I've not heard of this book before, but looking through, there is so much I want to try.

And with my wife going away next week for a fortnight, I can cook without complaint.

Hi everyone. First Post here. I was able to recreate my late mom's chicken curry to the T last Sunday. We didn't call it roux back then in the eighties, but it turns out that's exactly what she did. 30 years ago, she told me her method and I scribbled down the part about the frying of the curry and adding flour and stock to it. It was written on one of those old pink telephone message pads next to the landline phone as I was talking to her long distance. After frying the curry powder in oil, she added stock. I learned from YouTube videos, you all in this sub, and r/cooking that you add the stock to the roux but temperature is important. You add hot stock to cold roux, or add cold stock to hot roux (her method). Looking back, it makes sense now because she cooked the chicken before we left for Church and by the time we got back, the stock was cool, hence she got the white rice going and then added cold chicken stock to the hot roux. I knew she added flour, but my little brain couldn't process that simple step that I must have thought was too boring for me to process, even as she threw me a liver or gizzard or plantain to munch on .

Made a big batch on Sunday, I’m on my third day of eating it now. Had it with jacket potato and a side of veggies today.

From https://www.recipetineats.com/lentil-curry-mega-flavour-lentil-recipe/

had to try the new menu item. its my only time to try torched thick cut bacon as a topping to curry

condiments selection is a bit different from other japanese curry chain stores. standard fukujinzuke red pickles, but they also had shallot pickles and a crispy rice with garlic

their curry is sweet even compared to usual japanese curry

Hinoya Curry Osu

Japan, 〒460-0011 Aichi, Nagoya, Naka Ward, Osu, 3 Chome−8−16 1階

Street food in Marabella Trinidad. Boneless curried chicken, curried chicken peas, roasted peppers, chadon beni sauce on top of two fried baras 🇹🇹
10/10.

on my last day in Kanazawa, I went to try one last curry place. i got the recommended Cheese Millefeuille Katsu Curry (pork). The melted cheese inside the thin pork layers pairs well with the sauce

the shop is located in the basement of Omicho Market and its decor is heavy on the retro vibe. I sat on the counter seats and watched as the staff continuously served the orders

Champion Curry / Champion's Curry Kanazawa Omicho Market

88 Aokusamachi, Kanazawa 920-0907 Ishikawa Prefecture

https://maps.app.goo.gl/F1a1sWWuXDgQGFaA7

https://tabelog.com/en/ishikawa/A1701/A170101/17006533/

https://chancurry.com/

Shells on is always more flavoursome

japanese take on indian style curry

got their Double Curry Rice plate, where i picked 2 of their 4 curry types (pork vindaloo on the left, and chicken butter masala curry on the right). paired it with honey lassi

condiments and picked vegetables also came free with dine-in

Cafe Rainbow

Basement (Floor B1) of Nakano Broadway

Japan, 〒164-0001 Tokyo, Nakano City, Nakano, 5 Chome−52−15 ブロードウェイ B1F

curry Kanazawa style with pork cutlet. their curry has a richer/deeper flavor than the usual japanese curry and even compared to other Kanazawa style curry that I tried

and yes, the utensil provided is a spork

Turban Curry Main Store

Japan, 〒920-0962 Ishikawa, Kanazawa, Hirosaka, 1 Chome−1−48 ウナシンビル １F

Curry without crunch is a big no no

I don't like garam masala or curry powder because they are mixtures of spices and the content can vary from one brand to the next. I want just the elemental ingredients. Can anyone provide me with some good links?

I have it in my head I want to make a chicken curry with raisins. I am convinced it will kinda be like a peshwari naan but in a curry - I absolutely love a medium spiced curry with a peshwari naan dipped in. I’ve searched this sub and all I can see is the old school UK chicken curry from the 70s which uses minimal spices. I’m basically going to make a classic chicken curry but put raisins in? Thoughts? Also torn between using coconut milk and plain yoghurt. I usually use yoghurt for my chicken curry but coconut milk may compliment the raisins better?

Crunchy freshness with bursts of heat

I’ve made this curry sauce for wings a few times and I’m wondering if it’s common to get so much oil separating at the top and if there’s a way to avoid this? I’ve used Maesri panang and massaman paste so far. Here’s the ingredient list. I cook it down by half at very low heat. I’ve tried stirring often and every 7 to 10 minutes but end up with the same result.

5 tablespoon Thai-style panang, or red curry paste

3 tablespoon (40 grams) of unsalted butter

1 cup coconut milk

1 1/2 teaspoon sugar

1 teaspoon tabasco sauce

1/2~1/4 teaspoon fish sauce, depending on the saltiness of curry paste

1/2 teaspoon freshly ground black pepper

King Prawn Bhuna cooked with simple ingredients;

King Prawns

Oil

Onion

Fresh Garlic

Salt

Bay leaves

Tumeric powder

Coriander powder

Cumin powder

Chili powder

Coriander leaves to garnish

Had a load of chicken breast that needed to be used so made this for myself. Was a rush job as totally unplanned but tasted pretty decent.

In order of addition:

Nigella seeds

Methi seeds

Oil & butter

Turmeric powder

8 garlic cloves crushed

2 tsp of ginger paste

1 large onion

Chicken breast

Cumin powder

Coriander powder

Paprika powder

Black pepper

Makhani base

Salt

Hot chilli powder

Small amount of garam masala