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[Cyradix]

 

[Cyradix]

 

[Punishment]

 

[old.user4556]

She sounds like a Japanese girl in a Japanese porno, you know, sounding all upset and shit.

 

[Edmond]

 

[Wazzerphuk]

I don't get it. Where's the boobs?

 

[Tuthmes]

 

[Lamp]

Day off tomorrow. Going to attempt to make a chicken madras

•4 chicken breasts, one per person!
•3 tbsp vegetable oil
•2 onions, peeled and finely chopped
•2cm block of fresh root ginger, peeled and grated
•2 garlic cloves
•Sea salt and black pepper
•400g ripe tomatoes, chopped
•300ml water
•1 tsp garam masala
•Coriander leaves, to garnish
•2–4 red chillies, finely chopped
•2 tsp ground cumin
•1 tsp ground coriander
•1 tsp ground turmeric
•1–3 tsp (or more!) hot chilli powder
•6–8 curry leaves
•Juice of half a lemon

Cut the chicken into strips or cubes and put aside. Heat the oil and add the onions and cook until they start to soften which will be about 5 or 6 mins. Once the onions have started to brown add the chillies, the garlic and the ginger and cook for a further 2-3 minutes. Then add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a further minute or so.

In that time, season the chicken you set aside earlier with the salt and pepper and add to the pan and cook stirring the pan until the chicken begins to go golden brown all over.

At this stage you’ll want to add the water and the chopped tomatoes and then bring to boil. Once the pan is boiling, reduce the heat to a simmer and cover the pan stirring ever so often. Let it simmer for about 30 minutes and add more water as needed if it begins to stick or the sauce becomes too dry – remember to stir well if you do need to add water. At the end of the 30 mins, stir in the garam masala and leave uncovered for another 10 mins, again taking care not to let it dry out. Serve with rice, nan, or yorkshire puddings !

 

[Wazzerphuk]

No mustard?

 

[Aoami]

just a minor thing that i dont know why im pointing out... use smooth passata not chopped tomatoes for a curry

edit - i didnt read the ingredients, i assumed it suggested a tin of chopped tomatoes and not fresh, so disregard that.

 

[old.user4556]

chicken madras

*shakes fist*

Make a real curry!

 

[dysfunction]

I would use chicken thighs with the bone in for more flavour. Chicken breast is too dry and lacks a strong flavour to cope with curry.

 

[Wazzerphuk]

Always use lamb for currys, chicken just too rubbish.

 

[Lamp]

Make a real curry!

Givf recipe!

 

[Aoami]

Curries aren't about meat, they're about sauce.

 

[Aoami]

Also, if you're massively concerned about meat flavour, use chicken stock instead of water.

 

[Lamp]

Will post a pic of completed curry tomorrow. Followed by a pic of my poo. Or my dead body if I get the chilli quantities wrong

 

[old.user4556]

Curries aren't about meat, they're about sauce.

Partially agree. 75% sauce, 25% meat?

 

[Aoami]

I'll give you 80-20. Ratio of meat to sauce is more important in my opinion as if the sauce is as good as it should be you wont be worrying about the taste of meat, but quantity is always important. I'd say texture of meat is also important, which is why i'd disagree with using leg/thigh over breast. Lamb is best in a slow cooked curry, but if you're just knocking up a quick one chicken is always the way to go.

 

[cHodAX]

Aoami is full of golden advice today, all worth following.

 

[rynnor]

Why not marinade the meat overnight?

 

[Aoami]

Spices go in with the onions in a curry, not on the meat, it gives it a better spread through the sauce.

 

[Scouse]

So. That blood alcohol table tells me I can have FOUR pints and still be under the drink-drive limit.

Happy days!

 

[rynnor]

thats just adding a sauce to meat though - not really currying the meat as per the origin.

 

[Lamp]

Maybe when I ding level 10 curry, I might try varying the way its cooked. For now, I am doing the culinary equivalent of running around in an 8-man tank group trying not to get killed by a level 1 Cave Pigeon.

 

[rynnor]

Always use lamb for currys, chicken just too rubbish.

Goat surely

 

[Aoami]

thats just adding a sauce to meat though - not really currying the meat as per the origin.

the origin of curry, as we know it, is exactly that actually, adding meat to a curry sauce.

 

[Lamp]

Goat surely

Waitrose near me have a wooded area at the back of the store where you can hunt & kill your own. You have to stick the right bar code label on it & carry it to the checkouts.

 

[rynnor]

It was to disguise the flavour of rotting meat - thus you marinade it to cover that else you'd taste it through the sauce?

 

[Aoami]

the way i was taught was that curry, as we know it in the west, is primarily a sauce with meat in it. it's very different to what is actually eaten in india/pakistan etc where it is what you say and its more like dry spiced meat with no sauce.