Making the perfect curry

I agree with Fennel a good recipe, and I have a similar recipe from my Indian friend.I don’t use a slow cooker.

It depends if you want a tomato based curry, tinned tomatoes will thicken it.

Or coconut milk or a sachet of creamed coconut for a korma style curry.

If you like a sweeter taste then adding mango will make a thick sauce, nice in a chicken curry.

I don't think it reduces so much in a slow cooker, so use less water if making stock.

Turmeric is good for you too!
Hope it works out well

I don't use a slow cooker for curry either.

Apologies to the proper "cooks" out there, but I love Thickening Granules. Sainsburys stock them. They don't "taint" the item your cooking whereas I find Cornflour can? Can't taste them at all. I use the for soups, casseroles, curries, the lot!

Our favourite at the moment uses chicken marinated in spices and yogurt, that gets baked in oven when needed. The sauce is butter, various spices (fenugreek, chilli, Garam masala etc) tomato purée and cream. Quick to make and chicken gets added to it at end. Not too hot or spicy so suits my OH, bit of a wimp over too spicy stuff lol.

Sometimes I stir in some thick plain yogurt at the end of the cooking time, heat gently.

We had a lovely Waitrose one today with Uncle Bens 2 minute microwave rice. Chicken something.

Loving the recipes!

One thing I cook which is sooo easy is chicken pieces coated with yoghurt and curry paste.

Just chuck in oven - can't go wrong!

One thing I miss when I have a curry anywhere but at home or at my sisters.
The sambals, we always had lots of things to add- coconut,raisins,nuts...
Anyone else add these?

Malaysian curry always has potato in it

I sometimes use Aldi jars of curry sauce, with spices in the lid and other various ingredients that I add to the pot. They are very authentic and cheap. Some have said as good as the Indian take- aways.

A little cornflour will thicken - or just cut down on the amount of watery things in it. Think it happens particularly in a slow cooker as there is no steam coming off as it cooks.

Mary B Malayan curry is foolproof and authentic. Perfection on a plate

The spices really should be fried, not just dropped into the liquid. As others have suggested, fry the onions, add meat and then spices once the meat has seared. Just add enough liquid to bubble and cook the meat, no need to cover everything with stock.
If you're adding other vegetables (eg peppers, tomatoes) you may not need any liquid at all, just put a lid on the pan and cook gently. It will produce enough liquid for a sauce. I often add a splash of lemon juice or tamarind paste to lift the taste a bit.

As you say cc the spiced should be fried first.
I had a real cookery flop lately with a recipe for Persian Chicken Curry. The recipe said to put the spices in with stock. Completely tasteless.

In any stew/curry you need s thickener...with stew I use potato...with a curry I use cornflour!

A really sour Cooking apple gives a nice flavour too , but i think the watery consistency is because you are using a slow cooker , bung it in a casserole and shove it in the oven

I never use stock in a curry either. I use a recipe given to me by a neighbour many years ago.
However I did find something in Waitrose this week that was really good. It is a series of curry recipe packs with everything you need in them for various different curries. We had the Penang & it was delicious, Cost £2 & all I had to add was the rice & chicken. Worth a punt!

Perhaps this has been mentioned already, if so, apologies, but when using the slow cooker you need to cut back on the liquid, usually by about a third, as it does not reduce down in the way it would if cooked on the stove. The other suggestions seem good ones, too. Good luck.

I have never made a curry using a slow cooker, I'm interested in the different methods . I don't think I'm going to change my method though ,which is cumin seeds to start with cooked until splitting, then add finely chopped peppers, onions, garlic, ginger and chillies, cook for 6 minutes. Add curry paste ,dry coriander and cumin powder, also a few drops of hot water.
cook for couple of minutes. Then add whatever meat or prawns, cook for 5 mins. Then add tin or fresh tomatoes , fresh coriander, simmer for 15mins , then serve. Delicious

I make curry in a slow cooker and the trick is to remember that you won't find much liquid evaporating as you cook. If you were cooking on the hob then liquid will evaporate but in the slow cooker it doesn't, so use less liquid and keep an eye on it the first time you cook it . You will find out how much you should use to get the right consistency.

I make a good curry. I'm with those who say 'less is more' when it comes to adding liquid. My trick is to add a dollop of fruit chutney to the mix and stir it is. Yummy!

I'm so lucky - a near neighbour makes the most delicious authentic Indian bhajis and her lovely son brings them freshly cooked to my door when the craving strikes.

Onion bhajis ...

I don't use stock, usually a can of chopped tomatoes.
Use ground almonds to thicken - adds texture.
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I don’t use stock at all my curry base is passata or coconut milk with lots of fried onions and spices and plenty of fresh chilli I am a vegetarian so lots of veggies in my curries too