I am moving in to my house soon and I want to be a bit of a house wife! How do I cook a nice medium curry??? | matalan

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I am moving in to my house soon and I want to be a bit of a house wife! How do I cook a nice medium curry???

Just as the questions states above. We love curry and I want to make my man one. Dont like peppers really. We love chicken tikka balti – if anyone has a nice recipe for this that would be fab ! Thanks!

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5 Responses to “I am moving in to my house soon and I want to be a bit of a house wife! How do I cook a nice medium curry???”

  1. karla b says:

    Just buy a curry paste its called PATAKS u can get all dif ones, i use the Madras one but its hot Put everything thing in to a big pot Meat Chicken or Beef mushrooms onions and anything else you want tio put in it tin chopped tom and the couple spoons of curry paste it will taste great

  2. Jean S says:

    You might try on the Learning Channel looking up Take Home Chef, he is an Aussie who spent ten years in London cooking at some top restaurants and has recipes for loads of stuff! I have tried a lot of them and they are top shelf. Good luck! Just to add a little, I usually make either a chicken, beef or pork curry using a really nice cut of meat, curry powder to taste, chili powder to taste, the juice of half a lime, onions to taste, a little vinegar, vegetable broth, one half can of lite coconut milk, a few bay leaves and salt and pepper to taste.

  3. carrliadiere says:

    Garam Massala spice in moderation is the key to adding a medium-spice to any dish you would like!

  4. Baps . says:

    Try the following Mild chicken tikka masala 700g/1½lb-900g/2lbs boneless chicken pieces 45ml/1½fl oz/3 tbsp vegetable oil ¼ red onion or 1 shallot 2 cloves garlic 1 large jar tikka masala sauce 125ml/4¼fl oz plain yoghurt To Serve: plain boiled rice poppadoms Optional Garnishes: handful fresh coriander 30ml/1fl oz/2 tbsp toasted coconut or toasted almond flakes boiled rice Method 1. Fry the onion and garlic gently in the oil. Add the chicken pieces and fry until golden brown and cooked all the way through. 2. Add the sauce and simmer for 5 minutes 3. Add the yoghurt and stir through the sauce. 4. Place two poppadoms in the microwave, draped over a coffee cup for 10 seconds on high. Remove and gently press onto the cup to set. Repeat. 5. Serve the chicken and rice spooned inside the poppadom ‘bowls’ or try this recipes its really lovey Thai Green Curry with Chicken 1 lb (450 g) cooked chicken, sliced into shreds 1 pint (600ml) coconut milk (you will need to buy two tins) For the green curry paste: 8 green bird eye chillies (whole) 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice 1 rounded teaspoon kaffir lime peel, pared and thinly shredded 7 thin slices Thai ginger (galangal) 1 heaped teaspoon coriander stalks, chopped ½ level teaspoon roasted ground cumin ½ level teaspoon roasted ground coriander 3 garlic cloves 5 Thai shallots peeled (or normal shallots if not available) 1 level teaspoon shrimp paste For the finished sauce: 3-4 level dessertspoons Thai fish sauce 1 level teaspoon palm sugar 3 level dessertspoons fresh green peppercorns (or preserved in brine) 7 kaffir lime leaves ½ mild red chilli, de-seeded and cut into hair-like shreds 1 oz (25 g) Thai basil leaves The curry paste can be made well ahead of time and there’s absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work. What you need to end up with is a coarse paste but don’t worry if it doesn’t look very green – that’s because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients. To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn’t catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

  5. speyhawkzamek says:

    Get a take away