the perfect curry

[sparkypaul]

I have spent the last 2 months experimenting with various curry recipies gained from the net but all have come out with a slightly bitter taste. I have followed the instructions to the letter and made sure not to burn the sauce. can anyone help with a possible reason or solution

[tartanwiz]

If it's too bitter, you are not using enough garlic. Also add more lemon juice and sweeten it with fruit such as sultanas, apple, mango or add chutney or sugar. Don't let anyone tell you a proper curry shouldn't have sugar in it. There is no such thing as a 'proper' curry. There are many different types of curry, and you must make it to suit yourself, and don't be afraid to experiment. I like to make a korma, which includes coconut milk or coconut cream. This thickens and sweetens the curry, and tastes delicious. Good luck.

[ursula62]

The secret with curries is to cook the onions slowly in the oil, rather than browning them in very hot oil. This allows them to release their natural sugar. Then add the garlic and ginger, and cook these gently. Also if you are using ground spices, roast them first in a non stick pan before adding them to the onions, garlic and ginger.

Most of Madhur Jaffrey's Indian recipes have around half a teaspoon to a teaspoon of sugar in them. I wouldn't use much more as it isn't necessary.

[jennymac]

I have found too much ground cummin or turmeric also gives abitter taste to curry. 

[WoWo]

I was going to say it may be the onions as ursula62 says don't burn them cook them very gently.

[LeedsRhinos]

Try this

Chicken curry

Stage 1 ingredients

5 medium onions
25g ginger
25g garlic
� tsp salt
400g tin toms
1 � pints water
2 tblsp veg oil
� tsp tom puree
� tsp tumeric
� tsp paprika

Method

        Peel & rinse onion, ginger & garlic.put ginger & garlic in blender with � pint of the water & blend till smooth. Put in large saucepan with the rest of the water and the roughly sliced onions & salt. Bring to the boil &then simmer on low heat for 45 mins then allow to cool.
When cooled blend till very smooth (2mins).reserve apprx. 4 tablespoons for cooking chicken later
Reserve Rest of mixture
Clean blender & jug & pour in toms, blend till very smooth. In a clean saucepan put oil, tom puree, tumeric & paprika.
Add blended toms & bring to boil, turn down heat & cook for 10 mins.
Add reserved rest of mixture to the pan & boil again, turn down heat & simmer.
Skim off froth.
Skim 20 � 25 mins stirring to prevent sticking.
Use now, freeze or refrigerate for 4 days.

[LeedsRhinos]

Stage 2 ingredients

450g chicken breast
3tabsp veg. Oil
1tsp tumeric
4 tabsp basic curry sauce (reserved earlier)

method

      cut fat off the chicken & cut into pieces, wash & drain. Put all the ingredients except the chicken into a pan & mix well. Cook on a medium heat stiring continuosly till sauce darkens in colour (4-5 mins). Add chicken & stir till pieces are coated. Turn down heat  & cook with lid on for 15-20 mins, stiring frequently.
Remove & reserve.

Stage 3 ingredients

2 tabsp veg. Oil
basic curry sauce (reserved earlier)
1 tsp salt
1tspchilli powder
the  earlier cooked chicken
1 level tsp garam masala
� level tsp cumin
pinch ground fenugreek
� fresh tom, thinly sliced
1 tabsp chopped fresh coriander


Method

   Heat oil in large pan add curry sauce and bring to boil. Without reducing heat add salt, chilli powder & chicken. Cook for 5 mins.
Turn down heat &stir in garam masala, cumin & fenugreek, simmer 2-3 mins, put in sliced tom. � the coriander &cook for 2 mins.
Skim excess oil & serve with remaining coriander