Hi iv'e just tried to make a simple curry a friend handed me, i know iv'e just wasted 4 breasts of chicken & a flat stinking of curry but it never turned out nice at all iv'e thrown it Lol, i started with chicken, cooked onions & garlic added the curry powder & ginger as told cooked that thru then added tin of tom's & Coconut milk, funny it came out Pink anyway very pale curry with no taste what so ever, in my hour of need can anyone help me out here Please !, iv'e opened all the window's 
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Maybe you'll have better luck next time. 🤔😄
Dear Zappa61,
Please, do excuse me laughing, at your expense😁. However I believe that I can Help....
First of all either pre- cook the chicken or, better still, buy Pre-cooked- it doesn't have, to be, 'just' chicken either. (personally I'd avoid Lamb, or Beef, but Ham, Pork, Rabbit (if you can get any?) will make a Good mix.) Aim to have about 1.5 lb (750g) of Meat and Gently chop, this meat into 'bite sized' chunks and set aside. Make the sauce Before you add the meat.
Fry an onion, with garlic preferably, until soft add a couple of Dessert Spoons of Curry powder, to taste, in a Medium Saucepan -it's FAR better to UNDER 'Do' the amount. Chop your meat, into 'Bite Sized' chunks and set them aside. Put the kettle on and then increase the heat, on the pan.
Keep the contents, of the saucepan 'moving', so it DOSEN'T all burn! This also brings out the Flavour, of the spices. When you have a minute, put about Three Quarters, of a Teaspoon, of Corn Flower, into a cup. Slowly add water, a LITTLE at a time, with STIRRING until it forms a 'slurry'.....(it will look a little 'Strange') Meantime keep the contents of the saucepan MOVING! Add the Meat and continue to stir.
After a few minutes, re- boil the Kettle, and add about One, and a Half Pints (just under a Litre) of Boiling water, to the saucepan, and keep stirring. Next add some Stock Powder, I use Bullion Stock- but it doesn't matter too much- if using bullion about two, and a half, Teaspoons. Continue stirring until you have a Good Boil- boiling like crazy. Reduce the heat, until you have a 'Rolling Boil'- you probably Will 'Recognise' this- then slowly add the Cornflower, with stirring. Make sure that ALL the Cornflower has 'Gone In' before you reduce the heat. Keep it Simmering, for about another twenty minutes, with Occasional stirring.... and Hey Presto. Serve with rice, pasta or whatever you fancy....
This might seem, looking at this written out, quite complex but it's NOT- you will Quickly 'get the hang' of this recipe. Do try it, and see how you 'get on' Zappa61. If you do need anything 'clarified', please do 'get back' to me. (Likewise anyone else, who has read this.)
Good Luck
AndrewT
I'll have a go with that Andrew Thank's
One 'thing' that I forgot the mention..... You might need to adjust the fluid level. Too dry add more Kettle water, too wet and let it 'Boil Back' Sorry I do this, so automatically, I hardly ever 'think' about it.
Let me know, how you get on, will you please.... I Promise NOT to laugh!
AndrewT
Hi zap, I usually do add all my other ingredients first if it's chiken, but use leftover roast chicken bits or precook chiken in a separate pan. And add late on..
With mince curry I fry that off first, drain any fat then add Tom's, tinned mushrooms, pineapple if you want, any soggy veg or dodgy apples.. Chop small.
Usually a dash of Worcester sauce, a stock cube, dash of Tom puree, and a desert spoon of sugar and curry powder...
Plenty of hot water... Not sure about the coconut milk with Tom's... Better In a korma.. I think that's why it went pink...
Mixed herbs and a large spoon of pickle...
This is my own version.. It needs to get very hot then simmer for a good hour..
If you don't have any cornflour you can use a few gravy granules to thicken it but leave out the stock cube...
As it boils down add more hot water as necessary... Try the mince one first... Its more forgiving...
Chiken can get a bit dry if it simmers for too long....
Taste as you go.. Oh and a bit of pepper
Good luck, cazer..
I can only recommend you forget all the recipes and instructions above and do what I do. Simply add a couple of chicken tikka masala ready meals to your food delivery order, and a couple of sweet naan's to go with. Pop in the microwave, wait for the ping, then stand for one minuit before serving lol. Thanks for the laugh - funniest post I've ever read on here lol.
Hi, you can’t beat Pataks Curry paste if you want a lovely home curry. I cut up chicken in chunks and mix it with a big tablespoon of Pataks PASTE (not sauce) to cover the chicken, put it in fridge for half an hour to blend flavour into chicken. Then l fry up onion, garlic and grated ginger in generous amount of oil, add chicken cook 5mins, then add, either tinned tomatoes, or tin of coconut milk, bring to boil, then simmer til cooked. Boil some rice and put a (shop bought) naan bread in the toaster. I keep the jar of Pataks paste in the fridge. Comes out great every time. Good luck with your next try, Holly
Google Chicken/Broccoli Curry Casserole. I've made for year's. Even my young child at the time would eat it. Basically steam broccoli florets. Place in 11×13" casserole dish. Cook chicken pieces. Mix with mayonnaise, curry, lemon juice and I can't remember what else. Spread over entire casserole. Top with cheddar cheese. Bake. Can make extra and freeze for additional family meal.
I would t have used tomatoes and coconut milk, just one or the other.
I’d just go with cook meat with a can or jar of curry sauce. Saves a lot of messing about .
CAn I add I’m a vegetarian of 50plus years so not really qualified to comment on chicken.
Oh dear Zappa61, Don't you just hate it when that happens? I once moved into an apartment where a curry lover had lived, and it took a long time to completely remove the smell. Putting bleach down the drain where the dishes were washed, is one that people often forget and I remember I used small vases full of unlit incense sticks to help remove any residual smell. And flinging the windows wide open for an hour or two was a great idea.
And maybe hunt for a better curry recipe for next time maybe? 😊
I add the curry but not coconut milk. Everytime I try to use canned coconut milk in something it turns out weird...
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