r/Curry

First attempt at making tikka masala from scratch, I know it's not perfect but it's so good! The recipe I used was from a video on TikTok which I will leave in comments!

Blended spinach, cooked out the spices, onion, ginger, garlic, add spinach puree and chickpeas, finish with garam masala.

I’ve loved madras since the 80’s, the addition of chips is a thing that I was familiar with back in the day and compliment the plate.

Here’s the recipe, which is not as arduous as it appears:

This of here’s the base gravy:
8 onions, tin of tomatoes, coriander herb, half cabbage, 2 red peppers, 2 carrots, 2tsp salt, 3tbs madras powder, 2tbs tomato purée, 4tbs veg oil, two tea spoons each of coriander powder, cumin, paprika, turmeric, chili and garam masala.
Sweat it down, cover with water and simmer until ready to blend
Here’s the finished curry:
Put about 5-6 tbps of veg oil in a pan, give it a medium to high heat, add 2tbsp each of finely chopped garlic and root ginger, let that cook the rawness out but not burn, add 1tbsp of dried methi, stir in for a minute then add a tsp each of cumin, coriander powder, turmeric, chili powder and garam masala, 2tbsp of madras powder, stir in and then about 5tbsps of tomato puree, add salt (do so at your discretion but I’d add about 1tsp to start with and let your taste buds guide you), stir in for a minute or two, add two or three ladles of the gravy, stir in, add about 100-200 ml of lemon juice (go steady and taste until you feel you’ve hit the mark), stir and cook for 5-10 mins then add your meat or fish, finally and just before serving you add finely chopped coriander. Serve
I add chopped finger chillies at the beginning to give it a natural lift 😉

Add to pot - 2 diced up chicken breast, 1 onion, 1 cup of mushrooms, 2 garlic cloves, 3/4 cup Greek yogurt, 1 can of coconut milk, 1/2 cup of tomato paste, 1 stick of butter, 1 tbs of garam masala, 4 tbs of curry powder, 1 tbs of chili powder, 1 tbs of turmeric, (optional) 1 tsp of cayenne powder, salt, pepper, garlic powder. Simmer until reduced to a thick sauce

Pizza dough - follow cooking instructions, brush on cilantro garlic butter, sprinkle 1/2 cup of mozzarella. Back in the oven for 1 minute

Also I love lots of cilantro. Add to your own preference.

Plump flesh fluffy basmati rice

Ingredients:

For the Katsu

2 boneless chicken breasts (or pork cutlets)

Salt and black pepper

½ cup all-purpose flour

1 egg, beaten

1 cup panko breadcrumbs

Oil for frying

For the Curry:

1 tbsp vegetable oil

1 onion, sliced

1 carrot, diced

2 medium potatoes, diced

2 cloves garlic, minced

1 tsp grated ginger

500 ml chicken stock (or water)

2–3 Japanese curry roux cubes (or 2 tbsp Japanese curry powder + 1 tbsp flour + 1 tbsp butter)

1 tbsp soy sauce

1 tsp honey (optional)

1 tsp ketchup (optional)

To Serve

Steamed Japanese short-grain rice

Pickled ginger or pickled radish (optional)

Instructions:

Season the chicken with salt and pepper.

Coat it in flour, then beaten egg, then panko breadcrumbs.

Deep-fry at 170–175°C for 6–8 minutes until golden brown and cooked through. Let it rest for 2 minutes, then slice.

In another pot, sauté the onion until soft.

Add garlic and ginger; cook for 1 minute.

Add the carrots and potatoes, then pour in the stock.

Simmer for 15–20 minutes until the vegetables are tender.

Stir in the curry roux (or curry powder mixture), soy sauce, honey, and ketchup. Simmer for another 5–10 minutes until thick and smooth.

Serve the curry over steamed rice and place the sliced crispy katsu on top.

Ingredients:

500 g chicken thighs or beef, cut into chunks

2 tbsp Massaman curry paste

400 ml coconut milk

2 medium potatoes, peeled and cubed

1 onion, cut into wedges

¼ cup roasted peanuts

1 tbsp fish sauce

1 tbsp tamarind paste

1 tbsp palm sugar (or brown sugar)

2 bay leaves

1 small cinnamon stick

2 cardamom pods (optional)

1 tbsp vegetable oil

Instructions:

Heat oil in a pot and fry the Massaman curry paste for 2–3 minutes until fragrant.

Add half the coconut milk and cook until the oil begins to separate.

Add the chicken or beef and cook for 5 minutes.

Stir in the remaining coconut milk, potatoes, onion, bay leaves, cinnamon, and cardamom.

Simmer gently for 35–45 minutes (or longer for beef) until the meat is tender.

Add fish sauce, tamarind paste, and palm sugar. Stir well.

Mix in the roasted peanuts and simmer for another 5 minutes.

Serve hot with steamed jasmine rice.

Ingredients:

500 g chicken (or beef), sliced

2 tbsp Panang curry paste

400 ml coconut milk

1 tbsp vegetable oil

1 tbsp fish sauce

1 tbsp palm sugar (or brown sugar)

2 kaffir lime leaves, thinly sliced

1 red bell pepper, sliced

Fresh Thai basil leaves

Sliced red chili (optional)

Instructions:

Heat the oil in a pan over medium heat.

Add the Panang curry paste and fry for 1–2 minutes until fragrant.

Stir in about half of the coconut milk and cook until it thickens slightly and the oil begins to separate.

Add the chicken and cook for 4–5 minutes.

Pour in the remaining coconut milk.

Add the fish sauce, palm sugar, bell pepper, and kaffir lime leaves.

Simmer for 8–10 minutes until the chicken is fully cooked and the sauce is creamy.

Stir in the Thai basil leaves just before serving.

Garnish with sliced red chili if desired.

It’s so easy to make,

Recipe: using the goldfish brand of curry paste I added some chilies, onion, mushroom and peas. It’s great and a staple of the week served with rice and chips

Cut some steaks into strips, and soaked them all day in a mixture of curry paste, tomato paste, coconut milk, tiny bit of rice vinegar, and sesame oil. Baked in the oven on a low temp.

Sauted sweet peppers, carrots, and onions. Topped all on jasmine rice with fresh scallion to top.

Been trying to perfect my curry recipes over the years. This one was really good. Will probably do chicken next time. Steak wasnt a bad choice though.

The sauce was:

1 large carrot
1 large onion
4 gloves of garlic
A large knob of ginger
2 tbsp of curry powder
1 tbsp of garam masala
1 tbsp honey
1 tbsp of soy sauce
1 tbsp of miso
Chicken stock

Everything cooked down, blended, simmered for a bit longer then I added a corn starch slurry to help thicken