Hoosier
Contributor
- Messages
- 5,974
- Reaction score
- 9
It depends on whether you get hold of a curry sauce or a curry paste.
We normally use the sauces, those are straightforward - brown some chicken (or other meat of your choice) in a pan, throw in the sauce, simmer for 20 minutes or so and then serve. These are super easy to use.
The pastes contain the spice combinations but you usually have to mix in yoghurt or tomatoes or something else, depending on the type of curry.
You can pretty much curry anything you fancy, lamb and chicken are good, beef seems a little insensitive but it also works fairly well. If you want a veggie curry then Butternut Squash works really well, it's got loads of texture and holds up well.
Final thoughts... Curiosity once led me to investigate the legendary Warhammer Maneuver; I strongly advise you not to eat a vindaloo before going diving...
Finally, I can get three Pataks Vindaloo paste jars and make a chicken vindaloo today.
Man, that is what I am looking for... THANKS A LOT!!!
I only add a diced tomatoes as being written on the bottle.. I will try a yogurt next time.
One more question: how can you control the level of spicy?
Pataks paste is a little bit less spicy to my taste... What should I use?