Cooking Resources

Gravy Queen · 08-31-2012, 12:22 PM

A cheat curry as Pataks sent me some of their Tikka Masala sauce to try, and it's a lovely soft curry , but I am a fan of Pataks anyway . I do curries from scratch too but this was a perfect cheat for a busy day. I did it in the slow cooker then made some yellow rice with a few toasted almonds to go on top . I used skinless boneless chicken thighs as I find they are much more moist than using chicken fillets .

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SweetTeboho · 11-27-2012, 08:07 AM

And thank you for sharing. You mentioned in your post that you usually do curry from scratch... can you share some recipes or points? I have tried a couple of things, including coconut milk with turmeric. Chicken broth. But every single time my dish feels that it is missing something. I'd love any pointers!!

Zereh · 11-27-2012, 12:57 PM

Can you share the yellow rice recipe too, please? =) I imagine it's tumeric that gives it the lovely color, but am curious about what else you add.

Thanks!
<3 Z

Kylie1969 · 11-27-2012, 03:39 PM

That looks lovely GQ...we too love Pataks sauces

We use them if we need a quick dish and make curries from scratch when we have more time

Kitchen Barbarian · 12-02-2012, 01:39 PM

Here's a recipe for one type of curried chicken

Murgh Makhni - Indian Butter Chicken

Yeah, you can make a yellow rice with turmeric, but I much much prefer saffron rice

How about Chicken Biryani?

Kylie1969 · 12-02-2012, 02:47 PM

We love Butter Chicken, thanks for the recipe

SweetTeboho · 12-02-2012, 10:13 PM

Is there any suggestions for making this with out heavy cream bit getting the same results? (Pretty much the same, I mean). I live Indian food, it does not love me. :(

Kitchen Barbarian · 12-03-2012, 02:58 AM

I suppose you could try evaporated milk, but to get the proper creamy texture you would have to use, well cream.

What is it about the cream you object to, or that bothers you?

You could make it without, the gravy just wouldn't be creamy.

Kylie1969 · 12-03-2012, 03:15 AM

We use coconut milk or lite cream

SweetTeboho · 12-03-2012, 09:28 AM

Quote:

Originally Posted by Kitchen Barbarian

I suppose you could try evaporated milk, but to get the proper creamy texture you would have to use, well cream.

What is it about the cream you object to, or that bothers you?

You could make it without, the gravy just wouldn't be creamy.

The lactose part

Hmmmm I had not thought of coconut milk for this dish.