Making a curry from scratch versus takeaway
Find yourself disappointed with the takeaway curry you just ordered? Or is it just getting a bit too expensive? No great takeaways near where you live? Hubby and I have years of experience making authentic Indian restaurant style curries (shout out to the UK curry house) because where we live we have no takeaway options for a curry. So needs must. That craving we all feel for an authentic curry just makes you learn! Here's one of our favourites Rogan Gosht.
Meat or Chicken
Gosht means meat, so this is traditionally a meat curry. But hey you can use chicken too or just make the sauce and add veggies at the end. I mostly use chicken as meat ones are hit and miss with either tender or chewy meat. Recently I've been slow cooking my meat first and then adding it to the curry. Winner!
Curry Masala gravy base
First of all you need to make the curry base. Trust me this is worth it. The authenticity of this dish comes from the curry masala gravy - the large pot you observant ones will spot bubbling away on the stove at the back of the takeaway kitchen. This is one of the processes that allows a restaurant to cook you a meal in 20 minutes that tastes like it took much longer. It adds layers of flavour to the dish. See my Curry Masala Gravy recipe In the link below.
- Curry Masala Gravy Base
No curry house or takeaway near you? learn to replicate them yourself! I want to get these curry recipes out there for people who cant always find or afford a takeaway/restaurant that they love.
Curry base made.... Lets get into making the curry!
- 1 1/2 pounds lean meat or chicken breast, cut into chunks
- 3 tablespoons oil, ghee/olive/veg
- 4oz/110grams onions, finely chopped
- 1 portion curry masala gravy
- 3 cloves garlic, crushed/pureed
- 1 tablespoon mild curry paste, or mix heaped tablespoon of curry powder with water and leave to sit for a few minutes.
- 2 tablespoons ground cashews or almonds
- 50mls/50grams plain yoghurt
- 1 tablespoon paprika
- 2 teaspoons garam masala
- 1 tablespoon fresh coriander/cilantro, chopped
- salt to taste
Right... lets get going
Quick note. This recipe begins in a pan and ends in the oven. We begin with frying some ingredients and then transfer to an oven proof dish and slow cook for an hour adding in other ingredients in stages.
To begin, pre heat your oven to 375F/190C/Gas 5
- Heat the oil in a deep sided pan or wok.
- Stir fry the garlic (low heat) for a minute and then add chopped onions and continue stir frying for five more minutes.
- Add the curry masala gravy and curry paste and stir fry for 3 more minutes.
- Transfer this sauce to an ovenproof dish - I use a lasagna dish, a casserole dish with a lid would be even better.
- Add the raw or slow cooked meat chunks, nuts, yoghurt and tomato puree and pop in the oven.
- After 20 minutes take a look, see if you need to add a bit of water if its drying out.
- After another 20 minutes check again to see if you need more liquid and at the same time add the spices, coriander and salt.
- Leave to blip away for another 20 minutes while you cook your rice, warm through your naan breads and make your mint raita. Enjoy!
Other recipes to complement your curry
- Naan bread recipe
Easy recipe for Indian flatbread : Naan bread. Easy to make and a perfect accompaniment to your curry.
- Curry Recipe: Handi Murgh
Make your very own Indian curry, so many go to open a jar or a box and follow instructions. Although convenient, why not make your own authentic Indian curry that is natural and not full of those mystery preservatives found in many foods today.
- Mint Sauce Recipe
Finding a succulent fresh mint sauce can be a tall order. Fortunately, I know of an easy, delicious recipe you can use in a curry, on lamb, on potatoes, or anything that suits your fancy!
- Quick and Easy Mango Chutney Recipe
Homemade mango chutney is better than any shop-bought chutney and a great go-to for any Indian curry or ingredient to other recipes. Here's a simple recipe!
- Sourdough Naan Bread
Beautiful soft sourdough naan bread to mop up the sauce of your favorite curry. These breads have very few ingredients, are easy to make, and are a joy to watch as they fluff up while baking. So get your sourdough starter out and let's go!