Heres a great curry cookery forum some real die hards searching for the perfect curry

http://www.cr0.co.uk

I do love a good curry.

I can knock up a cracking Jalfrezi Chicken! Love it.

That's my favorite weapon of choice too!

Care to share your recipe?..... so I can print it and hand it to the missus

It's an old fashioned version, I'll type it up now

It's a slimming world recipe if that's ok?

Yes......Unfortunatley

Jalfrezi Chicken

Serves 4
Preparation time 15 minues
Cooking time 30 minutes

Ingredients

4 Chicken breast fillets, skinless
Fry light
1 tsp cumin seeds
1 onion, peeled and finely sliced
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
2 garlic cloves, peeled and crushed
1 tsp peeled and finely grated ginger
1 tsp medium curry powder
½ tsp mild or medium chilli powder (I use hot).
1 tsp ground cumin
1 tsp ground coriander
Salt and freshly ground black pepper
400g can of chopped tomatoes
Large handful of chopped coriander leaves

Method –
Place the chicken breasts between sheets of cling film and flatten with a rolling pin. Remove the cling film, cut the chicken into thin strips and set aside.

Spray a large frying pan with fry light, place over a medium heat, add the cumin seeds and stir fry for 1-2 minutes. Add the onion, peppers, garlic and ginger and fry for a further 6-8 minutes.

Add the curry powder, chilli powder, cumin and coriander. Season well and fry for 1-2 minutes.

Throw in the chicken, increase the heat to high and stir fry for 4-5 minutes. Stir in the tomatoes and coriander along with 100ml of water. Cover, reduce the heat to low and cook gently for about 15 minutes or until the chicken is tender. Remove from the heat, adjust the seasoning to taste and serve.

ENJOY

In the process of typing up a recipe for Onion Bhajis and Bombay Spuds for you aswell

This is the closest to Indian takeaway bhajis we have ever tried……

Onion Bhajis
Makes 12 portions

Preparation time 10 minutes (plus resting)
Cooking time 20 minutes
Ingredients

200g of onions, peeled, halved and thinly sliced.
50g of gram flour
1 tsp of lemon juice
2 tsp ground cumin
1 tbsp coriander seeds, crushed
1 tsp deseeded and chopped fresh green chilli
1 tbsp freshly chopped coriander leaves
¼ tsp baking powder
Salt
Fry light
Pinch of paprika to serve

Method

Place the onions, gram flour, lemon juice, cumin, coriander seeds, green chilli, chopped coriander and baking powder in a mixing bowl. Season with salt and add a few tablespoons of water to form a thick batter that coats the onion. Leave to rest for 15 minutes and then, using your fingers, mix again to combine thoroughly.

Preheat the oven to 220 degrees c / gas 7. Line a baking sheet with baking parchment and using your fingers or a dessert spoon, drop small mounds of the mixture onto the prepared baking sheet to give you 12 bhajis.

Spray with fry light and bake for 15-20 minues until golden. Remove from the oven and serve immediately sprinkled with paprika.

Other slimming world curry recipes available on request, I am wary of hijacking this thread......

Effing Brilliant!!

That recipie/guide looks fairly idiot proof as well. I might ave a go meself.......which cued a from the missus

I will give the Jalfrezi a go this week.

Mumabi Aloo (close to Bombay potatoes).

Serves 4

Preparation time 5 minutes
Cooking time 25 minutes

Ingredients

900g potatoes (Desiree or King Edwards), peeled and cut into cubes
Salt
Fry Light
2 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp mild or medium chilli powder
4-5 tbsp finely chopped coriander leaves.

Method

Boil the potato cubes in a pan of lightly salted water for 10 minutes or until just tender. Drain thoroughly and set aside.

Spray a large non stick wok or frying pan with fry light and place over a medium-high heat. Add the cumin seeds and stir-fry for 1-2 minutes. Add the potatoes and cook until lightly browned on all sides.

Turn the heat to low. Then add the ground cum, ground coriander, garam masala and chilli powder. Season well and cook for a further 1-2 minutes. Remove from the heat and stir in the chopped coriander. Serve immediately.

Btw, this can also work with parsnips, swede or butternut squash.

Cheers for that RichT

I'm off to go shopping now with the missus and make a right pest of meself !

Many thanks ArmChair, I kind of regard myself as a bit of a curry purist, but there is a great deal of good stuff on there.

I`ll lurk for a bit then give them the benefit of my wisdom

lovin this thread, ive needed a curry recipe that i like for ages, for years ive jus been throwing everything into a pan for a couple of hours

richt....lovin your work

I am glad I can be of assistance

If you have any requests let me know, and I will see what I can find for you. (assumiong the OP doesn't mind the hijack)?

I thought Jalfrezi was the one that had egg in it?

Not sure, but then this recipe is the slimming world version, so may have skipped the egg?

I thought it was sponsored by Fry Light

I like the idea that a poster with a semi appropriate name is discussing curries, but shouldn't you change the "Arm Chair" part into Sanskrit to match Pundit?

carry on Richt i don't mind mate.

I have tryed a few of the recipes now, i can recommend these

chicken tikka
http://cr0.co.uk/curry/index.php?topic=874.0

madras.
http://cr0.co.uk/curry/index.php?topic=674.0

I can't recommend this recipe enough if an Indian Takeaway style curry is what you are looking for.

It is taken from Rick Stein "Food Heroes" show. The recipe is from the Karachi Restaurant in Bradford and is delicious.

Lamb & Spinach Karahi

The Ingredients

250g (9oz) Ghee
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Garam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve

How to Cook
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
8. Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.

Variations

-Add a 400g tin of cooked chickpeas to bulk this recipe out and give it some extra nutrition.
-Adding a tablespoon of dried fenugreek leaves gives this curry an extra dimension.
-Omit the spinach leaves and use this as a “base” sauce, adding extra ingredients to make your favourite restaurant-style curry: lemon juice will give you a “Madras”. Adding lots of dried chillies, a little red wine vinegar and some cubes of cooked potato will produce a “Vindaloo”. Add a portion of tarka dal, sugar, lemon juice and some cubed pineapple to give you a “Dhansak”. And so on…

Mmmmm.

The bhajia (commonly bhajee) produced by this simple recipe are tastier and fresher than anything tried in restaurants...

MALAYSIAN ONION BHAJIA

These savoury fritters should be crisp and golden with a soft, moist centre.
For best results, cook a few (4-6) at a time.
Makes about 12 large or 18 small bhajias.
Overall timing is about 30 minutes.
Equipment: large mixing bowl and deep-fryer (* else wok or frying pan).

INGREDIENTS

4 ounces plain flour (or 125 g)
1 teaspoon salt (5 ml)
½ teaspoon chilli powder (2 ml)
2 teaspoons ground turmeric (10 ml)
2 small eggs
4 tablespoons milk (60 ml)
1 pound onions (450 g)
Oil for frying

METHOD

Sift the flour, salt, chilli and turmeric into a large bowl.
Make a well in the centre.
Add the eggs and stir with a wooden spoon.
Draw the flour down gradually into the liquid.
Add the milk and mix to a thick batter.

Peel and thinly slice the onions.
Stir into the batter.
Heat the oil in the deep-fryer to 340F (170C).

Lower each rounded spoonful of the batter mixture carefully into the hot oil.
Fry for about five to six minutes until puffed and deep golden.*
Drain on kitchen paper and keep warm (do not cover) while cooking the rest.
Serve hot with rice & curry or simply as a snack.

VARIATIONS

Give the batter more texture by using rice flour or semolina.
Provide extra spiciness by adding ½ teaspoon (2 ml) of ground cumin seed
or very finely chopped green ginger.

* If shallow frying in wok or pan at a lower temperature, cook for about eight minutes,
turning bhajia over midway through this period.


Enjoy.

I have made said Jalfrezi Chicken this evening - see below..... nb, I do not use that shite sauce stuff in a jar, all made from scratch....

looks good Richt!
Ive been given that curry site a good bashing but its not good for my waist line!! i can recommend this chicken madras recipe as good as restaurant ruby murry

http://cr0.co.uk/curry/index.php?topic=3830.0 [you have sign up to view]

That looks tasty!!

My life of Curry.
The 3 top cities for me are Leicester, Leeds and Bradford.
Bradford was my education. You can walk in to a restaurant and be able to afford everything on the menu. Don't just follow book, paper and tv reviews, just be brave and try the spur of the moment technique. Restaurants come and go, some very good ones die and bad ones do survive. The Karachi in Bradford is good, but is probably overworked now. I have this terrible problem of ending up talking with the chef. Many are masters and are more than willing to depart with their classic secrets.
I adore Indian and Pakistani cuisine. Ironically my favorite curry is Jamaican Goat Curry. Nothing better than Goat for the best meat curry. It's a match made in heaven. Lots of people talk about Jerk Chicken but for me Jerk is perfect for pork. For all you who live in Cornwall, the best pastie, I'm afraid to say is the Jamaican Patty. Sorry, but I'm addicted to spice.

Could anyone copy & paste the recipe for this madras? Tried to register for the site but not receiving the activation e-mail (not in junk box either )

Cooked madras a few times before but always up for trying slightly differing recipes...