Kinda Curry, a Ranch / Cultural? Appropriation
Sep 16, 2021 22:07:55 #
Been making Curry for a long time, sometimes leftover meat, sometimes fresh. If leftover, brown it, if fresh, cook and brown - either case in a little oil. Remove meat from the pan, add large onion chopped. Cook till translucent, add a TBS of Curry powder. Stir till everything is curry colored and fragrant. Add a heaping TBS of flour and stir, then two cups of chicken broth - you may need more liquid. Now the old, easy / expensive version takes a whole jar of Major Gray's Chutney. I use half a jar of peach jam and a handful of Raisins. Comes out about the same. When the sauce has thickened, add the meat. Simmer till sauce is thick and meat tender. Serve on rice, with Naan and tropical fruit. If you are in the urban areas, fresh fruit - out here Dole Topical. I add the juice from the fruit to the curry along the way. As to the Curry Powder, I've tried a lot but keep coming back to Madras Curry Powder. You probably won't find it in in your store, but can get it on line. How much curry powder is a matter of taste - you can also add a pinch of saffron.
Sep 17, 2021 06:05:24 #
Sep 17, 2021 08:27:54 #
Sep 17, 2021 09:58:14 #
Sep 17, 2021 09:59:46 #
Papa j wrote:
Looks like a wonderful dish plated
Joe
Joe
Thanks - ex the plating, goop in a pot or pan. Pretty good, though. Been using the recipe for years.
Sep 17, 2021 11:05:53 #
quixdraw wrote:
Been making Curry for a long time, sometimes lefto... (show quote)
The Wife has been wanting me to do a bit of Curry cookin' lately. I just showed her this set of pics.... she got REAL excited when the can of Curry powder showed up!! "That's exactly the SAME Curry powder that we use!! What's the holdup here??"...she exclaimed.
No excuse now.
Excellent series and writeup here, quixdraw! Thanks a lot.....
Sep 17, 2021 11:16:41 #
yorkiebyte wrote:
The Wife has been wanting me to do a bit of Curry ... (show quote)
Thanks! Glad you / she liked it! You can use just about any kind of meat that isn't highly spiced - leftover Roast Beef used to be the British standard. I've used leg of Lamb (not if seasoned with rosemary), Chicken, Pork, etc. There are even seafood curries. Great little book, Curries by Susanna Tee. Might be worth getting a bottle of Major Gray's to establish an initial flavor profile for a simple curry.
Sep 17, 2021 12:46:08 #
Nice shots quixdraw. Nobody in the house would eat Curry except me so I will never make it but it sure sounds and looks good
Sep 17, 2021 13:13:16 #
Sep 17, 2021 15:27:08 #
Curmudgeon wrote:
Nice shots quixdraw. Nobody in the house would eat Curry except me so I will never make it but it sure sounds and looks good
Thanks! Not a bad recipe, easy. Got to please the customers!
Sep 17, 2021 16:04:11 #
Sep 17, 2021 17:48:16 #
UTMike wrote:
Good photos and a recipe worth trying, QD.
Thanks! Every so often a nice change of flavor, and easy. Often I'll finish it for a long time on a freestanding induction burner, you don't have to watch the liquid as carefully and it is more tender.
Sep 17, 2021 17:52:20 #
Tito14 wrote:
Great shot. I am not a big fan of curry but looks delicious.
Thank you very much! This is my only Indian Dish. Not a cuisine that appeals to me much, can't say why.
Sep 20, 2021 12:41:26 #
quixdraw wrote:
Been making Curry for a long time, sometimes lefto... (show quote)
I bet y'all ate every crumb and licked your plates clean!
Sep 21, 2021 14:48:02 #
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