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What’s your favourite curry?

Chloe_Scope
Chloe_Scope Scope Posts: 10,557 Disability Gamechanger
edited October 2019 in Coffee lounge

This week (7th- 13th October) is National Curry Week!

I don’t know about you, but I always feel that having a curry is such a wholesome and fulfilling meal. It also reminds me of sitting down with the family.

To celebrate you can grab 25% off by visiting their website and putting in your postcode.


Curry for Change

There also is an official national curry week charity, Curry for Change.

Curry for Change carry out essential work in rural regions throughout Asia and Africa; combating malnourishment and poverty by providing communities with the means to grow their own food and giving access to vital information on nutrition and health.

Recipes

It wouldn’t be National Curry Week if we didn’t share some recipes! @thespiceman has very kindly come to our rescue and shared some of his favourites.

Chilli chicken curry

Ingredients

  • Chicken Thighs per person two.
  • Skin removed.
  • Onions used two large ones diced up.
  • Garlic Ginger Paste from a jar 1 tsp.
  • Spices Cayenne one quarter of a teaspoon or use Chilli Powder.
  • Cumin 1 tsp.
  • Garam Masala, Turmeric, Cinnamon, half teaspoon of each.
  • o coat season Chicken Black Pepper, Salt, Paprika, Chilli Powder half teaspoon of each. Use a freezer bag, does help. 
  • Can of chopped Tomatoes, Coriander chopped to add.
  • Serve with Rice, Chickpeas.

Method

  1. In a stockpot add oil.  Onions colour and season add on a medium heat.
  2. Add Chicken seal and colour add spices, touch of water plus chopped tomatoes.
  3. Bring to the boil and simmer for forty minutes.
  4. Add Coriander last.
  5. Serve with Chickpeas and Rice.
  6. You can use a slow cooker add everything in on low for around four to six hours.

Chickpea potato spinach curry

Ingredients

  • You will need any Curry Paste used Balti or Korma.
  • One can of Coconut milk.
  • One Onion diced up.
  • Chickpeas, Potatoes used Baby diced up about four diced.
  • Spinach frozen microwave a portion touch of water. Drain and squeeze out.
  • Chopped Coriander.

Method

  1. Add to a blender. Curry paste, tin of Coconut Milk plus Onions.  Or use a food processor.
  2. Add Sauce to a stockpot with oil. Add Potatoes colour and coat in sauce. make sure tender after ten minutes. On a medium heat bring to a boil and simmer.
  3. Drain Chickpeas and add Spinach. Add Coriander stir in.


Thanks again @thespiceman, I’ll definitely have to try the chickpea potato spinach curry!

What is your favourite curry? Do you have a recipe to share? Let us know in the comments below!

Scope

«13

Comments

  • Chloe_Scope
    Chloe_Scope Scope Posts: 10,557 Disability Gamechanger
    edited October 2019
    This is my favourite curry that I love to cook. 

    Red Lentil Dahl

    Ingredients

    • 1 tsp olive oil or coconut oil
    • 2 onions diced
    • 3 garlic cloves finely chopped
    • 1 tbsp fresh ginger peeled and grated
    • ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
    • ½ tsp cumin seeds
    • ½ tsp coriander seeds
    • ½ tsp mustard seeds
    • 2 tsp ground turmeric
    • 1 tsp garam masala
    • 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
    • 1 can (14oz/400ml) chopped tomatoes
    • 1 can (14oz/400ml) coconut milk
    • 2 cups (500ml) vegetable broth/stock
    • Salt and pepper
    • Juice of half a lemon
    • 2 handfuls fresh spinach washed

    Instructions

    Stovetop One-Pot Lentil Dahl

    • Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
    • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute. 
    • Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired. 
    • Stir in the lemon juice and spinach until it wilts. 
    • Serve warm with rice, naan bread or poppadoms.
    Taken from: https://veggiedesserts.co.uk/red-lentil-dahl/
    Scope

  • Ami2301
    Ami2301 Community Co-Production Group Posts: 7,946 Disability Gamechanger
    I've never had a curry ?
    Disability Gamechanger - 2019
  • Chloe_Scope
    Chloe_Scope Scope Posts: 10,557 Disability Gamechanger
    Will you be having one for national curry week @Ami2301:D
    Scope

  • Ami2301
    Ami2301 Community Co-Production Group Posts: 7,946 Disability Gamechanger
    Not sure @Chloe_Scope ?
    Disability Gamechanger - 2019
  • Richard_Scope
    Richard_Scope Posts: 3,103

    Scope community team

    Ami2301 said:
    I've never had a curry ?
    Erm..what? :D
    Scope
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  • Ami2301
    Ami2301 Community Co-Production Group Posts: 7,946 Disability Gamechanger
    @Richard_Scope you should know me by now ?
    Disability Gamechanger - 2019
  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello every one about Curry this one I use a lot.  Need that chilli hit. 

    CURRY IN A HURRY.

    You will need the following.

    Defrosted Cooked Prawns. or use a Cooked Chicken from the deli portion up ..

    One Onion diced up..
    One jar of Garlic Ginger paste use one tablespoon.
    One jar of chopped Chilli.  use half a teaspoon.
    One jar of Garam Masala Curry Spice Blend . One teaspoon or to taste.
    One tin of Coconut milk  Might not use all of it.
    Bunch of Coriander. chopped .

    Serve with Noodles to wok already cooked Noodles vacuum packed ready to add to sauce. Add in snipped in a lot easier.

    Or use Rice with Chickpeas use Microwave Rice just tear and add in no need to Microwave .

    Add to sauce. Chickpeas already cooked. Could add in Pineapple Tin of with juice.

    One blender or food processor.

    METHOD

    Add everything to the food processor or blender.  Blitz up.

    To a Kurrai oil not olive just vegetable or rapeseed. add sauce Portion might not need this all.

    Bring to the boil simmer add Prawns or Chicken.  

    Cook for ten minutes add Noodles if using or Rice and Chickpeas . If you wish to Pineapple.. Plus juice.

    Noodles will thicken the sauce.

    With this you can other vegetables used Peppers and Zucchini. Green Beans and Spinach from the freezer.

    You can buy frozen Onions I use these as a standby already chopped and ready to use.. Going into a blender any way and add a touch of water.

    Take care.

    @thespiceman
     



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  • Chloe_Scope
    Chloe_Scope Scope Posts: 10,557 Disability Gamechanger
    Some great information and another lovely recipe @thespiceman! Thank you! :)
    Scope

  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello @Ami2301   My friend this for you this might be something you will like .

    This a simple mild nothing hot  Has no chilli in it.

    Simple introduction to spices and this is aromatic.

    Understand not every one can have spicy food all the time.  I have to say spicy does not mean hot .

    Used to do for my former friends children and they liked this.

    CHICKEN GARAM MASALA 

    You will need Chicken Breast diced.  You can buy this in the supermarket.

    One Onion. diced up.
    Garam Masala Spice mix one teaspoon.  This a spice mix. Contains Fennel Seeds, Cinnamon, Cloves,  Cumin, Ground Coriander Black Pepper.
    Turmeric one quarter teaspoon.
    One Carton of Passata 500g.
    One tin of Coconut milk.
    Might not use it all.
    One tin of Pineapple with juice.
    Coriander a bunch chopped up.

    You will need a blender or food processor.

    Serve with Chickpeas drained.

    METHOD.

    In a blender or food processor add Onions, Spices, Passata, Coconut Milk. Coriander chopped.  Blitz up.

    In a sauté pan or a saucepan add oil add Chicken and colour .

    Portion of sauce from Blender or Food processor.

    Cover bring to boil and simmer.  Ten minutes till sauce has thicken and reduced slightly.   Add Chickpeas and Pineapple.  For a further five minutes. Serve.

    Please can say hope some one can make this for you if you can not.

    Hope you enjoy.

    Your friend.

    @thespiceman


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  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello @Chloe_Scope   Thanks very much.  Love your recipe.  Great.

    @thespiceman
    Community Champion
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  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello @Richard_Scope   Please can I give you the following recipe for Chicken Tikka Sagwaala.

    You will need the following .

    Chicken Thighs skin removed.  Two person or buy boneless skinless thighs.  Diced up. Use could Turkey diced up.  Fillet.
    Onions diced up.
    Cumin one teaspoon.
    Chilli Powder to taste one teaspoon .
    Ground Cloves one quarter of a teaspoon.
    Turmeric half teaspoon.
    One Green Chilli.  diced up.
    From a Jar Garlic Ginger paste one teaspoon.
    Carton of Passata 500g.
    Frozen Spinach use two cubes per person a suggestion.  Defrost Microwave and drain well.

    Recipe says use cream I suppose could use Yoghurt or Coconut milk if you wish to.  To be healthy.

    METHOD.

    I would use a food processor or blender to make the sauce a simple way to make curry sauces.

    In a blender or food processor add the following.  Onions, Spices, Chilli. Garlic Ginger paste and Passata. You could add Coconut milk now if you wish to.

    Add to a sauté pan or Kurrai or large pan the Chicken seal and colour using rapeseed oil or vegetable oil.

    Add Curry sauce bring to boil simmer and cook when Chicken is cooked through check with a knife.  Clear juices mean cooked.

    Lastly drained Spinach from Microwave add. Make sure squeezed out.

    On a simmer warm through.

    Serve, hope you enjoy.

    Top with yoghurt if you  need a cooling down.

    Add Coriander if you wish to.

    Take care.

    @thespiceman


    Community Champion
    SCOPE Volunteer Award Engaging Communities 2019
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  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello every one thought I add some standbys and cheats. Simple ones to use for those who wish to cook a Curry.

    Yet have some difficulties making one.

    I have mentioned several standbys and short cuts.  In previous posts.

    These are the ones I use .

    Garlic Ginger Paste all done for you in a jar.

    Chillies and Ginger all diced and chopped in jars.

    Spice Pastes these are available and save the time all done for you. You get any variety of a Curry paste .

    From any area and region.

    Worcestershire Sauce a British influence in some Curries . Adds some extra spice and a kick.  Great in Fish Curries.  

    Frozen Vegetables . Cauliflower, Onions, Spinach, Butternut squash often useful. Defrost . Add to a bowl add boiling water from a kettle drain well.

    Spinach squeeze out a lot cheaper than fresh.

    Tin Potatoes nothing wrong using these. Cooked and ready to use. A substitute for fresh.

    Microwave Rice. Whole grain, Basmati ready to add to the Curry of you choice no need to microwave add and stir in.

    Noodles to Wok.  These are vacuum packed noodles already to add to the Wok. Used as alternative to Rice, snip in.

    Tins Chickpeas and Lentils available to go with Rice or add an alternative to the Curry.

    You can buy vacuum packs of Red Lentils or Chickpeas.

    Tins of Pineapples. With juice gives a boost to vegetable Curries.

    Coconut cream or sachets. A portion of Coconut Cream in a sachet. You can use a tin . I often do but find have a lot over.

    Wish you all the best making Curries every one.

    Take care.

    @thespiceman


    Community Champion
    SCOPE Volunteer Award Engaging Communities 2019
    Mental Health advice, guidance and information to all members
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  • April2018mom
    April2018mom Posts: 2,868 Connected
    Hello @Ami2301   My friend this for you this might be something you will like .

    This a simple mild nothing hot  Has no chilli in it.

    Simple introduction to spices and this is aromatic.

    Understand not every one can have spicy food all the time.  I have to say spicy does not mean hot .

    Used to do for my former friends children and they liked this.

    CHICKEN GARAM MASALA 

    You will need Chicken Breast diced.  You can buy this in the supermarket.

    One Onion. diced up.
    Garam Masala Spice mix one teaspoon.  This a spice mix. Contains Fennel Seeds, Cinnamon, Cloves,  Cumin, Ground Coriander Black Pepper.
    Turmeric one quarter teaspoon.
    One Carton of Passata 500g.
    One tin of Coconut milk.
    Might not use it all.
    One tin of Pineapple with juice.
    Coriander a bunch chopped up.

    You will need a blender or food processor.

    Serve with Chickpeas drained.

    METHOD.

    In a blender or food processor add Onions, Spices, Passata, Coconut Milk. Coriander chopped.  Blitz up.

    In a sauté pan or a saucepan add oil add Chicken and colour .

    Portion of sauce from Blender or Food processor.

    Cover bring to boil and simmer.  Ten minutes till sauce has thicken and reduced slightly.   Add Chickpeas and Pineapple.  For a further five minutes. Serve.

    Please can say hope some one can make this for you if you can not.

    Hope you enjoy.

    Your friend.

    @thespiceman


    I’ve been searching for a non spicy curry. Recommendations appreciated! 
  • thespiceman
    thespiceman Member Posts: 6,389 Disability Gamechanger
    Hello @April2018mom   Thank you very much for comments.

    Please may I suggest buy the following spices. Spices does not mean hot or blow your head off. As some one mentioned to me.

    A lot of Indian Curries are vegetable based. So to use certain spices in harmony with the spices.

    All spices have no nutritional value but do have antibacterial properties and help with digestion.

    Reason a lot of these ones I use help with digestion.

    I would start with Fennel Seeds, Turmeric, Cumin, Ground Coriander, Cinnamon. Paprika .  Also a spice called Fenugreek . This has a slight curry flavour and is not hot but aromatic. Worth adding to any Curry.

    Other ones from there are Cloves might be a bit strong but help with flavour.

    I would buy supermarket own brands and as they in small jars. Then you can decide what you like .

    Spices do go off have a limited shelf life.  I put all my out of jars in to tubs sealed and labelled . Use measuring spoons , you can buy. As you need to know what you like the most of.

    You might adjust the spices to your own taste.

    Add to that Turmeric needs to be a small amount as it does take over any other spices. As with anything like this trial and error.

    Paprika is used for colour so might like more of that. Fennel Seeds have an aniseed taste but useful in all Curries because they help with digestion, stomach issues.

    You do not need a spice mill but that does help to grind any spices up.  I would also use a blender or food processor.

    Add a touch of water from a boiling kettle this activates the spices. Along with the rest of the ingredients.

    Please can I advise always have a yoghurt and fruit afterwards to help with any digestion or other issues with eating Curries.

    Mango and Pineapple used a lot after wards.  Buy frozen for convenience.

    Once your mastered the applications of using spices.

    Many opportunities to use them in other recipes.

     A touch of Cumin, Coriander to Carrots or any roots.  Cinnamon with Yoghurt and berries in the morning.

    Paprika with meat. Turmeric in to Chicken Soup.

    Please contact me if any questions happy to help.

    Please take care.

    @thespiceman
    Community Champion
    SCOPE Volunteer Award Engaging Communities 2019
    Mental Health advice, guidance and information to all members
    Nutrition, Diet, Wellbeing, Addiction.
    Recipes
  • Ails
    Ails Member Posts: 2,256 Disability Gamechanger
    I love a beef curry from my local Chinese take away.  Yummy!  I don't have any recipes to add yet as still trying to master cooking a simple chicken curry under the kind tuition of my friend, @thespiceman.  Loving this thread and all the smashing recipes!  I'm hungry for a curry now, lol!   :D
    Winner of the Scope New Volunteer Award 2019.   :)
  • susan48
    susan48 Member Posts: 2,222 Disability Gamechanger
    Chicken madras or Chinese chicken curry extra hot ? 
  • Chloe_Scope
    Chloe_Scope Scope Posts: 10,557 Disability Gamechanger
    Good choice @Ails and @susan48!
    Scope

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