Arden Chatfield
Posts: 6657
Joined: Jan. 2006
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| Quote (carlsonjok @ Nov. 05 2007,21:37) | | Quote (Arden Chatfield @ Nov. 05 2007,20:30) | This thread needed to be bumped back to the front page.
Okay, lazy man's curry tonight:
Mix 5 tbsp of the above sauce with 5 chicken thighs, add ¼ cup yogurt, let marinade 6 hours.
Then, sautee an onion in some olive oil, add the aforementioned chicken goop, brown the whole mess, then add a pureed tomato. Simmer for 50 minutes. Yum! |
I guess that makes me a lazy man. I use Patak's all the time. Although my approach varies. I usually cook this as an afterthought, so I normally don't have yogurt on hand or time to marinade. I just parboil the chicken until cooked through, then debone and pull into smaller pieces. I'll then saute up onion, bell pepper, and some garlic in olive oil. When the peppers start to soften, I add the chicken, 5 tablespoons of Patak's, a can of diced tomatoes, and chicken broth to get the right consistency. Then simmer for 20-30 minutes and serve! |
Actually, I use Patak's pastes all the time. I especially like their Hot Curry Paste. My own cooking skills, while improving, are somewhat mediocre, at least for complicated things like producing things like a good curry from scratch. Generally when I try to make a curry from scratch, it's just not as yummy as some wonderful oily Patak's curry made with 4 minutes prep time.
This is a recipe I've been using as sort of a springboard lately:
| Quote | Ingredients
1. Mutton pieces or Chicken 1/2 kg.
2. Bunch of Coriander/Cilantro. More than a handful. Well chopped.
3. 4-5 Red Chillies
4. 1 tbsp Pepper Powder.
5. Ginger-Garlic paste- 1 tbsp
6. 2 Onions
7. 1 Tomato
8. Oil - 2 tbsp
9. Salt to taste
Fry the onions for a while. Then add ginger-garlic paste and fry a little longer.
Make a paste out of Coriander, red chillies, pepper powder, tomato and fried onions (from step 1 ).
Take a wok and put in the paste and heat well. Keep stirring until paste thickens and the raw smell disappears.
Add some water, mutton or chicken pieces and cook for 20 minutes.
If it is mutton you will have to pressure cook for 3-4 whistles. Stir once in a while and add water if you require a little extra gravy. |
I've been tweaking various aspects of this, such as reducing the tomatoes (most recipes call for too much, IMHO), or adding lemon juice, or experimenting with different kinds of chillis. I'd say about a quarter of the time, they're awesome.
SPEAKING of stupidly hot foods, the other day while I was at my favorite Indian spice store, I picked up a little bag of imported white chilli powder. I'd never had it before, but it looked intriguing, and at $2.50 there wasn't much to lose. I have yet to try it in a dish, but when I got it home I opened it and sniffed it, just to see what it smelled like. BIG mistake. It smelled good at some level, but when I sniffed it, it felt like I'd just inhaled fiberglass. I immediately started a sneezing jag that took 20 minutes to totally go away. Even habanero powder doesn't do THAT. I tried looking up white chilli powder on the internet and couldn't find much info on it. It must not get imported often. Maybe the feds consider it a controlled substance.
My spice store also stocks *these* for very cheap:
I can get a huge bag of them for a buck. Not all THAT hot as these things go, but nice. I personally think the red ones have the best flavor.
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"Rich is just mad because he thought all titties had fur on them until last week when a shorn transvestite ruined his childhood dreams by jumping out of a spider man cake and man boobing him in the face lips." - Erasmus
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