Chicken and potato curry (Pr0n!)

[fingerlickin']

Okay so in reality there are only ten people interested.

I'll do it personally then, I'll write up a tutorial and PM you guys.
When you decide to give it a try I can coach you through it if you need help.
I know lots of you will blast through it on your own, I'll choose and easy mild curry for the first one.
Anyone think they'll have trouble sourcing ingredients like curry leaves/Indian spices or coconut milk?

I never mind searching for ingredients, as I usually leave work to do it. Sometimes I tell myself I can't find things on purpose. :-D

 

[Al Czervik]

See...that wasn't so hard now, was it?

:becky:

Can we start with an Indian Vindaloo...pretty please? op2:

Good call Moose... :thumb:

After that, can we please have Thai Kaeng som? :biggrin1:

 

[buccaneer]

See...that wasn't so hard now, was it?

:becky:

Can we start with an Indian Vindaloo...pretty please? op2:

You mean Portuguese Vindaloo...but no, not at first.
We have some folks who are beginners so I'll consider them in choosing something flexible and easy but so worth it.
We want to make sure this is fun and successful and a comfortable entrance into the world of curry.
Later tho, let the arrows fall where they may!:biggrin1:

Thanks for the view readjustment Moose! :bow:

 

[buccaneer]

The last time I did curry I made this (For chicken):

Sauce

3 tbs extra hot Indian chili powder (Heat level about 30K Sc.)
2 tbs curry powder
1 tbs + 1 1/2 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp turmeric
1 tsp ground ginger
1/2 tsp salt
3/4 cup red wine vinegar and
1/4 cup balsamic
1/2 cup extra virgin olive oil
Juice from two limes 2 tbs molasses
6 chopped green onions

Heated liquids with onion up to a boil then stirred in dry til dissolved and put on simmer for about an hour to reduce (to about 2/3) and thicken. Let cool for a few minutes then added a 6 oz carton of plain Greek yogurt then into the fridge.

HOT!

The "curry" powder was a spice blend I got at the local Indian grocers.

This tasty concoction brings up a good point, Guerry!
Curry powder.
Time and again I see celebrity chefs on TV saying
"No right minded chef of any standing would ever use curry powder"
What a crock.
You'll NEVER hear a curry specialist chef say that!

Just as with spices, don't buy curry powder from a supermarket or it will be a shade away from sawdust.
Buy great blends from a spice place, curry powder has it's uses.
Once we all get some practice making our own spice blends, you will find curry powder becomes something you use rarely but it still has uses.
Tr a tablespoon of mayo, boiled egg diced up, 100gs of canned tuna, 2 tsp of fine curry powder and whip it together.
Spread that on toast or crackers and your knees will go weak!:whoo:

 

[GL-BBQ]

Man. Ive never had curry but that looks good.

 

[buccaneer]

Man. Ive never had curry but that looks good.

If you've never had a curry you had better join the party!!:idea:

 

[Kathy's Smokin']

Man. Ive never had curry but that looks good.

How is that possible? Buccs, you must resuscitate our brother, this tutorial is more urgently needed than anyone knew.

 

[buccaneer]

I'm on it, there are a few brothers that have missed out all their lives here.
This must be rectified!

 

[buccaneer]

http://www.bbq-brethren.com/forum/showthread.php?t=142581

Somebody throw me a voteray:

 

[pmad]

Count me in.
That looks fantastic.

 

[buccaneer]

Doing the curry cook for the tutorial.
Smell is driving me insane...