#Kaniz_Restaurant_Heathrow special Butter Pinner with Peshwari (SweetNaan ) - Highly recommended

Pasanda chicken curry with savoury chicken rice with naan bread separate

Hello everyone, I am looking for a chicken curry recipe. Ever since I moved to Bangalore then Hyderabad I see PG and Office canteen make a specific type of chicken curry that has a hint of coconut and also curry leaves. I don't know what it's called or how to recreate it but I love it.

Cab anyone please help with the recipe? And if there is any ready made masala mix or paste available to quickly make it.

Thanks.

My favourite curries are the deep, rich, almost silky ones you get at good Indian restaurants in the UK. Unfortunately they also seem to absolutely destroy me… I’m assuming cream/butter because I’m lactose intolerant.
I’ve tried making curries at home, but they always end up thinner and a bit flat.
What’s the secret to that proper rich restaurant-style sauce without lactose? Happy with coconut milk, cashews, whatever works… I just don’t want curry soup.

Recipe in comments

去香港旅行回来后就很想念咖喱饭。买了高压锅，立马就做了家庭版咖喱牛腩，简直是太好吃了！

高压锅版牛腩咖喱｜自制菜谱

食用人数：3-4人

食材

• 牛腩400g

• 土豆3个

• 胡萝卜1根

• 白洋葱1个

• 西红柿1个

• 姜片、八角、香叶适量

• 柱侯酱2勺（非常重要的香港风味）

• 生抽2勺

• 老抽1勺

• 白糖1勺

• 咖喱块2‑3块

制作步骤

1. 牛腩冷水浸泡10分钟泡出血水，切成大小合适的肉块。

2. 洋葱切丝，土豆、胡萝卜、西红柿切块状，生姜切片备用。

3. 锅中热油，下入牛腩和姜片翻炒，炒到牛腩表面微微焦黄。放入洋葱炒软，再加西红柿、生抽、老抽、柱侯酱、白糖，一起翻炒2分钟。倒入热水，水量刚好没过全部食材。

4. 全部倒进高压锅，上汽之后压18分钟。

5. 安全泄压开盖，放入土豆、胡萝卜和咖喱块，小火一边搅拌一边煮，直到咖喱块完全融化。

6. 再次盖上高压锅，上汽压4分钟就完成。

口味温和，肉质软嫩。老人小孩都适合。

Hello peeps, looking for some help and recipes from you all! My partner can’t eat anything remotely spicy, sometimes a korma can be too much and a little black pepper can ruin a meal. But she does like curry and spicy flavours, it’s just the heat she can’t handle. I’d love to find a really tasty curry recipe with no heat that I can cook for us; any help would be very much appreciated!

I have 900g of chicken breast. I don’t have any thighs and I cannot be bothered going to the shop.

So it’s chicken breast. I usually cook my thighs in the masala (so they seal) and then simmer with lid on for 15 minutes. Would the same work for breast?

Or, I could marinate the breast in yoghurt and spices before, cook them in the pan so they’re nice and charred and then throw them in at the end butter chicken style which will obviously take way longer as it will be in batches.

I don’t want dry chicken.

Marinade:

~500g beef, diced (I used top blade steak)

2tsp salt

Splash of white vinegar

~1tbsp tamarind paste

2-3 tbsp dark roasted SriLankan curry powder

1 tsp chili powder

1tsp ground black pepper

3/4-1 tap turmeric

Mix beef, vinegar, tamarind, and salt together, let sit 10 minutes.

Add the rest of the ingredients and marinate 1 hour-overnight (the longer the better)

Gravy:

Coconut oil as needed (or another neutral flavored oil)

1 medium onion sliced

2 tbsp ginger garlic paste (or equivalent fresh garlic and ginger minced)

Sprig of curry leaves

Medium Pandan leaf

2" lemon grass lightly crushed

2 green chillies (more or less to suit your tolerance/taste)

1 1/2 tbsp dark roasted SriLankan curry powder

1tsp ground black pepper

1tsp chili powder

1tsp ground Ceylon cinnamon

Salt to taste

1/2 cup coconut milk (optional)

1/2 cup water (or more if not using coconut milk/as needed when simmering)

- Bring a large pot to medium heat, add oil, and sautee onions until soft.

- Add garlic, ginger, curry leaves, Pandan leaves, and green chilies. Sautee until onions cooked and raw ginger/garlic smell subsides (be careful not to burn the ginger and garlic or paste if using)

- Add roasted curry powder and sautee until fragrant.

- Add the rest of the spices, Sautee until fragrant.

- Add marinated beef and sautee for ~15 minutes (some caramalization on the beef is good but not nesecary)

- Add water (you can also add the coconut milk here, if using, the oils will separate and it will add to the flavor, otherwise just ass the coconut milk at the end) bring to a slow simmer, and continue to simmer for ~1 hour (you can do it for less time but I find the longer it simmers the better the flavor) I like to simmer it for half an hour or so uncovered, then put the lid on and simmer checking periodically for some more time, and then remove the lid for the last 20 minutes or so.

The curry is ready now, you can serve right away or let it sit and meld for half an hour or so (you can also cool and refrigerate to eat it the next day, the flavor will be even better here)

I'm a white guy but this method has yet to disappoint any of my SriLankan friends!

From my extremely popular local takeaway, Tiffin Rasoi.

One of the Brazilian versions of a curry - As close to the flavour as I can get being away from Brazil for the ingredients - plus some personal touches!

This apparently great title is $3.99 on Kindle in Australia today, so if course I bought it. Which recipes have you cooked and loved from it? (That is if you have a copy, of course.) Looking forward to diving in and having a fridge full of delicious things! Thanks to those who have recommended it here, also. I had not heard of it before.

My little brother made curry and I decided I would try it since he always makes a big pot, but I found lots of issues. When I tried it it was too spicy for me, I was choking and found all kinds of strange pieces that were hard to chew. I asked him what he put and he told me ginger, a frozen pink flower which he calls torch, lemongrass, curry leaves and powder, laksa curry paste, water and a can of coconut milk. He told me he doesn't blend anything and I can't eat the curry without doing a treasure hunt.

Is this curry safe? Is laksa paste safe in curry? He finishes the pot by himself in 4 days without putting it in the fridge. Is it healthy and safe for him to eat every day? I'm not knowledgeable in curry which is why I'm asking here to double check, he just says it's perfectly fine to eat but I want an expert to tell me.

There used to be a Chinese restaurant next to me and the owners were from China and they were I think classically trained or they mentioned that they were kind of a big deal in China. Anyway, their food was amazing and flavorful and nothing like anything I’ve ever had in any other Chinese restaurant. The restaurant was called. Chinez, in Irvine CA by the way so if they are reading this or if anybody knows them, please get me in touch with them or let me know where they went. They should remember me. I was one of their biggest customers.

Anyway, they made this really good yellow seafood curry. And all the flavors were right, and I can’t find anything comparable anywhere. The Thai Curry’s are too sweet and have too much coconut flavor and not enough actual curry Flavor. The Chinese curries restaurantsare very salty and More Brown and they don’t come anywhere near this. They made a seafood curry, using fish fillet, , scallops, shrimp, and squid. The Curry itself had lots of onions and I believe some carrots too. I don’t remember if they were potatoes but It’s not something I remember. But the curry itself was incredible. I could taste the turmeric and the curry flavors and it was a very bright, yellow vibrant, curry brighter than a yellow crayon. It was very rich and creamy without that coconut flavor you got from Thai curry am sure there was some sweetness in it to balance it out, but it was not overly sweet. It was more savory and creamy.

If anyone knows a recipe that might match this, can you please share it with me? I haven’t had this food in over 20 years and I am still thinking about it. I have dying at dozens and dozens of restaurants across the West Coast and I have not found anywhere that does food as good as this.

I wanna like curry so bad but I can’t get over the sweetness, what spice is it? And is there any version of curry that doesn’t have that kind of spice?

Edit: I’ve had like only Japanese curry, never any kind of Indian or south eastern or anything other than Japanese curry.

Hi everyone! 👋

Quick update on my 45-day curry-hunting cycle across Japan! I made it to Hokkaido and am reaching Japan's northernmost tip „Cape Soya“ today! 📍

How it's going so far:

• 👨‍🍳 6 Curry Chef Interviews: Met amazing local chefs! (The first 2 interviews are already live on our YouTube Shorts!)
• 🚓 Wild Adventures: Got pulled over by local police, invited into homes by friendly locals for a curry, and accidentally smashed my phone!
• 🍛 Daily Curry Challenge: Almost eating curry every day, though finding pork-free options is surprisingly tricky due to tonkotsu-based broths.

Join the Cape Soya arrival LIVE today! 🎥

I'm livestreaming the final push to the top:

• Stream Starts: 21:30 CEST / 3:30 PM EST / 12:30 PM PST / 4:30 AM JST
• Cape Soya Arrival: 00:00 CEST / 6:00 PM EST / 3:00 PM PST / 7:00 AM JST

Next stop after Hokkaido: flying down to Kyushu to ride back to Tokyo! ✈️🚴‍♂️

Some Questions:

1. Any must-try curry spots in Wakkanai?
2. Do you have recommendations for regional curry styles or hidden gems in Kyushu?

Would love to see you in the chat today! 🍛🧡

📺 YouTube: https://www.youtube.com/@JUSTJapaneseCURRY/streams

🟣 Twitch: https://www.twitch.tv/justjapanesecurry

Schrantastic

What are the best kinds of curry and what makes them good/different ? I want to start trying curry but don't know anything about it.

last month i was on an American Airlines flight from Narita to DFW. this was the “vegetable curry” option with potatoes, peas, broccoli, and red peppers? it’s probably because I was starving, but it was really good and I keep thinking about it. Is there a style of curry this appears to be?

Hi - I can't have dairy (lactose intolerant) and coconut milk/cream doesn't work for me either. I'm missing my curries. Does anyone have experience with a non-dairy substitute for coconut milk? Thanks.

Making a coconut beef curry today and the well-reviewed recipe I'm using calls for a stalk of lemongrass, which isn't available near me. Would you:

a) Use lemongrass paste (sometimes these pastes seem to really lack freshness)

b) Use lemon zest (fresh, but not exactly lemongrass)

c) Drive an additional ten minutes to get fresh lemongrass (my regular grocery is already a 15-minute drive)

The fate of my curry rests in your hands, internet strangers! TIA!