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Seeing the amount of chicken in the recipe, 3 lbs, I'd immediately triple the amount of salt, ginger and garlic. I'd probably actually go a little heavier on the garlic. I'd also add a tablespoon of garam masala and two chopped up tomatoes. I think that's all your recipe needs but a lot will depend on the quality/blend of the pre-mixed curry powder you're using.
Well, that's what confused me too. I have always LOVED Thai curries, but I had never tasted an Indian curry that I liked. So, I made the incorrect assumption that I just didn't like Indian cuisine. When I finally figured out what was wrong, I found out that Indian cuisine is delicious.
Roti??? Oh yeah!! I do love roti bread, but I've never tried to make it.
roti canai: crispy roti with yellow curry to dip it in. We had it in a Thai restaurant and it's to die for. I have never made roti, either, and probably never will. But I wish I could!
OP - lots of good suggestions here and please don't give up on curry.
Like the other posters, more than likely the curry powder. Supermarket curry powders just aren't very good. I'm making chicken do piaza for dinner tonight , a new recipe to us, and used kashmiri chile powder, fenugreek, cumin and coriander seeds, tumeric and salt, plus freshly grated garlic and ginger, and chopped onions (lots of all 3), with fried brown mustard seeds added at end. It smells really good here.
Another recipe we really like is a Goan pork or chicken Vindaloo, but that recipe uses lots of ingredients and lots of prep/time. I told DH next time I made this I was going to make a double or triple batch and freeze.. https://myindianstove.com/goan-pork-vindaloo/
Madhur Jaffrey has several cookbooks out and might be a good place to start. Her older books have Americanized them somewhat as far as ingredient availability when the books were first written, so they are fairly easy to find ingredients and make.
Last edited by Medtran49; 05-14-2021 at 11:32 AM..
The secret ingredient in my version of my grandmother's Anglo-Indian curry is the result of an inspiration many years ago. I hit on the idea of having an Indian "mirepoix" over which I poach bone-in chicken breasts or thighs. It yields an elixir that I add as the liquid that is nothing less than heavenly or hellish, depending on how many peppers I add!
I use a stove-top casserole dish with a tight-fitting lid. I put whole garlic cloves, carrot quarters, whole stick cinnamon and whole pepper/coriander/mustard/cloves/allspice/dried lemon peel (in a tea ball due to problems with seeds), and a handful of dried chili or cherry peppers to cover the entire bottom of the casserole. I place the chicken bone-down over the seasonings tightly with no gaps to the bottom and salt the top generously. I turn on the heat until a thick mist begins to rise above the chicken in order to release the essential oils. I pour just enough water to come to about 1/4-1/2 inch above the bottom of the chicken. Then I fit the lid snugly on the casserole and poach gently on low heat for 45 minutes to an hour.
It's time-consuming, and therefore the food of love. The results make it worthwhile every time. The recipe has evolved over the years. Sometimes I add yogurt and/or coconut milk. Sometimes its other fruits like plums or mangoes. The basic idea is using the liquid from the mirepoix as the nectar of the gods.
A side note: My sister teaches culinary arts and has let me know several times that my concoction IS NOT a mirepoix. I teach French, so I know that, but I don't think the French would mind. It's their technique, after all!
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