Welcome to the forum Mcurry.

Enjoy
Stew

Hi All,

I wish everyone on the site a very Merry Xmas and hope 2012 has brought you all closer to cooking a great Indian Takeaway at home.

With 2013 looming I have taken the decision to move the site to a new server and upgrade the forum including some re branding.
Therefore I will be migrating the site over Xmas to the new server and will effectively put the forum into maintenance mode to do this.  It will take 24 hours so when you log back in you will be directed to the new server.

Please note that I have done some testing and you may need to update your profile avatar following the move....so back up your avatar image today to your pc.

I hope to be able to develop the site more in 2013 to try and bring more product offers to our members and some cool competitions.  I have been In talks with a major Indian Beer Company and hope to be able to offer some great prizes linked to Indian cooking in quarter 1 next year.

I would welcome any ideas you guys have for 2013 to make the forum more fun on our quest to cook the perfect curry.

Thanks for all your support this year and let's hoe 2013 bring some spicy dishes to us all

Happy Xmas and best Regards
Stew (site owner and curry addict) ;D

Stew's Special Curry - That probably doesn't fit in any recipe section - Enjoy

Ingredients
1 Red Onion (Diced)
3 tablespoons veg oil
1/2 TS Whole Cumin
1 inch cinnamon stick
2 Cloves
4 Green Cardamoms
1 Chicken breast (Cut into large chunks 4 or 5 chunks per breast)
250 ml chicken stock
50ml water to top up
1 or 2 garlic cloves + 2 green chilli chopped into 5 sections and crushed to a paste in pestle and mortar
Tablespoon Tomato Paste
100ml Tomato Passata
half handful coriander leaves / stalks

Spice
1 teaspoon deggi murch
1 headped teaspoon Madras Curry Powder (Mild)
1/2 TS Garam Masala
1 teaspoon whole coriander seeds (Crushed in pestle then added as ground spice)

Tools
non stick saucepan with lid.

Method
I know this sound a lot but I make this probably every other day and know off by heart, once you get the rhythm this is the only curry you will need and you can vary with different spice mix, veg, lentils, prawns etc.

1.  Heat non-stick saucepan over medum/high heat and add whole spice (Cumin, Cloves, Cardamom, 1 inch cinnamon stick)

2.  Dry fry spice until you smell the nutty smell then add the oil to the pan

3.  Add the red onion, stir, put lid on and turn heat to just above low ? leave for 15 mins stirring occasionally.

4.  Once onion Is going brown add the garlic/green chilli paste and stir for a minute or so

5.  Next add the spices (deggi murch / madras curry powder, crushed coriander seeds) and stir for a few mins over medium heat.

6.  Add the Tablespoon Tomato Paste stir

7.  Add the cubed raw chicken seal for 2 mins (look a  bit of a mess but trust me this gets spices and falvour into chicken)

8.  Add 100ml Tomato Passata and stir for 1 minute

9.  Add 250 ml chicken stock to cover chicken - Top up with water to barely cover chicken as required.

10.  Bring to a rapid boil and put lid on and turn to lowest heat for 35 mins exactly

11.  Stir now and again during process, it will reduce to the right consistency and with 10 mins to go add the Garam Masala

12.  Throw in coriander at the end of process and stir

Serve with rice and toasted wholemeal pita bread and some raw red onion.

Try it and let me know, you will have an amazing very spicy tangy curry in less than an hour.
I use this method all the time and vary different spice mixes, sometime I dry fry whole spices then crush them.  I sometime cook lentils then add the above curry sauce to them to get a dansak.

Many, many possibilities with this curry recipe and I would urge you to try.
Striclty not BIR but you can make a base sauce with this recipe and add anything you want to it.

Stew

Hi Les,

I will put the recipe together for you to try.

Stew

Or could it be that your taste has matured wth age and the taste you crave has merely vanished due to this.

As a side note I feel the general quality of Takeaway Curry has lowered over the last few years with TA's using poorer ingredients to try and maintain current pricing whilst protecting their profit.

This means that 9 time out of 10 you are getting a bad curry, i.e chicken knuckle or some old frozen chicken cut up from Asda.
Also i feel that the weekend is the worst time to get a curry as the standard lowers again as they bosh out loads of orders.  Go on a Monday or Tuesday....much better.

I cook curry now without a base sauce in a more traditional style but I am turning out my own Madras and other dishes that would put my local TA's to shame.

Stew   

That's looks amazing, I am going to try the North Indian Special immediately.

All the best
Stew

Hi All,

Wasn't me who put it up.
we are all now famous...yippee.

A great idea though wish i thought of it first.

Keep Currying On.

Stew

That looks really good bmouthboyo, did it taste as good as it looks.
Great effort...well done.

Stew

Ive had to upgrade the forum, appears the previous release was unstable and causing high CPU load meaning the host susepended me.

Done it now so hopefully CPU usage should calm down.
Next i need to upgrade this theme to be SMF 2.0 compatible but im off camping now for the weekend so you'll have to live with it until Monday team.  There may be some weird stuff/layouts etc

Ive backed up the database so i have the entire forum as is incase something happens again.

My email is curryrecipesonline@gmail.com if if goes again.

All the best
Stew

thats the cleanest BBQ ive seen in a long while, it wont stay like that.
Great pics, lovin the tomatoes in the background, no doubt they'll be going in a curry at some stage.

Stew