food Curry Thread

Definitely not the prettiest picture, but the taste was damn good!
 
I ground up a channa masala mix from toasted whole spices a couple weeks ago and finally got to give it a shot. All I added was mashed fresh garlic/ginger, the spice mix and the chickpeas, with some dried fenugreek  leaf at the end. Blended 1 tomato with an equal amount of of red scotch bonnets and a very small amount of coconut milk to make the sauce... which toned down the tomato taste  and the pepper worked great with the spices. Other people in the house weren't fans of the chili fumes though  :rofl:
Rice is just basmati cooked with turmeric and szechuan peppercorn.  I had a nice numb burn going after this one  :drooling:  
 
Channa masala variations are one of my all time favorites... I can easily make huge batches at one time to freeze for later, and it usually comes out to less than $1.00 per meal with the rice 
 
 
 

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I got some massive split chicken breasts cheap. Most likely old hens which are better for baking than frying. Im thinking curry baked chicken with MOA yellow, shallots, scallions and onion. Im out of my normal vadouvan curry powder which is slightly similar in flavor to Jamaican curries. It has thyme, rosemary and a couple other spices found in some Jamaican curry blends. Very mild for a curry so the addition of maybe 1 MOA should be close to a nice heat level.
 
This one is great if you want low sodium and no cinnamon. All it really needs is some fried shallots and a tad more heat to be a mediumish heat curry. https://www.myspicesage.com/vadouvan-curry-spice-p-1282.html
 
Now i just need to go dig through my spice cabinet to see if i can find a suitable curry base i can doctor up a little. Im out of curry leaves but i should have the rest of it.
 
EDIT:
Got it done. I found some myspicesage mild curry which has less cinnamon but more turmeric than the Maharaja masala. Mixed 4tbs with some whole cumin, coriander, fenugreek, all spice berries, couple cloves, 4 green cardamon and 1 black cardamom. Added Korean pepper flakes and 3 dried Beni Highlands for a little heat. Pinch or two of thyme, rosemary, ginger powder and paprika.....Smells excellent and the color is more golden that yellow!!!
 
I prefer less turmeric and a lot less cinnamon in my masalas. Its easy enough to adjust later if you go too light on the cinnamon.
 
Marinating in curry powder, onion, garlic, shallot, green onion, fresh thyme (went out and picked some just now :D ), tiny bit of soy sauce and extra virgin olive oil. Thats a 1 gallon ziplock with 3 breast halves. Bone in and skin on but i did pull back the skin to give them a good rub down of the marinade.
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Tomorrow everything in the bag will be baked on a bed of onion and some finely chopped CCN MOA Yellow
 
hope you;re not trying to trade that beer for a plate :P
 
Enjoy the hormones! :lol: Dem dino breasts?
 
Grabbed a small tub of the Mae Ploy massaman today at the market. Prices dropped or something because the small cans were like a $1 for Maesri and Mae Ploy tubs were about $2.50... Last time i looked i could have sworn they were around $2 and $5.
 
Im thinking boneless chicken thighs, taters, onions, shallots and maybe a little carrot.
 
1.5-2lbs skinless boneless thigh cut into large pieces
About 1lb of small reds and yukons (halved or quartered depending on size)
1/4 cup minced red shallots
1 medium onion cut into 1" pieces
Enough coconut milk to almost cover it all. 1-2 14oz cans
About 75grams of Mae Ploy massaman paste....only need about 50grams per 14oz can with water according to directions so adjust as needed. You can add more later after getting the amount of liquid correct.
2 Bay leaves
1 2-3" stick of cinnamon or cassia bark
1/2 tsp of tamarind paste mixed with a couple tbs of water
1-2 tbs Redboat40n
1 tbs of sugar or to taste....i dont like mine too sweet.
2-3 tbs of oil to fry the paste and shallots. Im using a mix of 2-1 rice bran oil and a little Louana coconut oil
 
Fry the shallots in the oil for a minute or 2 and add the paste. Making sure its all well incorporated and fragrant.
Add the chicken and mix well. Make sure its all nicely coated with the paste/shallot/oil mixture
Add about 1 cup of the coconut milk and stir well to dissolve the paste. Cook the chicken until its no longer pink and starting to get firm.
Add the bay leaves and stick of cinnamon
You should have almost half a can left. Fill it with water and add it to the chicken. Bring to a soft boil.
Add the potatoes and see how much more liquid you need..You can use either straight coconut milk, 50/50 with water or unsalted chicken stock...reduce heat to a strong simmer
When the potatoes are about half done add the onion, fish sauce and sugar to taste. You can add the tamarind mixture now too and i highly suggest you do it by taste if you are not using tamarind juice. You can also just wait till right before serving and slowly add it until you get the sour level you prefer. 1 tbs of tamarind juice is not that strong but the thinned paste can get intense fast.
 
Every time ive gotten massaman at the local Thai places its rather soupy. If you like more "body" without adding additional liquid use coconut cream powder. You might need to make sugar adjustments because it is just slightly sweet.
 
Im making mine mild today. My brother had some nasty capsicum craps from eating too much of the Marie Sharps yesterday so he asked for a milder curry. :D I wanted to use some of my Thai giant orange peppers but he is being a wimp.
 
Garnish with coarse chopped peanuts and of course serve it with good Thai jasmine rice. :D
 
 
Oh and i almost forgot....Yeah you gunna need to wait on pics. The rice just got done soaking and i didnt even start cooking it yet. :P
 
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