curry chronicles

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

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.

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.

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

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.

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

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

mr veg accidentally bought an 8 pack of canned chickpeas (instead of black beans)

so i’ve been exploring “660 Curries” chickpea curries chapter & picking ones to try.

this week will be chickpeas in coconut sauce

AND, most excitingly, finally acquired fresh curry leaves at an asian market today for the first time ever — have never been able to find them so v excited to up my curry game now

i love 660 curries. iirc the chana masala recipe was a bit complicated? i may not rc though. but there are a lot of good, simple ones out in the universe. and curry leaves are awesome!

harbl do u know this blog?

https://myheartbeets.com/recipe-index/#all

got instant pot recently and was thinking of trying a chana tn

i found that blog when i was looking for IP recipes!

i have this one bookmarked which means i probably cooked it tho it would have been in the blurry early pandemic days and i can't say i remember it. https://myheartbeets.com/instant-pot-green-chicken-curry-hariyali-chicken/

i think i had curry with curry leaves for the first time, like, last winter? revelatory

xxxxp: re: chickpeas, i made the confit tandoori chickpeas seen here the other night - https://www.theguardian.com/food/2020/jul/11/yotam-ottolenghi-chickpea-recipes-confit-tandoori-polenta-chips-parmesan-braise - and they were so so good, and so so easy. just throw everything in the pot and chuck it in the oven. like, don't even fry anything beforehand. big recommend.

oh that recipe looks good

otm that look awesome

let me take this opportunity to say that terminators of endearment makes me smile every single time i see it

I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!

i got a huge bunch for like 3 bucks! i am keeping a few stalks fresh in the fridge for now & then stripped the rest of the leaves & put in the freezer

xxpost lol thx cad!

yes vg i like that blog, just made lentil and spinach dal from it. and i found my chana masala post upthread:

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

― forensic plumber (harbl), Wednesday, February 26, 2020 6:21 PM (ten months ago)

the chickpeas w coconut sauce was very very delicious and so quick to make! delicious way to use up canned chickpeas

am going to do up a vindaloo this week bc i havent had one in so long (like decades)

curries are the best! also i kinda love not having to chop a ton of veg or buy a ton of ingredients. once you have your spice situation set up, its a fkn breeze i love ir

omg i am so on the curry train

i made a tomato biryani tonight that wasn’t even with exact ingredients bc i couldnt be arsed but turned out amaaazimg anyway AND a chicken & spinach & garam masala curry w almonds & raisins and my third eye is completely open omg

have made the chicken spinach raisin almond one, there is a recipe in 660 curries. very good.

that’s the one i made! :D

:)

i was thinking i might try to cook all 660 curries, with no deadline. if i tried to do it in like a year i'd be curried out.

i’m working my way through the majority of his chapter on chicken curries, in no particular order

its amazing how many of these you can make if you remember to stock up on almonds, spinach & yogurt!

Love Babish, loved Cardoz (RIP)
https://www.youtube.com/watch?v=LuXyLBeQ8-w

oh, i watched his previous episodes (i believe these were with babish, there was a bread one?). i remembered he had died, didn't know from covid. RIP.

yes, the bread one was, they just said

"one of my hated ingredients is curry powder" YES

He's definitely done one with Babish before - I think it *was breads, there's a reference in this one to the curries being suitable to be eaten with sides other than bread. Always love a good makhani recipe, though making that would definitely leave me very conscious of how unhealthy it is!

xp