Favourite curry?

[Ocean1]

Can I have the recipe Please

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.

I use the following, but only as a reminder/guide.

1kg chicken joints
3 large onions, finely chopped
2 green capsicum, coarsely chopped
175ml water
1” cube ginger, grated
4 cloves garlic, peeled & smashed
1tsp gr coriander
1tsp gr cumin
1tsp caraway (I usually don't have it, use Sesame)
½ tsp gr turmeric
½ tsp chilli powder (I use 2-3 dried red chillies)
2 cinnamon sticks, broken up fine
2 black cardamoms, split but leave whole
4 whole cloves
5 tbsps cooking oil
1 ¼ tsp salt or to taste
2 tbsps tomatoe puree
2 fresh green chillies, slice lengthways, (remove seeds and webs for wusses)
½ cup chopped coriander leaves


Skin & cut each chicken joint into 2, cut leg from thigh and chip thigh into 2 pcs. Dry on paper towels.

Put chicken into large saucepan, add half of the chopped onion, water, ginger, garlic, gr coriander, cumin, turmeric, chilli powder (or finely chopped dried chillies), cinnamon, cardamom and cloves. Bring to the boil, stirring frequently. Reduce heat, cover and simmer for 20min.

Break out a frying pan (can’t beat cast iron) and heat the oil. Fry the rest of the onions until soft, add capsicum and continue cooking until the onions are just brown.

Remove the chicken pieces, (but not the sauce) from the saucepan and add to the onions/capsicums. Continue frying until the chicken is brown (maybe 5min).

Add half of the spice liquid the chicken was cooked in and fry for another 5min. Add the rest of the liquid and cook for another 5min.

Add salt, tomato puree, green chillies and half of the coriander leaves. Stir over low heat for another 5min or until the sauce is about the consistency of… porridge.

Chuck it on the plate and dump the rest of the coriander leaves on top.

The more of the dry spices you can prepare fresh the better, I usually dump most of the initial load into a small pan to heat and then into a coffee grinder.

EDIT: the original version of that was called Murghi Jhal Frezi, same same.

[Forest]

This thread motivated me to have chicken korma for dinner.

It was lovely.

[Blue Babe]

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.
.

Awesome Thank you. Will probably muck around with a bit more too

[Ewan Oozarmy]

My least favourite curry....

[doc]

Bear in mind it’s a Raj-bastardised version of one of the generic southern Indian "leftovers" dishes, there’s endless variations and almost anything goes.

I use the following, but only as a reminder/guide.

1kg chicken joints
3 large onions, finely chopped
2 green capsicum, coarsely chopped
175ml water
1” cube ginger, grated
4 cloves garlic, peeled & smashed
1tsp gr coriander
1tsp gr cumin
1tsp caraway (I usually don't have it, use Sesame)
½ tsp gr turmeric
½ tsp chilli powder (I use 2-3 dried red chillies)
2 cinnamon sticks, broken up fine
2 black cardamoms, split but leave whole
4 whole cloves
5 tbsps cooking oil
1 ¼ tsp salt or to taste
2 tbsps tomatoe puree
2 fresh green chillies, slice lengthways, (remove seeds and webs for wusses)
½ cup chopped coriander leaves


Skin & cut each chicken joint into 2, cut leg from thigh and chip thigh into 2 pcs. Dry on paper towels.

Put chicken into large saucepan, add half of the chopped onion, water, ginger, garlic, gr coriander, cumin, turmeric, chilli powder (or finely chopped dried chillies), cinnamon, cardamom and cloves. Bring to the boil, stirring frequently. Reduce heat, cover and simmer for 20min.

Break out a frying pan (can’t beat cast iron) and heat the oil. Fry the rest of the onions until soft, add capsicum and continue cooking until the onions are just brown.

Remove the chicken pieces, (but not the sauce) from the saucepan and add to the onions/capsicums. Continue frying until the chicken is brown (maybe 5min).

Add half of the spice liquid the chicken was cooked in and fry for another 5min. Add the rest of the liquid and cook for another 5min.

Add salt, tomato puree, green chillies and half of the coriander leaves. Stir over low heat for another 5min or until the sauce is about the consistency of… porridge.

Chuck it on the plate and dump the rest of the coriander leaves on top.

The more of the dry spices you can prepare fresh the better, I usually dump most of the initial load into a small pan to heat and then into a coffee grinder.

EDIT: the original version of that was called Murghi Jhal Frezi, same same.

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

[Skyryder]

Don't forget to put the toilet paper in the fridge before you go out!

That or ice cubes up the arse.

[Ocean1]

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

Yup, you’ll find those ingredients in a lot of curries, main difference with it is the cooking order and the fact that the sauce is reduced to a heavy paste. And yeah, you can use lamb, goat, (rancid old feral Kiwi billy prob not ideal) or pork. I've even had possum Madras.

Kiwis have a bias for meat because it’s available. Most trad Indian cuisine is light on meat simply because it was scarce, and often so low in quality as to require disguising. One of the reasons I prefer some of the Mogli banquet cuisine, rich, often nutty, sweet and bloody hard work.

[Headbanger]

I just ate a Chicken Tikka masala from Currytogo by the basin Reserve.

God damn it was good.

[Sanx]

My least favourite curry....

You're a sick sick man, posting that filth in here.

Won't someone think of the children!

[Laava]

A few licks of this is better than the shit you guys are eating! LOL!

[Ewan Oozarmy]

You're a sick sick man, posting that filth in here.

Won't someone think of the children!

I know, I know. Sorry, man - I just couldn't help myself.

[chrisso]

I Voted Vidaloo--lamb or beef. It has always been my lifes ambition to find the ultimate Beef Vidaloo. Its a long & ardous task-painfull at times but necessary.
There are something like 24 Indian joints around here and one makes the most sublime Vindaloo-but they just closed down .Thoughtless buggers

[firefighter]

This seems to be a pretty standard type curry recipe, do they work with all the meats, ie Goat, Venison Lamb, the odd Pukeko even.
I will try anything once. The best curry flavours I've ever experienced haven't had much meat in them, more vegetables, Kiwi's have this bias to meat .

Na the only way to have pukeko is to put it into a pot with water and a rock, boil it for 8 hours, when the bird is tender, pour out the water, throw away the pukeko and eat the rock.

[martybabe]

Na the only way to have pukeko is to put it into a pot with water and a rock, boil it for 8 hours, when the bird is tender, pour out the water, throw away the pukeko and eat the rock.

Hahah, hey mate is curry a firemans favourite here.It was in the UK, every night shift.That dormatory stunk like a new dehli rotorua. Reasonable portions i.e. a chicken each,covered in lord only knows,but it was farkin hot. happy days.

[Ocean1]

Hahah, hey mate is curry a firemans favourite here.It was in the UK, every night shift.That dormatory stunk like a new dehli rotorua.

Reminds me of a guy I worked with on shift, name of Flatulus Rex.
I made the mistake one night of introducing him to one of my favourites, Egg & Potato Dum. Some mornings I’d arrive after he’d been on nightshift and there’d be this heavy yellow effluvium wafting around the floor. Impressive as all hell but extremely unpleasant.

The rest of the troops eventually had enough and a few months later one of the fitters knocked up a pair of Y-fronts/nappies from some heavy 316 stainless steel chain mail. Theory was it’d contain at least the larger lumps. When he turned up that evening they padlocked the bastard into ‘em. IIRC it took him several days to get them off…