[baldangel]

Can anybody supply me with a recipe for a chicken (or anything else) curry that has a sauce in keeping with that of a take-away or a jar. We stopped using the jars (Lloyd Grossman, for instance) when my wife was diagnosed and finding her sugar levels rocketed after a ready-made sauce curry. Since then we have made our own from scratch and although she likes them and her levels are not affected, personally (I'm not diabetic) I hate the thinness of the sauce.

Thanks for any help (first post).

[soso]

Hi Baldangel
here are my sister's fantastic recipes, you may need to reduce the curry powder (she uses something called Pakistani Basar) unless you like it quite hot... I do not use any fresh chillies as I do not like really hot food.. even made very mild they are gorgeous and a small portion is very satisfying.. sauce is not thin despite no starch added.
The dal recipe uses channa dal which is gentler on the bg than other pulses and I find I do fine on a small bowl of it and it is also gorgeous....
make them exactly as she states and don't skimp on the fry down time for the onions and spices, that makes all the difference in the world!
CHICKEN OR MEAT MASALA

4 ONIONS
1 BULB OF GARLIC
SMALL PIECE OF GINGER
4 TOMATOES FRESH OR 1TIN
2-3 FRESH CHILLIES (OPTIONAL)


2 SPOONS OF CURRY POWDER
1 SPOONS OF SALT
1 SPOON OF TURMERIC FOR CHICKEN OR VEG
OR
1 SPOON OF GARAM MASALA FOR MEAT


1-2 KILOS OF MEAT OR CHICKEN



FRY ONIONS, GARLIC, GINGER AND CHILLIES TILL GOLDEN AND SOFT NOT BURNT

THEN ADD TOMATOES AND FRY TILL NEARLY DISAPPEARED ADDING A LITTLE WATER TO HELP BUT NOT TOO MUCH
THIS SHOULD LOOK ALMOST LIKE A PASTE BEFORE ADDING YOUR SPICES


NOW ADD YOUR SPICES STIRRING ALL THE TIME UNTIL MIXED WELL ADD A LITTLE WATER AS NEEDED, THIS SHOULD BE COOKED ON QUITE A HIGH HEAT SETTING UNTIL THE OIL OR BUTTER COMES TO THE SURFACE AND IS RED TO LOOK AT APPROX 20-25 MINS


AT THIS POINT ADD YOUR MEAT, CHICKEN ETC
ONLY ADD WATER AFTER YOU HAVE ADDED YOUR MEAT ETC IF USING MEAT. NO WATER IS NEEDED IF USING CHICKEN OR VEG

MY ADVICE IS NOT TO USE A PRESSURE COOKER IF USING CHICKEN JUST STIR WELL AND COOK ON A LOW HEAT FOR 1-11/2 HOURS






CHILLIE CHUTNEY


MIX 1 TUB OF GREEK YOGURT WITH A TEASPOON OF MINT SAUCE OR FRESH MINT, A PINCH OF SALT, AND CRUSH SOME CHILLIES TO TASTE .... ADD A LITTLE WATER IF NEEDED


CHANNA DAAL RECIPE .....

3 ONIONS CHOPPED SMALL

1 FULL BULB OF GARLIC CHOPPED SMALL

SMALL PIECE OF GINGER CHOPPED ( OPTIONAL )

DAAL WASHED AND BOILED WITH SALT AND A TEASPOON OF CURRY POWDER

IN A LARGE PAN DISSOLVE HALF A POUND OF BUTTER .... FRY THE ONIONS, GARLIC AND GINGER TILL SOFT AND GOLDEN ADDING A SMALL AMOUNT OF WATER IF NEEDED.

ONCE ONIONS ETC ARE SOFT ADD 1/2 TEASPOON OF SALT
1 TABLE SPOON OF TURMERIC ( OPTIONAL )

2 TABLE SPOONS OF CURRY MASALA POWDER

COOK TILL POWDERS ARE FULLY COOKED AND NO LONGER POWDERY ( APPROX 25 MINUTES )

NOW ADD THE COOKED DAAL ALONG WITH MOST OF ITS STOCK

SIMMER GENTLY FOR 15 MINUTES AND FINALLY ADD A LARGE KNOB OF BUTTER JUST BEFORE SERVING

FRESH CHILLIES AND CORIANDER CAN ALSO BE ADDDED JUST BEFORE END OF COOKING TIME.

[enigmalady777]

Mmmmm those recipes make my mouth water!!!!

I've used Trader Joe's jarred Curry, Masala, Korma and Punjab simmer sauces and have had no problems with any of them affecting my BG levels. It's the rice that I can't eat -- unless it's a small serving of brown rice, then I can have a little bit.

[e||ement]

are you using coconut milk in your sauce? that's the key to a good, thick curry (i find).

in a pinch, i find Patak's to be the best brand out there. they have pastes and sauces. google it.

[foxl]

Originally Posted by e||ement

are you using coconut milk in your sauce? that's the key to a good, thick curry (i find).

in a pinch, i find Patak's to be the best brand out there. they have pastes and sauces. google it.

I will second Patak's. It is made in the UK, and quite reliable. I also like some of the jars of sauces from India and Pakistan!

AND I agree on coconut milk or cream, to thicken. Indian cooking often adds an onion-garlic-ginger paste, to thicken -- easy to make in a food processor (but of course, remember to do the math on the carbs for all 3!).

Oh, and low-carb tortillas, toasted on a griddle are not sooooo different from chapattis!

[soso]

notice I didn't put he amount in for the channa dal.. I used quite a lot, he finished product was a big pressure cooker size pan almost full. I froze it all up in serving sizes and it defrosted like new....

[foxl]

Originally Posted by soso

notice I didn't put he amount in for the channa dal.. I used quite a lot, he finished product was a big pressure cooker size pan almost full. I froze it all up in serving sizes and it defrosted like new....

Oh I SO wish I could eat channa dal!

BTW, garam masala and other masala mixes (I have one I make called Channa masala, BTW) are highly variable in composition! Some are mostly cinnamon or clove, others are complex and subtle.

[soso]

you are right.. I can only do it with insulin..although dh (T2) does very well on it...

[baldangel]

Thank you for the replies, I might well suggest to the wife we give the Pataks a go, they are readily available in the UK supermarkets. If they cause a problem then soso's recipe will be given a go.

I've never seen Trader Joe's, presumably no available in the UK.

[baldangel]

Originally Posted by baldangel

Thank you for the replies, I might well suggest to the wife we give the Pataks a go, they are readily available in the UK supermarkets. If they cause a problem then soso's recipe will be given a go.

I've never seen Trader Joe's, presumably no available in the UK.

Tried Patak's Rogan Josh last night, excellent result both in terms of the food and the wife's sugar measure.