Thread: Ed's Famous Bri'ish Ricecooker Chipslop Curry.

Oh. You. Fooker. Ed.


Done in the ricecooker for the man on the move.

The man on the go.

Corporate takeovers in Malaysia in the morning.

Icelandic Energy Corp board meetings in the eve.


There just be no time for that proper slicin' and a dicin'

A choppin' and a sloppin'




1 teaspoon of curry powder and 1 of Masala
1/2 for all the others per chicken breast.


Edith made the fatal mistake of leaving for work without bolt locking her fridge on her side of the kitchen, so wot did I spot inside, only 2 plump organic chicken breasts.



Get out yer calculator to double the amount of teaspoons needed per spice.

Out of date spices really add to it.






Time to get yer onion in der.

Chuck yer cluckcluck in



Stub yer toe and give a shout
Stick yer spatula in
and stir it all about.

Quarter one tomato per chicken breast.

So time to get the calculator back out.



Chuck 'em in the blender and blitz 'em harder then Ze Luftwaffe in 1941.


Pour in, mix and add yer coconut milk



A spoon o' sugar and set to boil

Enter Mendip, stage right.

Start reducin' and add a spoon o' wheat powder to thicken





To be continlued.

Would be better with chicken thighs.

Originally Posted by cyrille

Would be better with chicken thighs.

Kinda agreed. I prefer the flavour, but not the stringy, fatty, veiny bits. For a curry I like pure protein, clean breast meat.


Believe it or not I can be quite a fussy lil fooker.

Owed ear
at least cu out same color

Pappadamalicious.

Only about 100 baht for around 1000 of the fudgers on Laza. Well recommended.

Most 'curry powder' is low grade cumin (loads of) and whatever else is cheap.

Just get Cumin, Coriander, Chilli & Turmeric.

Lazada & Makro are both decent.

'Curry Powder' is crackers creeping in.