Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Slow Cooker Curry Chicken
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="GMB54" data-source="post: 4744272" data-attributes="member: 15365"><p>Sounds ok for an Americanized curry but a little salty for my tastes depending on the curry powder you are using. Onion soup mix is a sodium bomb. Nearly 5000mg in a whole 2oz pack. Creamed soups are loaded too but Campbells does have a super low sodium Cream of Mushroom.</p><p></p><p>As a "westernized" curry i would suggest Vadouvan curry powder. It includes rosemary and thyme. I use it for tons of stuff because its a mild powder and no added salt. You can always adjust for salt and heat later but its a PITA to take them back if your base has too much.</p><p></p><p>BTW just skip the butter. Skim the fat off the can of coconut milk and use that to fry the onions. Good coconut milk will have plenty of fat in it. The fat will rise to the top of the can if you leave it alone for a few days. Just dont shake it when you are ready to use it. If you need to add another oil add rice bran oil or avocado to increase the smoke point. Both are very healthy oils too.</p><p></p><p>Do you like really strong curries?</p></blockquote><p></p>
[QUOTE="GMB54, post: 4744272, member: 15365"] Sounds ok for an Americanized curry but a little salty for my tastes depending on the curry powder you are using. Onion soup mix is a sodium bomb. Nearly 5000mg in a whole 2oz pack. Creamed soups are loaded too but Campbells does have a super low sodium Cream of Mushroom. As a "westernized" curry i would suggest Vadouvan curry powder. It includes rosemary and thyme. I use it for tons of stuff because its a mild powder and no added salt. You can always adjust for salt and heat later but its a PITA to take them back if your base has too much. BTW just skip the butter. Skim the fat off the can of coconut milk and use that to fry the onions. Good coconut milk will have plenty of fat in it. The fat will rise to the top of the can if you leave it alone for a few days. Just dont shake it when you are ready to use it. If you need to add another oil add rice bran oil or avocado to increase the smoke point. Both are very healthy oils too. Do you like really strong curries? [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Slow Cooker Curry Chicken
Top