curry recipes

Have you had a look at the Hairy Dieters Chicken Korma? I'm sure you could make it hotter if you wanted a bit more kick.

http://www.bbc.co.uk/food/recipes/search?programmes[]=p00vq8c6

http://freshfruitandveg.blogspot.co.uk/2009/01/natal-red-kidney-bean-curry.html

This is a great recipe by Madhur Jaffrey and so easy. It serves four and I use less oil (2 tbsp - but you could probably go down to 1), two tins of kidney beans rather than dried and a tin of chopped tomatoes rather than fresh. I also find that I need to add some more water to it to get to the consistency I want. It's very spicy but if you aren't into that, you can always just cut down the chillies!

Edited to say that I'm not a veggie and neither is my husband, but this is still one of our favourites!

To list a proper Classic "Curry" dish this has to start the list:

Chicken Tikka Masala

6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)

Preparation:

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Tikka-Masala-51154870#ixzz2aiaPbLXL

I'm not the biggest fan of Japanese curry, but I think it's has apple in it. Otherwise I believe it's similar to an Indian curry. I bet allrecipes has a few versions.

I've got a good japanese curry recipe (from http://www.seriouseats.com/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html that website, but I've modified it a tiny bit), it's not the lowest of calories, but I've managed to wiggle it down using some low fat- butter alternatives.

Firstly, you need to make a roux:
3 tablespoons butter (I use low-fat marg which is 35 cals for 10g, so this dramatically reduces the calories to begin with)
1/4 cup of flour
1 tablespoons garam masala
1 tablespoon curry powder
1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)
Fresh ground black pepper
1 tablespoons ketchup
1 tablespoon of wostershire sauce (or tonkatsu if you can get it)

So, to make the roux you melt the butter in a pan- and then add the flour. Keep on moving it around the pan as it will burn very rapidly if left, and then keep heating until it turns a caramel brown colour. Then, turn off the heat- and add in your spices + ketchup.

Then for your curry you'll need:
2 teaspoon oil (I personally omitted this as I don't cook in oil, but it's just for greasing the pan- so use a 1 cal spray)
2 large onions sliced thin
2 chicken thighs cleaned and cut into chunks (you could also use any other meat- or tofu, or heck I've made this completely veggie before with cauliflower)
2 carrots cut into chunks
4 cups water
2 large potatoes cut into large chunks

Saute your onions in a pan until caramelised, then brown your meat. Add the diced carrots and potatoes- then the water and boil until your carrots/potatoes are soft enough to piece with a fork. Now, this is where the choice comes in, personally I quite like using stock before instead of water, but I've heard of people using wine, you could add yoghurt, cheese- more tomato ketchup etc, it's your base- make of it what you wish.

Once your potatoes/carrots are soft, add your roux slowly by mixing a little bit with the stock- and then add it back to the curry. This should thicken up the sauce massively, although beware as it gets cooler it gets thicker!

The great thing about japanese curry (well, like any curry) is from here you can do what you like with it. I quite like adding apples every once in a while, the other half likes chilli oil- add more worcestershire sauce etc. Of course, you could also buy the S+B curry roux blocks, but it is rather satisfying to make it from scratch yourself!