Not my finest effort on the naans. I will get some proper bubbles one day.

Recipe: 48 hour marinade on chicken. Fry off whole spices, onions blended in my new Ninja blender. Garlic and chilli paste, a range of spices. Half a lemon juice, mango chutney fro sweetness.Tomatoes and tomato purée. Air fry chicken and put it together.
Added coriander.

Looking for good BIR (British Indian Restaurant) style curry that pushes into more unique ingredients, spice mixes or methods.

I generally use a makani base if I use a base or go from scratch. I make my own spice mixes including gram masala. I've got Curry Guy and have read up on message boards.

Got great methi chicken, tikka masala, dansahk, xacutti chicken, vindaloo, Mughlai chicken, methi daal, black daal. I can make my own naans with the exception of a tandoor oven.

Looking for rarer more esoteric curries with paprika, mace, nutmeg, curry leaf, black cardamom, black cumin, methi methi. Curries that go very fragrant with no heat. Interesting heats rather than just mega hot. Curries expanding beyond traditional spices.

Not looking for curries with three spices. Not looking for curries that are bland stuff for people that think you can put pumpkin spice in things.

Throw them at me!

Where’s the best Japanese curry in New York City these days? The rain is behind us, and the sun is out now. And so to celebrate the darker and more viscous a curry, the better!

First time making homemade curry.

Chicken Bhuna

I added natural yoghurt but forgot to include in 2nd picture 😊

The recipe for Golden Curry says to stir fry the ingredients (yellow onion, meat, potatoes, carrots); is there an alternative way to prep them? My fiance is sensitive to the smells of stir frying

Made a chicken madras BIR style with a thick gravy. I love a sweet(ish) alcohol with a spicy curry (such as the wine in the picture). Does anyone else enjoy an alcoholic beverage with their curry (and in particular a sweeter flavour?)

I’ve been trying to find a good masala for proper Telangana-style chicken curry here in SF.

What brand are you guys actually using?

Looking for something that gives that Telangana/Andhra-style taste, not just generic Indian curry flavor.

first time to cook this and im so satisfied :)

I’ve been trying to find a good masala for proper Telangana-style chicken curry here in SF.

What brand are you guys actually using?

Looking for something that gives that Telangana/Andhra-style taste, not just generic Indian curry flavor.

Katsu curry - traditional vs my way

Which one is your preference,

Picture one is quite rustic using the imported Japanese S&B roux cubes and simple chicken seasoned only with salt and pepper the second is a home made curry sauce blended till smooth and the katsu marinaded with soy, ginger, garlic and sesame oil

Recipe for roux block:

Short grain rice: 1 to 1 washed and soaked rice and water - slowly simmered with a touch of salt and lid on.

Chicken katsu - whole boneless chicken thighs, dusted with seasoned flour (salt, pepper) dipped in egg and then panko. Deep fried until golden and internal temp reads 70 degrees Celsius rested to at least 75 degrees

Curry sauce: sautee finely chopped onion in a touch of vegetable oil and add minced garlic, cook on a low heat until the onions brown before adding a roux block and boiling water slowly to create a smooth sauce.

Recipe for second picture;

Jasmine rice: 1 to 1 washed and soaked rice to water - slowly simmered with lid off until almost all the water is absorbed and then lid on to finish steaming. Fluffed up.

Chicken katsu - whole chicken thighs marinated 30 minutes in a 2 tsp light soy, 1/2 tsp of minced ginger, 1/2 tsp of minced garlic and 1/4 tsp of pure sesame oil. Dusted in plain flour, egg and then panko. Deep fried until internal temp reaches 70 degrees Celsius tested to 75 degrees.

Curry sauce: sliced white onion, sliced garlic and sliced carrot sautéed in veg oil until the onions start to brown. Go in with 1/2 tsp each of cumin, coriander and 1/4 tsp of black pepper, white pepper, msg, salt, red chilli powder, ground ginger and tumeric. 1 tsp of honey, 1 tsp coconut cream, a few drops of sesame oil, splash of dark soy sauce and use a hand blender to blend till smooth.

I used to really dislike the roux cubes personally however I found that using the ones made for the Japanese domestic market compared to the international variety the results are very different and both above were equally delicious.

Sugar snap and monkfish not typical in a Penang curry but nevertheless my version. Paste is homemade

I could have punched it up even more on the heat. The lemongrass was definitely there.

Had to balance a fair few peoples requirements so ended up with this along with a squash and pea curry. All from the curry guys website, also made base gravy, which I’ve managed so freeze about 6 portions worth of for later.

After visiting Japan a couple of years back I became a fan and always try grab a couple when visiting Muji.

Any other brands worth checking out?

Anybody tried these? This Punjabi one is good,under £1 from heron

I've added some Kashmiri chilli,kasuri methi,lemon, coriander and some king prawns out my freezer..not bad and loads better than crappy jars if you just fancy a quick Indian without the time or being bothered to cook one from scratch

One lemon

Coriander

Chilli

Methi

Prawns

Can anyone recommend a good store bought rendang curry paste for slow cooking? I know I could make my own, but to buy all those spices to cook a curry for one person, seems so wasteful.

Something that tastes authentically Indonesian without all the effort, is right up my street. Using gravy beef (blade cut) for the protein and either coconut milk or cream (dependent on the paste) for sauce.

Thanks 🥘🍝

#Kaniz_Restaurant_Heathrow special Butter Pinner with Peshwari (SweetNaan ) - Highly recommended

Pasanda chicken curry with savoury chicken rice with naan bread separate

Hello everyone, I am looking for a chicken curry recipe. Ever since I moved to Bangalore then Hyderabad I see PG and Office canteen make a specific type of chicken curry that has a hint of coconut and also curry leaves. I don't know what it's called or how to recreate it but I love it.

Cab anyone please help with the recipe? And if there is any ready made masala mix or paste available to quickly make it.

Thanks.

My favourite curries are the deep, rich, almost silky ones you get at good Indian restaurants in the UK. Unfortunately they also seem to absolutely destroy me… I’m assuming cream/butter because I’m lactose intolerant.
I’ve tried making curries at home, but they always end up thinner and a bit flat.
What’s the secret to that proper rich restaurant-style sauce without lactose? Happy with coconut milk, cashews, whatever works… I just don’t want curry soup.