I'm off for a curry tonight, what shall I have?

Question

No chicken tikka massala for God's sake. Something interesting.

Answer 1

Lisa Riley's ****** weird, isn't she?
She left an even stranger one to one of my questions.
You should marry her mate.

Answer 2

Chicken Curry (Murgh Masala)
From Indian Regional Classics (Canada, UK), by Julie Sahni.
A Punjabi specialty from North India, this chicken curry is fragrant with cumin and cilantro. It is this distinctive aroma that is often associated with Indian food and that has captured the hearts and palates of people around the globe. This curry can also be made with other birds. Serve it with a rice dish or bread.

Ingredients:

1 3-pound chicken, cut into 8 to 10 pieces and skinned with skin
1-1/2 cups finely chopped onion
2 tablespoons grated or crushed fresh ginger
1 tablespoon minced garlic
1 tablespoon paprika
1/2 teaspoon ground red pepper
1-1/2 pounds ripe tomatoes, puréed
Coarse salt
1 cup water
2 teaspoons ground toasted cumin seeds or Garam Masala
1/2 cup finely chopped cilantro leaves and tender stems

Instructions:

Heat a large heavy nonstick sauté pan over medium-high heat. Add the chicken pieces and sauté, turning until they lose their pink color and are seared, about 5 minutes. Add the onion, ginger, and garlic. Sauté, stirring, until the onion is lightly browned, about 8 minutes. It will brown unevenly, which is as it should be for the complex flavoring of the finished sauce. Add the paprika, red pepper, tomatoes, and salt to taste.

Pour the water over the chicken and bring to a boil. Decrease the heat and simmer, covered, until the chicken is very tender, about 30 minutes. If the sauce is too thin, increase the heat and boil rapidly, uncovered, until it reduces to the desired consistency (like a pasta sauce). Stir in the cumin and half of the cilantro and transfer to a warm serving dish.

Sprinkle with the remaining cilantro and serve.

Yield: Serves 4

Answer 3

Have you tried Thai curries? I can thoroughly recommend a beef or chicken panang with steamed Thai rice. Panang is a delicious mixture of spices (quite hot) plus crushed peanuts, coconut milk, lemon grass, kaffir lime leaves, fish sauce, palm sugar and often fresh coriander.

Helpful tip: You might want to go to a Thai restaurant instead of the local Indian.

Answer 4

yummmy....

1. Rogan Josh
2. Butter chicken
3. Mutton batami curry
4. Chicken vindaloo
5. Dal Makani
6. Vegetable masala
8. Butter and Garlic naan
9. Prawn jirawala
10. Dessert-Ras Malai or Kulfi all the way
Dont forget beers or red wine....aaahhhh you'll loveeee it! enjoy mate.

Answer 5

Chicken 65 or Bhunna Ghosh

Answer 6

Thailand Green Curry in Marriott hotel.

Answer 7

Tandoori Butter Chicken and Naan,

Answer 8

Lisa Riley? Monkey Fluffer will be delighted.

Have a Jalfezi, they're beautiful.

Answer 9

3 favorites:
coconut curry shrimp
Thai beef and basil curry
green curry chicken with cocnut milk

Answer 10

A pint of aftershave and a couple of carpet tiles. Then ride out without paying on a disabled llama.