How do British cook curry at home in UK?
Do you use curry roux ?
Answers:
just buy it ready made saves all the hassel
From a can, jar or a packet even micro wave diner. Almost nobody does it from scratch.
Ingredients
For the chicken curry
1 tbsp oil
1 chicken thigh, chopped into three pieces
½ onion, diced
1 garlic clove, crushed
½ tsp coriander seeds
½ tsp cumin seeds
¼ tsp cayenne pepper
1 tsp curry powder
½ tsp red chilli, diced
150ml/¼ pint chicken stock
For the rice
½ onion, diced
1 tbsp oil
2 cardamom pods, slightly crushed
100g/3½oz rice
1 tsp curry powder
½ tsp turmeric powder
100ml/3½fl oz chicken stock
½ red chilli, diced
25g/1oz mangetout
55g/2oz butter
To serve
1 tbsp Greek yoghurt
Method
1. For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
2. Add the spices and chilli and stir for one minute.
3. Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
4. Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
5. Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.
6. Add the butter to the cooked rice and stir through.
7. To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.
BBC rocks when it comes to recipies.
With a jar of korma sauce cos i'm lazy and i don't really like curry anyways.
We go to the Asda, buy a Mumtaz pack, then whack it in the Microwave for 5 mins!
I usually use curry paste which I suppose is roux.
Same as any other country ,,, use a cooker.
Out of a jar lad.
From scratch using a paste. The secret of a good curry is to marinade the meat for at least an hour. For this I use olive oil and some paste. The meat assimilates the flavour, my personal fovourite is lamb. I use a wok so the meat is sealed quickly.
not very well use tins of yuk need to taste proper recipe made from ground spices and herbs
Because im a vegetarian i buy a jar of curry sauce and mix with Quorn mince and onions. Serve with rice.
I always cook it from scratch. proprerly with fresh spices and everything, never stuff out of a jar. ewwww. or that poo called "Curry Powder". ooh no
2 red chilies finly chopped
2 onions chopped.
1 tin of chopped tomatoes with basil
good sprinkling of corriander
2 teaspoons of hot curry powder
3 meduim chicken breasts, chopped and horrible bits removed.
Fry chicken to seal it.
add chillies and onions and fry for about 2 mins.
add tomatoes, corriander and curry paste and bring to boil, stirring all the time.
place in cassarole dish and keep on low light for about 3 hours.
perfect, about as hot as a good madras.
I'm in the U.S. and I make curry for my husband who is originally from England. I brown some chopped beef (you can use any meat or veges) in a little bit of oil in a frying pan on medium heat, and when they're browned on one side I throw in some chopped onions and 2-3 spoonfuls of Patak's concentrated curry paste (supposedly imported from the UK). I stir and let that simmer for a couple of minutes. Then I turn the heat down a bit, and add a half of a small can of plain tomato sauce(here in the U.S. I prefer Hunts tomato sauce). Then cover and give it 40-50 minutes until the meat cooks through and the sauce thickens to your liking. I hope that is helpful!
Curry paste and water and its ready
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Answers:
just buy it ready made saves all the hassel
From a can, jar or a packet even micro wave diner. Almost nobody does it from scratch.
Ingredients
For the chicken curry
1 tbsp oil
1 chicken thigh, chopped into three pieces
½ onion, diced
1 garlic clove, crushed
½ tsp coriander seeds
½ tsp cumin seeds
¼ tsp cayenne pepper
1 tsp curry powder
½ tsp red chilli, diced
150ml/¼ pint chicken stock
For the rice
½ onion, diced
1 tbsp oil
2 cardamom pods, slightly crushed
100g/3½oz rice
1 tsp curry powder
½ tsp turmeric powder
100ml/3½fl oz chicken stock
½ red chilli, diced
25g/1oz mangetout
55g/2oz butter
To serve
1 tbsp Greek yoghurt
Method
1. For the chicken curry, heat the oil in a deep frying pan. Add the chicken, onion and garlic and cook over a low heat for five minutes to colour the chicken and soften the onion.
2. Add the spices and chilli and stir for one minute.
3. Add the chicken stock and season, to taste, with salt and black pepper. Bring to the boil, then reduce the heat and simmer gently for 15 minutes.
4. Meanwhile, for the pilau, heat the oil in a pan. Add the onion and cook for five minutes, until soft.
5. Add the remaining ingredients and bring to the boil. Reduce to a simmer, cover and cook for 15 minutes, or until the rice is cooked.
6. Add the butter to the cooked rice and stir through.
7. To serve, place the rice in a dish, spoon over the curry and top with Greek yoghurt.
BBC rocks when it comes to recipies.
With a jar of korma sauce cos i'm lazy and i don't really like curry anyways.
We go to the Asda, buy a Mumtaz pack, then whack it in the Microwave for 5 mins!
I usually use curry paste which I suppose is roux.
Same as any other country ,,, use a cooker.
Out of a jar lad.
From scratch using a paste. The secret of a good curry is to marinade the meat for at least an hour. For this I use olive oil and some paste. The meat assimilates the flavour, my personal fovourite is lamb. I use a wok so the meat is sealed quickly.
not very well use tins of yuk need to taste proper recipe made from ground spices and herbs
Because im a vegetarian i buy a jar of curry sauce and mix with Quorn mince and onions. Serve with rice.
I always cook it from scratch. proprerly with fresh spices and everything, never stuff out of a jar. ewwww. or that poo called "Curry Powder". ooh no
2 red chilies finly chopped
2 onions chopped.
1 tin of chopped tomatoes with basil
good sprinkling of corriander
2 teaspoons of hot curry powder
3 meduim chicken breasts, chopped and horrible bits removed.
Fry chicken to seal it.
add chillies and onions and fry for about 2 mins.
add tomatoes, corriander and curry paste and bring to boil, stirring all the time.
place in cassarole dish and keep on low light for about 3 hours.
perfect, about as hot as a good madras.
I'm in the U.S. and I make curry for my husband who is originally from England. I brown some chopped beef (you can use any meat or veges) in a little bit of oil in a frying pan on medium heat, and when they're browned on one side I throw in some chopped onions and 2-3 spoonfuls of Patak's concentrated curry paste (supposedly imported from the UK). I stir and let that simmer for a couple of minutes. Then I turn the heat down a bit, and add a half of a small can of plain tomato sauce(here in the U.S. I prefer Hunts tomato sauce). Then cover and give it 40-50 minutes until the meat cooks through and the sauce thickens to your liking. I hope that is helpful!
Curry paste and water and its ready
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