Preparing curries faster

I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chicken, respectively), so the total preparation time is quickly an hour.

I'd like to be able to cut down time by simplifying the recipe or making preparations, so I can get dinner on the table as quick as possible when I get home from work already quite hungry.

Is it really necessary to first cook the tomatoes for a period, then the cream for a period, then the chicken? Why can't they be added simultaneously? (An explanation if so would be nice!)
I thought about pre-cooking gallons of curry sauce and freeze in smaller containers, so if I just plan to take one out in the morning, it will be thawed and ready for dinner.

I discarded the idea of keeping pre-made curry sauce in the fridge, because it would rot after a week, so the upside of pre-preparation would only last for a couple of meals.

Best Answer

Try it all the short way, and if you like it, that is OK. Or buy it pre-made.

When I have cooked curries in the past, the extra time paid off with superb taste, and I haven't found another way to get that colour except by reducing down and reducing down the tomatoes.

When you have time or want the authentic flavour, then you still have the recipe

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How do you thicken a curry fast?

Cornflour Ideal for Chinese sauces or Thai curries but can also be used for Indian curries. Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken.

How long should you simmer curry?

Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened \u2013 you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

What is the secret to a good curry?

To make a good curry, you have to cook quickly. Generally, you are going to fry, not boil, your curry. Adding cold base gravy to the pan will effectively cool the pan, halting the cooking process. By having your base gravy already simmering, it continues cooking the ingredients as soon as you add it to the pan.

Is it better to cook curry longer?

Soften them without colouring for a lighter curry (as in the first recipe) or cook them longer and caramelise (as in the second) for something richer and darker.

Gordon Ramsay Shows How To Make An Easy Curry At Home | Ramsay in 10

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