Chicken currie (madras or hotter) wanted.

Discussion in 'Slimming World Recipes' started by Maximus, 3 September 2011 Social URL.

  1. Maximus

    Maximus Gold Member

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    Ok instead of cheating and using the readily available sauces, I'd sooner do my own syn-free or low-syn version.

    I need a list of ingredients as know I will need to do a spice-rack shop!

    Can anyone list the requisite spices please?
     
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  3. ginlin

    ginlin Better to Drink your Syns

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    Schwartz do a range of curry powders, I use the medium one, but there is also hot and Madras.
    I make a super quick chicken curry off the back of the medium pot, just substituting frylight for the oil.
     
  4. Maximus

    Maximus Gold Member

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    Cheers Lynne

    I was thinking more of the one where you mix all the various spices, as in competely from scratch.

    Might even grow my own chicken;)

    Note to self: go and find your SW cookbooks and look yourself!
     
  5. breeza

    breeza Gold Member

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    Ermintrude is who you need for this she is amazing with spices from what I read on her diary ! She was on holiday not sure if she is back yet but am sure she will know what you need
     
  6. Langara

    Langara Member

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    There's a madras in the curry heaven book.
    Onion, clove, fresh & dried red chilling, fresh ginger, garlic, medium or hot curry powder, coriander & cumin
     
  7. ermintrude

    ermintrude Gold Member

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    Basic spices for curry are ground coriander, ground cumin, turmeric, chilli powder, garam masala. (Or even better get the seeds and grind them yourself or cook whole).

    I also use fenugreek seeds, fennel seeds, mustard seeds and asafoetida (hing) a lot.

    Obviously that's as well as ginger, garlic, onion. And tomatoes/tomato puree and stock usually.

    Here is my staple chicken curry:

    Achari Murgh

    Ingredients
    500g chicken, cut into 2 inch pieces
    1 tsp extra virgin olive oil 2 syns
    1/2 tsp cumin seeds
    1/2 tsp fennel seeds
    1/2 tsp nigella seeds
    1/2 tsp mustard seeds
    1/2 tsp fenugreek seeds
    1/4 tsp asafoetida
    4 dried red chillies, broken up
    6 cloves garlic, peeled
    1 inch ginger, peeled and roughly chopped
    2 medium onions, peeled and sliced
    1 tin chopped tomatoes
    1 stock cube
    2 tbsp tomato puree 1 syn
    3 tbsp dried fenugreek leaves (methi)
    1 tsp turmeric
    3 tsp ground coriander
    2 tbsp Patak's mixed pickle (optional but makes it fantastic) 4 syns
    1 tsp salt (or to taste)
    1 tsp garam masala
    2 tbsp lemon juice (about 1/2 a lemon)
    bunch coriander leaves, chopped

    - Whizz onion, ginger and garlic in a food processor to a paste (or you can just finely chop onion, crush garlic and grate ginger if you dont have a processor)
    - Heat the oil and add cumin, fennel, nigella, mustard, fenugreek seeds and asafoetida
    - As soon as the seeds crackle add the dried chillies, stir for 10 seconds, then add onion, ginger and garlic and fry until soft and brown - about 5-10 min.
    - Add turmeric and coriander powder, stir for 10 secs and add tomatoes, puree, stock cube, methi leaves, pickle and chicken, bring to a simmer, cover and cook for 20 min on lowest heat.
    - When cooked add garam masala, salt and lemon juice and half the coriander leaves, garnishing with the other half

    Serve with basmati rice

    I do this with Quorn too but add a bit of water.

    I got this recipe from Mamta's Kitchen years ago and edited it quite a bit. She has loads of great recipes - http://www.mamtaskitchen.com/
     
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  8. ginlin

    ginlin Better to Drink your Syns

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    Thanks for this recipe Ermintrude, will definately be giving it a go!
     
  9. ginlin

    ginlin Better to Drink your Syns

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    I make loads of different curries/spicy dishes from scratch, was just making it easier for you with a ready mixed powder, and less expensive;)
     
  10. Maximus

    Maximus Gold Member

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    Wow!

    Thanks for posting all of that little lot!

    A work colleague advised me her gran makes curries from seed (they are Sikh, so obviously know a thing about such stuff).

    What is the syn value? - I know you reckoned on 7 syns - perhaps I should ask how much (approx does that make, and can it be frozen etc. if batched?

    I appreciate the rice would not be frozen and always made up fresh.

    Any good tips where to buy such seeds & spices etc. - I assume there are specialist stores rather than supermarkets for authenticity (I can ask my colleague of course ).

    Anyway thanks again.

    Just got to grow some chikens now and we're flying;):p

    Steve

    Bless ya heart Lynne, but like most blokes, I like to leave a massive trail of destruction behind in the kitchen;)
     
  11. ermintrude

    ermintrude Gold Member

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    Well that serves two of us as a big portion each with a bit left over, but Ive made it go further before, just put more stock/tomatoes etc in, plus a bit more of the spices to keep up the flavour over a bigger yield. Its only the pickle, the tsp of oil and the tomato puree that have syns in, the basic curry stuff doesn't (and the pickle is just something I *adore* but its not necessarily to everyone's taste :D ) If you dont use the pickle you probably want to add some chilli flakes/powder/chopped chillies or whatever to spice it up.

    Yeah I freeze it all the time, no problem, easy to warm up when Im in a rush. In fact it tastes better if its been in the fridge a day or two as well :)

    You can get almost all those spices etc in the main supermarkets, except maybe the nigella and fenugreek/methi, mm maybe the hing too. The nigella's not really important but the fenugreek and hing are Ommmmmnomnom, really makes it, dont miss the fenugreek seeds even if you cant get the leaves, in fact I usually double the fenugreek seeds :eek: ). But supermarkets charge you a FORTUNE :eek: and you can get great bags of all that stuff in your local Asian grocers or ethnic store or whatever for less than a tiny jar of it at the supermarket.

    Failing that I buy quite a bit of stuff from Spices of India who have pretty much anything you could ever need and plenty more besides :) Im sure there are plenty of sites like that online. In fact I got my last bag of methi off ebay when I come to think about it! You can get pretty much anything online these days.

    Oh and check out Mamta's kitchen, like I say I edited that recipe quite a bit and its not necessarily to everyone's taste, but her site has some fabulous stuff on, enjoy! :)
     
  12. Emily1988

    Emily1988 Full Member

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    how many syns per tsp are the pastes from spices of india? they look yummyyyy! x
     
  13. ermintrude

    ermintrude Gold Member

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    No idea, sorry, they have thousands of things on there. A lot of it wont have nutrition info on as its not mainstream branded UK stuff, so I just make an educated guess.
     
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