Curry

[Calico Jack]

Chicken????

Jack loves chicken!!!

ACK!

[Ravi Oli]

Asian cooking usually uses Coconut Milk / Cream... not dairy based products.
Daft you probably curdled your yogurt because as TS suggested you had the pot on the boil. Should be added to a simmering mixture. Try Coconut milk... handy if lactose intolerent.

Jack loves chicken!!!

Jack lusts chicken!

[Roy Hunter]

Coconut milk is very high in fat. Yoghurt is more waist-friendly.

Yoghurt is usually served as a side dish to cool a curry. Raita is always a good option.

[Ravi Oli]

Yoghurt is usually served as a side dish to cool a curry. Raita is always a good option.

That may be so for Indian cuisine which you Poms [and Scots] would be more familiar with... dairy and wheaten breads pretty much unheard of in Asian cuisine. eg Thai Green Curry
My missus is Dutch-Indonesian [more Indo than Dutch]... before we met, other than 'meat and three vege', spaghetti bog and the occassional 'Chinese Takeaway' were my best venture into International Cuisine! And her dad thought hot food would deter a 'damn Aussie'... we both were glad it didn't work!

[Arkaeon]

Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!

[TwistedSister]

Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!

Not to mention it's impact on the toilet paper industry!

[Arkaeon]

Eeeewww... impact!

[black bart]

I had a Thai Banquet on Sunday...washed down with Singha beer.

[daftbeaker]

Lamb curry in the slow cooker worked really well It needs a bit less time cooking though, the lamb was a bit squishy. Maybe browning the meat first and slow cooking for a shorter time would be better. I shall experiment (as soon as I've finished cleaning the damn thing)

[daftbeaker]

This is mainly for Cardinal Fang but if anyone else knows please chip in.

When doing a curry in a slow cooker is it better to fry the onions/peppers/chilli powder first and then stick that in the slow cooker or just slow cook it all from the start? Last time I tried it the onions were cooked but didn't taste like usual, does it just need a bit more time for them to get properly soft?

[Cardinal Fang]

I tend to slice and dice everything the night before and stick it in the fridge, then in the morning put the pot into the slow cooker and press go - no precooking of anything.

I know most recipes say pre cook onions and stuff. However as my cooker is on for 10 hours or so, and I slice thinly, they do tend to do pretty well without it. However ultimately it depends on your taste.

CF

[black bart]

This is all making me v hungry...and I just had lunch.


Did an unusual version of a Goulash yesterday with Beef Sausage, Choriso, Paprika, Chilli, Red Pepper, Onions and Sour Cream.

My wife has a poorly tummy this morning though.

[Roy Hunter]

Made a chicken biryani tonight. I put in the usual amount of chilli powder and the usual number of chilli peppers that I put in a regular curry, and it just about burnt my face off. I have no idea why.

It was very nice, though.

[black bart]

We bought a jar of the above stuff and we found you have to be very sparing with it...it seems to have been made from the hottest chilli peppers known to man which have then gone through some sort of nuclear fusion in the heart of the sun.

Also I grew a couple of hot chilli plants this year which have produced very small red chilli peppers in great abundance...but they are vicious little buggers...I have given most of them away!

[Roy Hunter]

I am a bit worried that I may be becoming a curry addict.

Thursday night I had a chicken balti. Friday night I had a lamb rogan josh with channa masala. Last night I had a chicken biryani (which ended up ferociously hot again - need to cut back on the chillis, I think).

I've really got a hankering for another curry tonight...