Cooking A Curry Yourself

[Deleted member 16999]

We've got a slow cooker thread and Tashy's Venison thread and I noticed there is a common theme of Curry's in both.

So come on then, let's share a few and maybe give each a few ideas.

Mine is simple:

2 Chopped onions, 500g mushroom and 3 mixed peppers chucked into slow cooker, add 1 pint of chicken stock (3 knorr stock cubes)

Leave that on high while cutting up chicken breast (3 breasts) cook chicken pieces in wok for approx 10 minutes then put into slow cooker.

After an hour I add cumin, tumeric and mild chilli powder, no set amount, play around to get different tastes,

Leave in slow cooker for 3-4 hours before turning to low to be served when we want.

Amount of ingredients will depend on whether I'm doing it for 1 meal for 3 or doing enough to be cover a couple of meals and freezing some for later. Above is for 1 meal.

The rice I cheat and use microwave stuff.

 

[Tashyboy]

My lad is a decent cook, trouble is he can over spice things so you tend to lose the taste of the meat.
A few years ago we downsized our slow cooker from a big family ceramic pot one to a stainless one which you can cook over the hob with then bang it on the slow cooker. Some of the Currys he makes are just divine.

 

[Rooter]

For a decent curry, i would fry off the spices first, usually whatever i can grab from Cumin, Corriander, Garam masala, tumeric, cayenne, ginger, then fry off onions, add my chopped tomatos and stock and let that cook for a bit. Have a taste and add a few dried chillis if required. Depending on the meat, i would drop chicken in raw for about 2hrs, lamb or beef i would fry off first. I have got adding into lentils, chickpeas, new potatoes to bulk them up.

Mrs R is more of a creamy curry fan, so would do less toms and add some cream/yogurt later on.

 

[jdpjamesp]

We've got an Indian down the road that's got a mention in the Michelin Guide. They recently started a cookery school. Guess what I've asked for for Birthday!

 

[Three]

Definitely throw the meat in raw if you're slow cooking it.

 

[Deleted Member 1156]

I'm a big fan of chillies so I always use fresh ones in my curries, I just like the flavour.

Top tip as stated above, a bit of natural yoghurt or cream to taste can calm a hot one down a bit to suit all tastes :thup:

 

[Tashyboy]

We've got an Indian down the road that's got a mention in the Michelin Guide. They recently started a cookery school. Guess what I've asked for for Birthday!

A scotty 😁

 

[Marshy77]

There's a cracking recipe for slow cooker chicken tikka masala on social media page Proper Tasty. Dead simple too. Basically stick all the ingredients in the slow cooker and leave it for 3 hours. Add extra spices/chilli's as you see fit. Dead easy and proper tasty!!