/ck/ - Food & Cooking

>>6750774
Yes

Do you actually have a lot of spices? Because most people who are "eating on a budget" and want easy recipes have fuckall for spices, so you'd need to spend some money to be able to even make curry.

>>6750782
rude:P

>>6750785
i don't have a ton but i would be willing to invest in some since they would probably last me a while

https://youtu.be/NshiJSNBWNs

Make this recipe, my beloved anon.

Pretty simple and delicious, I just add a little more crushed peppers since I like my curry spicy.

pls marry me anon, we were meant for each other

>>6750849

are you a grill?

>>6750849
op here thanks for the recipe bb. of course i'll marry you

>>6750854
I am

If you want me to be

>>6750862
Yay! Post pics on how it comes out! I'll wait here till then ^_^

Curry powder

Can of coconut milk

Bit of shredded ginger

Shredded/diced very fine onion

One small clove of garlic diced fine or mushed

Half cup of water

Unsalted peanuts

2 teaspoons honey

Half teaspoon black pepper/or whatever spice you want if you like it spicy

2 teaspoons salt/unless you have salted peanuts, then 1 teaspoon salt

In a blender, pour the can of coconut milk, water, about a quarter to a half cup of peanuts, and honey. Blend it up till it's smooth with little to no chunks of peanuts.

Put the onions and garlic in the bottom of a pan and sautee them with a little butter (enough to cover the bottom of the pan, but no more.

Once they start to get sort of clear or lose their color, add the blended mixture along with your salt and pepper. Bring it to a simmer.


-You want it on a very easy, gentle simmer and stir it often or it could burn-

Using a whisk, slowly whisk in the curry powder until it starts to take on a gold color. You also want to taste test it somewhat often so you don't add too much. If the curry isn't thick enough, slowly add small amounts of flower like you would in a gravy.

Once the sauce is done, then go ahead and put veggies in it to cook if you like. Or chicken. Or whatever.

>>6750879
>Post pics on how it comes out!
I'm sorry i don't have all the supplies for it yet. i just got back up to college after summer break and i haven't gone shopping yet. i made this thread so i can know what to buy. i will soon though and i'll make a thread for it

>>6750888
thank you this looks great too. i'll have to try my fiance's first but i'll try ur's after that

>>6750888
Im indian and wtf are you making here?

>>6750898
coconut curry

>>6750898
It's delishes coco-nut curry. Sweet and salty.

>>6750904
Coconut, peanuts, honey?

Its more like a mixture of what your tastebuds and stomach finds satisfying but id probably gag if I ate it.

>>6750888
well thanks, really. bot never understood "curries" aznd not being a "smart ass".; "Curry powder" what is that? Really. that's what I wanna know. but thank you op, really/ Ive worked with and for East IndianS (annd thank not to refer to them as sand niggers or packos. showing ignorance/ thank you op and sometiws opie honest? thank you.

>>6750921
coconut gives the curry depth
peanuts gives it nutty flavor
honey sweetens the curry sauce

>>6750930
i have to admit i don't really understand what you're saying but you're welcome nonetheless

>>6750849
that picture gets me everytime

that flash

good times

>>6750973
i don't get it what's it from?

>>6750930
Curry powder is a mix of many spices and seasonings that make up the taste of 'curry'. You can make your own at home, but it takes longer. The curry powder is quick and easy.
>>6750942
>>6750921

Ya, and the coconut milk makes it a little creamy too, which is nice.

You don't really taste the honey flavour when it's done, just the sweetness. Combine that with the salt and some chicken and bellpeppers, and it's phenomenal.


There's all kinds of ways to make curry obviously, but that's my favourite way to make it.

>>6750980
>Curry powder is a mix of many spices and seasonings that make up the taste of 'curry'. You can make your own at home, but it takes longer. The curry powder is quick and easy.
>curry powder
>this is a thing in America
>in America, Americans think there is a flavor that is "curry"

>>6750977
just some autist taking a photo of chloe GM out in public

the flash went off

she noticed and looks disapprovingly at aforementioned autist

>>6750984
quit being so condescending. it's just all of the most commonly used curry spices mixed together for convenience

>>6750985
>chloe GM
ah i didn't know who she is but she is pretty qt. that's funny about the pic tho. i would be so embarrassed. like everyone else in the restaurant is looking too

>>6750994
Just saying bro, "curry" is about as specific as "stir-fry" or "stew"

>>6750998
Or gumbala.

>>6750998
ok so buying premixed limits your options, but i'm no connoisseur it's not like i'm gonna need to try different spice ratios each time i make it.

>>6750774

Shhh, don't speak. Just buy this.

Prepare it according to the directions on the box, with cubed chicken or pork, and get ready for Golden Curry to make tender, sweet love to your taste buds over and over again.

Serve with steamed rice. It is the quintessential takeout style Japanese curry.

>>6751035
That's what my friend uses to make his own curry recipe and OMG I literally had an orgasm in my mouth the first time he served it to us.

I definitely second this OP.

>cooks onions and garlic
>adds the meat
>cooks veggies ( usually just carrots )
>puts curry powder
>adds liquid, usually coconut cream
Does this still count as curry?

>>6751060
Ya, I'd call that curry.

>>6751035

Other brands of blocks to try would be Vermont curry (sweeter), or java (spicier), with java as my favorite when I don't hav time to make the sauce myself.

>>6751035
This anon knows whats up. Those curry blocks pack much more flavor than shitty curry powder. I would guess because a solid block of curry spice leaves much less area for oxidation compared to powder.
If they aren't at your local grocery store they are usually at the local asian or Indian grocery store.

>>6750774
sautee potato, carrot, potato. add a block of japanese curry roux & hot water. simmer. WA-LA curry. eat with pork cutlet over rice

>>6750888
>Using a whisk, slowly whisk in the curry powder until it starts to take on a gold color
no. just no.
fucking seriously?
Curry powder should ALWAYS be added with the ingredients you're sauteing. cooking the powder in the oil releases the flavor.
Now go die.

Traditional Japanese:
Pan-fry thinly sliced beef with onions in oil until there's some roux
Add beef or dashi stock
Add carrots and peas
Add curry, grated apple and some sugar
Cook until the stock is reduced
Thicken with a bit of cornstarch solution and stir quickly

>>6751403
>I would guess because a solid block of curry spice...

You would guess wrong. The difference is simply in the ingredients. Curry powder is just that---a mixture of dry spices only. The blocks contain the spices PLUS a roux, sugar, salt, pepper, and sometimes additional ingredients like dehydrated vegetables--basically all the stuff you're supposed to add when you're just using curry powder.

Curry powder isn't meant to be used by itself. It's just a seasoning. You're meant to use it in conjunction with a roux or vegetable/spice paste (masala). The blocks are a time-saving convenience because they contain the roux pre-made for you.

>>6751582
>Pan-fry thinly sliced beef with onions in oil until there's some roux

You forgot the flour there bro. Roux can't exist without it.

Mmm... Curry

forget curry. pepper sauce is what you want anon

basmati rice + meatballs + pepper sauce = Enlightenment

>>6750774
fry chicken in pan
add curry powder while frying
remove chiken from pan
add onion and mushroom
fry
add curry powder
fry
add chicken back
add chicken stock in water
add more curry powder
add cumin
add ground pepper
add salt
add ground garlic
add ground white pepper
leave for a few
add frozen peas
leave for a few
add cream
stir
leave for hour

boom nice curry very like

What exactly is curry?

>>6752568
It's a spicy asian stew. Like chili, but for non-free peoples.

>>6751035
yep. pretty much this, along with whatever the fuck veggies and meat you want to go in the curry. I like adding apples. dont forget the coconut milk. done.

>>6750774
sautee whatever vegetables, add curry paste (preferably masuman, imho), add coconut milk, simmer then stop
serve over rice

>>6752683

>I like adding apples
>apples
>curry

AAAAH FUCK OFF DIE IN A FIRE

>>6752642
lol the american think he is free

>>6752642
Is that why it's served with plain white rice instead of nourishing beans?

>>6752454
>pepper sauce
i'm not familiar with it. is there a specific kind?

I like Thai curry and need a recipe.

>>6753102
I work at a Thai restaurant. We used to used canned paste to make our curries before we got a try-hard chef re-do the menu. I recommend Maeseri brand, you can get it on Amazon for like $4.00. It's a bit cheaper at asian ethnic markets. A little goes a long way so I think it's worth it. If you're a Thai food newbie I recommend Kang Karee (yellow curry) since it's easier to make good dishes out of without needing specialty ingredients like kaffir leaves or holy basil, just mundane shit like carrots, potatoes, and chicken.
Here's a scaled-down version of our restaurant's old recipe for home use.

- 1/2 can (2oz) of Maeseri-brand Kang Karee paste
- 1 can (400mL) of 100% Coconut Milk (I recommend Aroy-D, but you can use any brand. Definitely DON'T cheap out on the coco milk, cheaper brands are usually watered down. You want a rich coconut milk for this)
- 1oz of coconut sugar or palm sugar. I recommend coconut sugar. It's more expensive and harder to get then palm sugar though.
- 1.5 tsp salt
- 1/2 tsp of consomme powder

Boil this in a pot, stirring continuously to keep the sugar from sticking to the bottom. In a separate pot, boil one handful of sliced carrots and on handful of potato chunks. Once the pot has reached a boil, add the potato and carrot chunks to the pot, along side two handfuls of raw chicken, sliced into thin strips. Boil until the chicken is cooked through, and serve over rice. Don't over cook the chicken.

I'm sorry I don't have exact figures on how long to cook everything, we make the curry earlier in the day and have it cold in the walk-in fridge, so our cooking times are based on how long it takes a refrigerated curry to cook as opposed to an already hot curry. Just fuck around until you figure it out.

>>6753102
>>6753176
You can follow that link to get the paste for the curry. Honestly it's the only thing I'd recommend for a home cook. The difference in quality you get by making it from scratch is not fucking worth it. We used that exact brand at our restaurant for like ten years apparently, and it's pretty good. If you can get to a Thai grocer or any other place that sells holy basil and kaffir leaves I can give you some more complex/interesting recipes that you can use with Panang Karee/Masaman Karee.

http://www.amazon.com/Yellow-Curry-Karee-Paste-Maesri/dp/B000QV4J82

>>6751413
>wa la
lol

>>6753195
Welcome to /ck/ faggot. Enjoy your stay.

>cut chicken into bite-size pieces and cover with curry powder and salt
>brown chicken in oil on a hot skillet until almost cooked
>remove chicken from pan and reserve
>medium heat now
>add more oil if needed then add a diced onion
>cook until translucent
>add a couple of minced garlic cloves, some grated ginger if you have any, cook until aromas develop
>add more curry powder and other spices, let flavors meld
>add chicken stock and deglaze
>add partially cooked chicken back into sauce
>simmer until sauce is reduced and chicken is cooked through
>add some creme fraiche (or greek yogurt, or sour cream) and chopped cilantro
>serve over basmati rice

>>6753256
meme form pls

>>6752642
You are free to be fat.

But so is everyone else.

>>6753206
That's a pretty good one. I usually just make mine in a regular pan though. I recommend Vermont Curry if you like quality Japanese katsu curry.

>>6753292

>>6753359
lol

>>6752973
dunno, but you should be able to find it in the sauces/seasonings section of any supermarket. might also be called peppercream sauce

>>6750849
Never, ever put coconut milk in CTM. It's a north Indian, or to be specific Delhi based recipe (chicken makhani or butter chicken) and there isn't a coconut tree within 700 miles of Delhi. It's always cream and never as much as Chef John added. It dilutes the flavour down too much. Add more butter to the ghee than he did. Also a small amount of cinnamon would be good.

Also do note I'm not describing the super-authentic "This is the way my grandma made it" way. This is the supermarket ingredients version that doesn't use any whole spices to flavour the fat or a garam masala that you grind yourself. It's the very least you do to make it capable of being called a CTM.

>>6750774
http://www.amazon.com/Mae-Ploy-Curry-Paste-Large/dp/B0044PYPVC/ref=sr_1_6?s=grocery&ie=UTF8&qid=1438922442&sr=1-6

Try this one. I use this, and the price is really good right now. Stir fry onions, vegetables, chicken, beef, whatever you can find. Add a can of coconut milk and some of this paste, like 1-2Tbsp, though I like to cut it with some sazon to give it more flavor and less pure kick, and it helps the tub of curry paste last longer. I usually use kale, spinach, or brocolli. You can cook some potatoes or beans in it as well, since those are also cheap and filling. I mix and match, but generally add some meat, vegetables, and stir fried onions at the very least.

There are some cool ideas for other ingredients that people have listed in the thread as well. (I'll probably try experimenting more myself)

I usually start cooking 3 cups of rice, then work on the curry, and then you're done. For like $3-5 you have several hearty bowls of curry with rice, meat, veggies.

What I made today:
1lb ground turkey, 1/3 bag of some spicy greens (I forget the name), 1 onion, some peppers I had frozen, the can of coconut milk, 3 cups of white rice. $2.66 + $.66 + $.25 + $.50 + $1.29 = $5.36 + whatever the rice costs.

I haven't tried the other curries in the thread, but unless you find some cheap in a store, mine seems like a pretty good deal to make a ton of curry.

>>6751002
It's not about different spice ratios. Its about having some spices rather than others to work with certain flavours. Imagine if I made a french powder or tarragon, chives, garlic and onion powder, thyme, dill and sage. And people used it for every French dish. That's what curry powder is. Garam Masala already exists as a blend of spices that work together just like herbs de provence. There's no need to dumb it down any further.

>>6751035
Okay total food idiot here, my walmart has these on sale for 2.50 and want to try this now.
What rice do I get? Just the cheap bag of long grain we've always bought, or the jasmine/medium/basimati? If one of them, is there anything different I need to do to cook it?

>>6753541
no difference, buy normal rice, my sister prefers sushi rice or sticky rice. Dont use jasmine, thats for indian nigger curry which is very good but not this curry. If you follow instructions you get a thick curry. Its japanese curry so buy jap rice with it to stay logically consistent, which isnt the same as making the right decision.

>>6750849
had almost no meat so I substituted with pumpkin and zucchini... was too much though

the seasoning was really good on the meat, but since there was so much other substance the sauce tasted a little bland.

Next time I want curry I'll do it with meat and onions only.

Anyway, I sliced a small pumpkin in 2 halves and put it in the oven 180°C.
After 10 minutes I removed the seeds and put in the same spice blend I used for the meat (also some oil). Then back into the oven for another 15 minutes
Was okay, but any ideas how I could maximise the taste?

do you guys even cook?

how do you make curry without the fucking powder
what spices do I need

>>6754433

turmeric, fenugreek, cardamom, coriander, cumin

>>6754433
Don't bother with making curry from scratch. It's arduous and expensive and it doesn't actually improve the quality, unless you have a fetish for some specific ingredient.

>>6754466
shit cook detected

>>6754466
what here >>6754461 is expensive

>>6750888
dog fucker

>>6754476
None of those spices are particlularly expensive. But to an anon who rarely cooks it would be a lot more money up-front to go buy some of each of those than it would to buy a package of instant mix. On the other hand, if you cook a lot then buying the spices themsevles will be much cheaper in the long run. But the guy you're replying to clearly doesn't cook often, so he's in the former point of view.

Also, good spices can be costly. Good quality cardamom is difficult to find and is pricey when you do find it. Turmeric as well--the stuff at the supermarket usually is old and flavorless; finding the fresh root is not always easy and can be pricey, etc.

OP the thing you are looking for is dried beans, not curry.

If you're on a budget get some lentils and some pinto beans. They last forever, and you can do a million things with them.

>>6750898
Have you never had Coconut Curry? Are you completely unaware of Thai food?

>>6754509
thank you good sir.
is there a particular proportion I should use when using those spices directly or should I just experiment with it?

my gf's extended family is coming over and they're indian, i just wanna make the best curry I can, you feel?

>>6754513

Thai? Where's the lemongrass? the galanga? the turmeric root? The coriander roots?

Why does the procedure skip the critical step of cracking the coconut cream and cooking the curry paste in that before adding the rest of the liquid?

No, that's not Thai. That some sort of bastardized Thai-esque abomination.

>>6753183
I fucking love being Canadian.

I mean I'm in Vancouver so I can drive four minutes in any direction and hit up a market with these, so I guess I can't complain.

>>6754476
>>6754509

You can find all of those in the tiny little shakers. I have a tiny little thing of cumin and turmeric and because I only like subtle amounts of those spices in stuff I have had the same ones for at least 2 years.

>>6754517
>is there a particular proportion

India is a big country. The ratios of spices used vary radically depending on the region and what kind of curry it is (e.g. you wouldn't season chickpeas the same as you would goat meat)

>>extended family is coming over
Oh god why do people do this....
1) You suck at making Indian food compared to what they're used to eating.
2) Why would they want to eat food from home when they come and visit you? They can get curry anytime they want. Prepare them something from your family, or something from your region which they haven't had before.

>>6754433
Just buy Madras curry powder online. It might seem pricey but a little goes a long way. It's also a huge uprfront cost to get over a dozen spices to make one spice blend. I honestly think that Sun Brand Madras curry is better than most home blends that only contain 4-5 spices.
http://www.bonanza.com/listings/Madras-Curry-Powder-SunBrand-4oz-113g-Misc-/241008075?gpid=18283950120&gpkwd=&goog_pla=1&gclid=CNTq8deql8cCFZKGfgod4C0LYg

>>6754528
>You can find all of those in the tiny little shakers.

Yes. And the little shakers at the supermarket are usually shit-tier.

>>at least two years
...at which point they've lost a huge amount of their flavor

>>6754533
I have them over often and usually serve them Italian or Greek food like I'm used to making but I want to surprise them with something else this time

What's the most "simple traditional" type I can make? Something not too focused and regional. Kind of like how Sicilians can make pasta with sardines and anchovies and black onions and a lot of black pepper but that's just a regional dish. Typical Italian staple-tier pasta is just red sauce with basil. Is there an Indian equivalent to this? Can I use just lab or chicken?

>>6754525
I'm pretty sure that TerriblePerson was trying to provide anon with a recipe that didn't require specialty items. I get that those ingredients are pretty much ubiquitous in Thai curry, but I don't expect most people to have access to them. Also, you don't need to have a curry containing galangal/lemongrass/kaffir leaves to make a tasty coconut curry. My first experience with coconut curry was with some bullshit Trader Joe's store brand curry powder. It still tasted good. It wasn't authentic Thai but it was still good, and not an abomination by any means.

>>6754527
God damn what? Are you just bad at online shopping or is being Canadian really that shitty?

>>6754567
Being a Canadian is suffering in terms of shopping online.

A lot of peeps in here are missing what the OP actually wants, an easy curry on the cheap, it doesn't have to be regionally authentic or michelin level.

I make this one frequently because it is dead simple:
http://www.saveur.com/article/recipes/bund-gobhi-aur-aloo-ki-subzi-spicy-cabbage-and-potato-curry

Just use regular salt and you can skip the thai chilis, and if you dont have the spices you could just use curry powder instead.

>>6754595
This. I work at an authentic Thai restaurant but if someone doesn't have access to fresh kaffir leaves/lemongrass/galangal I'm not going to tell them to forgo making coconut curry because they can't make something that's 100% regionally accurate.

>>6754601

I don't think anyone expects a dish to be 100% regionally perfect or michelin-star quality. But that recipe was *very* far detached from what it was supposed to be.

>>6754213
That looks really bland and not because of the veggies. Don't add too many onions, there should be more tomato than onion in the masala since tomatoes coock down more than onions. Also don't add any coconut cream. Instead add half the amount of heavy cream. If you really want some sweetness to balance the heat add some honey or sugar. The colour of the curry should be a deep reddish orange. That'll come from liberal use of red chilli powder. Also if you are adding veggies make sure to salt liberally.

Try to get dried fenugreek leaves to add as the last step before garnishing. Really improves the flavour. Remember a good curry is as much about balancing bitterness as it is about balancing the spices.

>>6754509
>>6754466
What utter bullshit. Buying coriander powder, turmeric and garam masala is cheaper than buying curry powder or whatever. Cumin seeds are super cheap too. And the difference in taste is immense. Especially if you're making more than one Indian dish in your life. Curry powder will make every dish you make taste the same. It's like making all your Italian food using "Italian seasoning"

>>6754607
What it was supposed to be was a tasty coconut curry. You don't need super Thai ingredients to make a good coconut curry. I still recommend Maesri in a can though (it does have lemon grass/kaffir leaves/galangal etc) but I don't see anything wrong with making a different style of curry.

>>6754617

That's kinda my point. That recipe didn't even have a paste like Maesri in it...

>>6750774
I like Vindaloo and chicken Madras best.

>>6754614
>Buying coriander powder, turmeric and garam masala is cheaper than buying curry powder or whatever

Nope. If I got the supermarket I can buy a bottle of curry powder for $5. Now compare that to spending about the same for a bottle of cumin. And then again for a bottle of turmeric, etc. Many bottles of spices costs more than one bottle of curry powder.

I agree about the rest of it though.

>>6754536

yeah, we're trying to help someone cooking on a budget faggot

>>6754547
Make them a dal. Honestly. You can serve dal with any dry meat like goat, lamb or chicken prepared Mediterranean style.

The only special ingredients you need are the lentils(arhar or toor dal) and turmeric. That's it. Saute a small amount of onions and even smaller amount of tomatoes(skin on) in a decent amount of butter(ghee works better but I promised low special ingredients) season with salt and pepper. Add the lentils that have been washed and soaked to the masala along with no more than 1/2 tsp turmeric. Add 3x the amount of water to lentils. Let it boil for as long as it takes for the lentils to break down. We want to go past al dante and stop just before they turn to mush completely.

Optional extras, cumin seeds added before the onions, thai green chillies added with the lentils and cilantro to garnish.

>>6754677
thank you very much anon! I'll be sure to make this!

>>6754642
From an Indian store you can get large ass packets of these for $6 total. If you're buying McCormick it'll obviously be expensive.

Seriously McCormick is marking up the prices 1000-2000% for most Indian spices.

>>6754682
I forgot to add that you might need to add water while it's boiling to get it to you desired consistency. This is the consistency you're looking for.

>>6754689
Will it be yellow like that? It's really interesting-looking.

>>6751633
>he thinks roux needs flour
I got some news for ya bud, other anon says no flour, that means no flour

>>6754695
Depends on which lentils you get. Arhar, called split pigeon peas in English I think will give you approximately that colour with a hint of green. The pic I posted uses husked moong dal. Which when cooked on it's own with a bit of turmeric has a pale yellow colour. The masala which has tomatoes and red chilli powder adds a bit of redness which makes the pale yellow into a very rich shade.

Also worth noting that when you're making any dal be generous with the butter/ghee. Lentils and pulses are pure protein and starch with almost no fat. So even the most modest preparations add a little fat. For a dinner party use more than you think you should without you ending up with a layer of oil on top.

It's a really simple dish but I'd still advise you to make it once before serving to get a feel for it.

>>6752702
no.
saute onion, garlic, and ginger, THEN any other veges you want, throw in some coconut cream (the thick stuff on the top of coconut milk cans), then add the curry paste, cook it for a few minutes before adding them milk to spread dat flavor, add in whatever meat you want, serve over rice.

>>6754726
can I use red lentils? I have some of those in my cupboard. I just use whatever fat from the meat?

>>6754741
Red lentils are the orange ones right? Yeah you could use them use a bit more turmeric to give it a yellow colour. I haven't made dal in rendered fat so I can't tell if it'll work. Butter is your safest bet. If not that then vegetable oil.

I don't know if you'd really call it a curry but whatever
>slice chicken
>add oil to pan
>add chicken
>slice and add onions
>slice and add bell pepper
>wait a bit
>slice and add tomato, salt and curry paste
>wait a bit
>add milk, wait some more
wala
you can add other veggies like broccoli if you like, also works with canned tuna if you can get it for less than the chicken

>>6754895

That would work better if you cook the curry paste first, then add the chicken (etc.)

>>6754906
thx I'll try it next time

>>6753359
lmao thanks

http://strawpoll.me/5152718

Lets settle this once and for all.

Which country makes the best curry?

>>6756864
Weird that you'd neglect China on that poll but one of the options is "Western".
Indian curries are the best IMO, but a good Chinese yellow curry is quite nice.

The American Chinese takeout place down the street is OK, but fuck, their curry is good.
It's very simple but whatever curry base/spices they use make the dish.
No coconut, cream or sugar.
Just chicken, hot chilies, fresh carrot, snow pea, bell pepper, water chestnut and a fucking ton of onion.
Probably 2 parts onion to 1 part everything else.

I wish I had their exact recipe but I'd feel weird asking, considering I always order it & I've been going for years.

>>6754722
?

Roux is literally flour cooked in fat.

>>6753468
This anon knows what's up.
This is by far the best, easiest way to make curry Thai style.
The block curry for Japanese style.
I always have a tub of this in my fridge.

>>6757834
>he needs flour to make roux
Get a load of this pleb.

>>6758005
?

Roux is literally flour cooked in fat.

>>6758020
No, Anon, you're wrong.
Look at other Anon's post again.
>Pan-fry thinly sliced beef with onions in oil until there's some roux
See? No flour.

>>6758091
I can never tell when you fucks are just pretending to be retarded or not.

Roux /ˈruː/ (also rue) is a mixture created by cooking wheat flour and fat (traditionally butter) as the thickening agent.

If I want to make a chicken curry, should I brine my chicken?

I know brining is important to retain moisture when roasting a whole chicken, but since I'm just cutting breasts into small pieces, it shouldn't really matter, right?

>>6758111
>I can never tell when you fucks are just pretending to be retarded or not
Wonders of 4chan

>>6758091
?

Roux is literally flour cooked in fat.

>>6758168
Brining would probably make it a little better, but you can skip it if you don't have the time.

>>6758185
Everyone who replied got trolled

>>6758168
Brining is a meme.

>>6758285
I...

I just...

onion
lentils
curry paste or get your own spices if you're doing it a lot

Fry it up and simmer for an hour then mush it up. Cheap as shit. The main cost by far is the curry paste. You could also try adding chickpeas, potatoes, spinach, chopped tomatoes.

For maximum efficiency, grow your own fresh coriander, buy spices in bulk bags and herd goats (they will provide you with milk and meat)

>be poor
>want to make cheap food
>choose curry

Nigga that's like the worst idea ever, curry depends too much on spice to be decent unless you're just making spicy meat sauce and calling it curry.

It would also help if you mentioned where you live.

I usually make a special dry masala and mix it with stewed crushed tomatoes, marinated meat, garlic/onion/ginger purée, and fresh cilantro. Vinegar too if I'm making vindaloo.

Masala:

>crushed dried chilis
>cardamom
>clove
>chili powder
>turmeric
>peppercorns
>cumin seed
>anise (I prefer to use anise seed, but I see other chefs using star anise)

You can choose to quickly roast those spices in a pan before grinding; tastes better imo