[Big Lar]

You should have thew in the fistful of flour and thickened up the sauce in my opinion cos twas a bit runny, the fella across the table from me looked across and asked was it curry soup ?

[Curry Addict]

Originally Posted by sponge_bob

great success
had people going back for 2nd's and even a few 3rd's, had alot of sauce leftover, such was the demand i had to cook more un-marinated chicken seperatly and mix it up with the leftover sauce to keep people happy. only fault i had with the recipe was that it was a little watery, i was tempted to add a bit of cornflour to help thicken the sauce but thought better of it in case it affected the taste, i might experiment when its only myself and the missus is all is for it.

but allround a real winner
very well done curry addict you really know your stuff.

it really shouldnt be watery. its odd that it turned out like that because when u blend the 1kg of cooked tomato with 200ml of stock it should be perfect! I guess if that happens you again just boil it down to the right consistency. glad you enjoyed anyway!

[sponge_bob]

Originally Posted by Curry Addict

it really shouldnt be watery. its odd that it turned out like that because when u blend the 1kg of cooked tomato with 200ml of stock it should be perfect! I guess if that happens you again just boil it down to the right consistency. glad you enjoyed anyway!

i used tinned tomatoes so i wonder if that was the problem

[Curry Addict]

Originally Posted by sponge_bob

i used tinned tomatoes so i wonder if that was the problem

shouldnt be a problem, tinned or fresh work out the same in the end

[cocoshovel]

Im not familiar with Creamed Coconut blocks, so forgive me. I was wondering how exactly you would get 2tbsp off it. Do you just scoop it from the block? is it soft or what?

[Curry Addict]

Originally Posted by cocoshovel

Im not familiar with Creamed Coconut blocks, so forgive me. I was wondering how exactly you would get 2tbsp off it. Do you just scoop it from the block? is it soft or what?

Creamed Coconut blocks available in most asian stores and some supermarkets. just cut off 2 tbs worth off the block its soft enough. alternatively you can use coconut milk, the solid part in the tin works just as well.

[_blank_]

I grated it.

[butterycup]

Hi, these recipes sound delicious and def going to try them. Just wondering if you would have a recipe for balti chicken, or more so the balti sauce, the way the chicken is cooked sounds fab!

[Curry Addict]

ill dig out the balti recipe later

[Elbow]

Fantastic recepies (both in terms of flavour and how they were written)

You haven't got a phall or vindaloo recepie in your arsenal by any chance?

[Curry Addict]

Originally Posted by butterycup

Hi, these recipes sound delicious and def going to try them. Just wondering if you would have a recipe for balti chicken, or more so the balti sauce, the way the chicken is cooked sounds fab!

Balti
=====
1 chefs spoon of veg oil
2/3 teaspoon of salt
1 teaspoon of garlic/ginger paste,
1 chef spoons of sliced green pepper
1 chef spoon of finely chopped onion,
1 tablespoon of fenugreek leaves
1 tablespoon of curry masala powder
1.25 tablespoon of tomato purée
1tbs pataks balti paste
1 portion of precooked meat
2.5 ladels of curry base.
cook for 6 mins on high gas mark.

i always add some mushroom as this really goes fantastic with them.

[Curry Addict]

Originally Posted by Elbow

Fantastic recepies (both in terms of flavour and how they were written)

You haven't got a phall or vindaloo recepie in your arsenal by any chance?

my personal favorite

Vindaloo
1 chef spoon of vegetable oil

2 dried red chillies
1tbs ginger and garlic paste
2.5 tbs tomato puree
1 tbs curry masala
1 tsp methi/fenugreek leaves
1 tbs chilli powder
¼ tsp ground black pepper
¼ tsp ground cardamom
1 portion precooked chicken
2-3 ladles of curry base
1 tbs white wine vinager
2/3 tsp salt
1 tbs coriander leaf
1tsp ginger and garlic paste
Pinch of garam masala

Heat the oil and add the chillies and the tbs of ginger/garlic paste, saute for about 30secs. Add the tomato puree and stir in, saute for 20 secs then add the dry spices. saute for 20secs then add the curry base and all the remaining ingredients up to the salt. Cook this for about 5mins then add the coriander leaf, ginger/garlic and garam masala and serve.
follow the amounts exactly for perfect balance. enjoy!

[Elbow]

Originally Posted by Curry Addict

my personal favorite

Vindaloo
1 chef spoon of vegetable oil

2 dried red chillies
1tbs ginger and garlic paste
2.5 tbs tomato puree
1 tbs curry masala
1 tsp methi/fenugreek leaves
1 tbs chilli powder
¼ tsp ground black pepper
¼ tsp ground cardamom
1 portion precooked chicken
2 ladles of curry base
1 tbs vinager
2/3 tsp salt
1 tbs coriander leaf
1tsp ginger and garlic paste
Pinch of garam masala

Heat the oil and add the chillies and the tbs of ginger/garlic paste, saute for about 30secs. Add the tomato puree and stir in, saute for 20 secs then add the dry spices. saute for 20secs then add the curry base and all the remaining ingredients up to the salt. Cook this for about 5mins then add the coriander leaf, ginger/garlic and garam masala and serve.
follow the amounts exactly for perfect balance. enjoy!

Excellent, thank you very much, I'll let you know what the verdict is at the weekend!

[butterycup]

Thanks a million, sound lovely, must get shopping list made now!

[Mrs Fox]

Any chance you have a recipe for Lamb Bhuna? I love love love the one served in Delhi Darbar, Celbridge; best Indian restaurant IMO.
I got 2lbs of diced lamb shoulder yesterday and meant to make stew out of it, but after reading this thread I thought I'd go down the curry road.