Curry help

plinc

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Hi

Has anyone got any decent curry recipies.
I'm trying to make a restaurant style chicken jalfrezi. I had a bash tonight and to be fair it was ok, but it was nothing like a the one you can get from an Indian restaurant.

The main problem was the sauce was way to runny, and the taste was not quite right, though I guess thats just getting the spices in the right measurements.

Any help would be great.
 
heard theres a few guys on the moon that maybe able to help FEAR DA MOOOOOOOOOOOOOOOON



lol sry not helpful i know
 
m8 the chicken (jalfrezzi jars made by swartz) from asda are spot on ?

just empty the jar in a pan and put on a low heat then chop 4 chicken breasts into 1 inch cubes fry the chicken cubes with 2 chopped onions till the chicken is sealed ( white on all sides ) then pop the onion and chicken in the pan of sauce

Wipe the pan clean add a little oil then fry off your peppers with some full baby sweet corns quickly about a minute then pop them in the sauce aswell

then add a bit ground black pepper sea salt to your taste fcuking lovely jubbley let it simir for about 7 mins to make sure the chicken is well cooked

:proud: takes about 12 mins and your done
 
Last edited:
you can try and make the sauce your self with cayanne pepper tomato cocanut and a roux etc


but to be on honest it will cost a bomb and youd probably fcuk it up Ive tried loads a sauces and swartz proper tastes like the local take away its bang on the ball :proud:
 
you can try and make the sauce your self with cayanne pepper tomato cocanut and a roux etc


but to be on honest it will cost a bomb and youd probably fcuk it up Ive tried loads a sauces and swartz proper tastes like the local take away its bang on the ball :proud:


there is no roux in indian food .
for the basic sauce
m8 take some garlic and ginger blend it up in some oil . chop loads of onions
put a ittle oil in a large pan .and the ginger and garlic brown the onions add tomato puree gram masala little tumric (hildi sp ) cook off . add some water and all the onions plum tomatoes coconut cream . boil the hell out of it blend it up . . that is a very very basic indain sauce . but its used as the bases of most indain curry's in the resturants then they changed it as needed for different dishes .
this aint real indian food though m8 . just food devoloped for our tastes .
 
there is no roux in indian food .
for the basic sauce
m8 take some garlic and ginger blend it up in some oil . chop loads of onions
put a ittle oil in a large pan .and the ginger and garlic brown the onions add tomato puree gram masala little tumric (hildi sp ) cook off . add some water and all the onions plum tomatoes coconut cream . boil the hell out of it blend it up . . that is a very very basic indain sauce . but its used as the bases of most indain curry's in the resturants then they changed it as needed for different dishes .
this aint real indian food though m8 . just food devoloped for our tastes .

thats what i ment to say lol

ps buy a jar save a bomb you catch me drift
 
cant help with the taste but to thicken up sauces always have some corn flour to hand it only costs a few pence and you just mix it with a little water and chuck it in - works a treat
 
Thanks for the tips guys

I do have the pre-made sauces that you just add chicken, and a few extra chilies - I like it hot,
but I just waned to have a go at making one from scratch.
btw I buy the one from Lidl.. ...Jalfrezi sauce they're 69p I think and the best one I've tried.

I'll have another go later next week as my wife thinks I eat too much curry already, and I'll try some of the ideas posted.

I know its not really Indian food, Jalfrezi should actually be almost dry fried, but I love it all the same, :).
 
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