Ok.. thanks to Nurselady I did it.

[Origam]

I went out and bought some Curry powder! :yikes

Tomorrow or Wednesday night I will be making something yummy with it.

[Pau]

Pics! :joy

[Heidi3]

Re: Ok.. thanks to Nurselady I did it.

I went out and bought some Curry powder! :yikes

Tomorrow or Wednesday night I will be making something yummy with it.

OMG I am so pround of you...this is big what type of curry did you buy?....what type of curry are you making ..shall I give you a taylored recipe..and yes we will need pics!!!!.....

I am on a mission for Ethiopian curry in Dallas!!!!

[Origam]

Yup.. a taylored recipe would be good. Not sure what kind of curry I'm making. I'd like to use chicken and some veggies. Or maybe just a vegetarian one, then I can share with mom.

The curry I got is from Morton & Bassett San Francisco. It's normally $8.99 but was on sale for $6.99 so I decided to get some. It was a toss up between that and Spice Island.. and I liked the Morton bottle better. :nod

[Barbde]

Hey Nursey! Want me to post the recipe you gave me for the chicken curry?

[Origam]

I want the chicken curry recipe!! Curry curry curry. I put some curry powder in my chicken soup last night.. yum!

[Barbde]

HERE IS WHAT SHE EMAILED ME ORIGAM.
There is a picture somewhere.....

ok
a package of chicken breasts cut in large but bite sized cubes
cut about 3 cups assorted veggies onions, peppers, carrots a tomato is good cut the same size as the
chicken
4 cloves of garlic smashed...
oil
1/4 cup curry powder
1 cup coconut milk (or more or you can freeze the leftovers)
1/2 cup dissolved chicken boullion (I really like the Knorr cubes they taste the best or you can use canned stock and freeze the rest) or half a cup of beer is fine

ok this is easy
heat oil in a big skillet toss in the veggies and garlic cook until barley done toss in the toss in the curry....saute' until it is all coated and still crisp....add the chicken saute a bit
then add the beer or stock and cook when it looks almost done add the coconut milk some salt and pepper ...that is it taste for seasoning and serve with rice or tortillas....

If you like this one I have a better one for a cut up whole chicken in the oven....easy peasy!!!

Edited to add:
FOUND MY PIC

[Origam]

Yum! Dinner tomorrow night! Mmmmm. Maybe I'll skip the eggplant tonight and make it tonight instead!

[NulloModo]

Hope you enjoy the chicken curry. Of course, if it does end up doing something for you, the next step is to throw out the pre-fab curry powder, go buy some whole spices at a spice market (green and black cardamom, fenugreek, methi, clove, black and yellow mustard seeds, black peppercorns, white peppercorns, ginger, coriander seeds, fennel seeds, cumin seeds, etc) and start mixing/toasting/grinding your own blends. It is much tastier, fresher, and more intense that way.

[Origam]

Hope you enjoy the chicken curry. Of course, if it does end up doing something for you, the next step is to throw out the pre-fab curry powder, go buy some whole spices at a spice market (green and black cardamom, fenugreek, methi, clove, black and yellow mustard seeds, black peppercorns, white peppercorns, ginger, coriander seeds, fennel seeds, cumin seeds, etc) and start mixing/toasting/grinding your own blends. It is much tastier, fresher, and more intense that way.

ROFL! I think I'd have to marry you or Nursey for that to happen. :laughing

[Heidi3]

Hope you enjoy the chicken curry. Of course, if it does end up doing something for you, the next step is to throw out the pre-fab curry powder, go buy some whole spices at a spice market (green and black cardamom, fenugreek, methi, clove, black and yellow mustard seeds, black peppercorns, white peppercorns, ginger, coriander seeds, fennel seeds, cumin seeds, etc) and start mixing/toasting/grinding your own blends. It is much tastier, fresher, and more intense that way.

ROFL! I think I'd have to marry you or Nursey for that to happen. :laughing

You better marry me Nullo is a food snob and thinks the only way to make a Martini is with gin :vomit Nullo there are some amazing curry powders out there but they are usually in Caribbean markets....I toast and make my own curries from seeds but if I want curry and I want it to taste good now..I use Betapac from Jamaica or Cariherb ....and they are both awesome and VERY authentic for Malaysian, Caribbean and Fijian curries....second not everyone has access to all the seeds fresh....unless they have an East India market..sure Whole Foods has them but who the **** has the budget for that....I love whole spices best and use them whenever possible..but with a few additions your curry can come out better than most with madras curry powder!

[NulloModo]

I wouldn't call myself a _snob_....

I have tried some premade Thai Curry Pastes that I have been incredibly happy with, so I won't dismiss all premade curry powders, but the yellowish 'curry' you find in the grocery store, just it seems so lifeless compared to something freshly ground... of course, it is better than nothing.

It would be interesting to see which cultures have more a history of using fresh ground spices and in which ones the pastes/pre-fab powders are more prevalent. I was just under the impression that in most Indian homes the spices were kept whole and ground/toasted right before preparation.

[Heidi3]

I wouldn't call myself a _snob_.... \\

HONEY YOU ARE admit it and I can only imgaine you in 10 years.LOLOL....

I have tried some premade Thai Curry Pastes that I have been incredibly happy with, so I won't dismiss all premade curry powders, but the yellowish 'curry' you find in the grocery store, just it seems so lifeless compared to something freshly ground... of course, it is better than nothing.

It would be interesting to see which cultures have more a history of using fresh ground spices and in which ones the pastes/pre-fab powders are more prevalent. I was just under the impression that in most Indian homes the spices were kept whole and ground/toasted right before preparation.

I do know I make more pastes with Asian Curries and Malay curries but then when I do a Fijian or even an Southern Indian I end up with a paste..it is all like doing a Sofrito kind of