Curry (53)
rebel2: I find that if I put a toilet roll in the fridge the night before it helps.
Why not? That's where the Registered Nurses keep the stainless-steel bedpans.------ This thread is Archived ------
rohaan: Why not? That's where the Registered Nurses keep the stainless-steel bedpans.
I didn't know that! 
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rohaan: Why not? That's where the Registered Nurses keep the stainless-steel bedpans.
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unlaoised: Sorry Ro, I'm sure it wasn't funny at the time but...yanno
all better now. (They let me keep the garden hose, and my fuschias needed watering).------ This thread is Archived ------
rebel2: I presume you kept quiet!
I don't believe I've ever been that good. 
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rohaan: all better now. (They let me keep the garden hose, and my fuschias needed watering).
Glad to hear it
Gotta love a gentle touch eh? 
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2intrigued: I know your story isn't fiction...seen a few patients like that at my workplace too. They sure do get around eh?
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Conrad73: Must have been the same one I encountered in Wetzikon near Zurich!
No, that was Helga.
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Conrad73: Must have been the same one I encountered in Wetzikon near Zurich!
then she's been transferred...pretty sure i met her here in BC when my son was in the hospital...
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jono7: then she's been transferred...pretty sure i met her here in BC when my son was in the hospital...
Sure gets around!
Buddy of mine had her in quadruplicate in Russia!
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Butter chicken or lamb korma, mild, delicious 
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Curry is Yummiee!!
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Sunny143: Curry is Yummiee!!
Agree
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As you know (or not) my bobby is cooking, and curry is a good dish to experiment with, using the different ingredients which make up curry in your own proportions. Don't be afraid to experiment with different fruits other than raisins and apple.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
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tomcatwarne: As you know (or not) my bobby is cooking, and curry is a good dish to experiment with, using the different ingredients which make up curry in your own proportions. Don't be afraid to experiment with different fruits other than raisins and apple.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
Yes, I enjoy making a curry from scratch, grinding the spices and putting funky things in like cardamom pods
Have to be careful with the hot stuff when it's a veggie curry though eh
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tomcatwarne: As you know (or not) my bobby is cooking, and curry is a good dish to experiment with, using the different ingredients which make up curry in your own proportions. Don't be afraid to experiment with different fruits other than raisins and apple.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
I personally love curry which would probably blow your head off, but make milder versions for my friends that I like.
It would be cool if someone posted a basic recipe, and then I cango from there.
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serene56: Yes, I enjoy making a curry from scratch, grinding the spices and putting funky things in like cardamom pods Have to be careful with the hot stuff when it's a veggie curry though eh
Yeh and go easy with the Senna pods
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4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder
2 tbsp fresh coriander, chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
This is a very mild but tasty curry, experiment.
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder
2 tbsp fresh coriander, chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve
Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.
This is a very mild but tasty curry, experiment.
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Sounds great
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You might like a Thai green curry which is lots of fresh coriander (cilantro?), lime, green chillies and coconut milk. That's not necessarily hot and if you make your own (it's very simple to make) you can vary the amount of chilli you put in.
I believe an Indian korma is very mild and based in cream.
Byrianis are nice - they have most of the veg, (or meat I presume) in with the rice and the moderately spicy curry sauce separate, so you can just drizzle a little, or swamp it, whatever you like.
I think you just need to find out about them. In Indian restaurants/take-aways they're usually more than happy to describe the dishes with great enthusiasm and reverence, and quite rightly, too.
i really like thai (veg) green curry both take-out and making it at home. at home i use the thai kitchen green paste. serve with jasmine rice.
for indian food, my favourite is mattar paneer (veg/peas with masala sauce).
again at home, i just use a commercial masala sauce. it goes great with just about any veg stirfry as well but i like spinach and paneer. serve with basmati rice.
some of my friends that aren't that big on curry enjoy butter chicken. medium hot. but if you're just trying for first time, maybe try the mild...and if you like it a bit rich...add some cashew butter while making it.