curry chronicles

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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

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

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 23:42 (seven years ago) link

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

Roberto Spiralli, Thursday, 3 May 2012 01:45 (seven years ago) link

just my 2c

Roberto Spiralli, Thursday, 3 May 2012 01:46 (seven years ago) link

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

horseshoe, Thursday, 3 May 2012 01:47 (seven years ago) link

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

horseshoe, Thursday, 3 May 2012 01:47 (seven years ago) link

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

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:56 (seven years ago) link

*are a delight

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:57 (seven years ago) link

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

call all destroyer, Thursday, 3 May 2012 01:58 (seven years ago) link

it is like a reconstituted grape!

horseshoe, Thursday, 3 May 2012 01:59 (seven years ago) link

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

kneel aurmstrong (harbl), Thursday, 3 May 2012 01:59 (seven years ago) link

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

horseshoe, Thursday, 3 May 2012 02:00 (seven years ago) link

it is my new project

horseshoe, Thursday, 3 May 2012 02:00 (seven years ago) link

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

kneel aurmstrong (harbl), Thursday, 3 May 2012 02:01 (seven years ago) link

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

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:01 (seven years ago) link

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

kneel aurmstrong (harbl), Thursday, 3 May 2012 02:02 (seven years ago) link

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

horseshoe, Thursday, 3 May 2012 02:03 (seven years ago) link

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

just1n3, Thursday, 3 May 2012 02:07 (seven years ago) link


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