Anyone have a good vegetable samosa recipe? There doesn't seem to be one on this site

Anyone have a good chicken curry recipe for my takeaway shop in Bangkok, Thailand? At the moment I'm making a chicken curry similar to the madras but adding potatoes and less chilli.

Hi everyone

I would just like to say a big thank you to everyone who posts all their recipes and advice on here. Ray and CA especially. Your base sauces, main main dish recipes and spice mixes I've gotten from you are amazing and have helped me so much in making what is now a very successful Indian takeaway and delivery shop with schwarmas (kebabs) in Bangkok, Thailand. My customers are telling me my Indian food is some of the best they've eaten, and I couldn't be happier or done it without this website.

I really appreciate it!

Kind regards

Phil

Hi

I have been making KD's chicken tikka masala using Ray's curry base and spice mix. How do you think I can incorporate CA's Tandoori Spice Mix into the recipe? Or any other ideas I can add to the following recipe?

https://curry-recipes.co.uk/curry/index.php?topic=1514.0

Recipe for my chicken tikka masala

4 tablespoon vegetable oil
? pint (425ml or three cups) curry base
1 teaspoon paprika
1 teaspoon salt
1 level teaspoon chilli powder
pinch red food colouring
1 teaspoon Ray's spice mix
3 chicken fillets freshly made into chicken tikka
150ml whipped cream
1 tablespoon finely chopped green coriander

Heat the oil in a large deep frying pan, add the curry sauce, and bring to the boil.

Without reducing the heat and the paprika, salt, chilli powder, and food colouring. Cook for five minutes stirring frequently, or until the sauce thickens.

Turn down the heat and put in the spice mix. Stir, cook for three minutes.

Cut each piece of chicken tikka into two smaller pieces, stir them in, with the cream, into the sauce and simmer for a further 2-3 minutes.

Serve sprinkled with the coriander.

Hi everyone

Sorry, this is my second post on freezing curries.

I am opening a small indian and thai takeaway in about a week or so. My question for you guys is do you think it's a good idea to cook without any chicken, prawns, etc, fairly large batches of curries (for example jalfrezi) and put them in the freezer, and take out a box at a time with about 10 portions and allow it to naturally defrost when required, and add the chicken, chicken tikka or prawns to it when someone orders and simply warm it up in a frying pan? And do you think it's ok if we dont sell all the curry in a day to re freeze it (again without the meat in it)?

Really appreciate your responses

Regards

Phil

Hi everyone

Anyone have a decent recipe to marinade chicken tikka/ tandoori without using pataks tandoori paste? It's so expensive to buy a jar of it in Thailand and most of the recipes on here have very complicated ingredients and I need to keep it fairly simple.

Thanks

Appreciate your comments

Phil

Hi everyone,

My name's Phil and I'm currently in Thailand and am about to open a small indian and Thai takeaway and delivery.

At the moment I am suppyling an international restaurant with ready made Indian main course dishes and the owner of the restaurant is then freezing them, and when someone orders he defrosts it and re-heats it in the microwave. Things were going really well and he's been selling on average about 10 a day. Then, yesterday a Korean guy complained a little when he found out that it wasn't cooked fresh.
Things were going so well with freezing the curries that when I open my shop in about 2 weeks me and my wife were also going to freeze them and re-heat them in the same way because our shop is very small and it will be a lot easier for my wife, as I'm not allowed by law to work in a kitchen. And, I think they actually taste better than eating them straight away after cooking. And can make a lot of them in one or two days so we have a lot of stock ready whenever someone orders.

What do you think?

Do you think it would be better if we separate the curry base in 500 ml bags and then when someone orders we cook individual curries fresh, or is freezing them ok?

I appreciate your comments

Kind regards

Philip

Hi everyone

This is Kris Dhillon's recipe for chicken madras. Just to make it a little better by adding more flavour I decided to add 2 tablespoons of lemon juice at the start and a teaspoon of curry powder mixed in with the cummin and garam masala at the end. It tasted pretty good to me, would anyone out there agree with me, and do you have any other suggestions I could add to it?

I am in Thailand so some of the ingredients that are ready available for you in the UK aren't always as easy to find here or are too expensive, like pataks masala paste or any other pataks products are very expensive here. I couldn't even find single cream anywhere here so I used whipped cream for the CTM and Korma.
So, I have to keep the ingredients pretty basic. And Kris dhillon's recipes are fairly basic but perhaps not the best.

Kris Dhillon's madras

5 tablespoon of vegetable oil
? pint (425ml) curry sauce (page 20)
1 teaspoon salt
1 teaspoon chilli powder
1 lb (450g) chicken cooked as on page 52
1 level teaspoon of garam masala
? level teaspoon ground cummin
Pinch of ground fenugreek
? tomato thinly sliced
1 tablespoon finely chopped green coriander

Hi everyone

I am currently in Bangkok, Thailand and I am about to open a small takeaway and delivery indian and Thai food shop.
I have been practising with great success making the curry base and main dish recipes from Kris Dhillon's book, The Curry Secret. Also, I have adapted some of the dishes and the base slightly from reading some of the posts from this website.
I have found the making of the curry base very very time consuming and hard work  and would like to make it easier for me. So, my question is can I simply triple the quantities like the following and cook it all in one big pot? And, would I have to adjust the cooking times? Also, for the main dish recipes like the chicken tikka masala can I double or triple the ingredients to make larger batches in one go?
Normal ingredients                            Ingredients tripled

900g cooking onions                         2.7 kg cooking onions
50g green ginger                              150g green ginger
50g garlic                                          150g garlic
2 3/4 pint water                                6 pint water
1 teaspoon salt                                 3 teaspoon salt
225g tin tomatoes                             675g tin tomatoes
8 tablespoon vegetable oil                24 tablespoon vegetable oil
1 teaspoon tomato puree                 3 teaspoon tomato puree
1 teaspoon turmeric                          3 teaspoon turmeric
1 teaspoon paprika                           3 teaspoon paprika


I really appreciate any replies.

Kind regards

Philip