Ah curry, I tried a simple coconut chicken curry for the first time. Simple recipe and it tasted pretty good but a little too sweet, maybe I'd cut out the brown sugar next time. As always my curry is served over a bed of riced cauliflower
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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UnbrokenEvaHIGH ON THE WIREBUT I WON'T TRIP ITRegistered Userregular
I made Chicken Tikka Masala last night!
Mostly based on Chris Morocco's blind recreation of Madhur Jaffrey's Chicken Tikka Masala, which is an odd way to go about a recipe but his method seemed really good
Ah dang, due to an unexpected last minute weekend travel I may not be able to do this (or at least, not until later next week). Gonna write up my gnocchi post so that there's no delay though!
I really wanted to make chicken tikka masala for curry week but Mrs Mittens 1) isn't a big fan of Indian food and 2) is lactose intolerant so I need to avoid making dishes with cream and butter (and even yogurt). This means either I just make a nice hot Indian curry for me and let her fend for herself or we go farther east and do a Thai curry with coconut milk (delicious, but a dish we make with some frequency).
The two best Indian restaurants near me are both vegetarian (and one of them has a vegan-only menu one day a week) so I very rarely get to eat any Indian meat dishes. Alas.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
This is not based on any recipe because I'm really bad at recipes apparently.
Made a curry paste:
Toasted fennel seeds, red pepper flakes, and sesame seeds in a dry pan. Added to the mortar and pestle with curry powder, garam masala, cumin, fresh coriander leaves, nutmeg, allspice, cinnamon, minced garlic, minced ginger, and fresh chili, and salt and then mixed in a little oil.
Grated an onion into some oil in the bottom of a large pot, sauteed that a bit and then added in the curry paste to toast it off.
Mixed in capsicum, mushrooms, broccoli, a can of diced tomatoes, and a can of chickpeas, added in some veggie boullion and water, then more curry powder and garam masala and then cooked it down. Mixed in cream right before serving.
Served with some basmati rice, store bought garlic naan, and some fresh store bought paneer, and coriander grown in the garden.
I was planning on making Japanese style curry because I have a couple of packages of curry roux.
But it turned out that one of my Hello Fresh meals this week was lamb curry with mango chutney. So I figured I would make that instead and save the Japanese curry for another day.
Yeah I can't do Avacados. I dunno they just taste...off to me. I have to poke em out of the sushi I eat and avoid guac but thats about it, My dad eats em with a spoon and I know their good fat but man I just can't do it.
I actually made this earlier in the week but am only just now getting around to posting it. Used the leftover fish in my freezer (+ some fresh shrimp) and made a Thai-style coconut seafood curry. Turned out extremely tasty if not super visually appealing. The black mixture in the measuring cup is soy sauce, fish sauce, rice vinegar, Hangar 1 makrut lime vodka, and a little brown sugar. I also totally blanked and forgot to grab a bunch of cilantro!
but we used like 1.75 pounds of chicken and also doubled the cayenne. It's not too spicy but has a nice little tingle and it's delicious. @wafflesmagee made the Naan from scratch and we put a little bit of brown basmati rice in the bowls first. It's delicious and I'm absolutely making this more often, especially because I have all the spices now.
No photos because ever since getting involved with this wonderful woman I have no time left, so. Yeah, it was delicious and we both loved it.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited March 2020
Sing, muse, of the chicken tikka masala given to us by the wise sage Xaquin.
I was unable to source Kashmiri chili powder, but the lady at the spice shop assured me that paprika and cayenne was a very similar flavor profile. And I've never been mad at cayenne so far. Also, I was very careful to get my hands on some fenugreek leaves. Which leaves, I am assured, Make the Dish.
Man, dumping a bunch of spices in a little glass bowl is probably my favorite part of cooking. Makes me feel like I'm on a network morning show. Bam!
Hell yeah.
Hell yeah!
Anyway, it turned out super tasty. I'm already excited for the leftovers.
Been away from here for a bit, but I did make a curry tonight!
Chicken thigh with salt, pepper, garam masala, and curry powder. A shitload of vegetables (onion, bell pepper, carrot, bak choy, spinach). And a sauce made with green Thai chili paste, coconut milk, garlic, and grated ginger.
Tasted delicious, though I think I’d add more lime and ginger next time. Turns out coconut milk is a secret weapon for making a really nice curry sauce.
Side note: I love that curry bowl.
Enlong on
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BaidolI will hold him offEscape while you canRegistered Userregular
edited March 2020
I was doing really well earlier in the year cooking for myself, but things got busy and I have not been able to do this nearly as often (read: ever) as I wanted to. Got some time this week and put together a butter chicken as I did curry, bunny chow, and tikka masala earlier this year. Despite the name, the recipe used heavy cream instead of butter.
Also made flatbread with the rest of the leftover plain yogurt I mentioned in the cooking thread some weeks back.
Posts
http://imgur.com/a/N7cl4K0
Massaman curry
Sayur lodeh - Indonesian vegetable curry (I have a different recipe for this that I can type out if anyone wants)
Three types of laksa (ditto here, I can transcribe the recipes I've used but these look like they're turn out correct more or less)
Nyonya chicken curry
Sri Lankan mutton curry I've never made this myself, only eaten it, so... ymmv
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Mostly based on Chris Morocco's blind recreation of Madhur Jaffrey's Chicken Tikka Masala, which is an odd way to go about a recipe but his method seemed really good
use fenugreek leaves instead
it makes the dish!
With secret second recipe - Naan!
Process / Recipe(s):
https://imgur.com/a/gu2Twvr
Amazing, thank you!
Also Fearghaill I had the same thought occur when I watched that BA episode so it's definitely not odd at all!
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I can probably find some curry and eat it in solidarity, though.
http://imgur.com/a/NxGdh3B
This is my modified boxed curry, I call it Bachelor Curry.
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The two best Indian restaurants near me are both vegetarian (and one of them has a vegan-only menu one day a week) so I very rarely get to eat any Indian meat dishes. Alas.
This is not based on any recipe because I'm really bad at recipes apparently.
Made a curry paste:
Toasted fennel seeds, red pepper flakes, and sesame seeds in a dry pan. Added to the mortar and pestle with curry powder, garam masala, cumin, fresh coriander leaves, nutmeg, allspice, cinnamon, minced garlic, minced ginger, and fresh chili, and salt and then mixed in a little oil.
Grated an onion into some oil in the bottom of a large pot, sauteed that a bit and then added in the curry paste to toast it off.
Mixed in capsicum, mushrooms, broccoli, a can of diced tomatoes, and a can of chickpeas, added in some veggie boullion and water, then more curry powder and garam masala and then cooked it down. Mixed in cream right before serving.
Served with some basmati rice, store bought garlic naan, and some fresh store bought paneer, and coriander grown in the garden.
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But it turned out that one of my Hello Fresh meals this week was lamb curry with mango chutney. So I figured I would make that instead and save the Japanese curry for another day.
and also guacamole because if I don't the avocados will go bad and no one wants that
Gonna need to stock up on Dead Man Chungs
also, to give me the recipe, my mom wrote it on paper, took a picture of it, embedded it in a word document, and emailed it as an attachment
Love my mom
I actually made this earlier in the week but am only just now getting around to posting it. Used the leftover fish in my freezer (+ some fresh shrimp) and made a Thai-style coconut seafood curry. Turned out extremely tasty if not super visually appealing. The black mixture in the measuring cup is soy sauce, fish sauce, rice vinegar, Hangar 1 makrut lime vodka, and a little brown sugar. I also totally blanked and forgot to grab a bunch of cilantro!
Made with this recipe: https://twosleevers.com/instant-pot-butter-chicken/
but we used like 1.75 pounds of chicken and also doubled the cayenne. It's not too spicy but has a nice little tingle and it's delicious.
@wafflesmagee made the Naan from scratch and we put a little bit of brown basmati rice in the bowls first. It's delicious and I'm absolutely making this more often, especially because I have all the spices now.
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It turns out I've been doing most of these dinners on Friday nights.
I think I've stumbled on a new Shabbat tradition, y'all.
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Thai. It is real damn good.
No photos because ever since getting involved with this wonderful woman I have no time left, so. Yeah, it was delicious and we both loved it.
I was unable to source Kashmiri chili powder, but the lady at the spice shop assured me that paprika and cayenne was a very similar flavor profile. And I've never been mad at cayenne so far. Also, I was very careful to get my hands on some fenugreek leaves. Which leaves, I am assured, Make the Dish.
Man, dumping a bunch of spices in a little glass bowl is probably my favorite part of cooking. Makes me feel like I'm on a network morning show. Bam!
Hell yeah.
Hell yeah!
Anyway, it turned out super tasty. I'm already excited for the leftovers.
Chicken thigh with salt, pepper, garam masala, and curry powder. A shitload of vegetables (onion, bell pepper, carrot, bak choy, spinach). And a sauce made with green Thai chili paste, coconut milk, garlic, and grated ginger.
Tasted delicious, though I think I’d add more lime and ginger next time. Turns out coconut milk is a secret weapon for making a really nice curry sauce.
Side note: I love that curry bowl.
Also made flatbread with the rest of the leftover plain yogurt I mentioned in the cooking thread some weeks back.
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog