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SW curry new mag

jooloo

Silver Member
#2
I usually cook the curry completely, then take it off the heat and just stir the yoghurt through. The yoghurt only needs warming, it's when it gets too hot it goes wrong I think?
 
#4
bit late now, but if you take it out and leave it at room temp for a bit before you put it shouldnt curdle.

i just add it or fromage frais once heat is turned off like jooloo

you should make the pilau rice in my mag-its sooooo good!
 
#5
hi there, i have only just joined the site but i love curry and the one i make is as good as a take away in my opinion plus its syn free on extra easy
1 chopped onion
tin of toms
x2 choppedchillies
i use a whole clove of crushed garlic but use as many cloves as you like
the size of your thumb piece of fresh ginger grated
between 2 & fillets 4 chicken depending on how many are having it
chicken stock cube
1 tsp ground cumin
1/2 tsp medium chilli powder
1/4 tsp tumeric
low cal spray

spray your pan with low cal add onions cook till clear but not burnt
add garlic chilli and ginger cook for a couple of mins
then add the spices stir up till all coated then add the chicken cover the chicken too in the spices an when the chicken is more than half cooked add the can of toms and a chicken stock cube. cover and leave on low till your ready.
i make it then leave it to cool then re-warm it the next day i think curry tastes better
2 min basmati rice 2 syns

hope you enjoy this
cheers HRH1978
 


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