Anyone?
Which ones? The proper Pakistani one or that nonsense the British try to pass off.
I’ve got a few Madhur Jaffrey books I can check if you like, but I haven’t made it before.
While it doesn’t do well with Mexican food, British Indian/Pakistani food is pretty authentic, due to the large population living there. Or are you referring to recipes from 40 years ago?
Thats grounds for execution.
To the OP,
Here is a good recipe.
Thanks! Was hoping you might pop in. Will give it a try.
Watched the vid. I’ve got everything needed except green cardamon pods. Have the black cardamon pods and powdered garam masala, and the other powdered spices.
Curd - that looks like plain yogourt?
Thanks!
Will this recipe work with chameleon?
:skedaddles:
Plenty of recipe books out there. If you are feeling lazy, there are the sauces from Patak. I must confess that I often cheat and use them.
This kind of recipe makes me crazy. Chili powder is too generic; what kind? What do they mean by “curd”?
Heh, true. The stuff from the supermarket is a blend of all sorts of stuff and is super mild. The hot cayenne powder I get from the Indian market, on the other hand, should have a cartoon XXX logo on it.
Based on the ratios in that recipe I’m guessing it’s a very mild powder.
Yes. Ordinary plain yougurt. The cashews are optional too.
You can reduce needed ingredients if you use Shaan Masala since they have a powder which can be used instead,
It’s available in North America.
Are you seriously questioning the authenticity of UK curries and then recommending packet mixes?
Well, obviously.
For starters the word “curry”. It refers only to this dish.
Here’s a Julie Sahni recipe I make fairly often:
Chicken Korma
1.5 lbs skinned boneless chicken
¾ cup vegetable oil or ghee
3 cups (2 small to med) chopped onions
4 med garlic cloves, chopped
1.5 Tbs chopped ginger
12 green gardamom pods, slightly crushed
24 whole cloves
4 bay leaves
2 tsp ground coriander
¼ to ½ tsp red pepper
1 cup yogurt
2 tsp kosher salt
½ cup heavy cream
Slice chicken into medallions and set aside.
Heat oil and saute onions, garlic and ginger until onion starts to turn brown. Add cardamom, cloves, and bay and cook until the spices are starting to brown. Add coriander and red pepper, then 2 TBS yogurt. Stir in, and keep adding yogurt 2 TBS at a time.
Add chicken and cook til it loses its pink color. Add ½ cup boiling water and the salt. Reduce heat and simmer until chicken is tender, about 25 min… Stir in cream and let the korma rest for an hour. (I take out the cloves, cardamom and bay – it is a pain to find the cardamom but at least then there will not be unwanted whole spices in a random bite. The other option is to put the spices in cheesecloth before adding; that makes them easy to remove but I always feel like they don’t fully integrate into the sauce that way.)
So that’s all you’ve got? The use of “curry” as a generic term for a sauce based food, which applies to Indian, Chinese, Malaysia and Thai versions of such a thing?
I live amongst the biggest Sikh community in western europe. So we get a the sikh version of the food. If you want the Pakistani version of the food, you’ll have to go to Glasgow or Bradford, where those immigrants settled over the last 70 odd years. Leicester for the Hindu variation of the food, though Birmingham does a decent mix of the last two. London has the Bangladeshi version of the food, and seems to be the biggest ethnic group running the restaurants in the UK. Despite living in such a large Sikh area there are not that many restaurants around here, most of the indian people work in non restaurant based professions because the restaurant trade is as much about lack of choices of profession than the food. Thus a Nepalese restaurant is the best place around here, and is filled with local Sikhs, looking for something a bit different. Indeed, the local chip shop is very popular with local Sikhs.
I cannot actually comment on what you or they call “Korma” it is the “indian food” for people who don’t like “indian food”, so isn’t exactly made for interesting tastes.
However, I do ask if every single one of those 1.4 Million Indians lost their ability to cook or taste their food the moment they got on the airplane, or did it take a lot longer than that??
I’ve found Rick Stein’s version of Indian food to be pretty darn good. Here’s his Korma.
I think there is a fair comment that much of the food served in ‘Indian’ restaurants in the UK has been adapted or invented by their owners for ‘British’ tastes. I do think Brits have moved on in their tastes, as many more ‘authentic’ restaurants that have sprung up in recent years shows, but that doesn’t make the original point invalid, even if the tone was rather unnecessary.
We all know, just for example, that Chicken Tikka Masala and Baltis are not to be found on the indian subcontinent. (And don’t get me wrong, being a Brummy in origin, I think that baltis are marvellous, but authentic they are not).
Chicken tikka masala is a true British national dish: Robin Cook said so.
I never questioned the existence of these, you can always go and get a steak and chips at an indian restaurant, and the Chicken Tikka Masala is as much your idiot mates choice as that. Same goes for the Vindaloo Muppets. As for Baltis, I’m looking forward the year 2000 in five years time, aren’t you?
I’ve eaten shitty indian food in Antwerp, Belgium, and Budapest, Hungary, and the worst I’ve ever eaten was in Hildesheim, Germany. I’ve had crap Indian food. I’ve long since had a bad curry in the UK. The indian restaurants over here are as full of indian people as british people, The standard of food has long since sailed past any such authenticity questions, and the views touted by people who really haven’t visited seem utterly stupid to me. Even ordering the crappest thing on the menu turns up a pretty decent meal. And as for authenticity, I’d love to know which family of vegetable the chicken is, because that’s the starting point versus the vegetarianism of India.
The brits do some ethnic food horribly. I’ve rarely had great Thai food here, the best I’ve had was in Brussels, Belgium. Mexican is horrible here too, they seem to think there’s no heat in it. But Indian food, well, we do well, and for someone to glibbly dismiss it, it irks me a lot. To me it is the same as saying “all that californian mexican food is crap”.