Indian Curry for Dinner
September 4, 2013 3:51 PM Subscribe
The other day we were in Penzeys, and on a whim I bought some of their Maharajah Curry, simply because it smelled so good. I’d like to make a dinner with it, but the zillion recipes I’m finding on line are making me crazy. Can you recommend a recipe that meets my three snowflake preferences?
1. Indian, not Thai
2. Stew-like, with meat and lots of sauce, to be spooned over steamed basmati rice. It may or may not feature vegetables, doesn’t matter as long as they’re available in a typical supermarket
3. No coconut
Cooking methods available to me are stovetop, slow cooker, tagine, oven.
Bonus points if it refrigerates well, because I'd like to make extra.
Thanks!
1. Indian, not Thai
2. Stew-like, with meat and lots of sauce, to be spooned over steamed basmati rice. It may or may not feature vegetables, doesn’t matter as long as they’re available in a typical supermarket
3. No coconut
Cooking methods available to me are stovetop, slow cooker, tagine, oven.
Bonus points if it refrigerates well, because I'd like to make extra.
Thanks!
I'd modify a Chicken Tikka Masala recipe and use your masala in place of the dried spices that they call for.
posted by quince at 4:03 PM on September 4, 2013 [1 favorite]
posted by quince at 4:03 PM on September 4, 2013 [1 favorite]
I haven't made it, but this recipe looks really solid to me, and can be made with a pre-mixed curry powder.
posted by neroli at 4:31 PM on September 4, 2013 [1 favorite]
posted by neroli at 4:31 PM on September 4, 2013 [1 favorite]
You're looking for something in the Tikka Masala, Korma, or Makhni world, or maybe a Vindaloo or Rogan Josh. Googling your meat of choice plus any of those terms should get you what you're looking for.
General "Indian [meat] Curry" recipes might be good, too, if you're not looking for anything authentic. Which you're really not, since few if any authentic curry recipes actually call for curry powder.
posted by Sara C. at 5:51 PM on September 4, 2013
General "Indian [meat] Curry" recipes might be good, too, if you're not looking for anything authentic. Which you're really not, since few if any authentic curry recipes actually call for curry powder.
posted by Sara C. at 5:51 PM on September 4, 2013
I stand by this recipe, and that thread is generally great.
Yes! I was the asker in that case and the result (of mostly following restless_nomad's advice) was the best curry I've ever made. Thanks for reminding me that I need to do it again!
posted by lunasol at 8:55 PM on September 4, 2013 [1 favorite]
Yes! I was the asker in that case and the result (of mostly following restless_nomad's advice) was the best curry I've ever made. Thanks for reminding me that I need to do it again!
posted by lunasol at 8:55 PM on September 4, 2013 [1 favorite]
Stew like means what, to you ? (ie how much liquid do you want for "stew" ? Since you say no coconut, which is one typical liquid, the other options can be juice from a can of tomatoes or from yogurt, and probably other options, or drain the tomato can and don't add yogurt for thicker/"dry" curry).
Generally, penzy's curry at our house involves:
diced medium onion
diced ginger (if we have any)
diced bell pepper
diced hot pepper (jalapeno, serrano, or not)
cubed meat (generally chicken, occasionally left over lamb, rarely beef)
can of tomatoes (drained or not, see headnote)
can of chickpeas (drained)
frozen peas (optional)
cooked lentils (optional)
finely diced cauliflower (optional)
curry spices (hot, mild, garam masala, mix of those, etc)
(For the optional, really pick one, don't try them all)
Heat oil in a pan, and cook onions and peppers for ~5 minutes, then add generous helping of curry spice, and cook a little bit more
Add meat, ginger, cook meat until almost done (if meat isn't cooked).
Add chickpeas, tomatoes, and other optional bits (for me, coconut, for you, try 3/4 cup yogurt, and/or don't drain tomatoes), let simmer for a few minutes.
(NOTE: If you add lentils, they still absorb liquid, even though they are already cooked.. )
Serve over rice with naan bread side.
posted by k5.user at 8:42 AM on September 5, 2013 [1 favorite]
Generally, penzy's curry at our house involves:
diced medium onion
diced ginger (if we have any)
diced bell pepper
diced hot pepper (jalapeno, serrano, or not)
cubed meat (generally chicken, occasionally left over lamb, rarely beef)
can of tomatoes (drained or not, see headnote)
can of chickpeas (drained)
frozen peas (optional)
cooked lentils (optional)
finely diced cauliflower (optional)
curry spices (hot, mild, garam masala, mix of those, etc)
(For the optional, really pick one, don't try them all)
Heat oil in a pan, and cook onions and peppers for ~5 minutes, then add generous helping of curry spice, and cook a little bit more
Add meat, ginger, cook meat until almost done (if meat isn't cooked).
Add chickpeas, tomatoes, and other optional bits (for me, coconut, for you, try 3/4 cup yogurt, and/or don't drain tomatoes), let simmer for a few minutes.
(NOTE: If you add lentils, they still absorb liquid, even though they are already cooked.. )
Serve over rice with naan bread side.
posted by k5.user at 8:42 AM on September 5, 2013 [1 favorite]
Response by poster: I'm going to try them all, but this weekend I think I'll give restless-nomad's a try.
Thanks!
posted by Short Attention Sp at 11:05 AM on September 5, 2013
Thanks!
posted by Short Attention Sp at 11:05 AM on September 5, 2013
restless-nomad's recipe looks great, but I would roast the cauliflower separately then mix it in at the end. Toss the florets in a little oil and season with your spice mix. Roast on a baking sheet at 350F for 30-40 minutes or until the florets start to brown and can be pierced with a little resistance. Rotate the pan and give the florets a stir part way though. It's a little more work but I think the extra flavor is worth the trouble.
(Of course the roasted curry cauliflower can also be used however you like. It's way better than any steamed or boiled. Try making a red wine vinaigrette with your spice mix, toss with roasted cauliflower, let cool, mix with pasta/cous cous/quinoa and any other fresh vegetables and herbs you have.)
posted by sevenless at 12:17 PM on September 5, 2013 [1 favorite]
(Of course the roasted curry cauliflower can also be used however you like. It's way better than any steamed or boiled. Try making a red wine vinaigrette with your spice mix, toss with roasted cauliflower, let cool, mix with pasta/cous cous/quinoa and any other fresh vegetables and herbs you have.)
posted by sevenless at 12:17 PM on September 5, 2013 [1 favorite]
Response by poster: Tried restless_nomad's recipe, to include sevenless's suggest to roast the cauliflower first, and the results were terrific. The lamb selection at the supermarket sucked on the day I shopped, so I went with a lovely slab of lean, boneless chuck. And I used three fat tomatoes from the garden instead of canned. Really, it was delicious.
posted by Short Attention Sp at 9:38 AM on September 12, 2013 [1 favorite]
posted by Short Attention Sp at 9:38 AM on September 12, 2013 [1 favorite]
This thread is closed to new comments.
posted by restless_nomad at 3:56 PM on September 4, 2013 [1 favorite]