Feb 15 2009

What's w/ the plethora of dreadful Indian chicken curry recipes? Why don't internet recipes taste authentic?

Published by at 2:27 am under Curry

I purchase all of my ingredients from a local Indian grocery, and I take no shortcuts. I'm a seasoned-cook and I know how to both follow recipes (to-the-letter) as well as to cook based upon taste, looks, etc.

Granted, I've only tried about nine different recipes from the internet, but the recipes were from popular recipe sites and all of the recipes were highly rated by many users. One would think that at least ONE of those recipes was "tweakable" into something tasty, but, alas, all of them were completely void of flavor or just completely wrong.

I originally thought to save money by learning to cook Chicken Curry myself, as I eat in in an authentic indian restaurant nearly everyday. But I'm saving no money as most of the food is so awful so as to not recommend itself to be eaten.

I can't very well ask the restaurant for the recipe!

Tips? REAL recipes?

Thanks!
PS I prefer "extra hot", but I still like to be able to taste the rest of the ingredients. Thanks.
I might ask the restaurant after all. I'm aware that there are different types of curries, as well "curry" is just an umbrella term for a combination of different spices.

If you're into curry, you may (or may not) have noticed that there are different blends for Indian curry, and the level of heat in Indian dishes vary depending on which region of India they originate from. A lot of the Indian restaurants in southern California are of that mostly bland variety of curry. Did I say bland? I meant really mild for the American palate.

In Chinese cuisine, there're different types of hot; one relates to actual hotness like the burning sensation you get for eating wasabi; the other is from a warming heat, like from ground cayenne pepper. For a good curry blend, I like one that doesn't overpower the senses with hotness because that's all I can think about when eating. You can always increase the curry sauce hotness with one or two dried seranos, red chilis or other type of hot pepper into the sauce.

Once you find the curry blend you like, that's when you can adapt it to your favorite restaraunt re-creation whatever protein is used (e.g., lamb, chicken, beef, shrimp, gluten, tofu etc.).

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