anyone got any good curry recipes that they are willing to share..

my favourite what we make at home is lamb madras..

gonna make the wifey and kids one tonight

Buy tin of chicken curry from supermarket, open tin, heat in saucepan, put on plate, spoon into open mouth, chew, swallow.

I don't know why these TV chefs make it look so complicated.

yeah that be ok for me..but thinks the missus wont be to pleased...

I also look on Mamtas Kitchen (www.mamtaskitchen.com/) for recipes. Or BBC Food.

thanks ill look

Used this on several occasions and it always works out great, you can substitute the lamb for any other meat/veg

http://www.route79.com/food/rogan-josh.htm

Ta for that ja5e..might give that a go..

This one is good

http://www.bbcgoodfood.com/recipes/5852/chicken-jalfrezi

however, dont bother with the boiling and food processor, just whack it all in to taste.

Buy tin of chicken curry from supermarket, open tin, heat in saucepan, put on plate, spoon into open mouth, chew, swallow.

I don't know why these TV chefs make it look so complicated.

I like curry from Jars (at times, when im being lazy) however, it has sooo much sugar in. very unhealthy. You also feel more pride when you make it yourself.

If you want a non-meat alternative (and I'm not a vegetarian myself) you should have a go at this one - very easy and very tasty

A curry of aubergines, tomatoes and lemongrass (Nigel Slater)

http://www.bbc.co.uk/food/recipes/database/acurryofauberginesto_80522.shtml

Specifically Sheffield curries?

Specifically Sheffield curries?

nah...any recipes welcome..

thanks for people who replied

More of the same here:

http://www.sheffieldforum.co.uk/showthread.php?p=3557090#post3557090

Here is one from Jamie Olivers book, I loved this and its got a nice bite to it with the fresh chillies.

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http://www.dailymail.co.uk/femail/article-1062556/Jamie-Olivers-chicken-korma.html

Thks..............

This is what I do.

1. Cut some potatoes, small. Boil them, get the ready but not too soft. Drain water.

Now get a seperate put and put oil.

2. Then put half of onion, cut small slices and stir with teaspoon of salt.

3. Straight after half min, put the spices in. Best to get small plate and put the following, ready..

a) tea spoon of Ginger powder

b) " of ground cuemin

c) Mild madras or hot fresh chillis. If fresh chillis, not too many. Maybe one or two.

4. Stir and then add the potatoes and stir again. Get all those spices mixed with potatoe, but do this fast because you now need to throw in the...

5. Slices of lamb that you cut and washed clean. Stir.

6. Get a glass and put some tomatoe puree in it. Let's say a few dose. Then fill it half water and stir in glass and throw that in too. Stir.

7. Now, throw in tin plumb tomatoes. Full tin. Stir.

8. Stir and let it boil and when it is boiled, lower the heat. Put water to just cover the tip of the lamb.

9. Now, on top, put a Half big spoon of Garam Masala. Spread it about on top. Always best to leave Garam Masala last.

10. Final part, is to also put some fresh corindar leaves. Gives it a nice touch and flavouring. Best buy fresh.

11. Let it cook, with low heat and ever 10 mins, check. Should be cooked after, let's say 20mins-30 mins.


If you want Rice too.

1. Get Basamati rice.

2. Get a glass or cup and put two cups out of that bag of Basamati rice and put it in a pot. Fill it with water and clean it.

3. Let it there for let's say an hour and rinse it with clean water.

4. Get another pot, put some oil in it. And throw in...half cut slices of onions.

5. Stir onions till lightly brown.

6. Now, bang in the rice and stir for half minute.

7. Use the same cup size you used to measure rice, and make sure you put three cups of water.

You see, for one cup of rice, you make sure you use one and a half cup of water. Always works. Especially for Basmatic rice.

8. Let it boil and when it does bubble and boil, turn the heat down, very low, and put lid on.

Keep checking the rice every 10 mins. It be cooked quiet fast, so don't watch TV and forget about it. :D

Done! You cooked an awesome meal.

Adam

Chicken Tikka Recipe:

4 Chicken breasts

2 Large chillies

1/2 Root of ginger (cut fine or in fairly large chunks)

2 lemons or limes or 1 of each plus the zest from one of them

1 Clove of garlic (cut very fine so that it melts when cooking)

6 Tablespoons of chopped coriander

4 heaped teaspoons of Jeera (ground cumin seeds)

1/3 large pot of yoghurt

Salt and Pepper

Chop the chicken up fairly small, put it into a dish and mix everything together thoroughly. Ideally leave it to marinate in the fridge overnight or for as long as you possibly can. Cook in a saucepan with a bit of olive oil for about half an hour to 40 minutes. It depends how dry you want to get it really as I prefer it almost dried up and then saved with yoghurt mixed with mint sauce.

If you're eating it in Pitta Breads rather than with rice, it is nice with some fried onions in it. Fry them separately and I don't use that many but obviously it's down to personal taste.

This recipe is quite strong tasting because I prefer strong flavours. If you prefer things more subtle then obviously cut down on some of the ingredients, particularly the ginger as 1/2 root is quite a bit but I love the taste of it.

Excellent thread.

You pick up a good sauce from the curry canteen on Dorking street just off Carlisle street.