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: 4745036" data-attributes="member: 15365"><p>Ive made or eaten just about every style of curry i can imagine. Its one of my favorite flavor profiles but i like mine pretty strong. Thai and Indian styles have intense flavors. Japanese, Chinese and Korean...not so much but they are still good. Thai and Indonesian styles use lots of coconut milk and fat. Indian leans more towards ghee, cream and yogurts. Certain kinds of fats REALLY make a curry standout. I never worry about if its a bad fat or a good fat unless it burns easily. I use ghee quite often instead of regular butter just because it has a better smoke point.</p><p></p><p>What i run into sometimes is a dish needs more curry flavor but the commercial mix includes salt. Well if its already salty enough thats obviously a problem. Thai curry pastes for instance are very salty too. A good curry powder or masala makes it very easy to adjust exactly what you want. Some are very easy to make from scratch.</p><p></p><p>Curry like chilli is one of those things that needs enough salt or it just wont taste right. Lets face it, a jumbo portion of most of them is gunna be way over the RDA for sodium even if you closely adjust the seasoning. I can scarf down a pretty big bowl of curry rice. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p></p><p><img src="https://i.imgur.com/TzdeUHw.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://i.imgur.com/Kag1Mzw.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://i.imgur.com/szHY3mF.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><img src="https://i.imgur.com/kmJlt6q.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="GMB54, post: 4745036, member: 15365"] Ive made or eaten just about every style of curry i can imagine. Its one of my favorite flavor profiles but i like mine pretty strong. Thai and Indian styles have intense flavors. Japanese, Chinese and Korean...not so much but they are still good. Thai and Indonesian styles use lots of coconut milk and fat. Indian leans more towards ghee, cream and yogurts. Certain kinds of fats REALLY make a curry standout. I never worry about if its a bad fat or a good fat unless it burns easily. I use ghee quite often instead of regular butter just because it has a better smoke point. What i run into sometimes is a dish needs more curry flavor but the commercial mix includes salt. Well if its already salty enough thats obviously a problem. Thai curry pastes for instance are very salty too. A good curry powder or masala makes it very easy to adjust exactly what you want. Some are very easy to make from scratch. Curry like chilli is one of those things that needs enough salt or it just wont taste right. Lets face it, a jumbo portion of most of them is gunna be way over the RDA for sodium even if you closely adjust the seasoning. I can scarf down a pretty big bowl of curry rice. :D [img]https://i.imgur.com/TzdeUHw.jpg[/img] [img]https://i.imgur.com/Kag1Mzw.jpg[/img] [img]https://i.imgur.com/szHY3mF.jpg[/img] [img]https://i.imgur.com/kmJlt6q.jpg[/img] [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Slow Cooker Curry Chicken
Top