Since I have been asked to supply recipes for people and to save jamming up other threads, after having seen the poll results from the thread that I posted in CTF, I have started this thread, which @The Pom Queen has kindly offered to make in to a sticky.
To save confusion later on, I just feel that it's better that you all know that I might post e.g. 100 different chicken curry recipes under the name of Chicken Curry but they will all taste different. Same for Keema. I will start a glossary and tips section in this post so that I can keep editing and updating it as I post recipes as I'm aware that some people might be new to South Asian cooking and not understand terms or know which spices are which.
If anyone has any requests, then please to ask and I will post the recipe and as I cook things, if you want me too, I will post pictures.
In many of the recipes I will say use xx tblsp of ginger/garlic paste. The paste to which I refer is very quick and simple to make. It's simply a 5-5-1 ratio - 5 cloves of garlic, 5 birds eye green chillies (use bigger ones if you don't like hot curries or use less and deseed them), 1 inch of ginger. You can make a lot of this paste at once, using a liquidiser and store it in the fridge, where it will keep for about 5 days (this is if you're cooking curry every day, otherwise just make it up as you go along).
Storing fresh chillies and ginger. I buy chillies and ginger in bulk (who wants to be running to the shops every 3 minutes?) and simply peel the ginger and put it in to a bag in the freezer and then you can grate it (using a lemon zester grater) straight in to the curry you are making. For chillies, I do the same; store them in a bag in the freezer and take them out as you need them.
Spicy versus hot. Sometimes I will say that a curry is mild, in that it uses very few chillies or chilli powder. However it will still be spicy, as in use a lot of different spices. I differentiate between spicy and hot, and then further differentiate between heat-hot and chilli-hot.
Tempering. This is when you heat the oil and put whole spices, such as jeera, rai or similar in to the oil and once they start to splutter, then the oil is tempered.
Vindaloo. This style of cooking comes from Goa, which was colonised by the Portuguese and gets its name from the use of vinegar. It's not necessarily a hot curry, but it should certainly be spicy. There are a few different ways of cooking vindaloo and I will certainly try to make sure over the coming days/weeks/months/years(?) I try to ensure that I put down as many as possible.
Cooking to hand. Each person can cook the same curry in the same way and it will taste completely different as we all cook to our own hand. That is our taste and what we like.
Chicken - what to use? - Chicken should always be skinned unless I've said use un-skinned. The butcher will skin and chop it in to small pieces for you. Utilise all the chicken including the neck. Skinless, boneless thigh is very good to use and it can take the long cooking that some recipes require, but you can use breast too, if that's your preference. I prefer thigh but many people prefer breast.
Quorn. A very good alternative to chicken and can be used in all the chicken recipes instead of chicken.
Bhuna. Bhuna is not a curry, contrary to popular myth but actually a stage in the cooking process whereby the oil separates from the masala.
Balti. Again, a balti is not a curry but actually means "bucket" and derives from the pot used to cook with.
Karahi/Korai/Kadhai. This word curry derives from this which is the pot used to cook with.
Jalfrezi. Again this isn't actually a curry but the way of cooking the curry. That is the hot frying/stir frying that is required as you keep the chicken on the move to prevent it from burning at the bottom of the pot and also scrape any residue off the bottom.
Curd. Another word for yogurt.