Currys - blackened onions??

[EmmaG]

Just interested to know if anybody does blackened (Well very brown) onions for their currys, I have been doing currys this way for the last couple of months and what a difference...

I saw this tip I think it was on a Saturday kitchen show. Before cooking your curry you fry for about 10-15 some very very fine onion slices until they are very brown almost black. Then drain these on kitchen paper and leave to cool.

When cooking your curry once you have added coconut milk, cream etc you add the blackened onions and let the curry cook for at least another 15 mins, the onions then melt into the curry thickening it up and making it very very rich.

I would recommend this to anybody who loves cooking currys.

[dinahsmum]

Thanks for the tip Emma! Sounds good

[Donna]

I have never cooked a curry from scratch Emma. I am gonna try tho, cos I have bought some Pataks curry paste. So I will do the chicken, do the onions, mix the paste into the cream and thats it???

[EmmaG]

Onions slices first Donna, then once they are cooked you can cook your chicken also larger pieces of onion if you want to, also other veg, mushrooms etc, add curry paste, mix, add coconut cream/milk, cream, cook for say another 15 mins. Serve with sour cream, cream, creme fraiche (sp) etc if you want to.

Don't forget you can also get away with having a couple of tablespoons of rice.

[Donna]

Will give that a go!! Sounds easy enough!!

[EmmaG]

DM I would be interested to see what somebody else makes of this...My other half thinks that the currys are far far nicer with the blackened onions.

I have tried these on a Korma and a Balti, worked for both

Donna which curry paste did you get??

[Donna]

Originally Posted by EmmaG

DM I would be interested to see what somebody else makes of this...My other half thinks that the currys are far far nicer with the blackened onions.

I have tried these on a Korma and a Balti, worked for both

Donna which curry paste did you get??

Just said mild curry paste

[EmmaG]

Yes Donna very easy, however with the blackened onions best to cook them on a high heat until they start to colour and then turn down the heat to say medium, they do take quite a long time to turn dark brown, don't worry about any bits that look black

[EmmaG]

Originally Posted by Donna

Just said mild curry paste

Good...you will be fine Don't forget you can make it milder by adding cream/coconut milk whilst cooking. Best to taste as you go along

[Donna]

Originally Posted by EmmaG

Good...you will be fine Don't forget you can make it milder by adding cream/coconut milk whilst cooking. Best to taste as you go along

Well I got lots of chicken over the weekend, so can do a curry tomorrow and I have also bought some stiry fry stuff to add meat too so thats another easy meal cooked from scratch!!