Hurry curry recipe

[scots_lass]

Following on from the recent recipe thread, has anyone got a fairly simple hurry curry recipe? I don't mind adding individual spices rather than a bought ready-mix.........

 

[vernon]

Following on from the recent recipe thread, has anyone got a fairly simple hurry curry recipe? I don't mind adding individual spices rather than a bought ready-mix.........

I have found that the best hurry curry recipes come from using Patak's curry pastes. The end result can be indistinguishable from a 'home brewed' curry.

For those who insist on making home brews, I can not recommend Pat Chapman's books highly enough. The the recipes' results are restaurant quality meals.

 

[ComedyPilot]

Cumin, garam masala, curry leaves, garlic, chillis, ground cloves, paprika, ground fenugreek, meat, onions, peppers, tomatoes, rice.

Robert is your mother's brother.

 

[Cubist]

Following on from the recent recipe thread, has anyone got a fairly simple hurry curry recipe? I don't mind adding individual spices rather than a bought ready-mix.........

Trouble with curry cookery is that you need to spend a long time cooking the whole spices into the proper consistency, or else the dish often tastes of raw onion, garlic and ginger.

If you're in a hurry, don't cook from fresh, use a decent precooked paste, such as Pataks etc. (avoid the majority of supermarket ones, and Uncle ben's is the most disgraceful shite ever put on the planet)

Pataks Tikka paste can be used to make decent attempts at a Chicken Tikka Massala:

2 whole chicken breasts cut into 1.5 inch cubes
Vegetable oil for frying
Medium onion
Half jar of Pataks Tikka Massala paste
Small pot of plain yoghurt
Tablespoon of tomato puree
teaspoon sugar
squeeze of lemon juice
300 ml water.
Handful of chopped fresh coriander

Dice the onion, and fry it gently in a wok or large pan. Use enough oil for the onion to be covered (you can drain it off later) Sweat it, but don't let it brown, for about 6 minutes. Add the Tikka paste and stir fry it on a medium/low heat, being careful not to let it catch on the pan base, for about 1 minute.

Increase the heat, add the diced chicken and sir this into the spice paste, cooking it until it is coloured through.

Add the tomato puree, sugar and the lemon juice and once again incorporate this into the mix.

Add the water, mixing the ingredients thoroughly into it and simmer, covered for about 15 to twenty minutes. You'll need to stir it occasionally.

After simmering time add the yoghurt and stir into the curry. Don't let it boil from here or you may curdle the youghurt! If you are feeling particularly extravagant add a drop of cream to the mix as well.

Stir in half the coriander and remove from the heat.

Garnish each portion with the remaining coriander leaves

Serve with Naan bread or chapattis.

 

[Cubist]

Another quickie is Thai Green Chicken Curry

This is an adaptation of another recipe which we find works really well. Tasty and really quick:

2 whole chicken breasts, diced into 1 inch cubes
bunch of spring onions, chopped, including the greens
half square inch of root ginger, sliced into matchsticks (julienne?)
two cloves garlic, chopped
desert spoon brown sugar
a couple of good glugs of fish sauce
tablespoon of good quality green curry paste

Tin of coconut milk
handful of green beans, broccoli florets, cucumber chunks,
half a dozen mushrooms, sliced in half
juice of a lime and its zest, sliced in to slivers
two or three green bullet chillies (to taste!!!) deseeded and sliced into julienne

Heat oil in a wok and stirfry the chopped spring onions, ginger and garlic together for about a minute max. Add the chicken and stir fry, again, for about a minute until the chicken is sealed/coloured through. Add a good glug of the fish sauce (two or three tablespoons) the sugar and the thai curry paste. Stir this mix thoroughly, cooking for another minute or so.

Scoop the mix out of the wok and put to one side, then add the coconut milk to the wok, using it to deglaze all the sauces etc stuck to the pan. Let it boil for a minute or so, and then turn down and simmer.

Add the chicken mixture back in at this stage, stirring it all into the mixture, then add the green vegetables and mushrooms. Add the lime juice and simmer until the green veg are al dente (about 10 minutes)

Finally sprinkle the lime zest and shredded chilli onto the top and serve with rice or thread egg noodles (I love noodles 'cos the soak up the curry sauce which is pretty thin)

 

[Fab Foodie]

Just think 'Stir-Fry' and get on with it. Diced meat, Pepper, Onions, and fresh chilli all coarse chopped/diced, Coarse grated Ginger and Garlic, curry spices of choice and wok-it up chinese stylee along with some fresh quartered tomato. All done in the time it takes to boil the water and cook the rice.
Quick and simples.

Alternatively,, the Patak pastes in the tins are great, freeze what's left in the tin/jar.

 

[Noodley]

Phone the local takeaway...

 

[accountantpete]

I'm usually half keen half lazy so I marinade beef in Soy Sauce,good quality sherry, toasted Sesame seed oil and cornflour for an hour or so. Then stir fry on a high heat and turn down the heat and add the Patak paste etc.

 

[Steve Austin]

Fry Onion, Garlic, Ginger, Chillis in oil till soft, take from pan into separate bowl. Fry meat in same bowl till browned/sealed, add tablespoon of Pataks curry paste, stir. Add Onion mix, then add tin of mulligatawny soup, as much to give as much sauce as you want. bring to gentle bubble, leave for ten mins.

 

[Arch]

Just think 'Stir-Fry' and get on with it. Diced meat, Pepper, Onions, and fresh chilli all coarse chopped/diced, Coarse grated Ginger and Garlic, curry spices of choice and wok-it up chinese stylee along with some fresh quartered tomato. All done in the time it takes to boil the water and cook the rice.
Quick and simples.

Alternatively,, the Patak pastes in the tins are great, freeze what's left in the tin/jar.

That's pretty much what I do. Water goes on to boil for rice, I chop onion and pepper and put on to saute in oil. Water comes to boil, rice goes in, timer for 10 minutes. Add meat (often precooked chicken, or prawns), and when sealed (if going in raw) curry paste (korma for me) and either chopped tinned tomatoes or just stock. Fast simmer until rice pretty much done, then add some chopped up coconut block to melt in and thicken. Sometimes also cashew nuts.

Most of my dinners take 20-25 mins max to cook, I'm too impatient for anything longer during the week.

 

[swee'pea99]

I don't know if it's just my dementia, but I always use the Patak sauces and in a casserole in the oven rather than saucepanned on the hob. I can't think of any real reason why it should make a difference...but it seems to. Oh, poppadoms work well too - brush with oil, two on a plate, and a minute or so in the microwave on full power.

 

[ASC1951]

I found that my curries tasted much better once I took to steaming rice instead of boiling it. Boil in shallow water for five minutes, drain and rinse, steam for another six or seven minutes in one of these. http://choiceful.com/choiceful-id-17826-Grunwerg-Small-Stainless-Steel-Steam-Basket.html Nearly every Chinese supermarket sells them.

Faultless fluffy rice every time. Plain basmati normally, but jasmine Thai rice with unspiced dishes...

I'm another fan of Patak's curry pastes as a base. My simplest recipe of all is: fling 6oz of goat on the bone into slow cooker, add 3 tsp bhuna paste, couple of green cardomoms a chili and chopped spring onion if located in time, 1/2 tin chopped tomatoes, lid ... go out on bike... back after five minutes to turn slow cooker on... out on bike for the day.

The curry pastes also make a good spread inside a grilled pitta, especially the lemon and coriander one.

 

[scots_lass]

Thanks for the replies guys - I shall try Pataks curry paste and also dig out my curry recipe book. It is just the right weather for curry.

 

[alecstilleyedye]

what noodley said…

 

[scots_lass]

It's a bit sad doing that when you live on your own! And much more fun to make a good curry!