 23:36 (seven years ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.