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By (user no longer on site) OP
over a year ago
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I do batch cooking for the winter. Im looking for a good medium chicken curry recipe. The idea is to cook a massive batch of curry and freeze individual portions.
Anyone got a good recipe they'd like to share? |
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By *ak777Man
over a year ago
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hi just cook the curry sauce freeze,then add any chicken meat fish veg when you defrost ,make the curry with curry powder madras or milder to hot up add chilli powder lots of tomato puree lentils paprika turmeric star anise to your own taste |
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By (user no longer on site)
over a year ago
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"I do batch cooking for the winter. Im looking for a good medium chicken curry recipe. The idea is to cook a massive batch of curry and freeze individual portions.
Anyone got a good recipe they'd like to share? "
You'll want to cook all the spices down with the onion at the start and that will improve any recipe instantly |
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By (user no longer on site)
over a year ago
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"There's a nice guy on here who taught me how to cook rice properly, hopefully he'll spot this thread and be able to help."
Not the guy but.
Wash 1 cup rice and let it soak, get rid of the starch.
Then add one and a half cup water, salt and a bit of butter.
Bring to a boil, give it a good stir. Take it off the heat and seal it to keep the steam in (wrap a teatowel over the lid, pop it back on) either leave the heat on 1 or just take it off. Give it fifteen more minutes and you're welcome.
As for a curry.
Fry onions and garlic with salt. Brown it. Add a bunch of spice ( chili powder and garam masala with maybe a touch of tumeric. Or any other thing you fancy) let the spices cook through.
Add chopped tomatoes. Bam. Curry paste.
Now add potatoes, veg and or meat of your fancy.
Let me know how you get on. Currys are simple to make but take practice to make well. |
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"There's a nice guy on here who taught me how to cook rice properly, hopefully he'll spot this thread and be able to help.
Not the guy but.
Wash 1 cup rice and let it soak, get rid of the starch.
Then add one and a half cup water, salt and a bit of butter.
Bring to a boil, give it a good stir. Take it off the heat and seal it to keep the steam in (wrap a teatowel over the lid, pop it back on) either leave the heat on 1 or just take it off. Give it fifteen more minutes and you're welcome.
As for a curry.
Fry onions and garlic with salt. Brown it. Add a bunch of spice ( chili powder and garam masala with maybe a touch of tumeric. Or any other thing you fancy) let the spices cook through.
Add chopped tomatoes. Bam. Curry paste.
Now add potatoes, veg and or meat of your fancy.
Let me know how you get on. Currys are simple to make but take practice to make well."
That sounds great, I used to do homemade onion bahjis and raita dip. I'm hungry now.
I've emailed myself and hopefully try it out soon. |
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I've been cooking ma own curries for years. Spicy doesn't necessarily mean that it's going to be hot. If you have a mortar & pestle, then grind your own spice mix and marinate the meat (preferably overnight), that brings out the full flavour. If you are having chicken then you are best off using thigh as they are not as dry as breast.
I love spicy lamb curries, but beef buffad is my speciality   |
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"There's a nice guy on here who taught me how to cook rice properly, hopefully he'll spot this thread and be able to help.
Did he specify which type of rice though  "
Try some cauliflower in the rice as well, best off buying it fresh and only par boiling it. Mix it in with the rice and add a bit of ground saffron. |
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