Make this curry powder base, it’s not that hard or time consuming and works for all the recipes below, which I’ve mostly modified from [someone’s?] one-der blend.
If you’re really lazy just buy something called curry powder in the supermarket. Loses all the authenticity of mixing it yourself though. Maaaan.
Magic powder
Mix all this together in these proportions. Make as much as you like, it’ll keep for quite a while (3 or 4 months at least)
4 x Ground Coriander
2 x Ground Turmeric
2 x Dried Mustard
1 x Cayenne Pepper
1 x Ground Cumin
½ x Ground Cardamom
Common to all
- 4-5 tablespoons oil (reduce this)
- 1 onion
- Sachet curry mix
Tikka Masala
- Chicken breasts / thighs
- Knob of butter
- 5 tablespoons natural yoghurt
- Tin chopped tomatoes
- 125ml / 1/4 pint cream
Cook onion til softened, add spice mix, then chicken and butter until browned. Add everything else and simmer for 35 mins
Chicken Korma
- Chicken breasts / thighs
- Knob of butter
- 5ooml cream
- 5 teaspoons dessicated coconut
- 4 teaspoons ground almonds
Cook onion til softened, add spice mix, then chicken and butter until browned. Add coconut and almonds, then slowly add cream. Simmer for 35 minutes.
Chicken and Chip Curry
- Chicken breasts / thighs
- Knob of butter
- 5 teaspoons soy sauce
- 1 tablespoon tomato puree
- Good handful of frozen chips
Cook onion til softened, add spice mix, then chicken and butter until browned. Add soy sauce and tomato puree and simmer for 15 minutes. Add chips, stir and simmer for another 20 minutes.
Sweet Beef Curry
- 1-1.5kg diced beef (striploin if possible)
- Knob of butter
- 1 teaspoon sugar
- 3 teaspoons wholegrain mustard
- 1 tin chopped tomatoes
Cook onion til softened, add spice mix, then beef and butter until browned. Add tomatoes, mustard and sugar, stir well and simmer for 45 minutes.
Lamb Saag
- 1-1.5kg diced lamb
- Knob of butter
- 1 tin chopped tomatoes
- 100ml fresh cream
- Large handful of spinach (fresh or frozen)
Cook onion til softened, add spice mix, then lamb and butter until browned. Add lamb and butter and cook until browned. Add tomatoes, spinach and cream and simmer for 45 minutes.
Fragrant Fish Curry
- 4 medium cod fillets
- Knob of butter
- 1 tin coconut milk
- 1 teaspoon fish sauce
- Juice of half a lemon
Cook onion in oil and butter, add spice mix and stir well for 3 minutes. Add coconut milk, fish sauce and lemon juice. Cover and simmer for 15 minutes. Add fish and cook stirring gently for another 15 minutes.
Vegetable Curry
- 6 medium potatoes chopped into cubes and/or 2 handfuls cauliflower
- 1 tin chopped tomatoes
- 1 tablespoon lemon juice
- 1 tablespoon sugar
Cook onion in oil and butter, add spice mix and stir well for 3 minutes. Add potatoes and cook on a low heat for 15 minutes, stirring occasionally. Add tomatoes, lemon and sugar and simmer for 30 minutes or until potatoes are cooked. Add any other veg you’re using 10 minutes before end of cooking.
Balti Masala
- 4 diced chicken breasts
- 6 tablespoons greek yoghurt
- 1 tablespoon mango chutney
- 250ml / 1/2 pint cream
Cook onion til softened, add spice mix, then chicken and butter until browned. Add yoghurt, chutney and cream. Cover and simmer for 35 minutes.
Minced Beef Aloo
- 1 kg minced beef
- 5 teaspoons soy sauce
- 1 tin chopped tomatoes
- 3 potatoes chopped into half-inch cubes
- Handful of peas
Cook onion til softened, add spice mix, then mince until browned. Add potatoes and cook for 5 minutes. Add soy sauce and tomatoes. Cover and simmer for 30 minutes or until potatoes are cooked. Add peas 5 minutes before end of cooking.Cook onion til softened, add spice mix, then chicken and butter until browned.