I borrowed some Curry Powder from my Sister-in-law last night and I want to make some good curry sauce to put on chicken.
Is a good curry sauce curry powder mixed with mayonaisse, or should there be alot more to it than that? What ratio should I mix things in?
I’m realy looking just get a nice curry sauce that I can coat(or immerse) some chicken breasts/tenders in while they bake. I’ve looked on the internet and most recipes are too specific and intricate.
My favorite – doesn’t sound simple, but it works great:
http://boards.straightdope.com/sdmb/showpost.php?p=4933858&postcount=2
Eew, not mayonaise, please not mayonaise. Coconut milk if you’re looking for a creamy curry.
A true curry is rather complicated. That curry powder you’re holding is, if cheap, four or five spices, and if expensive, could be 8 or 9 or more. In a “real” curry, you’d be grinding each spice individually and adding different amounts of each. A large amount of that work is avoided, but the flavor will suffer a bit for not being very very freshly ground.
Here’s what we’re having tonight. I haven’t tried it yet, but I was looking for the same thing you are: easy curry that’s kinda sorta authentic without all the sweating.
I’m also making this one tonight, but with tofu instead of the chicken. It’s a creamy curry, from the looks of it. Still pretty simple, but here you see some of those spices that might be in your curry powder: ginger, coriander, cumin, tumeric and cardamom. Since I’m cooking for company, I’m willing to try the harder one as well as the easy one. It still looks pretty simple.
Moving thread from IMHO to Cafe Society.
One easy thing to do is marinate the chicken in plain yogurt, with curry powder added. I usually grind the spices separately, but curry powder would be tasty enough. You can also add some ginger and chilis to the marinade. Then when you cook it, leave some of the marinade clinging to the chicken and broil or bake.
Nonsense. Curried mayo with a little salt makes an excellent dip for many things, including chicken, meatballs, lumpia and eggroll.
But how much powder to put in how much mayo?
I don’t usually measure it, but I would estimate about a tablespoon of sweet (Maharajah) curry to about a half cup of mayo. It’s really a matter of your taste buds.
Huh?
I’m not understanding here.
Do you want to make a chicken curry, or do you want to make a sauce to put over cold chicken?
If the former, you need to cook some diced onions and garlic in oil over a high heat until soft and coloured, add the curry powder and stir until you can smell it, add raw chicken and stir through until chicken is browned, then add veggies of your choice (potato, carrot, sweet potato, parsnip, squash, whatever), stir briefly to coat in oil and then add liquid of your choice. I use a mixture of chicken stock and cream, but you could use any combination of coconut milk, water, stock and cream. Simmer until veggies cooked, liquid reduced to your preferred consistency and it smells like curry (adjust seasoning and spices to taste). Serve with basmati rice.
If the latter, sure, mix mayo with curry powder.
Do NOT under any circumstances heat mayo. It’s one of the easiest ways to give yourself food poisoning.
I don’t understand the mechanism that would make this true. I’ve heated mayo before (although unintentionally…just forgot it was on the sandwich) to no ill effect. I can’t even see why there would be a problem.
But he’s asking for a curry sauce, not a curry dip.
Easiest way to do it is to put a few tablespoons of oil in your pan. Let’s say three tablespoons. Spoon in a tablespoon (more or less, according to taste) of curry powder and stir around in the oil to let it dissolve. Heat for about 30 seconds. Do not let it burn. If your pan is really hot, take it off the heat. Stir in a can of coconut milk, add cubed or thinly sliced chicken, cook through. (I don’t find it necessary to brown the chicken first). Adjust seasoning to taste (meaing: add salt!) and serve topped with coriander leaves (aka cilantro).
That should be the quickest and easiest way to something resembling a curry. If you want to get a little fancier, start with the oil, but add a finely chopped onion or two, garlic, and about a 1-inch cube of grated ginger. Fry, add chicken, brown, take off heat, add curry powder. Spread it around the pan and let it dissolve into the oil, add coconut milk, return to heat, finish cooking.
As a dip, sure. But I’ve never seen it as the base for a curry sauce. Doesn’t the tanginess fight with the smoothness of the curry?
I’d also suggest adding some tomato puree to that at the same time you add the curry powder.
I was reacting to the “ewww” comment and forgot about the purpose of the OP. Yeah, mayo would be a poor choice for a sauce. However, heating it (per irishgirl will not harm anyone, unless there has been a rash of death by BLT lately that I’m unaware of.
I generally don’t use tomatoes in coconut-milk based curries, so I left it out of the recipe. I just don’t like the way tomatoes and coconut go together. I can deal with tomatoes and cream or tomatoes and yogurt, but for some reason, I’m not a fan when paired with coconut milk. But if I were adding tomatoes, I’d still put in the powder first, let it mingle with the oil for about 30 seconds to a minute (but don’t burn!!), then add the tomatoes. It really does make it much more flavorful and powerful if you let the spices dissolve in the oil before adding your wet ingredients.
Sorry, I should have been more clear. Heating store bought mayonnaise will not cause problems, but heating a home made mayo made from raw eggs would not be a good idea.
In order to heat it enough to cook the egg and make it safe you would curdle the mayo, but if you only heated it enough to keep the texture correct you’d have set up a perfect breeding ground for the bacteria that have been kept dormant in the fridge.
Home-made mayo is my default position, I foget other people buy theirs readymade.
Fair enough. From personal experience, I tend to add tomatoes and spices together – it makes for a more “blended” experience, and there’s no raw tomato (eew) taste, and you avoid the risk of burning the spices.
Can’t wait for the denouement - what was used in the curry sauce, how many died, what did it taste like?
For anyone playing along at home, the first recipe was slightly more annoying to make, and didn’t taste as good. The one I thought would be “the harder one” wasn’t, and it was far superior in taste and texture. So, when it comes right down to it, it was the recipe *without *the curry powder that I liked - not exactly useful for the OP. Mea culpa.
I’d like to know what the OP made, and if it was better than my example!
Here it is.
I used:
4-6 chicken breasts
1 can cream of chicken soup
1/3 c. Best Real mayonnaise
1/3 c. celery, chopped
1 tsp. curry powder
I baked the chicken for 30 minutes, then took it out and added the curry sauce. I baked it for 30 more minutes and removed it. It was pretty good.