chicken balti?

Question

hiya i maid chicken balti the other day i got the recipe off www.curryhouse.co.uk and i missed out ginger by accident i followed the recipe perfect and it was horrible would ginger really make that much differance everything else was fine it just tasted wqatery and spicy but not like a proper curry any tips or recipes which are idiot proof

Answer 1

Crikey! Do you talk like you write? All incoherent and non-stop??!!

Anyway, yes, ginger would have made a significant difference to the taste of the finished curry - adds an element of zingy freshness that is otherwise missing from a very strong spectrum of strong, not-dissimilar spice tastes - cumin, fennel, cardamom etc.

As to why it was watery, this is sometimes a by-product of the ingredients sweating rather than frying, leading to a build-up of fluids. The pan needs to be sizzling hot from the start. I find that a wok is pretty good for cooking decent curries, as it has a large cooking surface area, meaning that the ingredients can be spread-out a little, rather than all clumped together.

Answer 2

As a very quick alternative to the proper Indian restaurant curry try this: Fry approx 2 onions finely chopped with 50gms each grated ginger and grated garlic until brownish and pulpy. Add about a teaspoon of tom puree and fry.
Whizz a can of tomatoes in the blender and add to the pulp.
Add about1/2 pint of water, bring to the boil and then turn down the heat and simmer until it thickens to the consistency of curry sauce.
Add 1heaped teaspoons garam masala, 1heaped teaspoon coriander (powders), 1/2 teaspoon cumin, 1/4 teaspoon chilli powder and 1/4 teaspoon salt and cook for 2 minutes.
Either pour this over cooked meat or simmer some chicken breast in it whilst thickening it down until the chicken is cooked. Add a little sugar to taste but be careful.

I am writing this from memory so you will have to experiment with the quantities to your own taste. At the end you can try adding lemon juice and sugar for sweet and sour ie. patia or add a little double cream and more cumin for a korma type or some coconut milk and fruit for more tropical flavours.
Good luck.

Answer 3

Ginger does bring some spices together, and it won't really change the taste, but it will enhance the recipe.