Hello all,

Thought I would put up my curry document (now removed). Its my collection of information, curries, side dishes etc that I have cooked over the past 12 months and found to be good. This is obviously personal, so I don't expect everyone to like the same things. Most are recipes taken form this forum, cook4one, etc, with a few changes here and there. It's gradually been built up over the past 12 months, and I've passed it onto friends who came for curries and liked what they had.

It's probably not much use for most people on here who have been cooking for a while, as they will no doubt be familiar with most of the information that's in it, but it may be of use to newcomers as a starting guide. There's a pdf file, and a doc file for anyone who wants to modify it.

Anyway, happy cooking!

Meggeth requested later:  "George, can you delete the original docs in the first post please! Ta." So I have, whilst he updates them.   Regards - George

This is the method I use, seems to work fine for me. I only simmer the chicken for around 8 mins - it really doesnt take long to cook (tends to cook while water is heating up too) - I think it is very easy to overcook. Bear in mind that the chicken will also cook some more when you add it in your curry.

Put all the following into a pan-
For 2 KG                                For 1KG
4 green cardomons               2 green cardomons
4 bay leaves                         2 bay leaf
1 x 4 inch sticks cinnamon      

La plume est sur la table!

Wow!!!

Maybe the secret is the watercress garnish - and we've been using coriander all this time!!!!

:

 ;D

Nice 1!

Were they the low fat version? 

Use standard chapatis.

Put egg in bowl (after breaking the shell of course  ), give it a whisk, add some finely chopped red onion, chopped coriander, chopped chilli. mix it up well.

Dunk your chapati in the mixture so that it is covered (I had to spoon some of the chilli/onion/corinader on to make sure it got a reasonable quantity - doesnt stay on too well).

Get a good size frying pan, add a good tsp of butter ghee (or veg oil), let it heat up. Now get your chapati face up with all the goodies on, and flip it into the frying pan. Let it cook for a minute or so. Have a sneaky look underneath to see if its browning nicely. Spoon some of the eggy stuff with the onion/chilli/coriander onto the top side (uncooked) of the chapati. When bottom side is done, flip it over to cook the other side.

Leftovers for lunch,

moong dahl with egg fried chapati with red onion, chilli, coriander.

Chapatis much nicer like this, and much less fattening (fingers crossed.....)

Taz's base is well recognised for good results and easy to make.

https://curry-recipes.co.uk/curry/index.php/topic,4163.0.html

It was (still is!) an old prestige aluminium twist lid one. I thought the hissing has reduced enough for me to twist.....It's amazing how much can come out and spew over the cooker and floor!

Oh dear! 

I'll tell you something else never to do....

Never, ever, open a pressure cooker lid before the pressure has dropped!

That would be stupid!

: