Curry Recipes Please

WeberWho

Pop's birthday tomorrow. He's a curry fan but he doesn't have it very often as mom isn't a fan of the smell in the house. 

So I'm hoping to put something together last minute. Any ideas or recipes you guys/gals like?

Thanks!

Mattman3969

I’ve had good results with anything I’ve cooked from her site 

https://highheelgourmet.com/?s=Curry+

This jungle curry is really good
https://rasamalaysia.com/jungle-curry/

here’s a shrimp curry I did 
https://eggheadforum.com/discussion/1221063/red-curry-coconut-shrimp-n-rice

Gulfcoastguy

Paging @caliking.

caliking

PM your email addy to me. I'll send you my Ma's chicken curry recipe. It usually goes over pretty well with folks I've shared it with.

caliking

Mattman3969 said:

I’ve had good results with anything I’ve cooked from her site 

https://highheelgourmet.com/?s=Curry+

This jungle curry is really good
https://rasamalaysia.com/jungle-curry/

here’s a shrimp curry I did 
https://eggheadforum.com/discussion/1221063/red-curry-coconut-shrimp-n-rice

I'll add that @Mattman3969 is no slacker. I doubt you could go wrong with any one of his recs. Rasamalaysia,  in particular, is a great resource. 

Although I'm not a fan of the Saveur website, their Indonesian chix curry is in regular rotation here. Cooked it for an eggfest too, and folks seemed to dig it.
https://www.saveur.com/article/Recipes/Indonesian-Chicken-Curry/

These are all different variations of "curry", so it depends on what you're looking for. Every one of them is sure to please

Canugghead

caliking said:

PM your email addy to me. I'll send you my Ma's chicken curry recipe. It usually goes over pretty well with folks I've shared it with.

+1 please, you have my addy 

WeberWho

Very much appreciated. Thanks guys!

caliking

Posting here, @Canugghead @WeberWho @Mattman3969 as a few have requested the recipe. Typed it up some time ago, to share with others. 

My mom's chicken curry recipe. Can be made with a whole chicken, skinned (cut into pieces) or 4-6 leg quarters. Turns out better with bone-in chix. Yes, the measures are weird, but that's how my mom passed the recipe down

Heat 2 tbsp oil (I use mustard oil)

Add

2 bay leaves

4 cloves

10 peppercorns

1 stick cinnamon (about 2-3" long)

1 tsp whole cumin

2 green cardamom

1 black cardamom

- let it sputter until aromatic. Watch the cumin to make sure it just darkens without burning.

Add 

1 baseball sized onion, pureed

1 tbsp ginger paste or puree

1 tbsp garlic paste or puree

-I usually blitz the onion, garlic, and ginger together.

Cook until the oil starts to separate from the onion. Kind of like making sofrito for paella.

Add the chicken and saute until the chicken browns a bit.

Add

Salt to taste

1 tsp turmeric powder

1 tsp cayenne (or to taste)

1 tsp cumin powder

2tsp coriander powder

1 tbsp vinegar

Saute until the oil separates from the spices

Add 1 tennis ball size tomato, pureed.

Cook until the oil separates a bit from the sauce.

Add enough water to make as much sauce as you want, and cook until the chicken is cooked through. 

Tastes great with rotis, basmati rice, pulao, or just about anything!

fishlessman

no expert on curries but this was simple and good. i plant thai basil every year now and have done this several times with lobster or shrimp

can of cocanut milk,1 tbls sugar, 2 tbls red curry paste, some lime juice, about a quarter cup fresh cilantro (basil would have been better) and i put a tabls of fish sauce in (probably could have ommited this as the shrimp tails brought up the seafood taste). pineapple and shrimp. cook the milk down a little, add everything but shrimp, bring to a soft boil until pineapple is good, add shrimp and take off the heat. next time more curry and a little more sugar.

Canugghead

Thanks Ashish,  I'm ready to give it a shot...

Canugghead

Smells great, good eat coming up 


Edit: Garnished with coriander and served with basmati rice. Love it. Great idea with the vinegar which helps to extract the good stuff from the bones. Thanks again @caliking.

Canugghead

@WeberWho, I highly recommend it, I happen to have all the Indian spices called for though.

WeberWho

Canugghead said:

@WeberWho, I highly recommend it, I happen to have all the Indian spices called for though.

@Canugghead I'm looking forward to trying it out. On my to do list. Especially after seeing your pics! I unfortunately didn't have a few of the spices and I didn't have the time to go and track them down this evening. I went with a curry shrimp dish. It was average at best.

I can't wait to try the recipe Cali listed above!

Mattman3969

@WeberWho - sorry bout the shrimp. Which one did you cook?

caliking

Looks fantastic, @Canugghead !! As you know, it'll taste even better tomorrow, after the flavors get friendly overnight. 

The texture/consistency of the sauce turned out a certain way whenever Ma made it. I nail it a few times in a year, despite cooking this almost weekly

WeberWho

Mattman3969 said:

@WeberWho - sorry bout the shrimp. Which one did you cook?

@Mattman3969
No, no, no, sorry!!! It wasn't any of the recipes listed above. Sorry about the confusion. I completely forgot I bookmarked a curry recipe I found a few years back once I realized I wasn't going to have the time to track down spices this afternoon. 

I would throw down any of the food you post here on the forum. Always looks and sounds awesome!

Canugghead

@caliking For beef or pork butt curry we usually finish in oven. Since chicken cooks fast we did it on stovetop entirely. For double the recipe (10 leg quarters) we added just half cup water, I was reminded chicken releases liquid when rendered. I know it'll taste better tomorrow but can't wait, the gravy will thicken up too. btw, we reduced cumin and cayenne by half and it was perfect for us.

caliking

Canugghead said:

@caliking For beef or pork butt curry we usually finish in oven. Since chicken cooks fast we did it on stovetop entirely. For double the recipe (10 leg quarters) we added just half cup water, I was reminded chicken releases liquid when rendered. I know it'll taste better tomorrow but can't wait, the gravy will thicken up too. btw, we reduced cumin and cayenne by half and it was perfect for us.

The chix here releases way more fluid during cooking than the chix in India did. Likely because of being injected with sodium phosphate or whatever solution. Which is also why my chicken curry never quite turns out like my mom's

If I'm feeling up to it, I'll sear the chix in batches, after removing the onions, garlic, and ginger from the pot. But I usually skip this step, because it just takes longer to do. 

Dawgtired

What type of curry dish are you planning, seafood, lamb, vegetarian?

Dawgtired

Wolfpack

A Thai panang curry is a solid option too- a touch of sweetness makes it a solid choice for a variety of palettes. 

Ozzie_Isaac

Which curry did you end up cooking?

pgprescott

mmmmm. Curry is good. 🤤

WeberWho

Ozzie_Isaac said:

Which curry did you end up cooking?

I didn't have enough time to go with a real curry dish. I ended up doing a shrimp curry dish with the ingredients I had on hand or was able to get in that short amount of time. It wasn't anything memorable. I honestly forgot about it until rereading the post. Thanks for the bump. I have to try out a few of these dishes above. 

alaskanassasin

Thanks @caliking sounds like dinner Friday 

Ozzie_Isaac

WeberWho said:

Ozzie_Isaac said:

Which curry did you end up cooking?

I didn't have enough time to go with a real curry dish. I ended up doing a shrimp curry dish with the ingredients I had on hand or was able to get in that short amount of time. It wasn't anything memorable. I honestly forgot about it until rereading the post. Thanks for the bump. I have to try out a few of these dishes above. 

I am book marking this thread.  I love curry, but haven't moved much beyond Penzey curry powder and chicken 🤣

caliking

Wow! I forgot how great this thread ended up being. I need to try some of the other recipes posted here. They all sound delicious. 

@Ozzie_Isaac - Curry powder is like "bbq rub"... it can be many things, many different flavors.  I'm yet to find a curry powder that stands by itself in a dish. Typically, best used as a garnish (like garam masala) to add some extra flavors to a dish. 

alaskanassasin

Can I sub cardamom spice? @caliking how much if so?

alaskanassasin

Legume

That’s a lot of ground cardamom.

alaskanassasin

Legume said:

That’s a lot of ground cardamom.

 Yeah… there is a little Mennonite grocery store about halfway to town and that’s what they had… alternatively I could go into town and get a McCormick 2oz for 6.49