I just really
Really
Really
Really love homemade curry
π§‘
#lunchchain #cooking #grownostr 
Discussion
yummmmm π€€
I really want to make curry from scratch but always go back to using box Japanese curry. I really need to give it a shot
I only know how to make this butter chicken recipe but I tweak it here and there. Once I tweaked it a lot to make a Thai curry and it almost worked! Lemongrass in the food processor is a BAD idea though π
what's the basic procedure? how does it thicken?
The secret to making curry is to make a curry base by food processing or blending fresh ginger, onion, and garlic.
I also add fresh peppers here. Red ghost peppers are the best but hard for me to find organic, while fresh jalapeΓ±os (and red bells for color) are easy.
You can also add some lemon or lime juice if you want; I do sometimes.
Cook your chicken in butter or ghee with your favorite curry masala. I was told to use a tandoori masala.
After you flip the chicken, pour in the curry base and cook it a bit. Add your veggies and put the lid on to steam; you can pre steam them in the microwave to speed up the process. When they look done, add cream and simmer it a bit more.
Finish it off with a great deal of butter and a handful of dried methi leaves / fenugreek leaves. Melt the butter and stir it all in.
Serve with hot basmati rice cooked with fried cumin seeds π§‘
I guess itβs thickened mainly by reduction and partly by combining acidic ingredients with cream.
Oh yeah I also threw in some tomatoes to the curry base this time π
Itβs kinda flexible. Even used carrots once. It was good.
I do not recommend adding fresh turmeric to the curry base. It was overpowering and tasted weird.
add this to zap.cooking
lol I know I have like fifty things I need to upload there π
i share this same sentiment....i promised a recipe a couple of weeks ago lol, but i keep telling everyone else to do it. maybe we need to make a zap.cooking day, like the last day of the month, we all do one recipe and hold each other accountable
so the liquid component is just cream and whatever moisture from the veggies? π€ i thought there was a broth component but I guess this makes sense to keep it thick.
Correct. No broth.
If it gets too dehydrated and you want to, you could rehydrate it with brothβ¦ itβs surprisingly easy to over reduce it if your heat is high enough π I.e., careful not to get distracted and burn it
Big same. I made a Malaysian curry last night. That looks good!
Ooh whatβs your method for making Malaysian curry?
you need a nostr cooking channel...wow!!!
Aww thanks! Honestly once upon a time before Nostr I thought about making a YouTube cooking channel in Chinese, partly because I love talking about cooking, and partly because I thought of the best name
β¨ηΎε½ηΎε₯³ηηΎε³ηΎι£β¨π something like βAmerican girlβs delicious American foodβ
Just never did it. (Yet?)
Now I still need to make myself at least put stuff on zap.cooking which I am way behind on
I just got ask to help run the zap.cooking site, could use some contributors if I try to put a monthly newsletter out, wanna work together? I would need one thing a month from you (this is all up in the air but your stuff looks gorgeous)
Wow, thatβs amazing! Congratulations! One thing a month sounds doable, especially since I have a lot of things saved up π would I need to -not- post the exact text on my own npub and have it be exclusive to the newsletter?
For now, we can start simple. If you want to reuse some of your notes, until you get inspired to write exclusive stuff then that is cool. It is all new, so we can do practice rounds and see how we like it, adjust accordingly, etc
#foodstr looks amazing