curry chronicles

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Huh, the stuff I found was already powdered/pulverized.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 23:38 (six months ago) link

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

forensic plumber (harbl), Sunday, 22 March 2020 23:39 (six months ago) link

four months pass...

this look intersting, will try soon https://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-curry
my mistake reading the comments but idiots are arguing about how "authentic" it is. i will paste in case ppl get paywalled (i don't pay & don't understand why the recipes sometimes work for me and sometimes don't).

INGREDIENTS
2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

PREPARATION
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

contorted filbert (harbl), Sunday, 9 August 2020 19:09 (one month ago) link

i am missing BIR-style indian food a lot, so i've become a big fan of this guy http://www.youtube.com/channel/UC95tDLezE8WD3p3tBRBVjfw

true BIR-style because everything he makes starts with the same gravy, which he keeps in the freezer

https://www.youtube.com/watch?v=xbW2NyoXVts

𝔠𝔞𝔢𝔨 (caek), Sunday, 9 August 2020 19:21 (one month ago) link

i would like to can a curry base like that. there aren't any recipes in the standard tested canning sources so i need to convert a spaghetti sauce recipe or something.

contorted filbert (harbl), Sunday, 9 August 2020 21:35 (one month ago) link

cute channel lol. he'd benefit from a pressure cooker for this task imo!

contorted filbert (harbl), Sunday, 9 August 2020 21:52 (one month ago) link

meera sodha is fantastic, her books are wonderful and in constant use in this house

Pinche Cumbion Bien Loco (stevie), Sunday, 9 August 2020 21:58 (one month ago) link


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