Curry Recipes Online

Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on January 18, 2017, 07:22 PM

Title: First 2017 curries
Post by: SoberRat on January 18, 2017, 07:22 PM

HAPPY NEW YEAR TO YOU ALL! Here are my first attempts of the new year. Made with a small batch of base which would honestly have made 3 normal sized curries but I decided to go for larger portions tonight. First up was a chicken saag made with fresh spinach followed up by a nice spicy and saucy chicken vindaloo (mine).

Chicken Saag
(http://www.curry-recipes.co.uk/imagehost/pics/e127a196203cd0f985066574528590ca.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b9fa0a56edde2525957c3195cee89833.jpg)

Chicken Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/4343276a3953a5cd53fcef91f249f52d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/d243f37f747c3725e3d3866d46c294d2.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2375e9ec13a67002766e2b55a6d2a26b.jpg)

Best regards

Rob

Title: Re: First 2017 curries
Post by: leeroydan on February 02, 2017, 12:10 PM

Belting curries once again, please keep posting these pictures.

Did you follow a recipe for the saag?

Title: Re: First 2017 curries
Post by: SoberRat on February 02, 2017, 07:00 PM

Thanks leeroydan. The recipe was one of mine. 1 TBS veg oil, heat on a medium flame, add 1 tsp ginger/garlic paste, 2 tsp diluted tomato puree and pinch of ground up methi leaves. Sizzle for a bit then add 1/2-1 tsp of mix powder, 1/4 tsp salt and just under 1/4 tsp ground cinnamon. mix this and add a little base sauce to prevent burning and fry for about 1 minute. Add 1 ladle of base and increase the heat mix well. Wait for the sauce to reduce then add 1 portion of precooked chicken and about 1/2 tsp brown sugar. Mix well then add a good sized handful of fresh spinach and a little water. Put a lid on and let the spinach wilt then add another ladle of base sauce, chopped coriander and a few slices of fresh tomato. Allow the sauce to reduce and stir occasionally then add another half a ladle of base. Reduce the sauce to the consistency you want and serve. 

The recipe would accept a little chilli powder if you want some heat, I would add 1 or 2 tsp with the mix powder and add a little lemon dressing and omit the sugar.
 
All the best

Rob 

Title: Re: First 2017 curries
Post by: leeroydan on February 03, 2017, 10:25 AM

Quote from: SoberRat on February 02, 2017, 07:00 PM

Thanks leeroydan. The recipe was one of mine. 1 TBS veg oil, heat on a medium flame, add 1 tsp ginger/garlic paste, 2 tsp diluted tomato puree and pinch of ground up methi leaves. Sizzle for a bit then add 1/2-1 tsp of mix powder, 1/4 tsp salt and just under 1/4 tsp ground cinnamon. mix this and add a little base sauce to prevent burning and fry for about 1 minute. Add 1 ladle of base and increase the heat mix well. Wait for the sauce to reduce then add 1 portion of precooked chicken and about 1/2 tsp brown sugar. Mix well then add a good sized handful of fresh spinach and a little water. Put a lid on and let the spinach wilt then add another ladle of base sauce, chopped coriander and a few slices of fresh tomato. Allow the sauce to reduce and stir occasionally then add another half a ladle of base. Reduce the sauce to the consistency you want and serve. 

The recipe would accept a little chilli powder if you want some heat, I would add 1 or 2 tsp with the mix powder and add a little lemon dressing and omit the sugar.
 
All the best

Rob

Thanks for that, will try this over the weekend, both versions, the sweet for the wife and the chilli for me :)