food Curry Thread

Venison is excellent in curry. Personally i think it compliments the curry better than beef. If you like goat curry you will LOVE venison curry. I would rather have venison chili anyday over beef but a little ground pork really helps since the venison is so lean.
 
Made some Indian Chicken 65 from scratch in the air fryer today.
Marinated it for 6 hours in coconut yogurt, egg, rice flour/corn starch, and plenty of spices and chili powder before air frying, and then stir frying up a light ginger/garlic/tomato and spice gravy with curry leaves.
 
Super quick and easy to make apart from the marination time! And actually pretty healthy since there's almost no oil. Probably my 3rd attempt and I think it's just about perfected now  :surprised:
 
Came out tasting incredible  :dance:
 
 
 
 
 

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Man, looks good, and also never heard of it, awesome. Love be introduced to new dishes!
 
I have made some Chicken 65 recently.  I see you didn't use the "red color".   :P  I saw that in many recipes and it cracks me up.  I feel it is kinda like an extreme chicken garlic with all the chopped garlic and garlic ginger paste and stuff.  What I really want to do is make a smoked bacon wrapped chicken 65 fatty.  I think it can be done...
 
I used this recipe.
 
https://www.vahrehvah.com/chicken-65
 
The Hot Pepper said:
Man, looks good, and also never heard of it, awesome. Love be introduced to new dishes!
Click to expand...
 
For some reason it doesn't seem to be that popular outside of India. I've only seen it at a couple restaurants and both times it was a dry/no gravy version... kinda like popcorn chicken with cumin and chili powder. Not bad but my Indian co-worker brought some of the real deal into work one day and I got hooked on it.
 
bpiela said:
I have made some Chicken 65 recently.  I see you didn't use the "red color".   :P  I saw that in many recipes and it cracks me up.  I feel it is kinda like an extreme chicken garlic with all the chopped garlic and garlic ginger paste and stuff.  What I really want to do is make a smoked bacon wrapped chicken 65 fatty.  I think it can be done...
 
I used this recipe.
 
https://www.vahrehvah.com/chicken-65
Click to expand...
 
Nice!
 
Yea throwing artificial food dye into a dish filled with all fresh garlic, ginger and spices just doesn't sound appealing to me. It does look pretty cool when it's done though. I do add about a tablespoon of ketchup to the gravy... a tip I got from my Indian friend's wife, the tomato, vinegar and spice in the ketchup actually add some real depth and tangyness
Smoked bacon wrapped chicken 65 sounds like the ultimate hangover remedy
 
And VahChef's air fryer recipe's were actually what convinced me to buy one. He was obviously just getting paid to advertise them and didn't really use it often, because his recipe's for it were terrible!  His regular/non-air fryer recipe's have always been on point for me though, I made my first edible chicken curry with his recipe. His chicken 65 recipe looks pretty close to the one I used, my only alterations were rice flour and cornstarch instead of corn flour, small amount of coconut yogurt to the marinade and used in the gravy, mustard seeds, and the little bit of ketchup and vinegar towards the end. 
 
Wow, great ideas.  I love the beet root idea for color and adding ketchup and vinegar.  I will have to try those out.  I have seen mustard seeds in The Curry Guy recipe.
 
 
While I was at the Indian Grocery store buying stuff to make the Chicken 65, I picked up a box of Chicken 65 mix, Ustad Benne Nawab's mix.  I thought I would make the recipe that I was given and then try the box version for fun.  In their instructions, they add "yogurt (curd)".   I guess that is similar to the Coconut yogurt that Capsaicin Fiend is using.   But, my question is, where would I find curd?  How do you buy that stuff, or do you have to make it?  
 
bpiela said:
Wow, great ideas.  I love the beet root idea for color and adding ketchup and vinegar.
Click to expand...
 
Now it REALLY sounds like General Tso's! Also ketchup used.
 
dragonsfire said:
Making curd is easy, either buy the culture from a health store or buy natural yoghurt that has no additives, then mix it with 3% fat  milk, leav eit on the counter for 24-48 hours depending on room temp and it will solidify. Keifer is more tangy and will separate into granules.
 
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Wow! I'll have to try that out. For some reason I've always just assumed they used the word curd and yogurt interchangeably in the recipes
 
The Hot Pepper said:
 
Now it REALLY sounds like General Tso's! Also ketchup used.
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The texture and sauce consistency of a good chicken 65 is really similar to a General Tso's. Chicken 65 has such a distinct and pungent cumin, black pepper and curry leaf smell and flavor though, and much less sweet. There's a million different recipes out there though, as with many Indian dishes. Mine is a lot more masala heavy, and probably a bit sweeter and more tangy from the yogurt, ketchup and vinegar.
 
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