Indian Style Curry

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Indian Style Curry

Postby Greg Deman » Mon Jun 13, 2016 9:21 am

I've made this sauce a few times and it's really tasty, add whatever type of meat you want and serve with rice and/or naan bread. There are a lot of ingredients though so it's not a quick or cheap sauce.

1 tin of chopped tomatoes
1 carton of Passata
1 small tin of Coconut Milk (about 70ml)
1 bell pepper
1 onion
chilly peppers (add to how hot you want)
1 tablespoon of mango chutney
1 heaped teaspoon of curry powder
1 heaped teaspoon of Garam Masala
a tablespoon of coriander

Basically chop up the veg and throw it all into a slow cooker for 4 hours. Then enjoy 3 or 4 meals during the week with different meats or fish cooked separately or in with the sauce (except chicken or fish, chicken just throws out tons of grease and fish falls apart in the slow cooker).
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Re: Indian Style Curry

Postby mongolking » Mon Jun 13, 2016 2:59 pm

That's a good recipe - almost identical to one I regularly use. The only difference is I chuck in some chopped root ginger, some garlic and some red wine - and I don't know what Passata is.
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Re: Indian Style Curry

Postby Cherubino » Mon Jun 13, 2016 5:00 pm

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Re: Indian Style Curry

Postby Greg Deman » Mon Jun 13, 2016 7:55 pm

mongolking wrote:That's a good recipe - almost identical to one I regularly use. The only difference is I chuck in some chopped root ginger, some garlic and some red wine - and I don't know what Passata is.


I've used whole ginger and chopped garlic and they add further dimensions to the taste but I'm just trying to keep the ingredients to a minimum here. :) I've cooked it without them and it's still a very tasty curry.

Passata is sieved Italian tomatoes which is like an unprocessed, concentrated tomato sauce. It thickens the sauce and gives it a richer more full-bodied sauce with a better texture. I normally use a 50/50 chopped tomatoes/Passata mix. Tomato paste can be substituted instead but it isn't as good.
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