Curry Receipe

[sandram]

Does anyone know of a good curry receipes or any sauces I cannot find any store brought low carb sauce mixes in UK.
I need something hot and spicey !!!!!1

[driven_to_win]

I just love the recipe on p. 402-403 of the paperback DANDR. It's "Chicken and Beef Sates with Peanut Dipping Sauce." (I'm still on Induction, so I didn't make the sauce since it's not legal for me yet.) Instead of messing with putting the meat on skewers and grilling or broiling, I just pan-fried it in olive oil and it was fine.

This recipe has a wonderful curry flavor. I do plan to make it hotter next time though.

BTW, it was a British TV show, "Red Dwarf," that got me started on the whole curry thing a few years back. One of the characters was constantly eating something called "vindaloo" and I had no idea what it was so I looked it up online, made a batch, and loved it! (I need to tinker with some vindaloo recipes when I have time to see if I can come up with a decent low-carb version--if/when I do I will let everyone know!)

Hope lots of people respond to your post. Any other curry fans out there?

[Jonty81]

Hey - I'm a huge curry fan and a huge Red Dwarf fan too!! They're supposed to be bringing out a film pretty soon. I am missing my curry tho. My favourite was Chicken Tikka Massala (the UK's favourite food!) with lots of Naan bread, but I can't have it anymore. Eating Vindaloo (a la Dave Lister - Red Dwarf character) is pretty impressive if you made it right, it's one of the hottest curries you can get. I think only a Ceylon is hotter that that!

[driven_to_win]

Actually my brother and I made it together that first time over at his little 900-square-foot house, and there was like a curry fog hanging in the air throughout the place. And he also added some sort of ground up dried red hot peppers he had lying around because he was concerned the vindaloo wouldn't be hot enough. We had the culinary equivalent of a meth lab going, LOL! He and I both adore suicidally spicy food.

When I got home hubby claimed I reeked of it out my pores for three days. And every time I make it, for the next few days we have a dialogue that sounds like something straight out of Red Dwarf (him as Rimmer, me as Lister).

Man, since we have the long weekend over here in the US, I should really try to experiment with "Atkins Vindaloo" during that time! I'm getting hungry!

BTW, Ceylon sounds wonderful too! Will have to research that as well.

[driven_to_win]

OK, in most of the vindaloo recipes I've seen/tried, there's a lot of Atkins Induction-legal ingredients in them that don't need to be tampered with (yay!). Some call for sugar and it would be simple enough to substitute Splenda.

Obviously serving *anything* over rice is a no-no. What I've done in other recipes that are to be served over rice (or noodles, for that matter) is to increase the amount of meat in the recipe so the dish isn't as "saucy." This has worked well in my modifications of stroganoff and Chinese dishes and I think it would work for vindaloo as well.

Hmmm...what to substitute for potatoes? I'm thinking either cauliflower or "my new best friend," jicama. Will experiment in the next few weeks and post my results.

I also need to grab some Patak's sauce/paste products and check labels next time I go to one of the places that carries them. I will be reading those jars with my fingers crossed!

[bluebaby]

Curry Receipe

An Ok substitute for rice for me and my hubby is chopped up Bean Sprouts. It may sound really strange, but as it is whiteish, with a similar texture (I steam mine in a microwave for a few minutes) and is fairly bland it fools you if your missing the old favourites.

By the way although I'm not into the hot stuff, I've sussed a great Chicken Korma which is induction friendly and I'm posting it under the Chicken area.

[TigerlilySixkiller]

I too am a Red Dwarf and an Indian food Addict. I miss both, must be time to drag out the curry and the videos. I'd also love some recipes.

[driven_to_win]

Tried to get to the Indian restaurant yesterday to check out their little store section and they were closed at that time of day. My schedule is booked absolutely solid from now until Sept. 22nd, but I definitely still intend to follow up on the Patak's (and other) sauces as well as the Atkins Vindaloo Experiment. When things settle back down around here I will let everyone know if I've found anything yummy and legal!

[driven_to_win]

Had an appt. cancel on me today so I got to do a bit of Patak's investigating. I was in a hurry and only got to do a quick scan of the ingredient lists. The only bottled sauce of theirs I saw that looked remotely OK was the tandoori. I'm not sure I'd be cool with it on Induction though. The korma sauce was, unfortunately, the worst thing I saw. It had sugar listed as the 4th ingredient, and if I remember correctly it had 9 grams of sugar and 13 grams carbs for two tablespoons! Yikes!

IMHO definitely the best way to go would be to make the Indian dishes from scratch.

[driven_to_win]

Yay! I did it! I'm also going to post this recipe under "Other" in the "Recipes" thread since obviously you could substitute different kinds of meat and stock for the chicken.

CHICKEN VINDALOO

4 tsp. ground ginger
1 tsp. onion powder
1 tsp. garlic powder
3 tsp. turmeric
1 1/3 tsp. salt
3 tbsp. (= 9 tsp.) hot or Thai chili powder
1 1/3 tsp. granulated Splenda
1 ½ cubes (or 1 ½ tsp. granulated) chicken bouillon
4 tsp. cumin
½ tsp. cinnamon
1/8 tsp. cloves

2 chicken breasts, boneless & skinless
5 tbsp. olive oil
½ cup thinly sliced onion
½ cup canned tomatoes
2 cups (approx.) chicken stock
2-3 cups cauliflower
other veggies, steamed (type and quantity depend on your tastes and what phase of Atkins you are in)

1. Make marinade by mixing together first 11 ingredients listed.
2. Rinse chicken under cold water. Pat dry and cut into bite-size pieces.
3. Mix chicken and marinade together, and marinate for at least one hour.
4. Heat a non-stick pot and add the oil. Saute the onions until soft and add the tomatoes. Fry this until a sauce-like mixture appears.
5. Add the chicken and cook until seared thoroughly. Add a few tablespoons of chicken stock. Stir-fry chicken and add some more stock. Stir-fry again and keep adding stock bit by bit until stock just covers the chicken.
6. Add cauliflower and simmer until it is soft and the sauce thickens. Add other veggies and simmer a few more minutes.

NOTES:

For my “other veggies” I just like to add broccoli.

The original recipe I tinkered with said to add 1/3 cup coconut milk in step 6. I omitted it because I have no idea what phase of Atkins that would be legal in.

I thought this turned out really good, but next time I will make it hotter. But then again I do have the same taste for spicy food as Red Dwarf’s Dave Lister, so you may want to leave the recipe as is.

I had written earlier:

Obviously serving *anything* over rice is a no-no. What I've done in other recipes that are to be served over rice (or noodles, for that matter) is to increase the amount of meat in the recipe so the dish isn't as "saucy." This has worked well in my modifications of stroganoff and Chinese dishes and I think it would work for vindaloo as well.

Well, it did work!

Hope you all like this as much as I do!

[driven_to_win]

Yay! I did it! I'm also going to post this recipe under "Other" in the "Food and Recipes" section since obviously you could substitute different kinds of meat and stock for the chicken.

CHICKEN VINDALOO

4 tsp. ground ginger
1 tsp. onion powder
1 tsp. garlic powder
3 tsp. turmeric
1 1/3 tsp. salt
3 tbsp. (= 9 tsp.) hot or Thai chili powder
1 1/3 tsp. granulated Splenda
1 ½ cubes (or 1 ½ tsp. granulated) chicken bouillon
4 tsp. cumin
½ tsp. cinnamon
1/8 tsp. cloves

2 chicken breasts, boneless & skinless
5 tbsp. olive oil
½ cup thinly sliced onion
½ cup canned tomatoes
2 cups (approx.) chicken stock
2-3 cups cauliflower
other veggies, steamed (type and quantity depend on your tastes and what phase of Atkins you are in)

1. Make marinade by mixing together first 11 ingredients listed.
2. Rinse chicken under cold water. Pat dry and cut into bite-size pieces.
3. Mix chicken and marinade together, and marinate for at least one hour.
4. Heat a non-stick pot and add the oil. Saute the onions until soft and add the tomatoes. Fry this until a sauce-like mixture appears.
5. Add the chicken and cook until seared thoroughly. Add a few tablespoons of chicken stock. Stir-fry chicken and add some more stock. Stir-fry again and keep adding stock bit by bit until stock just covers the chicken.
6. Add cauliflower and simmer until it is soft and the sauce thickens. Add other veggies and simmer a few more minutes.

NOTES:

For my “other veggies” I just like to add broccoli.

The original recipe I tinkered with said to add 1/3 cup coconut milk in step 6. I omitted it because I have no idea what phase of Atkins that would be legal in.

I thought this turned out really good, but next time I will make it hotter. But then again I do have the same taste for spicy food as Red Dwarf’s Dave Lister, so you may want to leave the recipe as is.

I had written earlier:

Obviously serving *anything* over rice is a no-no. What I've done in other recipes that are to be served over rice (or noodles, for that matter) is to increase the amount of meat in the recipe so the dish isn't as "saucy." This has worked well in my modifications of stroganoff and Chinese dishes and I think it would work for vindaloo as well.

Well, it did work!

Hope you all like this as much as I do!