I'm about to share with you the details of how to make the best damn curry in the world, it must be the best cos it's mu mum's recipe!
For 2
500 grammes meat either beef or lamb or if using chicken 3-4 boned breasts cubed
small quantity of olive oil ( v important)
couple red / green chillies Note ! Be careful when de-seeding chillies don't touch your mouth, eyes or nose as it will sting for ever, it you do you can neutralise ot with milk.
onions red or white you decide it's your curry
mushrooms
tsp turmec
tsp ground ginger or fresh ginger grated
curry powder (use whatever strength for your own tastes) or you could use one of those pastes
desocated coconut small square chopped (you buy this in a block and this will keep in the fridge a long time - better value than coconut milk
1 / 2 cloves garlic depending on taste or you could use that new very lazy garlic be careful not to overdo it
tomato puree
1 tin chopped toms
seasoning to own taste

The beauty of this recipe is that it is your curry and you can add or delete all of the above to your own taste, you may find that you want to add or delet some of the spices

1. Heat Oil
2. Brown meat in small batches ( if you do it all at once it tends to steam rather than brown) no need to flour
3. chop onions mushrooms and brown in residue of meat juices
4. add spice, toms, tom puree, chillies and coconut
5. add meat and half pint of water to increase the fluid and season to taste. let it heat through and then either put it in slow cooker or if cooking on top of the stove add lid and turn down to simmering.

When using a slow cooker put it on the night before and leave it for at least 24 hours. you can also cook it in the oven but be careful on the fluid level!

In essence there is no hard and fast rule to cooking a curry , the longer you cook it for the better it will taste. You can add some veg or potatoes if that way inclined this will only add to your pleasure. if you are using chicken try not to leave it as long as beef / lamb as it will go stringy.

The last thing is to have good company and to remember to enjoy it!!!!!I promise you, you will not be disappointed

copyright neils mum!!!!!!!!

is that the best you can come up with its not very authentic,try this 1.

Ingredients
Dry spice mixture Wet spice mixture
1 dessertspoon ground coriander
1 dessertspoon ground cummin
1 teaspoon ground pepper
1 teaspoon ground fenugreek seed
1 teaspoon oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon ground ginger
1/2 teaspoon fenugreek leaves
1 teaspoon crushed garlic
1 teaspoon green chilli (finely chopped)
1/2 teaspoon ground red chilli

4 oz creamed coconut
4oz tomato puree
1/2 teaspoon tamarind puree
1 dessertspoon honey
1 crushed garlic

Spice mixture
1/2 teaspoon cardamom
1/2 teaspoon cassia bark
1/2 teaspoon curry leaves

Fried mixture
2 spanish onions, chopped
1 garlic clove crushed
1 cube of fresh ginger, finely chopped


Method

Mix together the dry spice mixture and roll 1lb cubed beef unil well covered.
Chop onions, garlic, ginger and fry for a few minutes in ghee. Add the meat and gently fry a few pieces at a time.
Separately dissolve wet mix ingredients in warm water. Then add to the fried meat, combine and simmer for 15 minutes.
Add spice mixture and gently simmer for a few minutes more.
Put curry in an oiled casserole dish and simmer for half an hour, stir regularly to prevent the curry from sticking