Does any one have a great tastying really mild and creamy curry recipe?

Question

I am after a really nice tasting curry which is really creamy, or one that i can adapt. Ideally suited for vegetarians and which i can 'just add meat' to make a meaty one....I need the full recipe and ingredients list....feeding about 6 people (both veggie and not)

Answer 1

Not sure what kind of curry you are looking for. An indian curry - I'd suggest Butter Chicken. A variation would be adding Paneer ( Indian cottage cheese) instead of chicken for the vegetarian version. Here is the recipe

1. 2 tbsps butter
2. 1 onion large - finely sliced
3. ½ teaspoon turmeric powder
4. 2 tsps of crushed ginger
5. 2-3 pods of crushed garlic
( Or you could just substitute 4&5 with commercially available Ginger Garlic Paste)
6. 1/2 tsp ground turmeric
7. 2-3 tsps of chilli powder ( reduce this if you do not want it spicy)
8. 3-5 tsps Tandoor masala powder (commercially available)
9. 400 grams of skinless, boneless chicken thighs or breasts
10. 100-200g tomato paste Or 2 large tomatoes pureed
11. 100g full cream
12. 1 small lemon
13. ½ cup of plain yoghurt

Method:
1. Cut the chicken into small cubes/slices - as desired
2. Marinate chicken with Tandoori powder, yogurt and lemon juice for at least 1/2 hour
3. Heat a large saucepan or frying pan
4. In the pan, melt the butter until it is frothy. Add the onions and fry lightly. When the onions are soft and starting to brown stir in the crushed garlic and ginger. Then add the turmeric, & chilli powder and sauté over a medium heat.
5. Add the chicken and sauté stirring constantly until the chicken has turned white.
6. Pour in the tomato & cream and mix uniformly. Add Tandoori Masala.
7. Cover and simmer for about 10 minutes. Stop when chicken is throughly cooked.

For vegetarian version, substitute chicken with paneer. all the ingredients will be available in any indian grocery in your area

Answer 2

I'd recommend a Thai-style green curry. There are loads of recipes on the BBC Food website. These are really creamy curries, but because they use cocnut milk instead of cream/yoghurt, they are really low fat. Green curries work well with fish, prawns, pork or chicken, although when using chicken i always get a better result with chicken thighs than breasts. They don't fall apart as much when cooked so keep a nicer texture, and are also much cheaper.

Answer 3

This is a Curried Scallops recipe, but you can use shrimp, chicken, or whatever in it. Both creamy and mild...

3 TBS butter, divided
1 lb scallops
1/4 c green onion
1 TBS flour
1 TBS curry powder
1/2 tsp salt
1/2 c chicken broth
1/2 c milk
1 small tomato, chopped
Rice or Fetuccini

Melt 1 TBS buttre over medium high heat. Cook scallops 2-3 min until white, stirring frequently. Remove scallops and drain skillet. In same skillet heat 2 TBS butter. Cook green onion, flour, curry powder, and salt. Stir constantly until bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling stirring constantly. Boil and stir 1 min. Stir in tomato and scallops. Cook @ 3 min. stirring occasionally. Serve over rice or fetuccini.

Answer 4

Satay Coconut Curry

440g tin coconut milk or coconut cream
1 tbsp sweet chilli sauce (can add more to taste during cooking)
2 tbsp crunchy peanut butter
1 tsp minced garlic (optional)

Grab a heavy bottomed wok.
Stir fry chopped veges of your choice (onion, carrot, zucchinni/courgette, snow pea, runner bean, water chestnut ...) in oil until colour goes vibrant, then add the sauce ingredients, adding coconut milk last. Toss the lot to combine, cook another few minutes but don't let vegetables wilt.
You can stir fry chicken in a seperate pan and add it to the cooked mixture for a few minutes to get a bit of flavour and coating on it.

Answer 5

One of the best bases for curry is made by a company known as Nantucket Offshore:

http://www.nantucketoffshore.com/spicerubsraj.php

It's called a "rub" but it is much better used as a sauce. Basically, combine it with a can of tomato paste. Use the can to add in a similar amount of water. Add in a few tablespoons of oil. Heat gently and add in a few tablespoons of the raj rub. Gently cook it until you get the consistancy you want. Salt to taste (there is not salt in nantucket rubs).