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Questions tagged [curry]

165 questions
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In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala Ginger-garlic paste I usually marinate…
Severus Snape
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How to draw peanut flavor into rest of dish?

I've tried on many occasions to cook with peanuts into curries just by roasting them slightly and allowing them to simmer with the rest of the dish, and no matter how long I wait, the peanuts themselves always taste flat and the rest of the flavor…
PhiEarl
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How to scale Indian cooking?

What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with different ingredients): oil -> whole spices -> onions -> ginger garlic -> tomatoes ->…
BigBrownBear00
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Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to "please" all my diners, I've switched to regular…
Xophmeister
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please help fixing my portugese sauce (a kind of korma-like non-spicy curry sauce served in hk and macau)

The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressure cooker... Here is the everything in my recipe when first put in pressure cooker for 20…
user4343712
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My curry is going funny I don't know why

First one how it's supposed to look Second one is how its looked the last few times I tried to cook it
Amy
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Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?

From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpalatable product. I'm assuming this applies to chilli powder too since I've been adding at…
James Wilson
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How can one make a reasonable curry with limited spices and poor quality equipment?

When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and frying pans that have lost any non-stick coating (maybe only one of each), a hob with just one or two…
Mark Wildon
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How to remove mutton smell while cooking?

Some people do not like specific smell of mutton in curry. What I do to remove the smell of mutton while cooking?
ushna saeed
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Is is ok to use slightly sour curd for chicken marination?

The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken. An hour or so after cooking, there were little bubbles bubbling up to the top of the curry, and I had stomach…
Nav
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Three different-colored Thai curry pastes, how are they different?

Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m pretty sure that it’s not green for “mild,” yellow for “medium,” and red for “scorch your…
Just Joel
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how to cook boneless chicken breasts for curry?

I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, and I am not sure how to cook it. I am using…
The Wanderer
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How to know if water has evaporated from curry/stew?

I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunately some green vegetables I put in are not practical to move and so as the water lessens…
James Wilson
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Duck curry with pineapple pieces

Should I use panang paste or red paste when making a duck curry. I have tried red.
user45035
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How do I make my Thai curry with paste taste better?

Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Original curry recipe: Fry tofu in oil in a non-stick pan. Bring coconut milk to a boil, add curry paste. Add…
cellepo
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