-Largeish pieces of chicken breast, all same size(so they cook evenly)
(Small chunks will cook too quickly and go dry)
-Lemon juice
-Salt
Rub lemon juice/salt into chicken, leave from 30MINS


-Balti spice mix
2 teaspoon paprika
1.5 ground corriander
3/4 ground cumin
1/2 salt
1/4 chilli powder
-1/4 inch piece of ginger, grated
-Fresh corriander
-1 to 2 chopped green chillis
-2 Garlic cloves
-150ml Vegtable oil
-300ml plain yoghurt
-1.5 tea spns Red food colouring (I keep meaning to make green tikka...)
Stick above into food blender, blend!


-Wash lemon/salt off the chicken (which will have gone white on the outside)
-Add chicken to the blended mix...
-Cover and leave in the fridge for as long as possible (overnight ideally)

Cook on a hot griddle, ie char outside, tender inside

1 tsp cumin seeds
1tsp corriander seeds
2tbsp ghee (or just use butter)
1 onion which you slice finely
8 medium or small chicken pieces (I use chicken breast and dice it)
0.5 tsp salt
350ml natural yoghurt
120ml double cream
1tbsp ground almonds
0.25 tsp Garam masala
3 cloves
seeds from 3 green cardamon pods
1 dried bay leaf
60g sultanas
fresh coriander to garnish.

Dude, don't get me wrong I don't like my curries too hot, I like the flavour of Chilli.

Yes, I got some curry. It were yummy. In my tummy.

plenty cassoulet. Ooooooh yes, ducky ducky

I made this on Saturday night, and me and Mrs Chris were well fucking impressed. Mrs Chris is big fan of curries, but prefers flavoursome to hot, so this went down very well.

22 bananas out of 15.

If you have any other similar recipes, please do feel free to share.

Creamy fennel curry

-Chicken (enough for 2 people)
-Some mushrooms
-2 x Large onion (finely chopped)
-2tsp Turmeric
-1tsp chilli powder
-1to2tsp fennel seeds
-4 cardamom pods
-1/2tsp ground cumin
-2tsp ground coriander
-1/2" cube ginger grated
-3-4 Cloves garlic, finely chopped
-Squirt tomato puree
-Cream (1/2 small pot)
-yoghurt(same amount as cream)
-Squirt lemon juice


Method
-Simmer/sweat etc the onions until soft
-Add the spice & ginger & garlic
--Leave for a minute
-Add chicken & mushrooms
-Cook, add a little water if it goes too dry

-When chicken cooked add T puree, mix and turn off heat

-Add cream/yoghurt/lemon juice
-Slowly bring back to heat while stirring, not too quickly or the yoghurt will separate and goes lumpy

Need advice though, what is the best way to avoid getting an ill stomach after, say, a Vindaloo or other hot curry?

Lime cordial is your friend if the curry is too hot.

Lassi. Lassi is the curry defeater.

My family almost all go for a Saagwalla.

Does anyone have any awesome curry recipes for someone who is allergic to milk products? I'd rather not substitute as it won't be the same.

No hotter than a madras, though.

Surely any tomato-based sauces will be OK? Pathia, dhansak, dupiaza, rogan josh, etc? I don't think there are any cream or yogurt in those, and if there is, I don't think it would impair it much to leave it out.

Well, that's what I thought, but I wasn't sure if it had any dairy additives. I'd just use coconut milk where a recipe calls for milk or cream, but just lower the amount so it is not too rich.

chopped dried apricots are an awesome and under-used ingredient for adding flavour and juiciness. Work well in curries, but work particularly well with bolognese, or at least in the beef bolognese that I make.

Also - a small tin of cocktail fruit works excellently in stir fries (and also with mince things like bolognese again). A small pot of yoghurt similarly can be used as a base for a curry or stir fry with often surprisingly excellent results (no use to you of cours, Myo).

Marmite + tuna works. I don't know why, but it really does. (Er, on toast, for example. Not mixed together like tuna + mayo! )

If you have gas hobs, use them (carefully, with a skewer) to roast red peppers, for cheap gorgeousness.