5 Indian Curries Made In MINUTES With This One Simple Trick
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- Опубліковано 4 жов 2024
- Making curries can be a bit of a faff on but with my easy hack you can make all of the curries in this video in just a few minutes. A simple curry paste starter is the key to saving you time so you're free to do all manner of other things. You could even pretend you're doing everything from scratch and hide in the kitchen - which is what I do if the kids are getting on my nerves. I even give you a work around if you haven't got the curry paste starter on hand but I whole heartedly recommend giving it a go and the link for that video is here:
Curry Paste Starter: • 20 Curries In 5 Minute...
Curry Paste Starter Work Around:
1 medium onion cooked in plenty of oil, butter, ghee or refined coconut oil
3 tsps curry powder
3 tsps coriander powder
1 tsp cumin powder
1 tsp garam masala powder
150ml water
6 cloves garlic
25g or a large thumb sized piece of ginger
Half a tsp salt
Half a tsp pepper
Butter Chicken Recipe:
300g curry starter or work around recipe
1 standard sized tin of chopped tomatoes
200ml double cream
1 Tbsp lemon juice
Around half a tsp salt plus more to taste
Pinch of pepper
3 Tbsps ground almonds
2-3 chicken breasts seasoned with salt, pepper, 1 tsp turmeric and coated in 1-2 Tbsps corn starch
75g of butter
Stock
Fresh herbs
Vegan Tikka Recipe:
300g curry starter or work around recipe
2 chopped red bell peppers seasoned with salt and pepper
125g tomato puree
200ml coconut milk
1 Tbsp lemon juice
500g or around 2 standard sized tins of cannellini beans
Vegetable stock or water
Around half a tsp salt plus more to taste
Pinch of pepper
75g refined coconut oil
Fresh herbs
Chicken Balti Recipe:
1 chopped green bell pepper
Fresh chili
1 standard sized tin of chopped tomatoes
300g curry starter or work around recipe
1 Tbsp lemon juice
2-3 chicken breasts seasoned with salt and pepper and coated in 1 Tbsp corn starch
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Salt and pepper to taste
50-75g butter
Sprinkle of garam masala to finish
Fresh herbs
Chana Saag Recipe:
1 standard sized tin of chopped tomatoes
200ml double cream
300g curry starter or work around recipe
Around half a tsp salt and a pinch of pepper
1 Tbsp lemon juice
3 Tbsps ground almonds
A handful of spinach leaves
500g or around 2 standard sized tins of chickpeas
75g butter
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Garam masala to finish
Fresh herbs
Chicken Tikka Masala Recipe:
300g curry starter or work around recipe
125g tomato puree
175-200ml plain yoghurt
Half a tsp salt and a pinch of pepper
2-3 chicken breasts seasoned with salt pepper and paprika and coated with 1-2 Tbsps corn starch
75g butter
Stock
Fresh herbs
Paratha Recipe Video: • WARNING! This Paratha ...
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Enjoy!
#theteessidechef #curry #indian #currypaste
Wow! I've never heard of black chickpeas! I've gotta look for those! Great video, and no, I'm not joke'n!
My tip for "genuine" curry flavour and colour is Kashmiri chilli powder. It's got quite a mild chilli flavour and a very rich colour, so you can put plenty in without it being overpowering. The restaurants all use it, and it's pretty cheap in bulk from Amazon compared to the price you pay for tiny little pots at the supermarket.
Phwoarr! That's weekday breakfasts sorted. Thanks Chef 👍
I agree, it's great on cornflakes. I even stir a teaspoon into my morning coffee if I'm feeling a bit whimsical
@@TheTeessideChef I brush my teeth with it me like...
Giggled at the "beat your children " line but every one of those curries... outstanding. Would there be a Korma next?
If I were going to do a korma I'd use the butter chicken recipe and sub out the double cream for coconut milk. Add a little sugar and finish with some sliced almonds. My first ever Indian restaurant curry was a korma and it tasted like the inside of a bounty bar. It was terrible but the ready korma sauces I would eat when I was a young whipper snapper were very similar to my butter chicken recipe and I think there's a fair bit of crossover between the two so it would be easy to adapt my recipes here to suit your tastes
Amazing curry. Thank you
The butter chicken curry was lovely, thanks chef ❤ love your recipes 😊
Glad you enjoyed it and thanks 👍
Oh god im having a baked potatoes for tea 😢 now I want a curry with your curry based starter xx hope you are well
Alrighty then, tried this finally, did the butter chicken, very nice indeed for a Butter Chicken you are making on the fly. Used the work around sauce on this but can see the benefit of making the starter and having it on hand to make quick curries. Good stuff chef
I did forget the lemon juice, so there was a bit of language in front of the children but at least seeing me that angry had them reassessing how hard they could go on their critique...
oh man those look good. I am definitely gonna make that curry starter!! Thanks Chef!
Love it. It's like a cooking cheat code 👍
Good stuff Chef. Do you ever fry the dry whole spices in the oil first (cumin seed, cassia, cloves, cardamoms etc.)? I appreciate that's more traditional than take-away style, but it takes the the depth of flavour to the next level.
I would defo fry whole spices in oil first but I'll usually put powdered spices in water before going in an oily pan to prevent burning. It's very rare I'll use whole spices with an Indian curry because I make the recipes in this video all the time. I actually had a Balti today for me tea. I do use whole spices in my berbere spice recipe but I grind them up first and throw them in the pan with everything else to dry fry them on low to release some of the oils.
You never mention the rice. Is it basmati. I find it's the best. Doesn't stick together.
Yeah I always use basmati
Awesome, been looking forward to this! You going to do a cookbook at some point? You can put me down for one if you do.
Cheers mate. Not to sure the world needs another cookbook though 😟
@@TheTeessideChefMaybe not, but a funny cookbook...there aren't too many of them knocking about.....teeeeeeeerah!
These look great! But apart from one, am I right in thinking that there is no heat added (red/green chillies, chilli powder, etc). Or does the heat come from the curry powder in the starter? Cheers!
Yeah, I just add chilli to the Balti and leave heat out of the rest. It's a very individual thing so using this base you can choose how much heat you want either in the curry starter or when you prepare the curry. In the curry starter I use TRS mild Madras curry powder which isn't too spicy but you get a little tickle from it. TRS standard Madras curry powder is too hot for my family but I think it gives a great level of base heat. Again, it's up to you how much heat you want to put in after these base recipes and I left them mild on purpose so they can be tailored to peoples individual tastes.
I could listen to you read the paper - not The Daily Mail though, that's a paper for bastards
Haha you're not wrong there mate. Cheers
😂
5:26 My goodness - that's a big knob you put in there! But you probably hear that a lot...
Well, I often get called a big knob but it's not meant as a compliment. My wife calls me Justin because I only manage to get it 'just in'
😂