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What are the key things to keep in mind when making curry dishes?

I Miss Northern England

Best Answer We've , 16 August 2015 - 02:24 PM

Its just a stew. No need to overthink it.

I prefer to buy whole, unground spices and grind on demand. But thats unnecessary to get a good result.

Which style curry did you have in mind to start with? Go to the full post


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#1 Whiskey Bottle of Emotion

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Posted 16 August 2015 - 01:32 PM

I'm looking to add this style of cooking to my repertoire. Anybody out there a curry expert?



#2 Sabres Fan In NS

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Posted 16 August 2015 - 01:46 PM

I'm looking to add this style of cooking to my repertoire. Anybody out there a curry expert?

 

Make sure you use enough curry, but be careful not to use too much ... it's a very fine line.



#3 qwksndmonster

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Posted 16 August 2015 - 01:53 PM

To expand on what NS is saying, don't screw up.



#4 We've

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Posted 16 August 2015 - 02:24 PM   Best Answer

Its just a stew. No need to overthink it.

I prefer to buy whole, unground spices and grind on demand. But thats unnecessary to get a good result.

Which style curry did you have in mind to start with?

#5 Whiskey Bottle of Emotion

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Posted 16 August 2015 - 02:42 PM

Chicken garam masala.
So a spicy Indian version, although what I really want is the Birmingham UK version.

#6 We've

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Posted 16 August 2015 - 03:01 PM

Chicken garam masala.
So a spicy Indian version, although what I really want is the Birmingham UK version.


Don't know that Ive experienced the UK version.

Here's the thing about garam masala. It's a spice mix, not unlike a dry rub recipe, and like dry rubs every family has their own version.

#7 shrader

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Posted 17 August 2015 - 07:13 AM

Why is it that when I saw this question, I immediately expected weave to be chiming in with the answer?  Wait, do I have to start a new thread in this forum to ask that question?



#8 Whiskey Bottle of Emotion

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Posted 17 August 2015 - 08:10 AM

Don't know that Ive experienced the UK version.

Here's the thing about garam masala. It's a spice mix, not unlike a dry rub recipe, and like dry rubs every family has their own version.

 

So Indian food in the UK is a lot like Chinese food in the USA. Very different, largely due to different ingredients, but still very delicious.

 

I went with this spice blend for my mix (numbers are approx ratios):
 

2 Garlic

4 Smoked Paprika (I have a version that was smoked with shards of bourbon barrels)

4 Turmeric

2 Ground Roasted Coriander

1 Cinnamon
1 Cayenne

1 Ground Ginger

 

Came out pretty good, except I'd like to shoot for more heat next time. I marinated the chicken (cubed theighs and breats) in buttermilk with the spice blend and salt, fried the chicken in a dutch oven over full heat,  made the sauce base with onions and garlic and the spice mix, added the coconut milk, then put the chicken back in along with snow peas and mushrooms. No tomatoes in this one, so it came out a brighter orange as opposed to the traditional orange/red.

 

I think grilling the chicken over a crazy amount of heat might be an improvement for next time as well.

 

Thanks for all the tips!



#9 We've

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Posted 17 August 2015 - 11:21 AM

Sounds delicious. I wouldnt have immediately thought smoked paprika, but i bet it was a positive addition to the recipe.