95
Chicken curry
(lemmy.nz)
Chicken leg quarters on sale for $1.09.
Cost per person $2.01
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this post was submitted on 01 Oct 2026
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Cooking
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Is oil in the mix when you bloom the curry? I understand that most curry mixes do better in oil, especially when you start with seeds and whole herbs.
Personally I don't touch rice anymore due to it being mostly an empty-calorie starch, as well as some arsenic concerns. I substitute steel-cut oats instead... much better nutritionally, and the flavor is quite nice IMO. That said, some people will want to rinse it before eating if they don't like the somewhat gummy texture.
Recipe calls for butter, I use vegetable oil because I can use less and can't tell the difference in the end product. It's also much cheaper, and more convenient. I buy it in bulk then decant it into an old wine bottle next to the stove with a speed pourer in it.
For me there is almost always sauted onions in the pan before I add any seasonings so there's is oil in there to make that curry pop.
Sometime back I switched from oil to water for sauteed onions and it's worked splendidly, but I wouldn't do that for a proper curry base.
In this particular meal I did both. I put the oil in first and decided I wanted to speed things up so I added a little water knowing that the water would boil off while softening the onions and the oil would still be there to do the browning and blooming. I must always use both when I'm doing caramelized onions too. It cuts the onion time in half.
Good idea. I've also found baking soda (in moderation) to be very useful for speeding cooking times up. I'll have to try that with onions next time to see what happens.