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Welcome to Curry Recipes Online.

Welcome to the biggest curry recipes related discussion on the net today. Come on in to learn about indian restaurant style curry recipes, we have it all from secret curry sauce recipes to indian restaurant reviews. You can learn everything about curry recipes and indian takeaway cooking here.

This forum will help you learn how to cook curry just like a real British Indian Restaurant. We have been Online Since 2004 and have hundreds of genuine British Indian Restaurant recipes from real restaurants and chefs. We have thousands of like-minded members creating curry with passion, along with all the great recipes you can browse Pictures and Videos of all your favourite curries.

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Bengali Bob
July 22, 2014, 10:09:46 AM by Bengali Bob
Views: 228 | Comments: 5

Chicken karahi




Pre-cooked chicken thigh




sizzle start




On the bubble




Very tasty.


Chicken curry




Trad slow cook.




Also very tasty.


Rob  :)
Double Onionist
July 18, 2014, 06:16:48 PM by Double Onionist
Views: 405 | Comments: 22

Scallops, prawns, cod, smoked cod, and salmon (basically one of them fish pie boxes), slow cooked in gravy, touch of black / white pepper, lemon, coriander, smidgin of mix. It's looking slightly bilious atm, excuse being phone is knackered and switches OFF if I use the flash. So I don't.

No idea what's going to happen to it eventually- We're through the looking glass, people! ;) :)

PS- all suggestions welcome as ever! Cheers. Happy Friday!

July 17, 2014, 05:32:31 PM by Naga | Views: 244 | Comments: 5

I was all set to prepare Chewytikka's Chicken Tikka Rezala for the second week in a row (because it's so good!) when my good lady wife pointed me in the direction of a recipe published in The Guardian newspaper last Thursday.

BIR it definitely is not, but I'm always game to try new recipes and this one, Chicken Butter Masala (click for recipe) from the Gymkhana restaurant in London, read OK to my mind and it was easy enough to be knocked up without a lot of fuss.

Instead of grilling or BBQing the meat, I griddled the marinated chicken on a ridged, non-stick pan. I've used this technique before when cooking conditions were limited and it works quite well - 4 minutes per side on a hot, dry pan over a high flame produced really nice, tender chunks of chicken thigh meat.





For the tomato base, I used what I had to hand, so instead of 5 medium tomatoes, quartered and 250g chopped tomatoes, I used 500g of fresh tomatoes (3:2 ratio of "normal" tomatoes and cherry tomatoes) and 200g of canned chopped tomatoes.

For the spice mix ingredients, I just blitzed whole garlic and ginger along with the salt, sugar, herbs, spices and almonds (I used almond powder) in a little oil and chicken stock to produce a stiff-but-still-runny paste.

I cheated a wee bit by using home-made chicken stock instead of water for the sauce! Oh, and I used about half-a-bulb of garlic as we're quite keen on the stuff!







My verdict? Very nice indeed, and, sticking to the recipe's suggested amount of chilli, just the right heat level for my good lady wife. It was light and flavoursome, the marinated and griddled chicken thigh was tender and juicy, and the fresh julienned ginger garnish gave an extra taste hit, which complemented the rest of the dish. I would definitely add another couple of bird's eye chillies if I was making it for myself, though.

Using the ingredient quantities suggested by the recipe means that I was able to freeze half, so that's some delicious leftovers to look forward to for another day! :)
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